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Delicious pork belly and prawn fresh rice paper rolls

Time to prepare 20 mins | Serves 4-6 A great fresh-tasting starter or snack, and you can even get creative with the ingredients you put inside! “Although I love Vietnamese fried spring rolls, these fresh rice paper rolls are my favourite rolls to eat. They’re light and delicious and hugely popular in Vietnam as well as all around the world,” says chef Adam Liaw. Recipe from <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fadam-liaw-s-asian-cookery-school-adam-liaw%2Fprod9780733634307.html">Asian Cookery School by Adam Liaw</a> (Hachette, RRP $49.99) -. Ingredients: <ul> <li>300g pork belly, skin and bone removed </li> <li>1 tbsp salt </li> <li>100g dried rice vermicelli </li> <li>30 rice paper sheets </li> <li>3 cups shredded iceberg lettuce </li> <li>1 cup loosely packed mint </li> <li>1 cup loosely packed coriander or perilla </li> <li>300g cooked prawns, peeled, deveined and split lengthways </li> <li>1 bunch Chinese chives, halved </li> <li>1 cup Nuoc Cham* (see tip below), to serve</li> </ul> *If you don’t feel like making it yourself or can’t find Nuoc Cham at your local Asian supermarket then try it with sweet chilli sauce or experiment with your favourite Asian dipping sauce. Directions 1. Place the pork belly in a pot just big enough to fit it. Cover with cold water. Add the salt, bring the water to a simmer and simmer for 20 minutes, or until the pork belly is cooked through. Remove from the water and allow to cool. Thinly slice the pork into 5cm wide slices no more than a few millimetres thick. 2. Place the rice vermicelli in a large bowl and pour over plenty of boiling water. Leave for 5 minutes then drain, rinse in cold water, drain again and cut into 5cm lengths. 3. Fill a large bowl with lukewarm water and dip a sheet of rice paper into the water until it slightly softens. (It will continue to soften out of the water.) Transfer the rice paper to a plate and place a pile of pork, lettuce, rice vermicelli and some mint and coriander on the paper in a line just in from the edge closest to you. 4. Place a few prawns at the centre of the paper with the orange backs facing down and roll the paper, folding in the edges halfway along, as shown. Add a few spears of chives just before finishing the roll so the cut ends stick out of the top. Serve with Nuoc Cham. Tips: <ul> <li>Keeping the prawns separate from the other fillings is purely for presentation, so you can see the colourful backs facing outward through a single layer of rice paper.</li> <li>You don’t need to do all the work yourself – you can put the ingredients on platters on the dining table with bowls of warm water to dip the rice papers into and everyone can make their own.</li> <li>The filling of the rolls can be whatever you like. Try leftover <a href="https://www.wyza.com.au/recipes/lemongrass-beef.aspx">Lemongrass Beef </a>or <a href="https://www.wyza.com.au/recipes/porchetta-sliders-by-matt-moran.aspx">shredded chicken</a>. </li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/fresh-rice-paper-rolls.aspx">Wyza.com.au.</a>

