Ramen with roast pork belly, nori and spring onion
Australian Gourmet Traveller recipe for ramen with roast pork belly, nori and spring onion.
Nonya pork satay
Australian Gourmet Traveller Malaysian recipe for Nonya pork satay.
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Frank Camorra’s morcilla de calabaza (spicy pork and pumpkin pâté)
Australian Gourmet Traveller Spanish entree recipe for morcilla de calabaza (spicy pork and pumpkin pâté) by Frank Camorra from Melbourne restaurant MoVida.
Perfect match: roast pork and apple sandwich with stout
Australian Gourmet Traveller wine match recipe for roast pork and apple sandwich with stout.
Perfect match: braised pork cheeks with pinot meunier
Australian Gourmet Traveller wine match recipe for braised pork cheeks with farro perlato.
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Peter Kuruvita’s pork curry
Australian Gourmet Traveller recipe for Sri Lankan pork curry by Peter Kuruvita.
Cheap cut chic
Using secondary cuts of meat maximises flavour and texture and minimises costs. Apply a little know-how and you’ll be reaping benefits in purse and on palate.
Pork for veal in vitello tonnato?
Can I substitute pork for veal in vitello tonnato? If so, which cut would you advise? By Natalie Fox Lisa Featherby, GT food editor, writes: To start, pork has a much stronger flavour than veal and may clash a bit with the tuna sauce. It also depends on the cut you’re using and whether you’re […]
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Sticky pork, watermelon pickle and herb salad
Australian Gourmet Traveller recipe for sticky pork, watermelon pickle and herb salad.
Perfect match: pickled pork and parsley terrine
Australian Gourmet Traveller wine match recipe for pickled pork and parsley terrine.