Serves 6


Ingredients:

2 tsp sesame oil
1 tsp finely chopped fresh ginger
3 cloves garlic, crushed
2 tbsp soy sauce
2 tbsp Chinese rice wine
½ tsp five spice powder
2 tbsp honey
1 tsp sambal oelek
½ tsp salt
1.5kg pork spare ribs, cut into individual ribs (ask your butcher to do this), trimmed of excess fat
1 tbsp chopped garlic chives
2 lemons, cut into wedges


Method:

• In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well. 
• Add the pork spare ribs and stir until the ribs are totally coated in the marinade. Cover and refrigerate overnight or for at least 4 hours so they absorb the flavour of the marinade. 
• Preheat the oven to moderate 180°C. Place the ribs and marinade into an oiled baking dish and cook for 50 minutes, turning and basting with pan juices every 15 minutes. If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking. 
• Scatter the garlic chives over the spare ribs and serve with wedges of lemon and steamed rice. 

Nutrition per serve:
Protein 35g
Fat 75g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 250mg
3630 kj (865 cal)

Serves 4


Ingredients:

125g dried rice stick noodles
1 medium onion
2 tbsp oil
2 tsp mild curry powder
½ tsp salt
½ cup (80g) frozen peas
¼ cup (60ml) coconut milk or vegetable stock
2 tsp soy sauce
125g Chinese barbecued pork or roast pork, thinly sliced


Method:

• Place the rice noodles in a bowl, cover with hot water, and leave to soak for 20 minutes. Drain well in a colander. Cut the onion into eighths and separate the layers. 
• Heat the oil in a wok; add the onion and cook over high heat for 1 minute. Add the curry powder, salt and noodles; toss to coat. 
• Add the peas, coconut milk and soy sauce, tossing a few times to combine. Cover the wok tightly, reduce heat to very low and cook for 3 minutes. Gently stir the sliced pork through and heat for a further minute. Serve either as a course on its own or as a snack. 

Nutrition per serve:
Protein 10g
Fat 20g
Carbohydrate 30g
Dietary Fibre 5g
Cholesterol 20mg
1355 kj (325 cal)

Serves 4

Ingredients:

500g diced pork
¼ tsp each salt and pepper
2 tbsp oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
5cm piece fresh ginger, grated
3 red chillies, finely chopped
2 tbsp kecap manis
1 cup (250ml) coconut milk
2 tsp lime juice


Method:

• Mix together the pork, salt, pepper and oil. Heat a wok or heavy-based pan and cook the pork in several batches over medium heat, until well browned. Remove all the meat from the wok and set aside.
• Reduce the heat to low; add the onion, garlic, ginger and chilli and cook for 10 minutes, stirring occasionally, until the onion is very soft and golden.
• Add the pork, kecap manis and coconut milk, and cook over low heat for 1 hour, stirring occasionally, Stir in the lime juice and serve with plenty of steamed rice and fresh chopped chilli.

Nutrition per serve:
Protein 30g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 60mg
1500 kj (360 cal)

Serves 4

Ingredients:

400g pork fillet
1-2 tbsp Indonesian Sambal Paste
1 tbsp oil
1½ cup (375ml) coconut milk
chopped spring onion, to garnish


Method:

• Cut the pork fillet into thin strips. Place the strips in a bowl with the sambal paste and oil, and toss until well combined.
• Heat a heavy-based wok to very hot; stir-fry the pork for about 2 minutes in 2 batches, until tender and lightly browned. Return all the meat to the wok.
• Add the coconut milk and simmer, uncovered, for 2 minutes. Garnish with spring onion and serve with rice.

Nutrition per serve:
Protein 25g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 50mg
1440 kj (340 cal)

Makes 8 kebabs

Method:

Trim the fat and sinew from 500g pork fillet and cut into small cubes. Combine 2 tablespoons sweet chilli sauce, 2 tablespoons tomato sauce, 2 tablespoons hoisin sauce, 2 crushed cloves garlic, 3 tablespoons lemon juice, 2 tablespoons honey and 2 teaspoons grated fresh ginger. Pour over the pork and stir well. Cover and refrigerate for several hours or overnight. Thread the pork onto skewers; cook on a lightly oiled grill or barbecue flatplate for 3-4 minutes each side, or until cooked. Brush with the remaining marinade while cooking. Serve with Quick Satay Sauce.


