Use a sharp knife to slice the pork scotch fillet into fine strips. Pour the oil into a large heavy-based wok set over a high heat and fry the pork for 3 minutes, until lightly-browned. Add the vegetables and continue cooking for a further 5 minutes. Pour in...
Untie pork shoulder and use a sharp knife to cut into large chunks. Season generously with salt and pepper. Fry the pork pieces in a large heavy-based lidded saucepan over a high heat for 5 minutes, until browned. Add the vegetables and garlic, then cook for...
Sear the pork hocks in the oil in a large heavy-based saucepan set over a moderate heat for 5 minutes, until lightly browned. Pour in the wine and bring to a simmer, then add the stock, vegetables and bay leaves. Fit the lid, reduce the heat to low, then...
Preheat oven to 160°C. Fry the sausages in a large heavy-based saucepan set over a low-moderate heat in the butter for 8-10 minutes, turning often, until browned and firm to touch. Set aside. Add the flour to the pan and cook for 1 minute, then whisk in the...
Preheat oven to 220°C. Season the spare ribs generously with salt and pepper, then rub with oil. Arrange the vegetables, cherries and pork (skin side-up) in a roasting pan, then bake for 30 minutes. Pour in the bourbon and stock, reduce oven to 150°C, then...
Preheat oven to 230°C. Season the pork generously with salt and pepper, then rub with oil. Mix the butter, garlic and chives, then season with salt. Arrange the pork in a lined roasting pan and bake for 5 minutes. Continue roasting for a further 10 minutes,...