Food & Wine

Sweet and sour pork

Create this classic Chinese takeaway dish easily at home. Using pork neck is great as it has a good meat to fat ratio so stays nice and moist. As a substitute pork fillet can be used for a leaner option. Ingredients: <ul> <li>1 brown onion, cut into 3cm chunks </li> <li>1 red capsicum, cut into 3cm chunks </li> <li>200g of fresh pineapple, cut into 3cm chunks </li> <li>2 spring onions cut into 3cm lengths </li> <li>2 garlic cloves, finely chopped </li> <li>2 long red chilli’s, cut into rounds </li> <li>Coriander leaves to garnish</li> <li>Steamed rice to serve</li> </ul> Sweet and sour sauce <ul> <li>3/4 cup chicken stock</li> <li>1/2 cup tomato ketchup</li> <li>1 tbsp caster sugar</li> <li>1 tbsp rice vinegar</li> <li>2 tsp light soy</li> <li>1 tbsp dark soy</li> <li>1 tsp potato flour</li> <li>1 tbsp water</li> </ul> Pork <ul> <li>500g pork neck cut into 3cm cubes</li> <li>1 egg beaten</li> <li>1 tbsp of shaoxing wine or dry sherry</li> <li>1 tbsp of light soy sauce</li> <li>1/2 cup of rice flour </li> <li>1/2 cup potato flour </li> <li>Vegetable oil for deep frying</li> </ul> Method: Pork Marinade <ol> <li style="font-weight: 400;">Begin by marinating the pork. In a medium size mixing bowl combine the shaoxing and soy sauce with the beaten egg and pork, making sure it is coated evenly. Allow to marinate for approximately one hour, covered in the fridge.</li> </ol> Sweet and sour Sauce <ol> <li style="font-weight: 400;">In a bowl mix all of the sauce ingredients, except for potato flour and water. Set aside. </li> <li style="font-weight: 400;">In a separate small bowl, mix the water and potato flour. This will be used to thicken the final sauce.</li> </ol> Crispy pork <ol> <li style="font-weight: 400;">Pre heat vegetable oil in fry pan, or set deep fryer to 180 degrees. </li> <li style="font-weight: 400;">In a large bowl combine the rice and potato flour. </li> <li style="font-weight: 400;">Remove the pork from the marinade and toss in the bowl of flour, coating evenly.</li> <li style="font-weight: 400;">Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp. </li> <li style="font-weight: 400;">Remove from the hot oil with a slotted spoon, drain on paper towel and set aside.</li> </ol> Finishing the dish <ol> <li style="font-weight: 400;">Heat a wok and add 2 tbsp of vegetable oil. </li> <li style="font-weight: 400;">Add the onion and garlic and stir fry for 30 seconds. </li> <li style="font-weight: 400;">Add the capsicum and pineapple and cook for a further 30 seconds. </li> <li style="font-weight: 400;">Add the sweet and sour sauce mix and bring to the boil. </li> <li style="font-weight: 400;">Add the spring onions and sliced chilli. </li> <li style="font-weight: 400;">Add the rice flour and water mix and stir until sauce has thickened. </li> <li style="font-weight: 400;">Finally, add all the fried pork to the mix and toss until well coated. </li> <li style="font-weight: 400;">Garnish with fresh coriander and serve with steamed rice.</li> </ol> Recipe by Australian Onions.

Food & Wine

Pork and apple sausage rolls

These sausage rolls are perfect for picnics, lunch boxes, party dishes or as a snack. Ingredients: <ul> <li>6 sheets frozen puff pastry, partially thawed</li> <li>1 egg, lightly beaten</li> <li>1 tbs black sesame or poppy seeds</li> <li>Tomato or barbecue sauce, to serve</li> </ul> Filling <ul> <li>1 tbs olive oil</li> <li>2 brown onions, peeled, coarsely grated</li> <li>8 slices thick white bread, crusts removed</li> <li>¼ cup milk</li> <li>2 large Granny Smith apples, peeled, cored, coarsely grated</li> <li>500g sausage mince</li> <li>500g pork mince</li> <li>½ cup flat leaf parsley leaves, finely chopped</li> <li>1 egg, lightly beaten</li> </ul> Method: <ol> <li> Preheat oven to 200°C fan forced. Lightly grease two large oven trays.</li> <li> To make filling, heat oil in a medium frying pan over a medium-low heat. Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes.</li> <li> Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl.</li> <li> Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well.</li> <li> Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways.</li> <li> Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.</li> </ol> Tips: <ul> <li>Squeezing out excess moisture from apple will ensure the pastry is crisp.</li> <li>Partially thawed pastry is much easier to work with than fully thawed pastry. Remove one piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling.</li> <li>Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven.</li> <li>Unable to get good quality pork mince? You can use all sausage mince if you like.</li> </ul> Recipe by Australian Onions.

