Recipes — Pork

Rolled pork loin and belly stuffed with prunes and walnuts, rolled and roasted with a crispy crackling on the outside. The roast is delicious warm served with roasted potatoes, and leftovers are great as cold cuts.

Twice-cooked, first slow until meltingly soft with a crispy crackling, then stirred through a sticky, spicy-sweet glaze sauce. It tastes so much better the next day so make extra and enjoy the leftovers.

Succulent and aromatic Chinese wine-roasted pork belly with perfectly crunchy and salty crackling and hints of five spice, served with a refreshing wombok and apple slaw. 

Marinated in Jack Daniel’s Whiskey and spices, these thin grilled slices of pork neck make a delicious “steak” sandwich. Served on brioche buns with smoky barbecue mustard and pickles.