Season pork with salt and pepper. Heat oil in a large non-stick frying pan over high heat. Add pork and cook, turning often, for 5 minutes or until browned. Transfer to a plate. Set aside to cool slightly. Cover with plastic wrap and refrigerate until cooled...
Preheat oven to 180°C/160°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium heat. Brown pork in batches. Transfer to a bowl. Add onion and chilli flakes to pan and cook, stirring often, over medium heat for 3-4 minutes or until softened....
Preheat oven to 160°C. Dice the pork into 2cm cubes, season with salt and pepper, then toss with oil. Fry in a large heavy-based pan over a high heat for 5 minutes, until browned. Set aside. Add the leek and garlic to the pan and cook for 5 minutes, until...
Place pork onto a board. Using a sharp knife, score the pork rind at 1cm intervals. Turn pork over and using a small knife, prick 20 small holes into the meat (this helps infuse the flavours). Preheat oven to 240°C. Heat a small non-stick frying pan over...
Preheat oven to 150°C. Fry the pork belly rashers in a large heavy-based pan over a high heat in oil for 3 minutes, each side, until browned. Set aside. Fry the vegetables, garlic and rosemary for 5 minutes, until aromatic, then mix in the garlic and...
Cut pork into 1cm-thick slices. Place flour into a shallow bowl. Whisk eggs in a shallow bowl. Combine breadcrumbs and parmesan in a shallow bowl. Coat pork slices in flour, dusting off excess, coat with egg then evenly coat in breadcrumb mixture. Place onto...
