Wow your dinner guests with this dish.

We've spiked this larb with aniseed. It's a natural partner to pork and adds an extra flavour dimension to this simple dish.

Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.

The chef's take on the Cantonese classic.

Southern-style biscuits with sawmill gravy recipe - To make lard, combine fat and 80ml water in a saucepan over medium heat, and stir occasionally, adding extra water to pan if fat starts to brown (be careful, hot fat may spit) until fat renders

"Here's a peek at what's on the breakfast menu in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion."

Big pork and prosciutto meatballs with polenta recipe - Blend tomato, onion, garlic and herbs in a blender until smooth. Tip mixture into a large saucepan

Pork skepasti recipe - Place pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate, uncovered, overnight for skin to dry out.

In addition to the pork patties we’ve got here, Brisbane restaurant Hello Please serves this with pork belly that’s been simmered in an aromatic stock, pressed overnight, then pan-fried.