Pork Recipes | Bethlehem Butchery

Ingredients

• 1x 2.8kg (10 bone) pork loin rack
• 2 tsp Sichuan peppercorns
• 1 tsp Chinese five-spice powder
• 2 whole star anise
• 1 tsp ground cinnamon
• 1 tbsp sea salt flakes
• 1 tbsp olive oil
• 250g fresh ginger, sliced
• 2x 235g pork cutlets, trimmed
• Olive oil, for brushing
• Sea salt and cracked black pepper
• 1/4 cup malt vinegar
• 2 tbsp caster sugar
• 1 large piece lemon rind
• 12 sage leaves
• 1 firm brown pear, very thinly sliced
• 30g rocket leaves
• 1/2 cup shaved parmesan
• 1.5kg pork ribs
• 1 cup whiskey
• 20g fresh ginger, thinly sliced
• 2 cloves garlic
• 1 litre water
• 1/2 cup whiskey
• 1 tbsp finely grated ginger
• 1/2 cup brown sugar
• 1/2 cup malt vinegar
• 1 cup tomato sauce