Pork

Pork and pear is a classic pairing that tastes even better when the flavours combine in a one-pan dish.

You know ma po tofu, but are you familiar with the joys of a jaffle stuffed with the Sichuan staple?

Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.

The definition of comfort food.

A cinch to prepare, and it tastes even better the day after it's cooked.

Cooking this pork slowly makes for a wonderfully tender roast that's heavily scented with the flavours of cinnamon and star anise.

Apples are a great match with pork and stone fruits are even better.

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

"This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference," says Dave Verheul. Begin this recipe a day ahead to marinate the pork.

Pork works well with most fruit, and we've added a curry dressing for a touch of spice. Leftover ham (from Christmas, say) would work well in place of the pork.

Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

Using radicchio instead of butter lettuce leaves to wrap the pork adds a pleasing bitter touch, balancing the sweet pork and the spicy tofu. If bitterness isn't your thing, use cos leaves instead.

Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.

Wow your dinner guests with this dish.

We've spiked this larb with aniseed. It's a natural partner to pork and adds an extra flavour dimension to this simple dish.

Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.

The chef's take on the Cantonese classic.

Southern-style biscuits with sawmill gravy recipe - To make lard, combine fat and 80ml water in a saucepan over medium heat, and stir occasionally, adding extra water to pan if fat starts to brown (be careful, hot fat may spit) until fat renders

"Here's a peek at what's on the breakfast menu in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion."

Big pork and prosciutto meatballs with polenta recipe - Blend tomato, onion, garlic and herbs in a blender until smooth. Tip mixture into a large saucepan

Pork skepasti recipe - Place pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate, uncovered, overnight for skin to dry out.

In addition to the pork patties we’ve got here, Brisbane restaurant Hello Please serves this with pork belly that’s been simmered in an aromatic stock, pressed overnight, then pan-fried.

These quick meat-loaded Cuban sandwiches make for a hearty lunch. Add extra marinade on the side for more zing.

Pork and fennel sausage finds a new life in Isaac McHale''s ragù, served here with dumpling-shaped gnocchetti Sardi. Anchovies add a small burst of umami.

Monty Koludrovic, executive chef of Icebergs Dining Room and Bar and The Dolphin Hotel, shares his charcoal glazed pork neck, fragrant baked vegetables and laver sauce recipe.

A burger but not as we know it, loco moco is a classic Hawaiian lunch dish. Traditionally the burger patty crowns a mountain of rice, with plenty of rich gravy and a fried egg.

Bondi Trattoria's Joe Pavlovic perfects the meatlover's pizza; fior di latte cheese, charred eggplant, pork and fennel sausage, and salty jamón ibérico.

Annam's Jerry Mai delivers full-flavoured Vietnamese fare in this sweet and spicy pork dish.

Anchovy's Thi Le employs her bright, bold take on South East Asian flavours in this fast and fragrant pork stir-fry.

Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller.

Troy Rhoades-Brown from Muse Dining and Muse Kitchen shares his Pepperberry and Wattleseed Smoked Pork Loin, Lardo, Fennel, Apple, Cucumber and Yoghurt recipe.

This soy pork salad is equally delicious with the pineapple simply chilled rather than barbecued.

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked.

Pork and pineapple are a perfect match for summer grilled skewers. The soy glaze here cuts through the richness of the pork and sweetness of the pineapple.

The yielding goodness of braised pork, the crunch and texture of wood fungus. This dish is the complete package.

Achieve the ultimate crackling on your Christmas day pork with a Caribbean twist. Momofuku Seiobo chef Paul Carmichael's zesty Bajan roast pork recipe is bound to have you coming back for more.

It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.

Mike McEnearney from No.1 Bent Street shares his recipe for pulled pork shoulder cooked in cider and espresso coffee with shaved spring cabbage and mustard.

This pork terrine from Melbourne restaurant France-Soir is perfect when teamed up with cornichons, a crusty baguette and a little red wine.

Pork neck with herbs and banh hoi noodles- whisk ingredients except pork in a bowl to combine. Add pork, cover and refrigerate overnight to marinate.

For these simple meatballs, we like to use a mixture of mince: the fine mince to help bind the meatballs and coarse mince for fat, flavour and texture.

A street food favourite, these grilled pork skewers by chef David Thompson pack a huge amount of flavour. Make them the star of your next barbecue.