Food & Wine

Warming pork and butterbean stew

Recipe extract from Healthy Eating to Reduce the Risk of Dementia by Margaret Rayman and Katie Sharpe, published by Kyle Books, RRP $24.99. Ingredients <ul> <li>2 tablespoons rapeseed oil</li> <li>600g lean pork, diced</li> <li>1 onion, diced</li> <li>3 garlic cloves, crushed or finely chopped</li> <li>2 sticks celery, thickly sliced</li> <li>2 leeks, thickly sliced</li> <li>1 teaspoon ground coriander</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon harissa paste</li> <li>2 tablespoons tomato puree</li> <li>400g can chopped tomatoes</li> <li>500ml vegetable stock</li> <li>400g can butterbeans, drained and rinsed</li> <li>2 tablespoons roughly chopped coriander</li> </ul> Method 1. Preheat the oven to 180°C/gas mark 4. 2. Add half the oil to a casserole dish and brown the cubed pork pieces over a medium-high heat. Remove from the pan and set aside. 3. Add the remaining oil to the pan and fry the onion, garlic, celery and leeks over a medium heat until slightly soft, about 3–4 minutes. 4. Return the pork to the pan and add the ground coriander, cumin, harissa paste and tomato puree and fry for a further 2 minutes. Add the chopped tomatoes and stock, bring to the boil and then transfer to the oven. 5. Cook for 50 minutes (or until the pork is tender). Check after 30 minutes and add more water if needed. 6. Add the butterbeans and return to the oven for 5 minutes to heat through. Stir in the fresh coriander and serve. Tips Chosen as a source of: vitamins B6, B12, C, E, folate, selenium, pulses, polyphenols Per serving: 383 kcal; 14.1g fat; 2.7g saturated fat / 4 portions of fruit/vegetables Make your stew into a pie with this Leek and butterbean pie recipe! Also try a Lentil and mushroom bake or a delicious Thai stir-fry with green tea noodles. Republished with permission of <a href="https://www.wyza.com.au/recipes/warming-pork-and-butterbean-stew.aspx">Wyza.com.au.</a>

Food & Wine

Smoked honey sesame pork ribs

These old school American-style ribs are the perfect use of a barbeque smoker for a weekend dinner. Preparation: 10 minutes Cooking time: 2 h 40 minutes Serves: 4 Ingredients: <ul> <li>2 racks pork ribs</li> <li>100 g honey</li> <li>100 g butter, sliced</li> <li>50 g sesame seeds</li> <li>1 spring onion (scallion), thinly sliced</li> </ul> Rub (Dry spice mix) <ul> <li>2 tablespoons brown sugar</li> <li>1 tablespoon smoked paprika</li> <li>1 teaspoon celery powder</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 tablespoon freshly cracked black pepper, finely ground</li> <li>1 tablespoon kosher salt</li> </ul> Method: <ol> <li>Combine all of the rub ingredients in a bowl.</li> <li>Remove the membrane from the underside of the pork ribs and apply liberal coating of the rub to completely cover all sides of the ribs.</li> <li>Indirectly hot smoke the ribs for 1 hour inside a barbecue smoker at 130°C with apple or peach wood chunks or chips.</li> <li>Remove the ribs from the smoker and drizzle with the honey, top with sliced butter.</li> <li>Double wrap each rack of ribs in foil and return to the smoker for a further 1½ hours at 130°C.</li> <li>Allow the ribs to rest for 10 minutes before slicing and sprinkling with sesame seeds and spring onion to serve.</li> </ol> Tips: <ul> <li>Drizzle with extra pre-smoked honey before serving for an extra sweet kick.</li> </ul> This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a href="http://au.newhollandpublishers.com/">online</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/smoked-honey-sesame-pork-ribs.aspx">Wyza.com.au.</a>

