To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
ven to 450\u00b0F. Weigh pork and calculate cooking time (allow
igh heat.
Season pork chops evenly with 1/4 teaspoon salt
Cut roots from cilantro and chop finely. (Omit from recipe if your bunch of cilantro does not have roots.) Discard lower part of stems. Reserve a few leaves to serve.
Heat oil in a wok or large skillet on high heat. Stir-fry pepper 1 min. Add cilantro root, garlic and pork; stir-fry 3-5 mins. Add fish sauce, cilantro leaves and black pepper to taste; stir-fry a further 1 min.
Serve pork with steamed rice and reserved cilantro leaves.
an electric mixer fitted with a dough hook. Add
Marinate the pork with the above ingredients and
y through (basically butterflying.) Pound pork with a meat mallet until same
e pulled pork: In a
ntil set.
For the apricots in thyme syrup, bring 2
ice mix in between each pork bone and all over meat
Score the skin of the pork with a very sharp knife in
b>pork, flesh side down, on a work surface. Score the rind with
he apples.
Season roast with Italiano Seasoning, garlic powder, and
ven to 425\u00b0F. Weigh pork and calculate cooking time (allow
Tie pork with kitchen string at 1/2-
tter. Stir in the polenta with a wooden spoon. Return to
. Line a baking tray with baking paper. Combine honey, vinegar
mall bowl; set aside. Place pork in a separate small bowl
Bring a deep frying pan of water to a boil over high heat. Add chicken, ensuring it is completely covered by liquid. Reduce heat to low. Simmer gently for 10-12 minutes. Remove from pan and set aside to cool.
In a large bowl, combine mayonnaise, sour cream, chutney and curry paste. Season to taste.
Thinly slice chicken and add to mayonnaise mixture with apricots, almonds, cilantro and raisins. Toss gently to combine.
Divide lettuce wedges among 4 bowls and spoon chicken mixture over. Garnish with extra cilantro leaves to serve.
medium frying pan with oil. Cook pork chops over high heat