This gloriously sticky sensation is all thanks to the addition of our old friend Coke. The sugar and carbonation in the soft drink help to tenderise the meat, leaving you with juicy, fall-apart sticky ribs. You'll need to start this recipe the night before, to give the ribs time to marinate.

Colin Fassnidge makes over a fast-food classic, using minced pork belly in a sausage roll and serving with a red capsicum jam.

Call that a taco! Colin Fassnidge challenges Anthony Puharich’s definition of the Mexican standard with his very own ‘Irish’ version – Fass-exican (remember, you heard it here first).

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

A total pork show-stopper complete with crispy crackling. What could be better? You'll need to start this recipe at least 5 hours ahead, and you’ll need kitchen string.

This one-pot wonder is the perfect way to ward off the winter chill.

Pork belly barbecue skewers. Need we say more?

Cider with pork is a classic combination that works beautifully here.

This recipe makes the perfect addition to any Chinese feast.

This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day.nRecipe by O Tama Carey.

There's nothing this easy, spicy pork ramen recipe with noodles can't fix.

"Karnataka has lots of amazing food, but this curry is one of those dishes that people outside the region hear about. Maybe because India has so few pork curries… or maybe because it is that good," says Anjum Anand. This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

Quick, comforting and above all delicious, this rice dish will brighten up any meal.

This take on a classic takeaway option is a cinch to make.

It really just doesn't get any better than these dumplings. Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.