pork

Ingredients

Sticky pork and pickle lettuce wraps

Fill lettuce leaves with sticky Korean pork, pickled radish and cucumber to make moreish lettuce wraps. Perfect as a light meal or canape. You can freeze the pork, too – try it ladled over rice for a filling dinner.

Ingredients

Savoy cabbage and pork stuffing

This pork stuffing is one of Matt Tebbutt’s go-to Christmas recipes. The deeply savoury notes of the pork and porcini mushrooms complement the more delicate flavour of turkey.

Ingredients

Pork piccata with mashed potatoes and roast apples

Piccata is an Italian dish of chicken escalope, dredged in flour then browned and served with a lemon, caper and butter sauce. As pork tenderloin is so lean, it lends itself really well to this dish too, as it needs only a brief cooking time.

Ingredients

Smoked ham leek and mustard pie

Take your pie game to the next level with this smoked ham pie recipe from acclaimed chef, Roberta Hall McCannon Tender ham hock, leeks, golden pastry and creamy sauce pie perfection.

Ingredients

Pressure cooker kimchi and pork belly soup

Use your pressure cooker to make this hearty pork and kimchi soup in next to no time. Serve the spicy broth with a drizzle of chilli oil.

Ingredients

Gochujang pork ragù

Going beyond Italy’s larder of ingredients when making pasta sauces can produce incredible results. This ragù recipe is completely transformed thanks to the addition of just a few ingredients, notably Korean gochujang – which gives it a complex depth of heat and umami, lifting the porky tomato sauce to exciting new heights.

Ingredients

Devil pigs on horseback

Devils on horseback meet pigs in blankets for this ultimate mash-up of bacon-wrapped goodness. The sticky sweetness of the prunes contrasts with the deep saltiness of the pork, with sage and rosemary keeping everything aromatic. They’re just begging to be dunked into a bowl of cranberry sauce.

Ingredients

Pernil Puerto Rican slow-roasted pork

Keshia Sakarah shares her recipe for pernil. This Puerto Rican slow-roasted pork (usually leg or shoulder) is often served at Thanksgiving or Christmas. The roast pork is poised to collapse into a glistening pile of fall-apart meat. The citrus juice in the garlicky marinade helps keep everything tender, and we guarantee you’ll be fighting over the crunchy crackling.

Ingredients

Jerk spiced pork stuffing

James Cochran’s pork stuffing gets a lift from scotch bonnets and the smoky, toasty flavours of jerk seasoning. Try it with glazed ham, mash and pickles or roast turkey.

Ingredients

Pork chops and new potatoes with ‘Waldorf’ remoulade

James Cochran grew up on the Kent coast and enjoyed thetraditions of his father’s Scottish cooking and his mother’s West Indian dishes.

pork

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