pork

Ingredients

Schnitzel a la holstein

This German variation on classic Austrian schnitzel was invented in Berlin and named after German statesman Friedrich von Holstein. Served with a lemony caper sauce to cut through the richness, it’s a wonderfully balanced dish. Traditionally made with veal, it tastes just as good if you use pork.

Ingredients

Pork, peanut and chilli flatbreads

These pork flatbreads are a sensation. The satay sauce hums with aromatics, pairing perfectly with the mini pork meatballs full of garlic, ginger and coriander. Finished off with fresh spring onions and crispy chilli oil, it will take your taste buds on a rollercoaster ride.

Ingredients

Indonesian minced pork cakes with chilli and lemongrass sambal

These moreish minced pork cakes from chef Petty Elliott are accompanied by a fragrant chilli and lemongrass sambal. They’re great as part of a spread of dishes to share with friends; try alongside Petty’s mango and chicken salad with spicy rujak dressing.

Ingredients

Crispy pork schnitzels with spaghetti alla vodka

Crispy pork schnitzel proudly top an all-time favourite pasta dish – spaghetti alla vodka. This easy weeknight recipe offers a double whammy of flavour.

Ingredients

Nigella Lawson’s pea and ham hock soup

Queen of Christmas Nigella Lawson shares a simple recipe for a satisfying, full-flavoured soup. Make her ham hocks with mustard and marmalade first, then use the rich stock for the base of this comforting soup.

Ingredients

Nigella Lawsons ham hocks with mustard and marmalade

Queen of Christmas Nigella Lawson shares an exclusive recipe for a perfectly petite pair of haQueen of Christmas Nigella Lawson shares an exclusive recipe for a perfectly petite pair of ham hocks with a rich mustard and marmalade glaze. Perfect for a modest feast for two. m hocks with a rich mustard and marmalade glaze. Perfect for a modest feast for two.

Ingredients

Mini laab larb buns

Ravinder Bhogal’s mini laab (or larb) buns are stuffed with pork and prawns, plus plenty of aromatics. Try them as New Year’s or dinner party starter.

Ingredients

Southern Thai inspired braised pork belly with peppercorns

This sticky pork belly dish is inspired by moo hong, a recipe from Phuket in southern Thailand. Simmered for hours, the peppercorn-packed sauce mellows as it cooks, leaving you with complex floral flavours and a warming heat. Perfect for a Sunday batch cook: dish it up hot, then freeze then rest.

Ingredients

Air fryer pork belly strips

Kept succulent with our water trick, these air fryer pork belly strips are like an even tastier pork chop, with that beautiful contrast of soft, yielding fat and tender, juicy meat. A cut like pork belly often requires a long, slow roast to properly render the fat – but the fierce heat of an air fryer can drastically reduce the time needed.

Ingredients

Ben Tishs pork belly ribs with roasted peaches and fennel

Slow-cooked pork belly is a thing of wonder – especially if you cook it on the bone. Ben Tish, chef-director of London pub group Cubitt House, pairs it with wedges of fennel, sweet peaches and a cider-rosemary glaze which brings everything together beautifully.