Food & Wine

Marinated BBQ pork chops

You can’t go wrong with pork chops, but Merv Hughes’ delicious marinade takes them to the next level. Serves: 4 Ingredients: <ul> <li>4 pork chops</li> </ul> For the marinade <ul> <li>3 tablespoons soy sauce</li> <li>3 tablespoons Worcestershire sauce</li> <li>3 tablespoons hoisin barbecue sauce</li> <li>1 tablespoon balsamic vinegar</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>Salt and pepper, to taste</li> </ul> Method: <ol start="1"> <li>Trim the pork chops of rind and excess fat.</li> <li>Place all the marinade ingredients into a large zip-lock bag. Add the pork chops and marinade for 1 to 2 hours or longer if possible.</li> <li>Heat the barbecue grill, then cook the chops for 5 to 6 minutes on each side. For crosshatch grill marks, turn 45 degrees after 3 minutes.</li> <li>Turn down the grill and baste with the leftover marinade until the chops are cooked through. When done, cover with foil and rest for 5 minutes before serving.</li> <li>Serve with a red cabbage and apple slaw.</li> </ol> <img width="118" height="130" src="https://oversixtydev.blob.core.windows.net/media/7264684/bbq-beer-bs_118x130.jpg" alt="BBQ BEER BS (1)" style="float: right;"/> BBQ Beer & B.S., New Holland Publishers RRP $40.00 available from all good bookstores or online <a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a>

Food & Wine

Apricot and spring onion pork rib soup

Add a splash of hot sauce to your individual bowl of this flavoursome apricot and spring onion pork rib soup to add some extra kick. Grill some garlic bread on the side for dunking. Serves: 4 Ingredients: <ul> <li>2 racks pork ribs</li> <li>1 tablespoon kosher salt</li> <li>1 teaspoon finely ground freshly cracked black pepper</li> <li>100 g unsalted butter</li> <li>2 tablespoons plain (all-purpose) flour</li> <li>3 spring onions (scallions), finely chopped</li> <li>375 ml apricot nectar</li> <li>200 ml beef stock</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 teaspoon celery powder</li> <li>2 tablespoons hot sauce</li> <li>1 cup bean sprouts, trimmed</li> <li>1 red chilli</li> <li>¼ bunch coriander</li> </ul> Method: <ol start="1"> <li>Remove the membrane from the underside of the pork ribs and season lightly with salt and pepper. Brown in a frying pan.</li> <li>Melt the butter and mix with the flour.</li> <li>Add all of the ingredients, except the bean sprouts, chilli and coriander, to a pressure cooker and stir well to combine. Add the pork ribs and cook for 45 minutes.</li> <li>Remove the pork ribs from the soup and coarsely pull the pork rib meat from the bones, discarding the bones. Return the pulled pork to the soup and allow to stand for 15-20 minutes before serving.</li> <li>Serve with bean sprouts, finely sliced red chilli and coriander to garnish.</li> </ol> <img width="122" height="134" src="https://oversixtydev.blob.core.windows.net/media/44906/ribs-cover_122x134.jpg" alt="Ribs Cover (2)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Tex-Mex pork baked potatoes

To make these tasty Tex-Mex pork baked potatoes a little heathier (and a little sweeter) simply use sweet potatoes instead. Serves: 4 Ingredients: <ul> <li>4 large washed potatoes</li> <li>400g lean pork mince</li> <li>35g taco seasoning</li> <li>50g tomato paste</li> <li>400g can red kidney beans</li> <li>400ml water</li> <li>¼ cup parsley, finely chopped</li> <li>200g sour cream</li> <li>100g corn chips</li> <li>½ cup tomato salsa</li> <li>½ cup mature cheese, grated</li> </ul> Method: <ol start="1"> <li>Place potatoes in foil in a preheated oven at 180°C for 40 minutes.</li> <li>While the potatoes are baking, heat a large non- stick frying pan over a medium-high heat and brown pork mince well.</li> <li>Stir in the taco seasoning, tomato paste, red kidney beans and water.</li> <li>Reduce heat and simmer for 15 minutes, stirring occasionally. Stir in parsley.</li> <li>To serve, place the baked potatoes into individual serving dishes and cut across the top and open out.</li> <li>Top potato with Tex-Mex pork mince, sour cream, corn chips, salsa and cheese.</li> <li>Serve hot.</li> </ol> Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

