The subtle zing of chimichurri dressing animates this hearty roast: pork basted with butter and a blend of North African spices, julienne carrot, and chickpeas. With nutty quinoa, green beans, soft feta, and tangy dried cranberries.
This pork schnitzel sizzles in a smoky paprika and rice-flour coating. Lavishly splashed with thick rosemary infused burnt butter and elevated by sides of cheesy sweet potato mash, and a crunchy green bean and piquanté pepper salad.
Succulent pork fillet, pan fried in a crunchy sesame seed crust and doused in a Japanese tonkatsu sauce made from tamari, honey, and apricots – perfect for enhancing the flavour of pork! With sides of pickled cucumber and crisp roast veg.
The naturally smoky and salty flavour of pork kassler is elevated by a smoky blend of herbs and spices to make it the star of this supper show. It’s accompanied by sweet, wholesome mash, pumpkin seeds, and elegant leaves of fresh origanum.
Sizzling pork fillet, vibrant roast veg, splashes of chimichurri, and a crisp salad with shavings of Italian-style hard cheese. Put on your Sunday best, relax, and indulge in this nostalgic gem.
This snazzy version’s got flavour AND health benefits! Both gochujang and kimchi go through a fermentation process, so this dish is full of probiotic goodness. You’ve also got the option to finish off with a fried egg for that real fried rice feel.
A classic dinner of herb crusted pork fillet accompanied by a creamy baby potato salad and Herman’s cinnamon glossy carrots. Sprinkled with toasted flaked almonds and sided with fresh green leaves – a feast awaits!
Succulent pork neck is basted in tandoori spices and seared to perfection! It is served on a bed of fluffy wholewheat couscous laced with roasted aubergine. This amazing dish is finished off with a dreamy crème fraîche, mustard, and herb sauce. What are you waiting for? Add to cart!
With a zing of chimichurri dressing and a soft blend of North African spices, this hearty butter-basted-pork roast excelles alongside crispy julienned carrots and chickpeas. On a bed of nutty quinoa, green beans, soft feta, and tangy dried cranberries. Oh, just stop!
These succulent strips of pork are simmered in a thick, sticky Korean BBQ sauce. They’re then tumbled with silky vermicelli and mushrooms fried in garlic, ginger, and chilli. Watch out, there’ll be no holding back!