Ingredients

1x 2.8kg (10 bone) pork loin rack
2 tsp Sichuan peppercorns
1 tsp Chinese five-spice powder
2 whole star anise
1 tsp ground cinnamon
1 tbsp sea salt flakes
1 tbsp olive oil
250g fresh ginger, sliced
SERVES 6

Method

Preheat the oven to 220c
Using a small, sharp knife score the pork skin at 1cm intervals
Place the peppercorns, five-spice, star anise and cinnamon in a non-stick frying pan over high heat and cook for 1 minute or until fragrant
Place the spices in a mortar and pestle and pound until well combined
Add the salt and mix to combine
Rub the pork with the oil and half the spice mix, reserving remaining mixture
Place the ginger on a baking tray and top with the pork/li>
Roast for 25-30 minutes
Reduce the temperature to 170c and roast for a further 55-60 minutes or until cooked to your liking
Slice into cutlets and serve with reserved spice mix

Recipe source: Donna Hay (2013) The New Classics

Ingredients

2x 235g pork cutlets, trimmed
Olive oil, for brushing
Sea salt and cracked black pepper
1/4 cup malt vinegar
2 tbsp caster sugar
1 large piece lemon rind
12 sage leaves
Pear and Rocket Salad
1 firm brown pear, very thinly sliced
30g rocket leaves
1/2 cup shaved parmesan
Olive oil, for drizzling
SERVES 2

Method

Heat a frying pan over high heat
Brush the pork with the oil and sprinkle with salt and pepper
Add the pork to the pan and cook for 2-3 minutes each side or until well browned. Set aside
Add the vinegar, sugar, lemon rind and sage to the pan and bring to the boil
Allow to rapidly simmer for 5 minutes or until thickened and slightly syrupy
Return the pork to the pan and cook for 3-4 minutes each side or until the pork is cooked to your liking
Combine the pear, rocket and parmesan and place on serving plates with the pork
Remove the lemon rind from the pan and spoon the sauce over the pork
Drizzle the salad with olive oil

Recipe source: Donna Hay (2010) Fast, Fresh, Simple

Ingredients

1.5kg pork ribs
1 cup whiskey
20g fresh ginger, thinly sliced
2 cloves garlic
1 litre water
BBQ and Ginger Sauce
1/2 cup whiskey
2 cloves garlic
1 tbsp finely grated ginger
1/2 cup brown sugar
1/2 cup malt vinegar
1 cup tomato sauce
SERVES 4

Method

Preheat oven to 200c
Place the ribs, whiskey, ginger, garlic and water in a large saucepan over high heat and bring to the boil. Reduce the heat to low and cook for 1 hour
While the ribs are cooking, make the barbecue and ginger sauce. Place the whiskey, garlic, sugar, vinegar and tomato sauce in a food processor and blend until smooth. Set aside
Drain ribs and pat dry. Place on a large baking tray lined with non-stick baking paper and brush with the barbecue and ginger sauce. Roast for 35-40 minutes at 200c, brushing every 10 minutes with the sauce until sticky and golden.

Recipe source: Donna Hay (2013) The New Classics