GalleryThis is a traditional Swiss dish and is sometimes made without the potatoes, depending on region. The apple sauce is tradition. It is often served […]
Barbecue Pork Ribs
Asian, Pork
There are two types of spare ribs – the long, bony type from the ribs, often called American spare ribs. These have a lower flesh […]
GalleryChar Siew Pork
Asian, Pork
This is one of the wonders of traditional Chinese cuisine. Many recipes include red bean paste (or you can add a little tomato sauce), and […]
GalleryGingered Rack of Pork
Just Add Spice, Pork
Servings: 4
Preparation Time: 5 minutes
Cooking Time: 45-50 minutes
Ingredients:
1 kg rack of pork
1 tablespoon salt
4 desiree or pontiac potatoes, washed, left unpeeled and halved
1 tablespoon olive […]
GalleryGlass Crackling Pork Belly
Pork
(Adapted from a recipe by Michael Moore)
Serves 4 as a main or 8 as an entrée
Ingredients:
1 kg boneless pork belly
¼ cup salt
1 tablespoon Chinese five […]
GalleryMuffaletta
Pork
Muffaletta
1 large Italian-style round white loaf or crusty oblong loaf
¼ cup (60ml) extra virgin olive oil
12 slices (200g) prosciutto
12 slices (300g) salami
6 slices (150g) mortadella
12 […]
GalleryParmesan Topped Savoury Muffins
Pork
The addition of polenta gives these savoury muffins a lovely texture. Serve them as part of a weekend brunch spread or for lunchboxes. However, you […]
GalleryBlack Pudding with Scallops
Lyndey Milan's Taste of Ireland, Pork, Seafood
I recently returned from a quick trip to Dublin. I ate in a few restaurants – from traditional to modern. One constant menu item was […]
GalleryPaul Kavanagh’s Pork Terrine, Pear & Potato Relish
Fruit, Pork
Some time ago I went to a lovely degustation dinner held by the Trippas White catering group. I have known Brien Trippas for years and […]
GalleryGoats Cheese in Prosciutto
Cheese, Pork
Makes 36 canapes
Goats cheese has wonderful flavours and here can be used hot or cold. It makes a sublime match with Sauvignon Blanc.
Ingredients:
120g firm goats […]