Ingredients3.3 lbs boneless pork belly1 tbsp neutral vegetable oil½ tbsp sea salt1 tsp garlic powder¼ tsp crushed red pepper2 cups natural apple juice¼ cup apple cider vinegar1 tbsp brown sugar3 large gala apples cored and quarteredFresh sage leaves
Directions
Pat pork dry with paper towels. Use a sharp knife to score the skin in½” sections. Transfer
Ingredients2½ lbs boneless pork loin center roast½ tsp salt½ tsp pepperLemon-Sage Mayo1 lemon1/3 cup mayonnaise2 Tbsp chopped fresh sage3 large cloves garlic grated
DirectionsMethod – Air Fryer
Lemon-Sage Mayo
Finely grate lemon zest to measure 1 Tbsp. Juice 1/2 lemon and cut remaining half into wedges for the garnish.
Combine lemon zest and juice with mayonnaise, sage and
Ingredients
1 pork shoulder blade roast, boneless, about 2 lb / 1 kg, cut into 1-inch / 2.5 cm cubes1 cup / 250 mL chopped yellow onion2 cloves garlic, minced3 large plum tomatoes, peeled, seeded and chopped1 tsp / 5 mL EACH ground cumin and salt½ tsp / 2 mL EACH curry powder, groundcoriander, cayenne
Ingredients
6 Canadian farmer sausage pattiesCanola oil for frying6 eggs
Assembly:
6 English muffins, split and toastedMayonnaise, for spreadingHot sauce (optional)6 slices cheddar cheeseground black pepper12 butter lettuce leaves or small green leaf lettuce leaves12 tomato slices6 strips bacon, cooked
Directions
Preheat large skillet over medium-high heat. Fry sausage patties until lightly browned and cooked through, about 5 minutes
Ingredients
2 lbs (1 kg) pork back ribs, membrane removed1 tsp (5 mL) canola oil2 Tbsp (30 mL) garlic powder2 Tbsp (30 mL) lemon pepper1 Tbsp (15 mL) seasoning salt1/4 cup (60 mL) lemon juice2 Tbsp (30 mL) fresh oregano
Directions
Remove the membrane on the ribs and pat dry. Place on a rimmed baking sheet.
Brush canola
Ingredients
For the salad:¼ cup lemon juice2 tbsp olive oil2 garlic cloves mincedsalt and pepper to tastePinch of red pepper flakes2 cups canned chickpeas2 cups cooked quinoa¼ cup red onion finely chopped¼ cup fresh parsley finely chopped¼ cup mint leaves finely chopped¼ cup pistachios chopped¼ cup feta cheese crumbled
For the pork chops:4 1 inch thick
Ingredients2 tsp smoked paprika2 tsp garlic powder1 tsp onion powder1 tsp black pepper1 tsp dried oregano1 tsp dried thyme¼ tsp salt¼ tsp cayenne1 lb pork tenderloin1 tbsp olive oil2 tbsp butter¼ cup honey½ cup vegetable broth
Directions
Preheat oven to 375 F.
Mix together spices in a small bowl.
Preheat a cast-iron or ovenproof skillet over medium-high heat.
While
Ingredientsoil for greasing baking dish5 slices thick-cut bacon, cooked and chopped1 1/2 cups (375 mL) chopped ham1 red pepper, diced2 1/2 cups (625 mL) sharp cheddar cheese, divided3/4 cup (175 mL) milk1/2 cup (125 mL) whipping cream8 large eggs1 tsp (5 mL) grainy mustard1/2 tsp (2 mL) onion powder1/2 tsp (2 mL) garlic powder1/2
Ingredients
4 tart apples, peeled, cored and thinly sliced1/3 cup (75 mL) dark brown sugar1 tsp (5 mL) ground cinnamon1/2 tsp (2 mL) ground nutmeg2 Tbsp (30 mL) butter6 slices Applewood Smoked Bacon, cooked, drained and torn into small pieces3 large eggs1 cup (250 mL) milk1/2 cup (125 mL) all-purpose flour1/2 cup (125 mL) whole-wheat
Ingredients
4 lb (2 kg) pork leg roast
2 Tbsp (30 mL) canola oil
1 Tbsp (15 mL) coarse sea salt
Directions
Pat roast dry with paper towel. Leave to dry, uncovered, on a plate in the fridge for about 1 hour or overnight to completely dry out the rind.
Using a sharp knife, gently score the skin of the
