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Pork and Bacon
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_T.jpg "Bacon Bollito With Salsa Verde")
Bacon Bollito With Salsa Verde
4 small carrots, peeled and left whole 4 small onions, peeled, with root intact 1.5kg (3lb 5oz) bacon joint, soaked overnight in water and drained 2 celery hearts, quartered through the root end_T.jpg "Pork And Peppers")
Pork And Peppers
1 yellow and 1 green pepper 1 red onion 7 oz (200 g) pork tenderloin 1 clove garlic 6 sage leaves 6 sprigs fresh thyme or ¾ tsp (4 ml) dried 2 tsp (10 ml) olive oil, divided 1½ tsp (7 ml)_T.jpg "Pork Cutlets With Vegetables")
Pork Cutlets With Vegetables
1 tbsp (15 ml) olive oil 1 onion 1 small clove garlic ½ cup (125 ml/100 g) long-grain brown rice 3 tbsp (45 ml) dry white wine 1 cup (250 ml) water Salt 1 carrot ½ fennel bulb ⅓ cup_T.jpg "Pork With A Savory Topping")
Pork With A Savory Topping
1 small Savoy cabbage 10 oz (300 g) pork tenderloin Salt and freshly ground pepper 4 tsp (20 ml) clarified butter, divided ½ cup (125 ml) dry white wine 2 oz (60 g) ham 1 medium white onion_T.jpg "Pork With Lentils")
Pork With Lentils
1 onion 1 carrot 2 ribs celery 1 tbsp (15 ml) olive oil ½ cup (125 ml/100 g) red lentils 1¼ cups (300 ml) meat stock, divided 2 tbsp (30 ml) white-wine vinegar Cayenne Salt and freshly