The Cook Book

Cabbage

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Aromatic soy pork

Slice the pork into long thin strips. Put the stock, soy sauce, sherry, 5-spice powder (or paste), ginger, garlic and spring onions into a small saucepan with a lid and

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Irish coddled pork with cider

Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.

Tip the bacon, carrot, potatoes and

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Crisp cider-braised pork belly

Day 1: Heat oven to 180C/160C fan/ gas 4. Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly –

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Mary’s paprika pork in a pot

Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.

Cut the pork into sizeable chunks, then add to

roastporkcropped

Roast pork with cider gravy

Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and

gyoza

Gyoza

Put the spring onions, cabbage, ginger and garlic in a food processor, and whizz to a fine mix (or finely chop by hand).

Add the water chestnuts and pulse to chop,

korean fried chicken burgers

Korean fried chicken burgers

Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.

To make the sauce, put all the ingredients in

braised cabbage with pork

Braised cabbage with pork

Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.

Cut the