To many people, pork in a sort of gray area between red and white meat, but science provides a definitive answer regarding ...

Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

Add the cooked lentils, wine and mustard. Stir and season to taste with salt and freshly ground black pepper. Cut the pork belly into two portions. Skim the fat from the top of the broth and discard.

Small pieces of pork belly can used to add flavour to soups and stews and are particularly good cooked with lentils, pulses or other meats, especially beef and game. Much of the fat will render ...

Heat a frying pan, add the pork and cook for 3 minutes, skin-side down, until it begins to crackle. Roast in the oven skin-side up for a further 20 minutes until piping hot and serve with mash, ...

Follow these instructions and I promise you perfectly cooked pork belly — crackling that makes a loud crunch and succulent meat with loads of flavour. Using free-range pork makes a big ...

Twice-cooked pork, known in Japan as “hoikoro ... and was recognized as being a successor to the style. 120 grams pork belly slices (buta-baraniku), 100 grams onion, 40 grams nira green ...

Choose a nicely trimmed rectangular piece of pork belly – this will make it much easier to cut into neat pieces later. The cooked pork belly needs to be weighted down in the fridge for several ...

German Red Cabbage and Pork Ribs is a traditional German dish that combines tender pork ribs with sweet and tangy red cabbage. The pork ribs are seasoned with a blend of spices and slow-cooked until ...