Food & Wine

Braised Turkish pork with cumquats and white beans

Forget expensive plane tickets and hotel rooms – you can go on an exotic journey without even leaving the house thanks to this delicious braised Turkish pork recipe that’s perfect for winter. Serves: 6 Ingredients: <ul> <li>1.2 – 1.5kg pork scotch roast</li> <li>50g Turkish seasoning</li> <li>2 tablespoons oil</li> <li>1 cup mandarin juice</li> <li>1 cup sugar</li> <li>200g cumquats</li> <li>20g small onions, peeled</li> <li>400g white beans</li> <li>3 cloves roasted garlic</li> </ul> Method: <ol start="1"> <li>Preheat oven to 170⁰C.</li> <li>Trim roast and roll in the Turkish spices evenly to coat.</li> <li>Heat oil in a large deep pan over a medium-high heat for 2 minutes. Brown the roast well on all sides.</li> <li>Combine the mandarin juice and sugar together and pour over the roast and bring to the boil.</li> <li>Add the cumquats to the pan along with the onions. Cover with the lid and place in the preheated oven at 170⁰C for 1½ hours.</li> <li>Cook the beans in salted water until soft and drain. Blend with the garlic and butter until smooth.</li> <li>Remove roast and rest. Place the liquid back onto the heat and reduce.</li> <li>Serve roast sliced on a bed of bean puree and serve with cumquats and onions and drizzle with sauce.</li> </ol> NOTE: Mandarin juice may be replaced with orange juice or apple juice. Recipe courtesy of <a rel="noopener" href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

Food & Wine

France's pig festival is a pork-lovers dream

All hail the mighty pig! What is it? La Pourcailhade (meaning the Festival of the Pig) is an annual festival held in the town of Trie-sur-Baise in the Pyrenees region of southwestern France. It’s a celebration of all things porcine that began in 1975 and is organised by La Confrerie du Cochon (or The Brotherhood of the Pig). It was partly developed to give a boost to the ailing pig farming industry in the region and now attracts meat-loving visitors from all over the world. Many of the townspeople deck themselves out in pig ears and snout, and all local business will get in on the act with decorations and displays. What can I do? Eat. And then eat some more. The smell of roast pork fills the air around town and you can eat more kinds of meat than you ever new existed – cured ham, salami, black pudding, crackling and much more. There are large sit down banquets organised or you can just stroll through the market and sample anything that takes your fancy. There are also a series of outrageous competitions that you can watch or (if you’re feeling very festive) participate in, like best pig outfit, best window display or sausage eating competitions. The climax of the event is the prestigious Championnat de France du Cri de Cochon, or French Pig-Squealing Competition. Participants make the sounds of a pig in its various life stages, from piglet to adult. Each night, there is a huge party with music, dancing, drinks and, of course, plenty more pork. <iframe width="560" height="315" src="https://www.youtube.com/embed/AmEBhQVqzDE" frameborder="0" allowfullscreen=""></iframe> How can I go? The dates change, however the festival is generally held around the second Sunday of August. Trie-sur-Baise is accessible by train from Biarritz, Toulouse or San Sebastian.

International Travel

Creamy mushroom and pork pasta bake

This dish is also delicious made with tomato pasta sauce. It can also be prepared in advance and refrigerated for 2 – 3 days until required or frozen prior to baking for up to 2 months. Serves: 6 Ingredients: <ul> <li>600g lean pork mince</li> <li>2 tablespoons oil</li> <li>1 onion, finely diced</li> <li>2 cloves garlic, crushed</li> <li>200g mushrooms, sliced</li> <li>500ml jar creamy pasta sauce</li> <li>¼ cup parsley, finely chopped</li> <li>4 cups pasta shells, cooked & drained</li> <li>2 cups grated cheese</li> </ul> Method: <ol start="1"> <li>Preheat oven to 190⁰C.</li> <li>Heat 1 tablespoon of oil in a large frying pan and brown the onion, garlic and pork mince well. Pork may need to be browned in small batches depending on your pan size. Remove and set aside.</li> <li>Heat the remaining oil in the pan and sauté the mushrooms for 4-5 minutes, stir in the creamy pasta sauce and bring to the boil.</li> <li>Combine the pork mince, cooked pasta and mushroom sauce in a large bowl and mix well.</li> <li>Spoon pork pasta bake mixture into a deep oven proof dish that has been lightly greased. Sprinkle surface with grated cheese.</li> <li>Bake in the preheated oven at 190⁰C for 40 minutes until cheese is golden and sauce is bubbling. Serve hot with salad.</li> </ol> Recipe courtesy of <a href="http://www.pork.com.au/" target="_blank">Australian Pork</a>.

