Pomegranate-marinated pork fillet with fennel confit
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated pork fillet 6 tbsp pomegranate molasses 1 orange, juice only 1 pinch…
Barbecue pork chop with cashew and basil relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the relish 50g/1¾oz cashew nuts 1 tsp finely grated fresh root ginger…
Thai pork krapow
By Matt Tebbutt From Saturday Kitchen Ingredients 4 bird’s-eye chillis pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy…
Mu shu pork with hoisin sauce and pancakes
By Ken Hom From Saturday Kitchen Ingredients 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long 1 free-range egg…
Sweet and sticky pork ribs with root beer-braised onion cornbread
By Andi Oliver From Saturday Kitchen Ingredients For the root beer-braised onions 125g/4½oz unsalted butter 5 medium onions, very…
Pork belly baps with poached rhubarb
By Ols Halas From Saturday Kitchen Ingredients For the pork belly baps 1kg/2lb 4oz pork belly, boneless and skin scored 1 tbsp…
Tacos with slow-roasted pork collar and Mexican mole sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 1 tbsp fennel seeds, crushed 2 garlic cloves, minced 1 lemon,…
Pork chops with roast vegetables and walnut picada
By Ben Tish From Saturday Kitchen Ingredients For the roast vegetables 150g/5½oz sea salt, plus extra for sprinkling 1 rosemary sprig…
Iberico pork cheeks
By Anna Haugh From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 12 (1kg/2lb 4oz) Iberico pork cheeks…
Pork and black pudding Wellington with seared scallops
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 25g/1oz butter 2 banana shallots, peeled and diced…