Slice the pork pieces. Mix it with a little bit for sesame oil (1 tsp), salt and pepper (1/2 tsp). 2. Heat some oil in a pan and saute the garlic. Throw in the sliced onions. And finally add the pork.

Whizzing together spinach, spring onions, herbs and miso paste creates a vibrant green dressing for this cold noodle salad. It’s ideal served alongside these sticky glazed pork skewers ...

Divide the noodle salad between four plates and place the pork on top. Drizzle over the remaining dressing and serve.

Buttery shreds of tender pork in a sublime, smoky sauce, if you’re a fan of pulled pork, read on for your new go-to recipe ... Served with a salad, baked beans, potato salad and/or macaroni ...

pork or veal are preferable in Austria) that’s best served crispy with a puffed breadcrumb, it lands on a plate in the rough proportions of a baby elephant’s ear (though with none of the presumed ...

Roast pork is a classic dish known for its rich, savory flavor and crispy edges, but did you know you can achieve the same ...

What to make for lunch is one of my biggest challenges. I tend to fall into a salad and soup rut, but eating the same basic meal every day gets boring. That's why I'm always looking for ways to liven ...

If cooking in advance, once cooked, leave the pork in the casserole to cool and reheat at 180C for 20 minutes or until the pork is very hot, then proceed with the recipe.

Fry up some cooked pork with peppers and spices to fill a tasty wrap, with salad and soured cream. A fun meal for four that makes leftovers go further. Each serving provides 403 kcal, 28g protein ...

Food writer and Bravo’s “Top Chef” judge Gail Simmons joins TODAY to share two of her favorite Canadian dishes for Quebec ...