Recipes by Ingredient - Pork

Crispy pig’s head, by Tom Kerridge
Place the pig's head in a large pan and cover with water. Bring to the boil. Pass off and refresh with cold water. Repeat twice, then cover with.... more
(16 May 2012 15:54)

Seasonal Recipe of the Week – Sweet and sour pork cheeks with noodles, by Mark Sargeant
Seasonal Recipe of the Week SWEET AND SOUR PORK CHEEKS WITH NOODLES Ingredients (Serves 4) 2-3tbs olive oil Sea salt and freshly... more
(01 December 2011 11:35)

Dingley Dell smoked ham Scotch egg, by Madalene Bonvini-Hamel
Mix the cooked flaked ham knuckle meat with the sausage meat, seasoning, crushed garlic, ground fennel seeds and the chopped herbs. Peel the.... more
(01 June 2011 10:53)

Boned and rolled pig's head with mashed potato and caper jus
Our seasonal recipe for boned and rolled pig's head with mashed potato and caper jus is taken from First Catch Your Pig, a book put together by the.... more
(21 January 2011 13:59)

Twice-cooked pork belly with Madeira Jus, by Gavin Billenness
Our seasonal recipe for twice-cooked pork belly with Madeira just comes courtesy of Gavin Billenness, head chef at the Savoy Truffle Supperclub in.... more
(26 November 2010 11:37)

Plas Newydd's belly pork with plum sauce and apple mash, by Alan Edmonds
This recipe for belly pork with Anglesey plum sauce and apple mash was contributed by Alan Edmonds, head chef at Plas Newydd, a National Trust.... more
(21 October 2010 11:37)

Slow-cooked pork belly with crab apple jelly and caramelised damsons, by Madalene Bonvini-Hamel
Our love affair with all things regionally produced is stronger than ever. The increased popularity of speciality and artisanal food has been.... more
(06 September 2010 11:47)

Arrosto misto (Pot roast hunter's catch)
This recipe for Arrosto misto (Pot roast hunter's catch) is taken from The Italian Cookery Course by Katie Caldesi. more
(18 February 2010 16:54)

Pork, pumpkin, chorizo, by Sat Bains
Sat Bains is the chef-patron of the Michelin-starred Restaurant Sat Bains with Rooms in Nottingham. more
(07 January 2010 15:03)

Ham hock and black pudding terrine and home-made piccalilli, by Collective Minds
London-based event management firm Collective Minds was created in 2006 as an extension of Stones Events, a catering company based in Leicestershire.... more
(01 October 2009 14:23)

Leerdammer and Swiss Chard Tart with Smoked Ham Crumble by Jean Christophe-Novelli
Bring the cream to a simmer and season with salt and pepper. Simmer until the cream is reduced and thickened by half. Remove from the heat and add.... more
(03 June 2009 00:00)

Stuffed Organic Pork Chop with Smoked Port Salut and Wild Mushroom Fondue by Jean-Christophe Novelli
Make the egg wash by beating together the ingredients. Coat the pork with seasoned flour, followed by the egg wash and then the breadcrumbs using.... more
(03 June 2009 00:00)

Rigatoni and Courgette Gratin with Smoked Pancetta Lardons by Jean-Christophe Novelli
Wash and slice the courgettes into 4cm slices. Season with salt, sugar and tarragon vinegar and allow them to stand and cure for about 20 minutes to.... more
(03 June 2009 00:00)

Navajas con tocino y moscovado, by Santi Santamaria
To make the pear and ginger purée, parcel halved pears and slices of ginger in foil and barbecue until soft. Season with salt and lemon juice. more
(12 January 2009 12:20)

Five spice pork choplets - by Kam Po But
Mix the salt, curry powder, eggs, corn flour and water together and coat the pork choplets. Heat the oil in a pan until smoking and add the pork.... more
(13 February 2008 17:06)

Fried ham terrine, roast garlic mayonnaise, deep-fried egg and a parsley soup
To make the terrine, cut the veg into large pieces and put into a pan with the ham hock. Cover with water and simmer for 2-3 hours. When the ham is.... more
(03 January 2008 00:00)

Roast fillet of East Anglian pork - by Alan McGilveray
By Alan McGilveray, development chef for Fairfax Meadow Catering Butchers more
(20 December 2007 16:43)

A show of Yorkshire pork - by Phil Bowen
By Phil Bowen, development chef for Underwood Meat Co more
(20 December 2007 16:40)

Pork Wellington - by Patrick Roubequet
By Patrick Roubequet, development chef for the British Pig Executive (BPEX) more
(20 December 2007 16:37)

Belly of pork stuffed with mushrooms and shallots - by Patrick Roubequet
By Patrick Roubequet, development chef for the British Pig Executive (BPEX) more
(20 December 2007 00:00)