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Everyone loves roast pork with crackling as part of Christmas dinner. Try this easy pork dinner recipe with 'best ever' crackling this festive season - your family will be talking about how good it was until next year! INGREDIENTS 2kg (1.8-2.2kg) loin of pork 2 tablespoons olive oil 4 tablespoons sea salt 1 tablespoon freshly ground black pepper 2 onions, peeled and thickly sliced 2 apples, sliced thickly in rounds 2 tablespoons plain flour 50mL white balsamic vinegar or apple cider vinegar 1 cup (250mL) chicken stock PREPARATION 1. Remove the pork from the fridge and use a sharp knife to score the skin of the pork at 1cm intervals. This does require assertive use of the knife, or get your butcher to do it. Rub the oil into the skin and then the sea salt and black pepper. Make sure you push some salt into the slits. It is a lot of salt, but does ensure fab crackling. 2. Preheat oven to 220°C. Place the onion rounds in the middle of a large bak...

INGREDIENTS 4 (500g) potatoes 4 x pork cutlets 2 tablespoons olive oil 1 tablespoon butter 2 apples, peeled, cored, cut into wedges (we used Granny Smith's) 2 garlic cloves 2 tablespoons plain flour 16 sage leaves ¼ cup white wine ¼ cup chicken stock PREPARATION 1. Steam or boil the potatoes until tender. When cool enough to touch, peel and slice into wedges. 2. Preheat the oven to 120°C. Use the heel of your hand to bash the pork cutlets. Heat the oil and butter in a frying pan over medium heat. 3. When the butter is foaming add the pork cutlets and cook for 4-5 minutes each side until just cooked. Place in the oven while you cook the apple and potato. 4. Reheat the oil and butter in the pan over medium heat. Sauté the potatoes, apple, garlic and sage leaves until the butter is golden brown. Add the wine and cook for 2 minutes, then the stock and cook for another 2 minutes. 5. To serve, place a pork cutlet on each plate and a pile of th...

INGREDIENTS 250 g of penne rigate 250 g of cured pork 1 red onion 1 red chili pepper 500 ml of tomato puree (or chopped tomatoes) 3 tablespoons of olive oil 6 cherry tomatoes 1 tuft of basil Grated Parmesan Salt Ground black pepper Spring onion PREPARATION 1. Slice the pork and fry the slices with the olive oil. 2. Cut the onion into half-moons. Cut off the top of the chili pepper, remove the core and chop the pepper. Cut the cherry tomatoes into halves. Add the onion, chili, basil and tomatoes to the pork. Cook for 3 more minutes. Add the tomato puree and salt and stew everything for 10 minutes. 3. Boil the penne rigate in salted water until it’s done. Drain the water and add the pasta to the sauce. 4. Before serving, garnish the dish with the grated Parmesan and spring onion. brightside.me/

Do you know how to make simple but delicious and flavorful dishes for dinner? Try making these recipes for wok noodles with different ingredients. The most important thing about cooking in a wok pan is stir-frying the ingredients over the highest heat. It’s better to use a special deep wok pan, but if you don’t have one, just use a regular pan. We are looking forward to cooking this tonight after work! 1. Rice noodles with chicken and eggplant 2. Wok-tossed beef noodles 3. Egg noodles with pork and asparagus beans 4. Cheese and vegetable soba 5. Seafood glass noodles brightside.me

INGREDIENTS 200g of pork 200g of egg noodles 150g of asparagus beans 1 onion 1 chili pepper 2 cloves of garlic 3 or 4 tablespoons of soy sauce Greens Salt and pepper PREPARATION 1. Cut the pork into thin slices. 2. Boil the noodles. 3. Peel the onion, garlic, and pepper. Cut the onion into small strips, and chop the garlic and chili pepper. 4. Stir-fry the pork for several minutes at a high temperature. Then add the onion and beans two minutes later. 5. Cook the pork with the vegetables for seven to ten minutes, then add the garlic, chili, and sauce. 6. Toss everything together with the noodles. 7. Before serving, add the chopped greens. brightside.me

Hangover Helper: Burmese Red Pork Stew at Tasty n Sons in Portland, OR : From Drinks [Photographs: Adam Lindsley] Burma probably isn't the first place your mind jumps to when you think of hangover food, and it's doubtful that rice, pork shoulder, and chili oil are your brain's first associations with brunch. Yet the Burmese red pork stew ($10) at Tasty n Sons in Portland, Oregon, fits the bill mightily, quashing the pounding in your skull with a hearty, spicy, and extremely satisfying bowl of protein that's delicious any hour of the day. Developed by Portland food god John Gorham (owner of Portland's premier tapas restaurant, Toro Bravo, and refined watering hole Interurban Tavern ) after

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#143974 - Bacon Cheddar Beer Bread Muffins : Bacon Cheddar Beer Bread Muffins. A perfect addition to chili, soup, or stew! craving more? check

#143995 - Braised Pork with Chestnuts and Lotus Root : To warm yourself up during fall, have some braised pork with chestnuts and lotus roots. :) craving more? check