Food & Wine

Pork cutlets with apple chilli and coriander salsa

This seasoning is perfect for pork or beef. Unlike a marinade it doesn’t need long to flavour the meat which can be cooked after about 10 minutes. Ingredients: <ul> <li>4 pork sirloin steaks or trimmed pork cutlets</li> </ul> For the seasoning <ul> <li>2 Tablespoons fish sauce</li> <li>2 Tablespoons ginger</li> <li>2 Tablespoons olive oil</li> <li>2 cloves garlic</li> </ul> For the salsa <ul> <li>1 small Lebanese cucumber fine diced (1 cup/ 150 gm)</li> <li>1 granny smith apple peeled and fine diced (1 cup)</li> <li>1/2 bunch washed chopped coriander leaves and stems (1 cup)</li> <li>120 ml or 1/2 cup Thai style sweet chilli sauce</li> <li>½ cup mint leaves chopped</li> <li>2 tablespoons lemon or lime juice</li> </ul> To finish <ul> <li>1 Tablespoons maple syrup or honey to glaze</li> </ul> Method: <ol> <li>Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.</li> <li>Put the fine diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.</li> <li>The Pork can be cooked on the BBQ or in a frypan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the frypan and sear. Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer- cover with a lid for 5 -8 minutes after turning). Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turning over a couple of times to glaze. Put onto a plate to rest for 3 minutes.</li> <li>Serve the Pork Steak / Cutlets with Apple Salsa. This will go well with rice.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Slow-cooked pork belly with Asian flavours

Slow-cooking pork belly creates a super tasty treat – its high fat content makes it rich and incredibly succulent. This dish can be cooked a day or two ahead: let the pork cool in the cooking liquid then remove to a flat plate or tray, cover and refrigerate. Slice the meat and let it come to room temperature before grilling. Serves: 4-6 Ingredients: <ul> <li>1.25-1.5kg piece or pieces of pork belly (bones removed)</li> <li>1 tablespoon peanut oil</li> <li>1 tablespoon sesame oil</li> <li>2 medium cinnamon sticks</li> <li>3 whole star anise</li> <li>1 thumb ginger, peeled and finely sliced</li> <li>3 cloves garlic, peeled and finely sliced</li> <li>200ml orange juice</li> <li>¼ cup brown sugar, plus 1-2 tablespoons extra for gravy </li> <li>¼ cup soy sauce</li> <li>2 tablespoons rice vinegar</li> <li>1 tablespoon sweet chilli sauce</li> </ul> Method: <ol start="1"> <li>Heat oven to 150°C. If the pork skin hasn't already been scored, do this with a very sharp knife, in lines about a finger-width apart. </li> <li>Heat peanut and sesame oils in a flameproof casserole large enough to hold the pork snugly. Sear pork on both sides, finishing with the pork skin side up.</li> <li>Combine remaining ingredients in a bowl or large jug. Pour over and around pork. The liquid should come at least two-thirds of the way up the meat – if necessary add water.</li> <li>Place a piece of baking paper inside casserole over pork and cover with casserole lid. Place in the oven and cook 3 hours until pork is very soft. (This dish can also be cooked on the stove top at a gentle simmer for 3 hours.)</li> <li>Carefully remove pork from juices and allow to rest 15 minutes then pat skin dry with a paper towel. Place pork skin side up under a pre-heated grill until the skin starts to crackle. </li> <li>To reduce the cooking liquid for serving as a gravy, pour it through a sieve into a small saucepan, adding an extra 1-2 tablespoons brown sugar, and simmer, stirring until sugar dissolves. Cook until reduced and thickened slightly. For a thicker sauce, add a little cornflour. </li> <li>Serve pork with the gravy and garnished with chopped spring onions and coriander leaves if desired.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Manja Wachsmuth.

