Pork

Make sure oven is preheated at least 10 minutes before cooking. To ensure all ingredients are ready at the same time, choose a pan that fits them all in snuggly without overcrowding. To make your roasting pans last and stay rust-free, wash them in warm soapy water, then place in a hot oven to dry […]

If you don’t have treacle, you could use golden syrup or maple syrup instead. Note

1 broccoli head will make about 1 cup of florets. Soak noodles in just-boiled water for a minute or two and separate with a fork. Drain well before using Note

The glaze can be made in the microwave. If glaze becomes too thick to brush on, reheat until correct consistency. To keep leftover ham fresh and moist, cover with reserved rind. Alternatively, dip a clean tea towel or calico bag in a solution of 2 cups water and 1 tablespoon of vinegar, squeeze out the […]

To make chicken stock, bring to the boil water, chicken bones, onion, carrot and ginger in a big saucepan. Simmer, uncovered, 2 hours, skimming off fat at intervals. Strain; chill until required. Note

Heat vinegar and honey in the microwave on high (100%) power 10-15 seconds to combine. To roast tomatoes, drizzle with a little olive oil and place in the oven with pork. Note

A dish like this cries out for a glass of red wine.

To slice meat easily, partially freeze it first and cut across grain. Other noodles may be used. Note

To test whether terrine is cooked, pierce with a skewer. If juices run pink, it is not cooked. Cook further until juices run clear. Drain juices from pan immediately after cooking. Use 2 x 400g cans of tomatoes, fruit or soup to weigh the terrine down. Left-over terrine can be kept, covered, in the fridge […]

Make fresh breadcrumbs with day-old bread. Simply whizz it in a food processor, or grate it. Note

Enjoy the great tastes of Asia at home whenever you like with this pork and hoisin noodle stir fry recipe that is fantastic for those weekdays when you�re in a rush to get a tasty meal on the table.

Use equal amounts of couscous and hot water, or stock, to make couscous. Set aside for 5 minutes and fluff with a fork to serve. Note

If preferred, roast pork at 200°C for 15-20 minutes until cooked to your liking. Note

If fresh paw paws are unavailable, you can use a 425g can instead. Mango is also great in this recipe.. Pork can also be baked at 180°C for 15-20 minutes. Note

Mangoes are ripe when the flesh gives slightly under gentle pressure and they smell sweet and fruity. The pork in this recipe can be cooked on a chargrill or barbecue plate if preferred. The meat is rested after cooking to allow its fibres to relax and the juices to be retained in the meat. Note

Mouth-watering pork green curry features an authentic coconut and lime flavoured sauce. This quick and easy curry is best served with steamed rice and sprinkled with coriander.

If preferred, this salad could be made with char-grilled chicken breast. Pawpaw can be used in place of papaya. Note

Sumac is a spice used in Middle Eastern dishes. It’s available from major supermarkets. Remember to remove the hard core from the cabbage before shredding it. You can add sliced radish and crispy noodles for more crunch. Note

Ask your butcher to score the rind for you – ensure you work the oil and salt into the cuts to help produce a great crackling. Note

For extra fibre and colour, don’t peel the pears in this recipe. Note

If liked, add a splash of balsamic vinegar to the sauce. Note

Use a citrus zester to make fine, thin shreds of zest (the coloured outer skin of citrus fruit). Just pull the zester towards you across the skin. This can then be used in recipes or as a garnish. Note

Larger ribs may need to finish cooking in a moderate oven, 180°C. Note

When deep frying, so not fill your pan more than about half way. Note

Slow-cooking the filling of this chunky pork and fennel pie brings out the natural sweetness of tender pork, and softens the aniseed flavour of the fennel.

Make a cucumber pickle to cut through the richness of this sweet pork. Dissolve 1 teaspoon sugar in 2 teaspoons brown vinegar. Stir through 1 small chopped birdseye chilli and sliced seeded cucumber, and serve as an accompaniment. Note

Keep formed ravioli covered with damp cloth while working. This ensures they do not dry out before cooking. Note

Purchase jars of minced garlic and ginger for added speed and value. Store them in the fridge. Note

Try adding crispy bacon, halved cherry tomatoes and chopped egg to the salad. Note

Seasoned flour is plain flour combined with seasonings to taste. Note

Panko breadcrumbs are Japanese breadcrumbs and are available from supermarkets. Note

You can use canned chipotle chillies, sold in specialty food stores, instead of chilli paste. They will give the ribs a smoky flavour. Note

Make your own pesto using a hand processor to blend together a handful of basil leaves, parmesan and pine nuts with a drizzle of olive oil. Note

Drain capers on paper towel. Heat oil in frying pan on medium, fry capers for 2-3 minutes until they begin to burst. Drain on paper towel. Note

Gow gee wrappers are round pastry wrappers available from Asian grocers. If you don’t have fresh tomatoes at hand, use a 400g can of diced tomatoes. Note

Terrine must be weighed down to achieve correct texture. Note

Replace red capsicum with radish, if liked. Chicken or leftover barbecued pork also work well in this salad. Note

Some think the crackling is the best part of roast pork. Prepare it by rubbing pork skin with juice of 1/2 lemon and salt, then set it aside for 30 minutes to dry out. Place the skin on an oven tray and bake in a hot oven, 200°C, until the crackling is golden, crisp and […]

If you don’t have a pan that will go in the oven, simply wrap the handle of your pan in foil or transfer the pork to a foil-lined baking tray before baking. Note

This recipe for pork fried rice is a super way to use up leftover rice or pork. It's so quick and easy yet so delicious and you'll love the sweet and sour flavour of the sauce.

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Use scissors to easily snip chives. Note

Potted farmhouse terrines

If Thai basil is not available, you can use coriander. If you prefer less heat in this dish, deseed the chilli and use a mild curry paste. Note

The pork shoulder is such a sweet cut of meat and long slow cooking really suits it and brings out it’s flavour.

MAKES 30 Note

Steamed pork and noodle dumplings, pork recipe, brought to you by Woman's Day

Wonton wrappers are available from the refrigerator section of selected supermarkets and Asian grocery stores. Note

Serve with steamed white rice, if you like. Note

Butter lettuce is also good to use here. Chicken or turkey mince could be used in place of pork. Note

Chipotle peppers have a distinct, smoky flavour and can be found in specialty food stores. Otherwise, you can use 1 tablespoon of chopped jalapeno chilli or 2 chopped birdseye chillies. Note

For creamy polenta, make the polenta packet instructions, but use half hot milk and half hot stock in place of water. Stir in 60g chopped butter, 1/2 cup grated parmesan and season to taste. Note

Quick, tasty and packed full of flavour, this Asian inspired Chinese noodle omelette is great enjoyed for breakfast, lunch or dinner!

To make slicing through the skin easier, tum pork skin side down onto chopping board. Note

For tenderness, slice the pork across the grain – it is easier to slice if partially frozen. Note

Sticky glazed slow-roast pork neck

Not suitable to freeze or microwave. Note

The spicy curry flavours pair well with a salad of tomato wedges, red onion and mint dressed with olive oil and sherry and vinegar. Note

To cook polent, use instant polenta and follow packet instructions. This will take around 5-6 minutes to prepare. Note

Serve with a squeeze of Japanese mayonnaise if liked. Note

Not so long ago we got our bacon by making it ourselves. In fact, the whole point behind bacon was that brining and salting pork was a great way to preserve it in the days when there were no refrigerators.

If you love Asian flavours, you will love this pork noodle dish. It’s so good and so easy to make.