Here, spiced pork scratchings come together with garlicky aïoli and a crunchy slaw for a hard-to-beat snack.

Sink your teeth into a thousand layers of flavour with this pork belly recipe from Yama Kitchen & Bar.

Salted chilli sauce adds a powerful kick to these pork, prawn and tofu fritters.

Feijoada

This Mexican white corn soup has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.

Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".

Tlayudas are pizza-like tortillas usually topped with refried beans.

"Simplicity - soft, sticky, gelatinous pork inspired by white-cut chicken," say Abrahanowicz and Milgate of Sydney's Bodega.

Pair juicy pork fillet with zesty jalapeno and lime salsa and the result will be a recipe that sticks in your mind and mouth.

The Cubano, or Cuban sandwich, is like a ham and cheese sandwich on steroids, made with roast pork as well as ham, and pickles and mustard.

Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.

Cook this succulent pork neck low and slow until it’s really tender.

Pork rib, black lentil and white bean stew recipe- Preheat oven to 160C. Heat 1 tbsp oil in a large frying pan over medium-high heat.

Ready in 20 minutes, these roast pork cutlets are paired with cabbage and apple for a classic and hearty meal.

Overnight dishes are an entertainer's best friend. And this one is a real crowd-pleaser.

Cooking the bolognese with a spice bag, Tipo 00 chef Andreas Papadaki promises hints of cinnamon, bay leaf, and thyme throughout the dish.

It's hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they're cooked down into a finger-licking sticky glaze.

Australian Gourmet Traveller recipe for Jerk pork chop with lime from Momofuku Seiobo, Pyrmont, New South Wales

Grilled pork, a fresh pineapple salad – a match made in heaven.

Emma Knowles recipe for turmeric pork chops with green chilli and coconut sambal.

Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.

Emma Knowles recipe for roast pork rack with cherry-ginger relish.

Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.

Lisa Featherby fast recipe for yakiton with shichimi togarashi.

Pete Evans recipe for roast Korean pork lettuce cups with ssämjang.

Lisa Featherby recipe for roast pork belly sub with crackling, balsamic onions and apple sauce.

Lisa Featherby recipe for pork rillettes.

Lisa Featherby recipe for lamb crépinettes with sautéed peas.

Lisa Featherby recipe for pork and veal terrine.

Lisa Featherby recipe for home-cured pork with lentil salad.

Recipe for Mr Wong's crisp sweet and sour pork hock.

The key to good barbecue pit beans is stuffing as much fat and pork as you possibly can into each dried bean.

Recipe for dirty rice by Gregory Llewelyn from Hartsyard in Sydney.

Fast recipe for Chinese-style stir-fried pork and beans.

Recipe for Japanese-style onion pickles with crumbed pork and curry.

Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.

Japanese recipe for bacon and egg tonkotsu ramen.

A fried-and-true recipe.

Rolls stuffed with tender pork and crunchy crackling have to be one of the easiest (and most popular) ways to feed a crowd.

Recipe for sea urchin with chilled root vegetables braised in dashi by David Moyle from Franklin, Hobart.

Recipe for salted pork and mushroom broth with ginger and buckwheat by David Moyle from Franklin restaurant in Hobart, Tasmania.

These baguettes are rich and comforting, with the added satisfaction that comes with shaping, frying and simmering your own meatballs.

Recipe for giant meatballs stuffed with mozzarella.

This quick pork recipe glazes cutlets in pork for a sweet skin, served with a light celeriac potato mash.

Recipe for sticky Japanese-inspired (tsukune) soy-glazed meatball skewers.

Australian Gourmet Traveller recipe for pork spiedini with anchovy sauce by Sagra, Sydney.

Australian Gourmet Traveller fast recipe for pork and eggplant salad with salted chilli.

Australian Gourmet Traveller recipe for bulgogi pork tacos with nashi slaw.

Australian Gourmet Traveller recipe for Chinese barbecue pork with pickled watermelon rind.

Australian Gourmet Traveller fast recipe for sticky pork skewers with nashi slaw.

Australian Gourmet Traveller recipe for ginger-glazed barbecued pork neck with chrysanthemum salad.

Australian Gourmet Traveller recipe for spit-roasted porchetta with salsa verde.

Australian Gourmet Traveller recipe for sticky soy-glazed pork with pickled cucumber.