Our Favourite Schnitzel Recipes
Schnitzel is always a family favourite. Check out some of our yummiest schnitzel recipe's that are perfect to add into your dinner rotation...
Home » Recipes » Meat and Poultry » Pork
Sorpotel was brought to India from Brazil by the Portuguese. Back in Brazil, it was cooked with pig offal, blood and vinegar. However, when it landed in Goa the dish was Indianised with the addition of toddy vinegar (fermented coconut tree sap) and Kashmiri chillies instead of pig’s blood, as well as spices local to the region, like pepper and cinnamon.
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Try this rustic Chicken and Hunter’s Sauce recipe. Tender chicken Maryland’s baked in a delicious homemade sauce with shallots, garlic, […]
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Indulge in this delightful fusion of flavours with Japanese aubergine (eggplant) slices filled with a savoury blend of minced (ground) pork, spring onions (scallions), garlic, ginger and oyster sauce.
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Appearing more than 1800 years ago during the Han dynasty, dumplings in Chinese – are said to have been created by the doctor Zhang Zhongjing.
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On Boxing Day, many of us are faced with a mountain of leftovers and hungry people looking for tempting tidbits. Try this clever idea for repurposing your extra food.
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You can make these Sage Pigs in Blankets with Redcurrant and Tomato Relish ahead of time the day before. Reheat […]
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Nothing is better than Crispy Pork Belly with Ginger Pickled Watermelon Rind. This succulent roast with super-crunchy crackling is a […]
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Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth. This is an oil/broth-based version, more prevalent in the southern parts of Germany, specifically Swabia and Bavaria. It’s less heavy and claggy than the mayo variety and gets its creaminess from the starch released by the potatoes as they sit for a couple of hours in the warm broth.
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Looking for a comforting, easy-to-make dinner that’s full of flavour? This Pancetta and Bocconcini Pasta Bake is the perfect choice. […]
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Perhaps the trendiest ingredient of the moment, miso is making its mark not just as a side order soup but appearing in recipes for brownies, bastes and sauces.
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Who says you can’t start the day with pizza? Nutritious and delicious this pizza features poached eggs and goat’s cheese.
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Fire up your barbecue with for this quick and easy recipe.
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Delight your tastebuds with this Spanish Potato & Chorizo Salad recipe. Perfect for entertaining at home, or when there are many guests to feed at a picnic.
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This Japanese-inspired dish combines tender slices of caramelised porchetta with irresistibly sticky glaze, served over a bed of fluffy rice.
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Use our Classic Porchetta recipe for this mouthwatering Lemongrass Pork Banh Mi.
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Whether it’s served sizzling from the BBQ for the lunch crowd, gracing plates at family dinners, slow roasted to perfection, or expertly carved up for a Sunday roast, pork is a veritable melt-in-your-mouth treat.
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Both of these burger sauces are easy to make and pack a serious flavour punch. The Smoky Maple Bacon Burger Sauce is perfect on a classic beef burger, with the bacon adding smokiness and the beetroot adding colour and flavour.
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Whether served in a soup, slow braised or prepared in a bake, these sumptuous meatballs are perennial crowdpleasers that will banish the winter blues and have diners coming back for second helpings.
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With flavours of paprika, garlic, chili and herbs, this twice-cooked pork dish takes juicy melt-in-your-mouth slow-cooked carnitas style pulled pork and bakes it again until crispy and golden. Paired with a creamy polenta this is a real comfort-food dish.
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This New Orleans style dirty rice is made with melt-in-your-mouth slow cooked pulled pork and topped with Louisiana hot sauce. Packed full of Cajun flavours and spices, this is a dish that’ll have you coming back for seconds.
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Originally a barbecue dish from the southern states of America, the melt-in-your-mouth texture and the smoky, savoury flavour of protein-rich, succulent pulled pork make it the perfect meat for any number of dishes. Try using this as a master recipe for a New Orleans style dirty rice with pulled pork, or a twice cooked crispy spiced pork with creamy polenta.
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It’s hard to beat a barbecued pork rib, and this version with a sweet, tangy, sticky marinade of beer, mustard and miso is simply irresistible.
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Wrapped in prosciutto after being stuffed with Italian-inspired pork herb mixture, these turkey breasts are sure to be succulent and packed full of flavour.
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This recipe for bacon and egg okonomiyaki (a Japanese savoury pancake) is from Tonight’s Dinner by Adam Liaw. Adam loves okonomiyaki. In Japan, he used to live across the road from a late-night okonomiyaki place and can’t tell you how many times he trotted across there for a midnight snack, a beer and a chat.
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