Pork recipes Archives

Italian recipes

Pork ragù with polenta

2 hours 45 minutes

Crumbed recipes

Japanese katsu jaffle

30 minutes

Crispy roast porchetta with charred onion petals and thyme brown butter

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 2 hours

Ingredients

2 kg rolled pork loin
1 T coarse salt
6 onions, peeled and halved
125 g butter
3 T lemon juice
15 g thyme

Method

1. Preheat the oven to its highest temperature. Using a very sharp knife, make closely spaced incisions into the pork skin, taking care not to cut into the meat.

2. Rub the salt all over, opening up the incisions slightly to ensure the salt covers the pork. Place on a roasting rack on a baking tray and roast for 30 minutes.

3. Reduce the heat to 180°C and roast for a further 1½ hours.

4. To make the onion petals, heat a large frying pan. Place the onions in the pan, cut side down, and char. Allow to cool slightly, then separate the petals.

5. To make the thyme brown butter, heat the butter over a low heat, swirling the pan, until it is golden in colour. Add the lemon juice and thyme.

6. To serve, slice the pork and serve with the onions, drizzled with the butter, and creamy mash or polenta if you like.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Pork ragù with polenta

Balsamic pork chops with cauli mash

Watermelon, red cabbage and herb tabbouleh with pork meatballs

Crunchy pork belly-and-apple salad with ranch dressing

Pork fillet with coconut jasmine rice

Japanese katsu jaffle

Peanut-and-mint rice noodles with sticky pork fillet

Spicy BBQ pork shoulder sliders

Japanese-style pork chops with pickled cucumber

Quick pork rasher and crunchy veg broth with slaw

LemonGold-glazed pork belly with pistachio granola

Crispy roast porchetta with charred onion petals and thyme brown butter

Crispy roast porchetta with charred onion petals and thyme brown butter

Ingredients

Method