Pork

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

Ask the butcher to cut the rib racks into pieces that will fit your slow cooker. Note

Italian sausages are coarse pork sausages generally sold in plump links. They are usually flavoured with garlic and fennel seed or anise seed and come in two styles, hot (flavoured with thai red chilli) and sweet (without the added heat). They are available from speciality butchers and delicatessens. Note

The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than […]

The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

A sweet, sticky and delicious Asian-style pork and plum stir-fry from Australian Women's Weekly.

Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".