These grilled cutlets are perfect teamed with an earthy Middle-Eastern inspired puree and a crisp, fresh salad.

While it's more commonly paired with apple, pear is a spectacular match for succulent pork.

Ask your butcher to score, roll and truss the pork neck. Note

Chunks of tender pork steeped in the the earthy warmth of ginger and coconut milk - you can't go wrong with this moreish meal to beat the winter chills.

There's no need to call the local Chinese take-away when you can create delicious braised pork ribs with Asian greens all on your own.

For this recipe, you can use any Asian greens you have on hand. Roast cashews on an oven tray in a moderate oven, 180°C, for 5-10 minutes. Chop roughly, if liked. Note

To save time, ask your butcher to score the rind and truss whole loin with string. For a crisper crackling, keep pork uncovered in fridge overnight, to dry out rind. Note

This hearty bolognese cannelloni will have the entire family running to the dinner table. It is comfort food at its best and tastes just as good the next day. Enjoy with a side salad and a glass of red.

This chunky, rustic, French-style terrine is studded with tender pistachio nuts. Serve with picked vegetables, mustard and crusty bread for a simply delicious lunch.

Farmhouse cooking has a history of finding delicious way to use every scrap of meat, from nose to tail. Brawn, sausages, salami and, of course, terrine are all part of this noble tradition.

This Chinese barbecued pork and mushroom stir fry contains the lovely red-coated sticky pork, commonly known as char siu, that is a staple of Cantonese cuisine. It is widely available in Asian food stores.

Stuffed with the meat of spicy Italian sausages and slowly roasted on a bed of onions, pears and cider, this slow-cooked pork neck is rich, fragrant and absolutely full of flavour.

Apple sauce certainly has its place when it comes to roast pork, but our pork loin with fresh peach chutney will give you a new twist on this old favourite. Don't worry, we haven't forgotten the crackling!

Any pretence of refined dining can be abandoned when it comes to these succulent spicy pork ribs. Cutlery will only hinder your enjoyment so dig in with fingers, make sure there are plenty of napkins, and enjoy!

From the great British repertoire of recipes with amusing names comes one of the top contenders, toad in the hole. The link between the name and a dish of sausages cooked in batter is obscure, but that doesn't stop it being a tasty, filling plate of comfort food.

Pork kway teow is a popular dish with distinctive Asian flavours and is very quick and easy to prepare. Add extra chillies to spice things up, or go easy on the heat, depending on your taste.

It doesn't get much better than our roasted pork belly with plum sauce. The added aromatics and spices result in a rich and exotic sauce with a depth of flavour you just don't get with a regular gravy. Oh, and crackling. Enough said.

Once again we must thank the Italians. This time, it's for mustard fruits which provide a sweetness along with a uniquely spicy accent to any dish they are added to. Here, it's roasted pork.

Pork pie is a classic British dish made with hot water pastry that is traditionally eaten cold. This makes it perfect for picnics or even as a quick snack snatched from the fridge while you're on the go.

Give your family a taste of Asia with this heavenly hoisin pork recipe. Served alongside crispy green vegetables it is healthy and delicious. Any leftovers can be used up for school lunchbox sandwiches.

We love this succulent lemon and garlic rack of pork. Score the fat on top diagonally before baking, and you'll be rewarded with an extra crispy crackling that is easy to snap into pieces and share.

Empanadas are the perfect snack to serve at a barbecue or cocktail party. They are also delicious cold and make a tasty addition to the kids' school lunch boxes.

Nepalese pork mince curry

At a minimum you'll need plenty of napkins, and possibly a bib for these delicious honey and tamarind pork spare ribs. Don't scrimp on the marinading time, because that is what gives these ribs their amazing flavour.

Fans of the classic meatloaf will love this recipe. This glazed pork and veal version is moist, tender and packed with flavour. Serve it alongside vegetables for an easy family meal, and slice any leftovers for sandwiches the next day.

The secret to a perfectly cooked, moist pork steak is to take the meat out of the fridge and let it come to room temperature before cooking on a medium heat. This will prevent the outside from being overcooked when the inside is done.

This moist sage-roasted pork loin is a deliciously simple mid-week family meal. Serve it sliced thickly with roasted vegetables and keep the leftovers for the kids' lunchbox sandwiches.

Otherwise known as char siu bao, barbecue pork buns are a traditional Cantonese comfort food. The soft, pillowy exterior hides a delicately flavoured filling. You won't stop at just one.

This Sichuan pork with peach and chilli salad is typical of this style of Chinese cuisine, with its bold flavours and particular kick that comes from the classic Sichuan pepper seasoning.

The secret to our delicious lasagne is the pork and veal mince in the meat sauce, which gives it a balanced and rich flavour. The ricotta in our white sauce gives it an extra creaminess and lusciousness without the guilt.

This slow roasted pork with fennel dish will fill your kitchen with the type of aroma that will have the hoards running to the dinner table. Any leftovers can be sliced and used for the kids' lunchbox sandwiches.

This recipe will become one of your go-to meals when entertaining friends.

You just can't go wrong with this traditional Christmas turkey with forcemeat stuffing of onion, bacon, pork, chicken, breadcrumbs, parsley, pistachios and tarragon.

This dry, fragrant Nepalese curry, traditionally served with steamed rice and lime wedges, is one of this remote Himalayan country's most popular meat dishes.

The humble and misunderstood cabbage is put to good use with these Japanese inspired cabbage rolls. Dunk them generously in the dipping sauce and experience the uniquely and delicately flavoured pork filling.

