Step 1 Preheat oven to 230°C. Heat half the oil in a large frying pan over medium heat. Add the onion, pancetta and garlic and cook, stirring, for 5 minutes or until onion softens. Add macadamias and cook, stirring, for 3-4 minutes or until nuts are lightly golden. Remove from heat and set aside to cool slightly.
Step 2 Transfer to a medium bowl. Add the pine nuts, breadcrumbs, sage and egg and stir to combine. Season with salt and pepper.
Step 3 Place the pork loin, rind-side up, on a clean surface. Pat dry with paper towel. Turn pork over and use a small, sharp knife to make a 5cm-deep cut under the eye of the meat to make a cavity for the stuffing. Place the stuffing across the centre of the pork. Roll pork to enclose the filling. Secure with kitchen string, tying at 2cm intervals. Place in a roasting pan. Drizzle with remaining oil and sprinkle with fennel seeds and salt. Use your hands to rub into the rind. Place the pears around the pork and drizzle with maple syrup. Roast in oven for 30 minutes. Reduce heat to 180°C and roast for a further 45 minutes or until pork is tender and pears caramelise. Remove from heat and cover with foil. Set aside for 15 minutes to rest.
Step 4 Cut pork into slices. Place on serving plates with roasted pears and drizzle over pan juices. Serve with steamed asparagus and baby rocket leaves.
4 pork cutlets (250g each), trimmed
1 lemon, rind finely grated, juiced
1 garlic clove, crushed
1 teaspoon dried mint
2 tablespoons olive oil
400g baby chat potatoes, halved
2 zucchini, thickly sliced
1 red capsicum, chopped
olive oil cooking spray
LEMON PORK CUTLETS
Step 1 Place pork in a shallow dish. Place lemon rind, 2 tablespoons of lemon juice, garlic, mint and 1 tablespoon of olive oil in a bowl. Season with salt and pepper. Whisk to combine. Pour over pork. Cover. Set aside.
Step 2 Meanwhile, place potatoes and 1/4 cup water in a heatproof, microwave-safe dish. Cover. Microwave on HIGH (100%) for 6 minutes. Add zucchini and capsicum. Microwave for 3 minutes. Drain.
Step 3 Spray a frying pan with oil. Heat over medium-high heat. Cook pork for 3 to 4 minutes each side or until cooked to your liking. Remove to a plate. Cover with foil and set aside.
Step 4 Reduce heat to medium-low. Add remaining oil and vegetables. Cook, stirring, for 5 minutes or until vegetables are tender. Season with salt and pepper. Drizzle with remaining lemon juice. Serve pork cutlets with vegetables.
800g american pork ribs
1/2 cup tomato sauce
1/3 cup hoisin sauce
1/3 cup hot chilli sauce
2 garlic cloves, crushed
salad leaves and sweet potato wedges, to serve
STICKY CHILLI PORK RIBS
Step 1 Preheat oven to 160°C. Line a large baking tray with baking paper.
Step 2 Cut each rack of ribs in half. Combine tomato sauce, hoisin sauce, chilli sauce and garlic in a large bowl. Add ribs. Toss to coat.
Step 3 Arrange ribs in a single layer on baking tray, reserving any remaining marinade. Cover with foil. Bake for 45 minutes. Remove foil and increase temperature to 210°C. Bake for 20 minutes, basting with reserved marinade halfway through cooking, or until glazed and tender.
Step 4 Remove ribs from oven. Cut into individual pieces. Serve with salad and sweet potato wedges.
800g pork neck
1/3 cup char siu sauce
1 tablespoon honey
Steamed jasmine, to serve
CHINESE BARBECUED PORK
Step 1 Cut pork in half lengthways. Cut each half lengthways into halves. Using a sharp knife, cut slits into both sides of pork in a crisscross pattern. Place char siu sauce in a shallow ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for 1 hour or overnight, if time permits.
Step 2 Preheat grill on high. Place a wire rack in a roasting pan. Pour cold water into roasting pan until 2cm deep. Place pork on rack. Drizzle with half the honey. Place pan under grill 10cm from heat. Cook for 12 to 15 minutes or until browned. Turn pork. Drizzle with remaining honey. Cook for 12 to 15 minutes or until just cooked through. Stand for 15 minutes. Thinly slice (see note). Serve with rice and Garlic spinach (see related recipe).
2 tablespoons olive oil
500g piece pork scotch fillet
2 medium brown onions, thinly sliced
3 garlic cloves, crushed
1 tablespoon ground cumin
2 teaspoons ground coriander
2 dried bay leaves
400g can diced tomatoes
8 flour tortillas
1 large avocado, sliced
1/2 cup fresh coriander leaves
2 long green chillies, thinly sliced
Lime wedges, to serve
MEXICAN PULLED PORK
Step 1 Heat half the oil in a heavy-based saucepan over medium-high heat. Add pork. Cook, turning, for 3 to 4 minutes or until browned. Transfer to a plate.
Step 2 Heat remaining oil in pan. Add onion. Cook, stirring, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and 1/2 cup cold water. Season with salt and pepper. Return pork and juices to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until pork is tender.
Step 3 Remove pork from pan. Using 2 forks, shred pork. Bring sauce mixture to a gentle boil. Boil for 6 to 8 minutes or until thickened. Return pork to pan. Stir to combine.
Step 4 Heat tortillas following packet directions. Top tortillas with pork mixture, avocado, coriander and chilli. Serve with lime wedges.