This isn’t just any pork roast — it’s a true Danish classic, elevated with the irresistible power of grilling. With ultra-crispy crackling on top, melt-in-your-mouth meat inside, and a rich, creamy ...

For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like chicharron. Lately, I have been staring longingly at the pork shoulders ...

The meat is submerged in a tasty cooking liquid and the skin/rind is high and dry and exposed to extreme heat. The flavour ...

This recipe delivers rich, juicy pork with a golden, crisp top layer that pairs perfectly with a glass of 21 Gables Chenin Blanc.

4.5kg pork belly with the loin attached, prepared for porchetta (ask the butcher to do this for you) ...

John Van House from Core Food Service joins us to show how to make pork cutlets and a cheesy bed on pasta. Portion cut the pork loin into thin cutlets. Pound the cutlets gently with a meat mallet.