Pork Recipes | Learn How to Cook Pork Dish

Ingredients

• Fry the sausages in a large heavy-based saucepan set over a moderate heat in half the oil for 8-10 minutes, turning often, until browned and firm to touch. Set aside
• Sauté the vegetables in the remaining oil for 5 minutes, until lightly softened
• Use a sharp knife to slice the pork scotch fillet into fine strips
• Pour the oil into a large heavy-based wok set over a high heat and fry the pork for 3 minutes, until lightly-browned
• Add the vegetables and continue cooking for a further 5 minutes
• Untie pork shoulder and use a sharp knife to cut into large chunks. Season generously with salt and pepper
• Fry the pork pieces in a large heavy-based lidded saucepan over a high heat for 5 minutes, until browned
• Add the vegetables and garlic, then cook for
• Sear the pork hocks in the oil in a large heavy-based saucepan set over a moderate heat for 5 minutes, until lightly browned
• Pour in the wine and bring to a simmer, then add the stock, vegetables and bay leaves
• Fry the sausages in a large heavy-based saucepan set over a low-moderate heat in the butter for 8-10 minutes, turning often, until browned and firm to touch. Set aside
• Add the flour to the pan and cook for 1 minute, then whisk in the
• Preheat oven to 160°C
• Season the spare ribs generously with salt and pepper, then rub with oil
• Arrange the vegetables, cherries and pork (skin side-up) in a roasting pan