There are plenty of ways to spin pork mince – and ragu and dumplings are just the beginning. Pork mince is a staple protein in many cuisines. You’ll find it in Italian ragu, Anglo-Australian sausage ...

Preheat the oven to 350°F. Spread the pine nuts and walnuts in a pie plate and bake for about 3 minutes, until lightly toasted. Coarsely chop the walnuts. In a small saucepan, bring the brandy to a ...

Note: Another good recipe from our regional Thai food issue--and another from Nancie McDermott’s cookbook, “Real Thai.” The dish’s flavoring paste, or “pesto,” of garlic, cilantro root and peppercorns ...

The secret to this dish is procuring the fattiest, most succulent piece of skin-on pork belly you can find and using only the top half of it. If possible, employ the services of a local butcher, ...

In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger. In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold ...

There’s a reason we reach for mince meat at the supermarket time and time again — it’s economical, versatile and can be refrigerated or frozen easily. Plus, mince meat doesn’t discriminate. We have ...

1. To prepare pork: Stir together cornstarch, sherry and sauces. Cut the pork into 1-inch pieces. Put pork into a food processor and pulse to chop coarsely. (Or chop by hand with a large chef’s knife.

Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).Plus: More Pork Recipes and Tips Squeeze any excess water ...

No one will guess these meatballs contain anchovies - they are deeply savoury with a lift of lemon zest and herbs. If you want to be sure of exactly what has gone into your mince then choose a whole ...