A recipe from Nigel Slater for pork in a sour sweet sauce.
A recipe from Thomasina Miers where the pork is cooked slowly in molasses and cider until it is dark, treacly and succulent.
A recipe from Diana Henry.
This recipe from Trine Hahnemann is a classic Christmas dish in Denmark, where there are many different regional variations.
A salad for spring with two types of radish from NIgel Slater, You can replace the pork with lamb or chicken, and you can marinate the raw meat in half the Ponzu and Mirin before cooking, ( then discard the marinade) .
A warming pork casserole for a winter’s night from Nigel Slater’s ” Real Food”.
A recipe for sweet and sour braised pork from Nik Sharma. Serve with plain boiled rice.
A recipe from Ed Smith, author of the ” The Borough Market Cookbook”.
A new recipe from Waitrose. You can replace the pork with chicken thigh fillets or Bavette Steak, adjusting the cooking time for the steak to 3-4 minutes on each side.
A delicious roast from Georgina Hayden.
A delicious recipe for pork from Rick Stein’s ” Spain”. Serve on its own or with rice or potatoes, and a green vegetable.
A recipe from ” The Vietnamese Collection” by Jackum Brown.
A recipe from Claire Thomson, my go to cook of the moment.
A recipe from ” Slow” by Gizzi Erskine
This version is from Fay Maschler’s ” Eating In”. The original sweet and sour sauce originated in Hunnan, China and was a light vinegar and sugar mixture with little resemblance to the dish served in many Chinese restaurants today.