Pears accompany pork just as perfectly as apples. The flesh of the fruit softens and sweetens the meat.

Apple is a traditional pairing for roast pork, adding raspberry just intensifies the delicious pairing of tender meat and applesauce. Serve with vinegary cabbage and potatoes.

Trotters with ginger is an old traditional Cantonese recipe created for mothers after birth.

This recipe can be made a day or two in advance. You may need to add some extra liquid when reheating. Add peanuts when serving.

Larb is a classic Thai salad that can be made with minced tofu, chicken or beef as well as duck or pork. It is traditionally flavoured with fish sauce and lime juice and is served at room temperature, usually on salad leaves.

Tonkatsu, a Japanese food of a breaded, pork cutlet, deep-fried and served on a bed of cabbage.

Sticky and delicious; make your own American-style pork spareribs with barbecue sauce.

You can replace the two individual rices in this recipe with one of the commercial blends of basmati and wild rice available in some supermarkets. Cook a 500g package of the combined rices according to the manufacturer’s instructions on the packet. Note

Succulent pork chops are paired with a zingy apple and cabbage salad with toasted walnuts in this easy, scrumptious dish.

Sweet and delicious Chinese pork in orange & tamarind broth from Australian Women's Weekly.

You need to buy a 350g bunch of watercress for the amount of sprigs required. Note

You can ask the butcher to tie the pork for you. Note

The pork can be crumbed 6 hours ahead. Keep covered in the refrigerator. The slaw can be prepared 6 hours ahead, add the dressing just before serving. You could sprinkle the slaw with a few fennel fronds, if you like. Note

A rich and fragrant soup with udon noodles, mushroom and barbecued pork.

Sweet and sticky Asian-style teriyaki pork with succelent grilled pineapple from Australian Women's Weekly.

These cutlets will taste delicious served with a fresh summer salad or with potato mash and steamed vegetables in the cooler months. Note

These lip-smacking sticky pork ribs go brilliantly with a warm potato salad.

So tender, so sweet and so sticky - just try to resist these American-style ribs.

Get some super-tender pork falling apart on your fork.

Barbecued pork neck with five-spiced star-anise glaze from Australian Women's Weekly.

Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It is wonderful with pulled pork.

Serve this delicious stir-fry with hot hokkien noodles for a speedy, easy mid-week dinner.

Exciting Asian-style nibbles, these pork balls with a soy and lime dipping sauce are perfect for cocktail parties.

The incredible fragrance and flavour of fresh ginger permeates this lovely stir-fry of tender pork strips and cabbage.

This easy, fragrant dish is perfect for a weeknight dinner. The Chinese barbecued pork adds a distinctive colour and taste and can be found at Asian grocery stores.

Almond and apricot stuffed pork leg; great for sharing with friends and family.

Tender pork loin well stuffed makes a fabulous centrepiece for a special dinner. You can add pine nuts for added bite, or in place of the macadamia nuts, if you like.

Not suitable to microwave. Not suitable to freeze. Note

A bowl of this veggie-loaded pork and noodle stir-fry makes the perfect weeknight dinner.

Any Asian greens can be used in this recipe. Try it with buk choy or gai lan (also known as chinese broccoli); you need one bunch of asian greens. Add some baby spinach leaves and cucumber ribbons to the salad, if you like. Toss cooked rice stick noodles through the salad, if liked. Note

Almond mustard pork with nashi & orange slaw from Australian Women's Weekly.

This creamy, hearty mushroom sauce goes perfectly with tender pork medallions to create a quick and easy weeknight family dinner.

Nothing loves roasted pork more than apple and sage, except perhaps those at the dinner table. The beauty of this dish is that it can be on the table in just over 30 minutes.

Larb is a salad, traditional to the cuisines of Thailand and Vietnam, that usually has a chicken or pork base rather than vegetable.

Twice-cooked asian pork belly with steamed ginger rice from Australian Women's Weekly.

“Twice-cooked” Chinese dishes date from days before refrigeration, when people boiled large cuts of meat because it kept better than if left fresh. Here, it also helps rid the meat of some of its excess fat. For extra-crisp pork, serve it on the capsicum mixture rather than tossing them together. Note

Best made a day ahead; can be refrigerated, covered, up to 3 days, or frozen for up to 3 months. Reheat in moderately slow oven about 45 minutes or until hot. Smoked provolone is an all-purpose semi-hard Italian cheese with a firm texture wit a mild, smoky flavor. Note

So hearty and warming, these pork and cabbage rolls will convert anyone to a love of cabbage dishes.

Pork wrapped in bacon, what could be better.

Give your pork a special kick with this amazing Andalusian marinade and slow-cook it to perfection. It should fall apart at the merest touch of a fork.

Slice this delicious Italian-style roast pork thickly and serve with creamy mashed potato and salad for a delicious special occasion family meal.

Packages of mixed frozen peas and corn are found in most supermarkets. You will need to cook approximately ²/³ cup of rice for this recipe. Note

Red curry paste, fish sauce and lime juice give this chilli pork its classic Thai flavour. It's a fast, fresh and tasty dinner that's perfect for a mid-week boost.

You need to cook about 1 cup (200g) of white long-grain rice the day before making this recipe. Spread it in an even layer on a tray and refrigerate overnight. Note

Delicious, smoky, grilled miso pork cutlets from Australian Women's Weekly.

The key to really excellent crackling is to dry the rind scrupulously and ensure the oven is blisteringly hot, and only then place the meat in the oven.