Food & Wine

Quick and easy pork and vegetable noodle stir-fry

Make this recipe your own by mixing up the mince. It will be just as delicious with chicken or turkey mince. Use whatever stir-fry vegetables you have in your fridge. Mung bean sprouts, cabbage, broccoli, beans and snow peas would all work! Also, feel free to use your favourite noodles, whether they be rice noodles or fresh egg noodles. Serves: 4 Ingredients: For the pork and vegetable noodles <ul> <li>1 tablespoon oil</li> <li>450g pork mince</li> <li>2 cloves garlic, minced</li> <li>2 teaspoons finely grated ginger</li> <li>1 tablespoon oil</li> <li>2 spring onions, white part only, thinly sliced (reserve green part to garnish)</li> <li>2 baby bok choy, finely shredded</li> <li>2 carrots, peeled, cut into thin matchsticks or grated</li> <li>1 capsicum, core and seeds removed and thinly sliced</li> <li>350g fresh noodles (e.g. Singapore noodles, egg noodles, udon etc)</li> </ul> For the stir-fry sauce <ul> <li>2 tablespoons soy sauce</li> <li>1 tablespoon fish sauce</li> <li>1 tablespoon sweet chilli sauce</li> <li>¼ cup water</li> <li>1 tablespoon runny honey</li> <li>1 teaspoon cornflour</li> </ul> To serve <ul> <li>1 tablespoon sweet chilli sauce</li> <li>2 spring onions, green part only, thinly sliced</li> <li>¼ cup chopped roasted peanuts</li> <li>2 tablespoons chopped coriander</li> <li>1 lemon, cut into wedges</li> </ul> Method: <ol> <li>Bring a full kettle to the boil.</li> <li>Heat the oil in a large wok or frying pan (preferably non-stick) over high heat. Cook the pork, garlic and ginger with a pinch of salt for about 6 minutes until well browned and just cooked through, breaking the mince up with wooden spoon or fork as it cooks. Set aside in a large bowl. Keep the pan on the heat.</li> <li>Add the second measure of oil to the wok/pan, add the spring onion (white part), bok choy, carrots and capsicum and stir-fry for about 2 minutes or until the bok choy begins to wilt. Set aside in a bowl with the pork. Combine all the stir-fry sauce ingredients in a small bowl.</li> <li>Pour boiling water over the noodles, gently separate the strands using a fork then drain well immediately (or cook according to packet instructions). Using the same pan over medium heat, add the noodles and stir-fry sauce. Stir-fry for 1 minute to coat the noodles in the sauce. Return the pork and vegetables to the pan and toss until heated through, about 1 minute.</li> <li>To serve, divide the pork and vegetable noodles among bowls, drizzle over a little sweet chilli sauce, garnish with spring onion, peanuts, coriander and a squeeze of lemon juice.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Country pork, walnut & fennel terrine with salted cucumber

