so let's plan it then eat it

200g at pancetta (from Italian delis), rind removed, finely chopped 2 tbs extra virgin olive oil 2 onions, finely chopped 4 garlic cloves, finely chopped 2 tbs finely chopped sage leaves, plus extra fried whole leaves to serve 2 tsp fennel seeds, crushed 2/3 cup (60g) rolled oats 1kg rindless pork belly, minced (ask your butcher) 3 egg yolks 11/4 cups (100g) grated parmesan 21/2 cups (250g) grated mozzarella METHOD 1 Place the pancetta and oil in a cold frypan over medium heat. When sizzling, cook for 2-3 minutes until fat renders. Add the onion and cook, stirring, for 3-4 minutes until softened. Add garlic, sage and fennel. 2 Season. Cook, stirring, for 2-3 minutes until fragrant. Remove from heat and cool. Whiz oats in a small food processor until finely chopped. Transfer to a bowl and combine with pork, egg and pancetta mixture. Using 1/4 cup per meatball and working with wet hands, form into 20 balls. Chill slightly. 3 Preheat oven to 200°C. Fo...

INGREDIENTS 2 cups (400g) medium-grain rice 1 tbs olive oil 2 garlic cloves, finely chopped 2 tsp grated ginger 500g pork mince 1/2 cup (125ml) Chinese rice wine (shaohsing) or dry sherry 2 tbs brown sugar 1/3 cup (80ml) char siu sauce 2 tbs dark soy sauce 1 bunch broccolini, trimmed, blanched 1/2 cup (75g) unsalted roasted peanuts, chopped 1 long red chilli, seeds removed, finely shredded METHOD 1 Cook the rice according to the packet instructions. 2 Meanwhile, heat the oil in a wok or large frypan over medium-high heat. Add the garlic and ginger, and stir-fry for 5 seconds or until fragrant. Add the pork and stir-fry for 3-4 minutes until no longer pink. Add the wine, brown sugar, char siu and dark soy sauces, and toss to combine. Add the broccolini and stir-fry for a further 2 minutes or until the broccolini is just tender. 3 Serve with rice and garnish with chopped peanuts and shredded chilli. https://www.delicious.com.au/recipes/stir-fried-cha...

INGREDIENTS 2kg piece boneless pork belly (skin on) 2 garlic cloves Pinch of ground cloves 1/2 tsp caraway seeds 1/2 tsp dried chilli flakes 2 tbs thyme leaves 2 tbs olive oil 1 tbs lemon juice 2 onions, sliced Leafy salad and mashed potato, to serve METHOD 1 Using a sharp knife, score the pork belly skin and fat in a criss-cross pattern, without cutting into the meat. Set aside. 2 Place garlic, ground cloves, caraway seeds, chilli, thyme and some sea salt in a mortar and pestle and crush to a paste. Stir in the olive oil and lemon juice. Rub the marinade over the pork and stand at room temperature for 30 minutes. Preheat the oven to 220°C. 3 Arrange the onion slices in a roasting pan and sit the pork on top. Roast for 30 minutes. Reduce oven temperature to 170°C, then roast for a further 3 hours or until the pork is tender and cooked through, and the skin is crisp. Rest the pork belly, uncovered, for 20 minutes, then cut into slices and serve with sal...

INGREDIENTS 300g pork mince 100g Chinese cabbage (wombok), finely chopped 1 tbs finely chopped garlic chives, plus extra to serve 1 garlic clove, crushed 2 tsp finely grated ginger 3 tsp tamari 2 tsp fish sauce 1 tsp Chinese rice wine (shaohsing – from Asian food shops) 1 tsp each caster sugar and ground white pepper 40 square wonton wrappers (from Asian food shops and selected supermarkets) METHOD 1 Place pork mince and 1 tsp salt flakes in a stand mixer fitted with the paddle attachment. Beat on medium speed for 10 minutes or until mince becomes sticky. Add wombok, garlic chives, garlic, ginger, tamari, fish sauce, rice wine, sugar and white pepper, and beat to combine. Cover and chill for 1 hour to marinate. 2 For the spiced vinegar, place the star anise, coriander seeds, cinnamon and cloves in a frypan over medium heat and toast, tossing, for 1 minute or until fragrant. Add 1 cup (250ml) water, then bring to the boil and cook for 5-6 minutes or until red...

Serves 4 Ingredients      400g Button, Cup or Flat Mushrooms     3 green onions, roughly chopped     3 tbs vegetable oil     2 tbs coriander paste or lightly dried coriander     400g pork mince     2 tbs red curry paste     1 egg     1 cup fresh breadcrumbs     Vegetable oil, for cooking     Iceberg lettuce, sweet chilli sauce and lime wedges, to serve Method Finely chop mushrooms by hand or alternatively, pulse in a food processor Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean Add coriander paste to the mushrooms with the mince, curry paste, egg and breadcrumbs, mix until well combined Shape into balls with damp hands. Place onto a t...

Servings 4 Ingredients 1 iceberg lettuce 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon cornflour ½ small red chilli 1 egg, beaten 2 tablespoons olive oil 8 shiitake mushrooms, sliced 2 cloves garlic, finely sliced 1 x 2cm piece ginger, julienne 500g lean pork mince 6 water chestnuts, finely chopped 50g dried rice noodles, soaked in hot water then roughly chopped 2 ½ tablespoons hoisin sauce 4 spring onions Method Discarding the outer leaves, carefully cut whole leaves from the lettuce head, trimming them to form cups In a bowl, mix oyster sauce, soy sauce, sesame oil, cornflour, chilli and egg. Set aside Heat oil in a large frying pan over high heat. Add mushrooms, garlic and ginger and cook, stirring, for 1 minute Add pork and cook, stirring to break up any clumps of meat that form for 8-10 minutes or until brown and cooked. Drain off any excess liquid Return pan to heat then add wa...

Serves 8 Ingredients  3 tbs paprika  2 tbs salt  2 tsp black pepper  1 tsp chilli powder  1 tsp garlic powder  1/2 tsp dried thyme  1/2 cup honey  1/4 cup red wine vinegar  3 tbs olive oil  1 onion peeled halved  2 kgs shoulder roast (pork)  1/2 cup barbecue sauce  Method  Mix together all the spices with a fork, stir in the honey, vinegar and oil to make a paste.  Place onion in slow cooker and top with the pork. Pour the honey paste over the pork, allowing it run down the sides.  Turn slow cooker to low and cook for 7-8 hours, or until the meat is tender enough to shred off with a fork.  Once the pork is cooked, pour the liquid into a saucepan and allow to cool, skimming off the fat as it rises.  When pork is cool enough to handle, remove the skin and fat. Using two forks, flake the meat into small pieces. Place the pork pieces in a bowl.  Combine ...