American-style pork ribs are well-trimmed mid-loin ribs; you will find them at butcher shops and most supermarkets. Note

We used a bottled mixture of cornichons and baby pickled onions. Rillettes are a classic dish served for an aperitif with slices of baguette, cornichons and a glass of red wine. Duck or goose rillettes are also very popular in France. Note

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy half the amount in pork mince (500g) and half the amount (500g) as veal mince. Note

Delicious and crispy pork loin with a spiced orange relish from Australian Women's Weekly.

Traditionally this recipe is known as char kway teow. Dried chinese sausages, also called lop chong, are usually made from pork. They are red-brown in colour and sweet-spicy in flavour. They are available in all Asian grocery stores. Note

Soba noodles are a popular buckwheat staple in Japan, though can refer to any thin noodle.

Dumplings can be assembled, then frozen in an airtight container up to a week ahead. Steam dumplings for 12 minutes from frozen. Soup dumplings or xialongbao, as they are called Yum Cha restaurants, are a shanghainese speciality. They are commonly filled with minced pork and a firm, gelatine-rich stock, which turns to a soup when […]

A quick and healthy pilaf for a busy midweek dinner.

An exquisite pork dish with lovely colours and a delicious creamy kumara mash.

If shiso leaves are unavailable, substitute them with basil leaves. Note

Use vegetables of your choice such as green beans, snow peas or buk choy. Use sliced chicken breast or thinly sliced beef rump steak as an alternative to the pork fillet. Use regular basil if thai basil is unavailable. Note

The combination of pork and veal mince gives these meatballs a deliciously rich quality that you won’t get with beef mince. Note

A slab of American-style pork spareribs will consist of between 7 and 10 ribs each. After the meat is cooked, separate the ribs with a knife then eat them in your hands. Note

An exquisite peppered pork dish that can be whipped up for dinner parties in no time.

We used corella pears in this recipe. Dijonnaise is a commercial blend of dijon mustard and mayonnaise, available in supermarkets. Note

This pork and rosemary meatball dish is packed full of Italian flavours, even down to the angel hair pasta.

Quick, easy and full of flavour - this is a great Asian stir-fry for busy midweek dinners.

Replace pork with sliced chicken breast or beef rump steak. You can use basil if thai basil is out of season or you could replace the basil with coriander. Broccolini can be swapped with baby corn, if you like. Note

These pork, fennel and fig sausage rolls will be the most gourmet snack at the party.

We’ve used brown long-grain rice in this recipe because of its lovely nutty taste, but you can replace it with white long-grain rice if you wish. You need to cook about 1⅓ cups rice for this recipe. Note

A sweet, rich and delicious spiced pork dish from Australian Women's Weekly.

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

Porcini, dried Italian mushrooms, are available from delicatessens, gourmet food stores and some supermarkets. Some butchers sell a pork and veal mixture, this is fine to use here. Buy 625g. Note

You need to cook 1 cup (200g) rice for this recipe. Or, use two 250g sachets of pre-cooked jasmine rice. Nasi goreng seasoning is a spice paste found in sachets in the Asian food section of supermarkets. Note

Get the milk and yogurt ready before tasting this hot and delicious Indian pork vindaloo.

Remember that when you put food onto skewers, not to squash everything together. Leave a little space between each item to allow the heat to circulate and to ensure everything cooks through. If you have time, soak bamboo skewers in water for 30 minutes to stop them from burning during cooking, or cover the ends […]

Before starting the recipe, boil the kettle so you have boiling water ready to prepare the noodles. Note

Sticky, smoky American-style pork ribs with a zesty and crunchy slaw.

Cripsy, crunchy and delicious schnitzels crumbed in garlic, sage and lemon.

Quick and easy Asian-style stick pork stir-fry for those busy midweek nights.

Make sure you cut all your vegies into similar size pieces. This ensures that they all cook at the same rate. If you cut your vegetables on the diagonal, it not only improves the attractiveness of the dish, it maximises their exposure to the heat. You could use chicken, beef or seafood in this recipe […]

An exquisite salad with slices of tender pork and sticky caramelised apple.

You need to cook about 2/3 cup (130g) white long-grain rice to get 2 cups of cooked rice. If using packaged microwave rice, use straight from the packet for this recipe. Note

This recipe will make about 36 balls. You can also use this stuffing to fill the cavity of a whole turkey or 2 large chickens. Note

Asian-style pork and chicken stir-fry with a wonderfully rich black bean sauce.

Pears, parsnips and red onion have a natural sweetness that is enhanced on roasting. This sweet flavour balances beautifully with pork’s creamy, fatty texture making it the perfect pairing. It’s the same reason apple works so well as an accompaniment with pork in all its forms. Note

Recreate your favourite Asian starter dish at home with delicious satay and sweet and sour sauces.

Tender pork loin stuffed with capsicum and ciabatta crumb and served with a rosemary gravy.

A classic Singaporean dish, these delicious noodles are tossed with prawns, pork and egg to create a real authentic flavour sensation.

Pork cutlets like you've never seen before with the sweet and smokey flavours of maple, bourbon and pear.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This dish is traditionally German or Eastern European, but France adopted it when it annexed the Alsace region in the mid 17th century. It […]

Substitute pork with chicken. This recipe is best made just before serving. Note

This recipe is cooked in a slow cooker on low over 8 &frac12 hours. Note

Many cooks think pecans are only suitable used in desserts, but they are just as good in salads, stuffings and main courses. They are also great tossed in curry spices then roasted or coated in chocolate or toffee. Studies show that pecans contain the most antioxidants of any nut and about 60 per cent of […]

Replace orange with apple or pear slices, if preferred. Pork does not need to be overdone. Cook until just pink in the middle to retain juices. Note

Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup. Note

Char-siu sauce is a Chinese barbecue sauce made from sugar, water, salt, fermented soya bean paste, honey, soy sauce, malt syrup and spices. A little something out of the ordinary for those times when you feel you’ve cooked it all before. Note

Delicious Asian-style main dish of sticky pork with wilted gai lan.

Crispy pork belly and nashi salad with a plum and five-spice dressing from Australian Women's Weekly.

Serve the cutlets with a spoonful of sweet apple sauce, if liked. Note

Crispy and delicious pork rack with a sweet apple sage sauce from Australian Women's Weekly.

Deliciously tender pork, fennel and olive ragout that can be done in a pressure cooker in no time.

You can replace the pork medallions with lean pork fillet. Use a vegetable peeler to slice the carrot lengthways into thin ribbons. The pork can be served warm or cold. Reheat the pork, covered, in a microwave oven on HIGH (100%) for about 1 minute. Note

This delicious herb-marinated pork fillet is perfect enjoyed with a side salad, or some steamed veggies for a quick and tasty family dinner.

Pork neck is a moist, tasty cut which pot-roasts really well. This is an easy way to cook; make sure the pan you use has a heavy base for even cooking and a tight-fitting lid. Note

Thai basil, also known as horapa, is available from greengrocers and Asian supermarkets. To freeze; pack into freezerproof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Note

If buying prawns in the shell, you will need to buy about 185g uncooked prawns. Note

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them scorching during cooking. Note

These pork buns are the perfect fusion of French and Vietnamese cooking.