This succulent pork katsudon makes the most of your leftover loaf of bread in the most delicious way. In this classic Japanese recipe, juicy pork cutlets are covered in a flavoursome breadcrumb mix and fried until golden and crunchy. Place on a bed of fluffy, white rice and add a chilli wombok salad for a little kick, and you've got yourself the ultimate weeknight dinner.

Darren Robertson puts a spicy bean twist on a classic comfort food. Eat one potato for dinner and keep the other for tomorrow's lunch.

“Talk about a party in your mouth! Larb has always been a fave for me, but partnered with my favourite flat bread, fresh herbs, a good schmear of hoisin and some pork crackle to finish things off… well, I could call this one of my favourite bites of food. Feel free to sub in crumbled tofu, chicken, turkey or beef mince or even some firm white fish. It’s an everything sort of recipe; all proteins allowed.” – Sam Parish

“I love the cheese broth with pork. To me, it tastes of the farmyard." – Cameron Matthews

With its shattering fennel-rubbed crackle and creamy braised celeriac base, this roast pork will soon be on high rotation at your place. Begin this recipe at least 3 hours ahead.

If you're looking to up the ante for weeknight dinners, this pork and prawn wonton soup is perfect meal. The hot, fragrant broth will ward off cool weather while juicy parcels of pork mince and prawn float between strands of chewy egg noodles. Get your greens in with some fresh bok choy and you've got yourself a perfectly balanced dinner. Ideal for cosy nights at home or an impressive recipe when entertaining groups, you can't go wrong with this pork and prawn wonton soup recipe.

“Hand-cut pork neck, Sichuan, dried chili, sesame and green onion. A classic dish in all Chinese restaurants, I love to use a nice thick shanghai noodle though a good quality udon could be used also. This dish has three recipes that are amazing condiments to many other dishes – the ginger relish can be used as a side for poached chicken and rice, etc, and the dan dan paste can be used in stir-fries, as a condiment on grilled meat or with rice. And the chilli oil that can be reserved from the dan dan sauce is amazing and deep in flavour, and goes on everything!! Different noodles and brands will cook at different times, the noodles should be nice and chewy and not over cooked.” – Louis Tikaram

“Pork and apple is one of the great food pairings, and with good reason. With simple combinations, it’s important to use the best ingredients, so be sure to use really good pork with a decent amount of fat. The juicy, slightly sweet filling is superb with the delicate crunch of perfectly crisp puff pastry. People will definitely keep coming back for more of these!” – Michael James

Looking to make san choy bow? Let Matt Moran show you how with his quick and easy keto version, using pork mince.

“Rice paper rolls are all about the herbs. I don’t think people use enough herbs when making them at home. I sometimes get lazy, and instead of cooking prawns and pork, I’ll buy a supermarket roast chook, shred it and sub that in instead. I also like to let people roll their own rolls at the table.” – Khanh Ong

“These quick pickles add some zing,” says cook and tv personality Hayden Quinn.

There's nothing like this slow-cooked ragu for dinner on a cool night.

“Nem nuóng is the Vietnamese answer to a sausage sizzle. It’s found at many barbecues and street fairs. The meatballs are usually moulded around skewers or lemongrass. This version is served as a DIY lettuce wrap. The umami meatballs are complemented by vibrant, fresh herbs, with a nod to summer from the mangoes that go so well with the flavour-packed dipping sauce.” – Khanh Ong

Forget everything you thought you knew about salad, this recipe is totally next level.

Nuoc cham is a salty, sweet, sour and spicy dipping sauce and works perfectly in this recipe.