Nutrition per kebab:
Protein 15g
Fat 1g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 30mg
490 kj (115 cal)

Serves 4


Ingredients:

2 dried Chinese mushrooms
2 tbsp oil
200g pork mince, not too lean
100g chicken mince
2 cloves garlic, finely chopped
3cm piece of fresh ginger, finely grated
1 stick celery, finely chopped
50g green beans, finely sliced
¼ red pepper (capsicum), finely chopped
⅓ cup (50g) water chestnuts, chopped
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp Golden Mountain sauce
¼ tsp sugar
1 iceberg lettuce


Method:

• Soak the mushrooms in hot water for 20 minutes. Drain and finely chop, discarding the hard stem.


• Heat half the oil in a wok and stir-fry the pork, chicken, garlic and ginger until the meat changes colour, breaking up any lumps. Add the celery, beans, red pepper and cook for 3 minutes. Add the water chestnuts, oyster, soy and Golden Mountain sauces, sugar, and salt and pepper.


• To serve, tear the lettuce into cups and place a heaped tablespoon of the filling into each cup. Roll up and eat with your fingers.

Nutrition per serve:
Protein 20g
Fat 15g
Carbohydrate 5g
Dietary Fibre 3g
Cholesterol 45mg
965 kj (230 cal)

Serves 4


Ingredients:

3 tbsp oil
2 cloves garlic, finely chopped
1 large onion, cut into fine wedges
500g pork loin, cut into thin slices
2 tbsp cornflour
½ tsp sugar
3 tbsp plum sauce
1 tbsp soy sauce
2 tsp hoisin sauce


Method:

• Heat 1 tablespoon oil in a wok and cook the garlic and onion until softened. Transfer to a plate and remove the wok from the heat.


• Coat the pork lightly in the cornflour and season well with salt and pepper. Add the remaining oil to the wok and return to the heat. When the wok is extremely hot, stir-fry the pork in 2 batches until dark golden brown, then return all the meat and its juices to the pan.


• Add the plum sauce, soy sauce and hoisin sauce and onion to the wok. Toss well to coat the meat with the sauce and serve immediately.

Nutrition per serve:
Protein 30g
Fat 15g
Carbohydrate 15g
Dietary Fibre 1g
Cholesterol 60mg
1380 kj (330 cal)

Serves 4


Ingredients:

½ tsp salt
350g pork loin, cut into bite-sized pieces
2 eggs, lightly beaten
4 tbsp cornflour
oil, for deep-frying
1 medium carrot, very thinly sliced
1 medium onion, cut into fine wedges
1 cup (160g) chopped fresh pineapple
½ medium red pepper (capsicum), cut into bite-sized pieces
½ medium green papper (capsicum), cut into bite-sized pieces
1 stick celery, sliced
⅓ cup (75g) sweet pickled Chinese vegetables, roughly chopped
3 tbsp white vinegar
3 tbsp soy sauce
2 tbsp tomato paste (double concentrate)
2 tbsp caster sugar
2 tbsp orange juice
2 tsp cornflour, extra, mixed with 1 tbsp water


Method:

• Mix the salt through the pork. Dip each piece of pork in the egg, then roll it in the cornflour. Place the pork on a plate in a single layer.


• Heat the oil in a wok over medium heat, drop in 4 pieces of pork and cook for about 3 minutes or until golden brown. Remove the pork with a slotted spoon and drain it on paper towels. Repeat with the remaining pork.


• Remove all but 1 tablespoon oil from the wok, reheat and stir-fry the carrot, onion and pineapple for 2 minutes or until the carrot is just tender. Add the red and green pepper, celery and pickled vegetables and cook for a further 2 minutes.


• Combine the vinegar, soy sauce, tomato puree, sugar and orange juice in a small bowl; stir in the cornflour mixture and mix well. Pour the sauce into the vegetables and stir constantly until the mixture boils and thickens slightly. Add the pork to the pan, stirring well to lightly coat the meat with the sauce. Arrange on a serving plate and serve immediately.

Note: Be sure to fry the pork quickly after coating it with the cornflour so it does not become sticky on standing.

Nutrition per serve:
Protein 25g
Fat 4g
Carbohydrate 30g
Dietary Fibre 3g
Cholesterol 135mg
1135 kj (270 cal)

Serves 6


Ingredients:

¼ cup (60ml) tomato sauce
1 tbsp hoisin sauce
2 tbsp honey
1 tbsp malt extract or molasses
1 tbsp chopped garlic
2 tbsp caster sugar
1 tsp five spice powder
2 tsp cornflour
1 tbsp water
750g pork neck or fillet


Method:

• Combine the tomato sauce, hoisin sauce, honey, malt extract, garlic, sugar and five spice powder in a small pan. Dissolve the cornflour in the water and add to the mixture. Bring to the boil, then reduce to a simmer and stir for 2 minutes. Allow to cool.


