Make the pork
First things first, you're going to need a succulent pork recipe. When deciding, think about the occasion and the amount of people you need to feed. Is it a casual gathering that people can dig into some pork ribs at? Or a fancy affair where everyone will be seated, in which case a roast could be more appropriate? Here are some ideas to get you started:
- Brown Sugar Slow Cooker Pork
- Twice-Cooked Pork Belly
- Bacon-Wrapped Pork Fillets with Roasted Vegetables
- Spiced Roast Pork
- Vegemite Crackling Roast Pork
- Slow-Cooked Pickled Pork
- Pulled Pork
Apple sauce
It's hard to beat tradition, and when it comes to pork sauces this one is king. The best news is that it's easy to do and can be made well ahead of time to save you work on the day.
Make apple sauce
Peel, core and chop 4 large granny smith apples. Juice and rind a lemon, then place the juice, apples and 2 tablespoons of cold water into a saucepan. Bring the mix to the boil over a medium-high heat, then reduce the heat to medium and cover. Cook for 12 – 15 minutes or until the apples are soft and falling apart. Stir in the reserved lemon rind and 1½ tablespoons caster sugar. Allow to cool slightly, then process the mix until smooth. Keep in a well sealed container in the fridge for up to 1 month.
Salsa verde
This is the traditional pairing for pork in Italy and Spain, where its tangy parsley, lemon juice and garlic flavours work well with the creaminess of the pork. This is a particularly good sauce to serve alongside a barbecue, where the flavours cut through the smokiness of the grilled meat.
Make salsa verde
Cut the crusts off two slices of bread, then tear each piece into small chunks and place in a bowl. Cover with ⅓ cup of olive oil and allow to stand for 10 minutes. In a food processor, whiz together the bread and oil mix, along with 3 chopped anchovy fillets, 2 cloves of garlic, 1½ cups flat-leaf parsley and 2 tablespoons lemon juice. Process until smooth, then season with salt and pepper and store in a jar in the refrigerator, making sure a little olive oil covers the surface.
Apple cider and mustard sauce
If you're after a sauce to pair with pork chops, steaks or cutlets, you'd be hard pressed to beat this beauty. Marrying up the tanginess of Dijon mustard with the sweetness of apple cider, the resulting sauce has just enough tang to boost the flavour of the pork.
Make apple cider and mustard sauce
Place ½ cup dry alcoholic cider and ½ finely diced brown onion in a saucepan over a medium-high heat and bring to the boil. Simmer until the liquid has reduced by half, then add ½ cup pouring cream and a headed teaspoon of Dijon mustard. Spoon the hot sauce over the pork and serve immediately.
Piquillo pepper salsa
Give a bit of punch to your pork cuts with this fiery Spanish sauce. Jars of piquillo peppers are available in most supermarkets, and if you've never tried them then this is a great way to discover their unique sweet and smoky flavour.
Make piquillo pepper salsa
Place a jar of drained piquillo peppers, 2 chopped and seeded chillies, 2 chopped cloves of garlic, 1 teaspoon of smoked paprika, 1 tablespoon of ground cumin and a cup of extra virgin olive oil in a food processor. Blend until the mix is smooth, adjust the seasoning, then store in a jar in the refrigerator, making sure a little olive oil covers the surface.
