Pork neck roast from the oven is one of those dishes that always makes an impression at the table—juicy, full of flavour, and delightfully tender. The key to success is the right marinade for the pork ...

Put the pork chops in a bowl and season with the salt, then pour over the marinade. Cover and leave ... then leave to rest for a few minutes. For the rice and peas, heat the oil in a large ...

Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles. This can be ...

Shanghainese pork chop and vegetable rice is an all-in-one dish: you get everything you need on a plate (or in a bowl) – carbs, vegetables and meat. I make the rice with as much vegetable as ...

Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil.

2. Mix the red miso, sake, mirin, sugar and grated ginger juice. Marinate 2 slices of pork. 3. Mix the inaka miso, sake, mirin, water, sugar, soy sauce and sansho pepper. Marinate the rest of the ...

In a salad shaker, mix up the vinaigrette. Pour 1/2 cup of the vinaigrette over the pork chops and 1/2 cup of Worcestershire ...

You can serve the pork neck with steamed sticky rice, or as a salad ... then place in a wide mixing bowl. Pour the marinade over the meat and mix so the pieces are coated evenly.

Aji amarillo marinated grilled pork loin with pisco and mango gastrique and smoked chamomile salt. 1. In a large mixing bowl, whisk together aji amarillo paste, flax seed oil, garlic, orange juice ...