• If using pork neck, cut it in half lengthways. Pork fillets do not need to be cut. Place the meat in the sauce, turning to coat; cover and marinate in the refrigerator for at least 30 minutes.


• Preheat the oven to hot 210°C. Lift the pork from the marinade with a slotted spoon and reserve the marinade. Place the pork on a wire rack over a baking tray half-filled with hot water and cook for 15 minutes.


• Reduce the oven to moderate 180°C and cook the pork for a further 15 minutes, basting it occasionally with the reserved marinade. Remove the pork from the oven and let it stand for 5 minutes before slicing and serving.

Nutrition per serve:
Protein 30g
Fat 2g
Carbohydrate 25g
Dietary Fibre 1g
Cholesterol 60mg
940 kj (225 cal)

Serves 4


Ingredients:

750g pork spare ribs
1 tbsp peanut oil
2 tsp finely chopped garlic
¼ cup (60ml) dry sherry
1 tbsp chilli bean paste or sambal oelek
2 cup (500ml) water
2 tsp hoisin sauce
3 tsp caster sugar
1 tbsp soy sauce, preferably dark


Method:

• Place the pork in a large pan with water to cover. Bring to the boil, reduce heat, simmer for 5 minutes; drain well.


• Place all the remaining ingredients and the pork ribs in a wok or deep, heavy-based pan. Cover and simmer for 45 minutes. Drain, reserving 1 cup (250ml) of liquid. Heat a clean wok or heavy-based frying pan and sear the pork pieces to brown them.


• Add the reserved cooking liquid and cook over medium heat until it forms a glazed coating for the pork.


• Chop the pork pieces into 3cm pieces and serve with the sauce poured over them.

Nutrition per Serve:
Protein 30g
Fat 60g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 190mg
2920 kJ (695cal)

Serves 8


Ingredients:

3kg lean pork spare ribs
spring onion tassels, to garnish

Sauce:
½ cup (115ml) hoisin sauce
½ cup (115ml) miso paste
1¼ cup (300ml) tomato puree
1½ tsp ground ginger
1½ tsp Chinese five-spice powder
1 cup (175g) muscovado sugar
3 cloves garlic, crushed
1 tsp salt
2 tbsp rice wine or dry sherry


Method:

• Separate the ribs and trim away most of the fat.
• In a bowl, combine sauce ingredients and spread all over the ribs. Put the sauced ribs in a large shallow dish. Cover with plastic wrap and leave in the refrigerator for at least 4 hours, or preferably overnight.
• Place a drip pan in medium hot coals and barbecue ribs on a rack above the pan for 45-60 minutes, turning occasionally and basting with sauce. Heat any remaining sauce gently and serve separately. Garnish ribs with spring onion tassels.

Serves 6


Ingredients:

2 tbsp olive oil
2 onions, chopped
1kg boned lean pork, cut into cubes
1 cup (250ml) red wine
grated rind ½ orange
½ cinnamon stick
salt and pepper
2 pears
2 tsp clear honey
chopped fresh coriander leaves, orange rind strips and pitta bread, to garnish


Method:

• In a flameproof casserole, heat oil. Add onions; cook until soft. Push to side of pan, turn up heat and brown meat in batches. Add wine, orange rind, cinnamon stick, salt, pepper and 1¼ cup (300ml) water. Bring to simmering point, then cover casserole and cook for 1 hour.
• Peel, core and slice pears and place on top of meat. Drizzle honey over pears. Cover pan and simmer gently for 30-40 minutes until meat is tender. Garnish with chopped coriander leaves, strips of orange rind and pieces of pitta bread.

Note: This receipe is traditionally made with quinces. If quinces are available, use them instead of pears.

