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Salty crackling, succulent meat, zippy herb stuffing: what's not to love about Italian-style roast pork?

Serves 4-6 You’ll Need 50ml olive oil, plus extra to serve 500gm pork mince 3 garlic cloves, finely chopped 2 tsp dried oregano 250ml dry white wine 450gm silverbeet, trimmed, coarsely [...]

Serves 4 You’ll Need 4 pork cutlets (about 240gm each) 8 thin slices flat pancetta 1 ½ tbsp olive oil 70ml extra-virgin olive oil 1 tbsp rosemary 1 ½ tbsp red wine vinegar, or to taste ½ [...]

Serves 4 You’ll Need Steamed Asian vegetables, such as snow peas and bok choy, to serve Steamed jasmine rice, to serve Bean sprouts, sliced spring onions and sliced long red chillies, to [...]

Serves 4-6 You’ll Need 1 piece of pork neck (about 1kg), trimmed, split in half lengthways 1 cup (loosely packed) each mint, coriander and Thai basil 2 green mangoes, shredded on a mandolin [...]

Serves 4 You’ll need 4 pork cutlets (about 160gm each) 3 spring onions, coarsely chopped 2 garlic cloves, coarsely chopped 10gm (2cm piece) ginger, coarsely chopped 1 small habanero chilli, [...]

Lacquered in finger-licking glaze, Cantonese pork picked up from your local barbecue shop makes light work of fast flavour-packed meals.

Any good sausages work well in this dish; German sausages are a particularly good match with the aniseed from the caraway seed. Serves 6 You’ll Need 2 tsp caraway seeds 360gm cabbage, [...]