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Banh Mi inspired Vietnamese pork bowls
Smoky BBQ Pulled Pork Pizza
Apple Ginger Pulled Pork
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Curried pork kebabs with flat breads, minted yoghurt & mango lime salsa
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Rosemary & Honey Roasted Pork Belly with snow pea & feta salad and rustic chips
Honey rosemary pork belly and halloumi skewers with fresh tomato bruschetta
Thai pork patties with coconut lime sambal and dirty rice
Korean bulgogi pork lettuce wraps
Filipino adobo pork belly with green mango salad
Chef katsu sando pork schnitzel
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4 Family Chef pork steaks
8 sprigs fresh thyme or 1 tablespoon dried thyme
4 large yellow peaches
2 small packets rocket
6 medium sized white potatoes, washed, peeled and diced
1 teaspoon olive oil
1 tablespoon butter (or dairy-free margarine)
1 spike fresh rosemary or 1 teaspoon dried rosemary
Salt & pepper
Wash and pat dry steaks.
Put Family Chef pork steaks into a bowl with olive oil and thyme. Mix thoroughly, cover with cling wrap and then leave bag in the fridge for an hour or overnight to marinade.
Heat up a large fry pan until smoking and then add olive oil and butter.
Add diced potatoes and rosemary and fry, stirring frequently, until crispy and brown on all sides (about 12-15 minutes). Sprinkle over salt flake and ground pepper to taste.
Meanwhile, wash, pat dry, stone and halve peaches.
Oil a grill pan (or BBQ) and then heat up on a high heat until smoking. Place peach halves onto grill pan skin side down and cook, undisturbed for about five minutes. Then turn over and cook the other side. Remove carefully and set aside.
Wash and spin dry rocket.
Heat up a grill pan until smoking and then add pork steaks. Cook for six minutes on one side and then turn them and cook them for another two minutes on the other side. Remove steaks from pan and let rest on a chopping board for 2 minutes.
Serve pork steaks with peach halves, a serve of potatoes and fresh rocket.
BBQ or Grill
Plum & Soy
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