Serves 4


Ingredients:

250g lean ground pork
4 cloves garlic, crushed
2 lemongrass stalks, chopped
1 tbsp peeled and grated fresh ginger
1 tbsp vegetable oil
1 tbsp green curry paste
1½ cup (375ml) coconut milk
1 cup (250ml) chicken stock
2 tbsp fish sauce
2 tsp palm sugar or brown sugar
250g hokkien noodles
½ cup (20g) fresh basil leaves, plus basil leaves for serving
4 scallions, chopped
¼ cup (10g) chopped fresh cilantro


Method:

• In bowl, combine ground pork, garlic, lemongrass and ginger. Using moistened hands, mix until well combined. Shape into walnut-size balls.
• In wok or frying pan over medium-high heat, warm oil. Add curry paste and cook until aromatic, about 1 minute. Stir in coconut milk and stock. Reduce heat to low and simmer gently for 3 minutes. Raise heat to medium and add pork balls, fish sauce and sugar. Cook, stirring occasionally, until pork changes colour, about 5 minutes.
• Cook noodles as directed on package. Drain.
• Arrange noodles in individual soup or pasta bowls. Stir ½ cup (20g) basil leaves, scallions and cilantro into curry. Spoon over noodles and garnish with fresh basil leaves. Serve immediately.

Serves 4


Ingredients:

4 Chinese dried mushrooms
500g lean ground pork
10 canned water chestnuts, finely chopped
1 tbsp peeled and grated fresh ginger
1½ tbsp rice wine
2 tsp soy sauce
2 tsp Asian sesame oil
2 cloves garlic, crushed
1 tsp superfine sugar
24 wonton wrappers
oyster sauce for serving


Method:

• Place mushrooms in small bowl, add boiling water to cover and allow to stand for 10-15 minutes. Drain and squeeze out excess liquid. Finely chop mushrooms, discarding tough stems.
• In bowl, combine pork, mushrooms, water chestnuts, ginger, rice wine, soy sauce, sesame oil, garlic and sugar. Using moistened hands, mix until well combined.
• Place wonton wrappers on work surface and cover with damp kitchen towel. Working with one wrapper at a time, lay it on work surface and place 1 tsp pork filling in middle. Brush edges with water, gather edges together and squeeze to form a bundle. Set aside, covered with plastic wrap. Repeat with remaining wonton wrappers.
• Place filled wontons on lightly greased steamer rack in saucepan or wok of boiling water. Cover and steam for 20 minutes. Do this in batches if necessary.
• Serve hot with oyster sauce.

Serves 4


Ingredients:

90g cellophane noodles
1 tbsp vegetable oil
6 scallions, cut into 2.5-cm pieces
1 red capsicum, seeded and sliced
125g Chinese barbecue pork, sliced
2 bok choy, trimmed
1½ cup (180g) fresh bean sprouts, rinsed
2 tbsp soy sauce


Method:

• Soak noodles in boiling water for 10 minutes. Drain and set aside. In wok or frying pan over medium-high heat, warm oil. Add scallions and capsicum and cook until softened, about 2 minutes. Stir in noodles, bean sprouts and soy sauce. Cook until heated through, about 1 minute.
• Serve hot, divide among individual plates.

Serves 4-6


Ingredients:

700g pork belly or spare ribs
1 tbsp light soy sauce
1 tbsp dry sherry
½ medium cucumber
2 tbsp Chinese sweet mixed pickles
1 cup cornflour
5 cup vegetable oil
¼ green capsicum, shredded
¼ red capsicum, shredded
1 medium onion, sliced from top to base
½ cup white vinegar
1 cup water
¼ cup tomato sauce
⅓ cup sugar
1 tsp chicken stock powder
1 tbsp cornflour, extra


Method:

1. Thickly slice the pork, then cut into 1-cm strips crossways so that each piece consists of layers of pork and fat. Remove any small bones from spare ribs. Brush with sherry and soy; set aside 20 minutes.
2. Peel the cucumber, cut in half and scoop out the seeds, then cut into thin slices. Finely chop the pickles or cut into fine shreds.
3. Coat the pork thickly with cornflour and shake off the excess. Fry in several batches in the oil until lightly golden, about 2 minutes. Remove and spread on a rack to drain and cool.
4. Stir-fry the capsicum and onion in 3 tablespoons of oil taken from the frying pan. (Reserve the remaining hot oil for a second fry of the pork.) Add the cucumber and pickles and fry briefly, then add the vinegar, water, tomato sauce, sugar, chicken stock and cornflour. Stir until the cornflour is dissolved. Bring to the boil and simmer, stirring, until thickened.
5. Reheat the oil and fry the pork a second time until golden and crisp, about 2 minutes. Pour on the sauce and serve hot with white steamed rice.

