Squeeze the sausage meat from the skins into a bowl. Add the garlic, ginger, chilli, spring onions, breadcrumbs, fish sauce and mix well. With wet hands, roll the mixture into balls. Heat a little oil in a frying pan or wok and fry the meatballs in batches until cooked through. Remove and set aside. Put a little more oil in the wok and add the vegetables. Stir-fry until just cooked. Combine all the ingredients for the sauce and mix well. Add to the wok. Return the meatballs to the wok, then toss until the meat and vegetables are coated with the sauce. Serve with rice or noodles. Serves 4
Cut the pork belly into chunks. Heat the oil in a large saucepan and fry the pork in batches until browned all over. Remove and set aside. Add the pork rashers to the pan and fry for a few minutes. Remove and set aside with the pork belly. Add the onion and garlic to the pan and fry gently until soft. Add the paprika and chorizo and cook for a few minutes. Return the pork belly and rashers to the saucepan along with the tomatoes, wine and water. Simmer, covered, for 1–2 hours until the meat is tender. Add the canned beans and green beans and simmer for another 30 minutes. Delicious served with crusty bread. If the sauce seems thin, boil uncovered to reduce until thickened. Serves 6
Remove the sausage meat from the casings and put it in a bowl. Combine the onion, garlic and butter in a small bowl. Microwave on high for 2 minutes. Set aside to cool. Add the apple, sage, breadcrumbs and seasoning to the sausage meat and mix well. Mix in the cooled onion mixture. Roll out the pastry and cut it into strips about 12 cm wide. With wet hands roll the meat mixture into a sausage shape. Place it down the length of the strip of pastry. Brush one side with the beaten egg and fold the pastry over the filling. Place the sausage roll on a baking tray lined with non-stick baking paper. Prick the top of the pastry with a fork and brush with the beaten egg. Refrigerate the roll for 30 minutes. Cut the rolls into 3-cm pieces and bake at 180 °C for 20–30 minutes until golden-brown. Best served warm. Makes 36
Heat the oil in a wok or frying pan and fry the pork over high heat until browned (about 4–5 minutes). Remove and set aside. Add the onion, garlic, ginger, peppers and mangetout peas and fry for 3–4 minutes. Return the meat to the pan, along with the tomato sauce, vinegar and sugar. Toss to combine. Serve on a bed of cooked egg noodles. Serves 4
Brush the chops with the olive oil and season well. Cook on a griddle pan until done to your liking and serve with the sauce. To make the cherry sauce, combine the sherry, sugar, vinegar and star anise in a small saucepan and bring to the boil. Simmer for 2–3 minutes. Add the cherries and simmer until they are soft and the sauce has reduced slightly. Stir in the plum and soy sauces and simmer for another minute. Spoon over the chops and serve with steamed green beans. Serves 4
Preheat the oven to 160 °C. Place the gammon, fat side up, into a roasting pan and add the carrots, onion, celery, bay leaf, peppercorns and whole cloves. Pour in the water and cover the pan with foil. Cook in the oven for 30 minutes per 500 g. Remove from the oven and leave to cool slightly. Remove the vegetables from the pan but return about 250 ml of the cooking liquid to the pan (this stops the glaze from burning). Remove the netting from the gammon. Using a small sharp knife, remove the rind. Score the fat lightly in a diamond pattern, then stud the centre of each diamond with a clove. Mix the remaining ingredients in a small bowl, and then brush over the gammon. Return the gammon to the oven at 180 °C and roast for 20–30 minutes, basting frequently with the glaze until the surface is glazed. Remove from the oven and continue basting for another 10–15 minutes. Serves 6