May 2008

Pork is a winner all year round and the pedigree breeds are gaining in popularity. Aria's Matt Moran favours Kurobuta pigs for his double-cooked sweet pork belly dish served with black pudding, apple and elderflower puree.  And at A La Facon de Shimizu, chef Hideo Shimizu is braising Bangalow pork belly in soy, black vinegar and ginger - so tender you can eat it with a spoon.

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