Serves 6-8


Ingredients:

1kg meaty spare ribs
2 tbsp salted black beans, chopped
4-6 cloves garlic, finely chopped
2 tbsp chopped ginger
1 fresh red chilli, finely chopped
¼ cup light soy sauce
1 tbsp dark soy sauce
3 tbsp brown sugar
1½ cup water
2 tbsp vegetable oil
1 large onion, chopped
1 green capsicum, chopped


Method:

1. Cut ribs into 4-cm pieces; place in ovenproof dish. Scatter on black beans, garlic, ginger and chilli; add soy sauces, sugar and water.
2. Cover the dish and bake in preheated moderate oven (180°C) or place in a steamer and cook over gently simmering water for 1½ hours.
3. Heat oil in wok and stir-fry onion and capsicum until softened. Add pork ribs and juices and cook 5-6 minutes. Serve hot with rice.

Serves 4-6


Ingredients:

300g lean pork
1 tbsp dark soy sauce
1 tbsp sweet sherry
1 tbsp cornflour
1 celery stick
½ medium carrot
6 small broccoli florets
6 small cauliflower florets
¼ red capsicum, cut into squares
1 small onion, sliced from top to bottom
¼ cup vegetable oil
1 cup chicken stock
1½ tsp cornflour, extra
4 bundles egg noodles


Method:

1. Cut the pork into fine shreds and place in a dish with the soy sauce, sherry and cornflour. Mix well and leave for 30 minutes.
2. Cut the celery and carrot into matchstick pieces. Cook all the vegetables in one-third of the oil for about 2 minutes. Remove and keep warm. Add the meat and marinade and another one-third of the oil. Stir-fry until it changes colour; then add the stock mixed with cornflour. Cook, stirring until the sauce thickens. Then return the vegetables. Mix well.
3. Drop noodles into boiling water to soften. Disentangle the bundles, remove and drain.
4. Cook the noodles in the remaining oil until well coated with the oil, transfer to a serving plate and pour on the meat and vegetables. Serve at once.

Serves 6


Ingredients:

2 tsp sugar
3 tbsp soy sauce
1 tbsp dry sherry
1 egg yolk
1 kg lean pork, cut into cubes
1 cup (125g) cornflour
oil, for deep-frying
1 onion, sliced
1 red capsicum, chopped
1 green capsicum, chopped
440g can pineapple pieces
3 tbsp tomato sauce
3 tbsp white vinegar
1 tbsp cornflour, extra


Method:

1. Combine the sugar, soy sauce, sherry and egg yolk in a bowl, pour over the pork and cover and refrigerate for 30 minutes.
2. Drain the pork, reserving the marinade, and pat dry with paper towels. Toss the pork in the cornflour and shake off any excess. Deep-fry, in batches, in hot oil until crisp and golden brown. Drain on paper towels.
3. Heat a little extra oil in a wok, add the onion and cook for 3 minutes, or until golden brown. Add the red and green capsicum and cook for a further 2 minutes.
4. Combine the pineapple syrup from the can, tomato sauce, vinegar and the reserved marinade and stir into the vegetables. Dissolve the extra cornflour in 1 cup (250ml) of water, add to the vegetables and cook, stirring continuously, until the mixture boils and thickens.
5. Add the pork and pineapple pieces and continue cooking until heated through.

Nutrition per serve:
Protein 40g;
Fat 35g;
Carbohydrate 35g;
Dietary Fibre 3g;
Cholesterol 110mg;
2680 kj (640 cal)

Serves 2-4


Ingredients:

1 tbsp peanut oil
1 tsp sesame oil
1-2 cloves garlic, crushed
1 tbsp grated fresh ginger
4 spring onions, chopped
500g lean pork mince
1 red capsicum, seeded and finely diced
230g can water chestnuts, drained and roughly chopped
1-2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp dry sherry
1 iceberg or butter lettuce


Method:

1. Heat the peanut and sesame oils in a large, non-stick frying pan or wok. Add the garlic, ginger and spring onion and stir for about 2 minutes. Add the pork mince and cook over medium heat until well browned, breaking up any lumps with a fork or wooden spoon.
2. Stir in the red capsicum, water chestnuts, soy sauce, oyster sauce and the sherry. Simmer over medium heat until the liquid reduces and thickens. Set aside and keep warm.
3. Wash the lettuce and separate the whole leaves. Shake off any excess water and drain thoroughly on paper towels. Place the dry lettuce cups on a plate and spoon in some of the pork mixture.

Nutrition per serve (4):
Protein 30g;
Fat 25g;
Carbohydrate 10g;
Dietary Fibre 5g;
Cholesterol 70mg;
163 kj (390 cal)

Note: You can also serve the lettuce leaves and pork mixture separately. Let everybody fill their own lettuce leaf with the pork, wrapping the lettuce around to form a package to hold with their fingers.