Pork katsu is a comfort food on its own, but stuffing it with cheese makes this dish even more satisfying. Here's how to turn ...

Steve Rutherford, executive chef at The Westin Bayshore, Vancouver, makes a dish that is sure to impress everyone!

Spoon the pork mixture into the centre of the wraps, then dollop a little sour cream along the top. Finish with a handful of lettuce and cucumber, then roll up and serve straightaway.

Gio xao, a staple of northern Tet celebrations, combines simple ingredients to create a dish with diverse textures – from the ...

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

Season with salt and freshly ground black pepper and drizzle with a little olive oil. Roll the pork up and secure with kitchen string (3-4cm intervals apart). Rub the scored skin with a splash of ...

Add the rest of the cheese and the top of the bagel. Now grab the pan that you used to fry up the pork roll and plop your sandwich in. Turn the heat to medium and let that pork fat crisp up the bread.

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In the past I've posted about grilling Taylor Pork Roll. I love the stuff. It grills up fantastic and really tastes great with cheese on an English muffin. This year we raised the bar a little bit ...

Polly's Pork Wellington is such good value (Image: Polly Guy) Method Season your pork loin with pepper and salt then get a ...

Ralph: The pork roll gets sliced on No. 8 all the time. This way it's the same thickness and the same texture all the time. If it's sliced too thin, it'll shrink up on the grill, and it just won't ...