This rustic terrine is perfect picnic fare. Made in advance, it requires minimal effort and looks and tastes spectacular, especially when served with crusty bread, radishes and quick salted cucumber, which adds a lovely fresh, crunchy element to complement the richness of the terrine. All that's needed now is a refreshing beverage – try the zesty passionfruit soda, or, for something a little more grown-up, rose cooler and pink sangria fit the bill perfectly. You'll need to begin this recipe a day before you want to serve it to allow time for the terrine to set. Serves: Eight Ingredients: <ul> <li>200g thinly sliced streaky bacon or pancetta</li> <li>900g free-range pork mince</li> <li>1 egg, lightly beaten</li> <li>1 clove garlic, finely chopped</li> <li>1 tablespoon chopped parsley</li> <li>1 teaspoon chopped sage</li> <li>60g fresh walnut pieces, toasted</li> <li>1 teaspoon fennel seeds, toasted, ground</li> <li>1 large cucumber, halved lengthwise, deseeded, sliced</li> <li>2 tablespoons flaky sea salt</li> <li>2 tablespoons sliced chives</li> <li>1/2 teaspoon mustard powder</li> <li>30ml extra virgin olive oil</li> <li>Juice of 1 lemon</li> <li>Crusty bread, radishes and Dijon mustard to serve</li> </ul> Method: <ol> <li>Preheat the oven to 120°C. Line a terrine mould or loaf tin with a double layer of plastic wrap, leaving enough overhang to fold over the top once filled.</li> <li>Line the mould with the bacon slices, allowing them to hang over the sides so you'll be able to fold them over the mince mix.</li> <li>Put the mince, egg, garlic, parsley, sage, walnuts and fennel in a bowl and season well with salt and freshly ground black pepper. Mix well to combine then press into the mould.</li> <li>Fold the bacon over the top then fold the plastic wrap over the bacon, pressing down firmly.</li> <li>Put the terrine in a roasting dish then add enough hot water to the dish to come halfway up the sides of the tin. Bake for two hours or until the internal temperature of the terrine reaches 65°C or the juices are rose coloured when the terrine is pierced with a skewer.</li> <li>Remove the terrine from the water and allow to cool then top with cans or other weights to compress the terrine and refrigerate overnight.</li> <li>For the salted cucumber, combine the cucumber and salt in a sieve over the sink and set aside for 30 minutes. Use your hands to squeeze out any liquid then transfer to a bowl and stir in the chives, mustard powder, oil and lemon juice to taste.</li> <li>Serve with slices of the terrine, with bread, radishes and mustard on the side.</li> </ol> Mmm, have you ever tried a dish like this? Written by Jo Pearson. First appeared on <a href="http://www.stuff.co.nz/">Stuff.co.nz</a>. Image credit: Aaron McClean / Stuff.co.nz. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/spicy-pork-tacos-with-pineapple-salsa/">Spicy pork tacos with pineapple salsa</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/pork-belly-with-fennel-silverbeet-and-beans/">Pork belly with fennel, silverbeet and cannellini beans</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/pork-and-lemon-meatball-skewers/">Pork and lemon meatball skewers</a>

Food & Wine

Crunchy parmesan veal and pork meatloaf

Give your usual meatloaf a new lease on life with this pork and veal meatloaf recipe. Ingredients: <ul> <li>4 slices of white bread</li> <li>2 ½ tablespoons of olive oil</li> <li>4 sliced green onions</li> <li>2 chopped garlic cloves</li> <li>750g of pork and veal mince</li> <li>1 egg</li> <li>1 tablespoon of Rosella green tomato chutney</li> <li>⅓ cup of chopped flat-leaf parsley, fresh</li> <li>¼ cup of grated parmesan</li> <li>1/3 cup of sliced Kalamata olives</li> <li>Baby rocket</li> </ul> Method: 1. After preheating your oven to 180°C (160°C if fan forced) grease and line a loaf pan. 2. Process four slices of white bread in a food processor for five seconds, creating coarse breadcrumbs. Set aside two cups and process remaining crumbs until fine. Set aside three quarters of a cup of fine bread crumbs. 3. Heat pan over medium heat with two teaspoons of olive oil. Add garlic and onion, cook for two to three minutes or until soft. Stir often. 4. In a medium bowl, combine and mix garlic and onion, egg, tomato chutney, pork and beef mince, olives, and half of the parsley with fine breadcrumbs. Add salt and pepper. 5. Press mixture into pan and smooth. 6. Combine coarse breadcrumbs with remaining olive oil and parsley. Mix and add salt and pepper. 7. Spread evenly over mixed mince. Press. 8. Bake until golden, approximately 50 minutes. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/11/lamb-with-barley-and-zucchini-salad/">Lamb with barley and zucchini salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/tikka-lamb-with-cucumber-salsa/">Slow-roasted tikka lamb with cucumber salsa</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/sauteed-lamb-with-tomato-and-vegetables/">Sautéed lamb with tomato and vegetables</a>

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Quick and easy pork and vegetable noodle stir-fry

Country pork, walnut & fennel terrine with salted cucumber

Crunchy parmesan veal and pork meatloaf