Pork Archives - Page 4 of 4 - Gourmet Traveller

Muu yang with nahm jim jaew (barbecued pork with chilli dipping sauce)

Australian Gourmet Traveller Thai recipe for muu yang with nahm jim jaew (barbecued pork with chilli dipping sauce).

Scallops with sugna and caper breadcrumbs

From Sydney's now-closed Berta.

Terrine

Australian Gourmet Traveller recipe for pork and chicken liver terrine.

Spice Temple’s steamed eggplant with three flavours

Australian Gourmet Traveller recipe for Spice Temple's steamed eggplant with three flavours.

Perfect match: pork pasties with apple cider

Australian Gourmet Traveller wine match recipe for pork, potato and rosemary pasties with rhubarb chutney.

Stuffed cabbage leaves

Australian Gourmet Traveller French alpine recipe for stuffed cabbage leaves.

Pork ribs with baked beans

Australian Gourmet Traveller recipe for pork ribs with baked beans.

Spaghetti con polpette (Spaghetti with meatballs)

We've kept things fairly traditional here, but the rich red-wine sauce and aromatics of thyme and oregano make for a winning formula, so why mess with it?

Maccheroni al formaggio

Australian Gourmet Traveller pasta recipe for maccheroni al formaggio (macaroni and cheese).

Sausages with roasted onion, tomato and polenta

Perfect match: pork sausages, polenta and mataró

Australian Gourmet Traveller wine match recipe for pork sausages, polenta and mataro wine.

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot

Australian Gourmet Traveller recipe for slow-roasted pork shoulder panini with parsley mayo and pickled beetroot.

Ants climbing trees

Australian Gourmet Traveller Chinese noodle recipe for ants climbing trees.

Smoked pork terrine with Cumberland sauce

Australian Gourmet Traveller recipe for smoked pork terrine with Cumberland sauce.

Pork crackling, prawn and watercress salad

Australian Gourmet Traveller recipe for pork crackling, prawn and watercress salad.

Big, fat flavours

In this new column, Brigitte Hafner invites us into her seasonal kitchen. For May, she’s cooking rare-breed pork.

Ramen with roast pork belly, nori and spring onion

Australian Gourmet Traveller recipe for ramen with roast pork belly, nori and spring onion.

Nonya pork satay

Australian Gourmet Traveller Malaysian recipe for Nonya pork satay.

Frank Camorra’s morcilla de calabaza (spicy pork and pumpkin pâté)

Australian Gourmet Traveller Spanish entree recipe for morcilla de calabaza (spicy pork and pumpkin pâté) by Frank Camorra from Melbourne restaurant MoVida.

Perfect match: roast pork and apple sandwich with stout

Australian Gourmet Traveller wine match recipe for roast pork and apple sandwich with stout.

Perfect match: braised pork cheeks with pinot meunier

Australian Gourmet Traveller wine match recipe for braised pork cheeks with farro perlato.

Peter Kuruvita’s pork curry

Australian Gourmet Traveller recipe for Sri Lankan pork curry by Peter Kuruvita.

Cheap cut chic

Using secondary cuts of meat maximises flavour and texture and minimises costs. Apply a little know-how and you’ll be reaping benefits in purse and on palate.

Pork for veal in vitello tonnato?

Can I substitute pork for veal in vitello tonnato? If so, which cut would you advise? By Natalie Fox Lisa Featherby, GT food editor, writes: To start, pork has a much stronger flavour than veal and may clash a bit with the tuna sauce. It also depends on the cut you’re using and whether you’re […]