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Caramel claypot pork
Australian Womens Weekly — If using your clay pot for the first time, wash thoroughly with warm water. Soak for 15 minutes and allow to air dry. Heat 1/2 the oil in the clay pot over medium high heat; add pork in batches and cook until golden brown. Remove and set ...More…
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Pork cutlets with mediterranean salad
Australian Womens Weekly — Rub cutlets with olive oil and season with salt and pepper. Place onto preheated barbecue and cook for 3-4 minutes on each side. Remove form heat and rest lightly covered. Place half the red and green capsicum into a small pan with water over ...More…
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Apples, pork and prunes
Australian Womens Weekly — Heat half of the oil in 2.5 litre (10-cup) flameproof casserole dish; cook leek, stirring, until soft. Remove from dish. Heat remaining oil in same dish; cook pork, stirring, until browned. Add leek and stock; cook, covered, in an oven 45 ...More…
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Balsamic roast pork rack with pears
Australian Womens Weekly — Score rind of pork rack on the diagonal at one centimetre intervals. Combine salt, pepper, garam masala and fennel seeds in a frying pan and heat, shaking pan frequently, over low heat or until fragrant. Remove from pan and cool completely. Grind ...More…
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Lemongrass & pork stir fry
Australian Womens Weekly — Pound the lemongrass, garlic and peppercorns in a mortar and pestle until it forms a paste. Stir in sugar and 1 tablespoon of the oil and stir through pork strips. Set aside to marinate for as long as possible. Put noodles into a bowl and pour ...More…
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Lemongrass & pork stir-fry
Australian Womens Weekly — Pound the lemongrass, garlic and peppercorns in a mortar and pestle until it forms a paste. Stir in sugar and 1 tablespoon of the oil and stir through pork strips. Set aside to marinate for as long as possible. Put noodles into a bowl and pour ...More…
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Pork cutlet with fennel, orange & rosemary - dinner for one
Australian Womens Weekly — Combine fennel seeds, black peppercorns, rosemary and salt in a pestle and mortar and grind into a fine powder. Add garlic and grind further until smooth. Stir in zest, juice and half the oil and brush over pork. Set aside to marinate for as long ...More…
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Hoisin & yuzu glazed Bangalow pork cutlet on sautéed ...
Australian Womens Weekly — Hoisin & yuzu glazed Bangalow pork cutlet on sautéed Asian mushrooms, water chestnuts & shallots Hoisin & yuzu glazed Bangalow pork cutlet on sautéed Asian mushrooms, water chestnuts & shallots INGREDIENTS Toss pork cutlet into marinade ...More…
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Braised pork in milk & herbs
Australian Womens Weekly — Place garlic and rosemary into a mortar and pound until broken up. Stir in oil and season with salt and pepper. Rub over pork and set aside. Heat oil in a deep cast-iron casserole dish and sear pork on all sides. Pour milk into the pan and add ...More…
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Warm Portuguese pork salad
Australian Womens Weekly — Toss pork in combined salt, garlic, zest, juice, spices, oregano and 2 tablespoons of the oil. Cook on a preheated barbecue plate for 15 minutes, turning occasionally until just cooked through. Lightly cover and rest for 10 minutes. Slice ...More…
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Slow roasted pork belly (kurobuta), with wild rice, ...
Australian Womens Weekly — Slow roasted pork belly (kurobuta), with wild rice, fennel & nashi pear salad Slow roasted pork belly (kurobuta), with wild rice, fennel & nashi pear salad INGREDIENTS Score pork belly, diagonally 1cm apart, place in a large rectangular baking ...More…