Mince the pork. Chop the herbs finely and mix through ... Fry off a little knob of the mixture to check the seasoning and correct if necessary. Fill into sausage casings and tie.
Cut the pork into 2 cm-thick medallions, then flatten using a meat mallet until about ½ cm thick. Brush the pork with the white wine vinegar. 2. Combine the flour, seasoning and spices. Toss the pork ...
Preheat the oven to 220C/200C Fan/Gas 7. Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork. Lay the pork, skin-side down, onto a chopping board, with the ...