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Pork is the ideal choice for a quick and lean midweek meal. Or if you have more time, make it the centrepiece at your next roast dinner. Our collection of recipes invites you to make the most of different cuts of pork.
Gordon’s time in Portugal inspired a spicy, decadent take on bifana--a classic Portuguese sandwich. Marinated sliced pork chop, caramelized peppers and onions, and a dreamy sheep's cheese take this traditional bifana to a whole other level.
Gordon’s twist on a Puerto Rican staple, a crispy rice dish “pegao” (similar to the Persian “tahdig”), gives new life to simple leftover ingredients like “arroz con gandules” and chicken. Topped with garlicky, herby eggs, this Pegao can be enjoyed anytime
Porco Preto is regarded as one of the best pigs anywhere in the world, dining on delicious acorns for the last three months of their lives. Transport yourself to the Iberian peninsula with this Portuguese take on bacon and eggs. As Gordon says, “Happy pig
Serves 2-3. These sticky, finger-licking-good ribs use an American cooking method, roasting low and slow in the oven. Fall off the bone tender and paired with a cool, tangy smashed cucumber salad and garlic-scented rice.
Serves 2. Transport yourself to España with this hearty take on avocado toast: pretend you’re strolling around the Plaza Mayor while the scent of chorizo wafts around you, paired with garlic, tomatoes and a Spanish staple, sherry vinegar.
Serves 2. Indulge in this luxurious combination of caramelized bacon jam and creamy, soft scrambled eggs over crunchy buttered toast. Make the bacon jam ahead of time and enjoy this decadent meal in a matter of minutes all throughout the week.
A crispy twist on Gordon’s classic Christmas stuffing. Flavorful sausage stuffing is topped with store bought cornbread crisped in a skillet for an easy yet impressive dish for the holiday table. Chestnuts and cranberries add earthy and tart notes to this