It may surprise you to know that there is a whole generation of people out there who have been loathe, since childhood, to consume pork in any form.

No - this is not due to any religious instruction nor the old wives' theory that consuming pork caused the development of stomach worms.

I refer, perhaps surprisingly, to the tens of thousands of children who, having fallen in love with that adorable piglet "Babe", of cinematic fame, flatly refused to eat the meat of their absolute idol.

Hopefully, now as adults, they have become more broad minded in their culinary tastes?  

Serves 4. Use those lovely large pork cutlets, still on the bone, for this simple but succulent dish. Serve with potato mash that has 4 finely sliced spring onions, both white and some green, folded through or steamed rice and stir-fried baby bok choy or choy sum.

½ cup dry red wine

1/3 cup orange marmalade

1 clove garlic, crushed

1/3 cup fresh orange juice

1 tablespoon olive oil

4 pork cutlets (200g each)

Combine the wine, marmalade, garlic and orange juice in a small saucepan and bring to the boil. Remove from the heat.

Heat the oil in a large frying pan; cook the chops until browned on both sides, brushing constantly with the marmalade glaze until cooked through as desired.

Serves 8 to 10. This is a deliciously fragrant festive dish, seasoned with a generous amount of garlic, fresh ginger and cumin. It is just as good cold as it is hot, so make up the full recipe and you will have enough to feed two sittings of six. Fresh pineapple spears or rings and steamed lemon rice complete the dish.

2kg pork loin or rolled boned shoulder

2 teaspoons ground cumin

6 garlic cloves, crushed with a little salt

2 teaspoons grated fresh ginger

a good quantity of freshly ground black pepper

1 fresh pineapple

4 tablespoons soy sauce

3 tablespoons vinegar

6 tablespoons brown sugar

coriander sprigs to garnish

Get the butcher to remove the skin from the pork or do it yourself if he has not done so; it can be baked separately in a hot oven if you want crackling.

Combine the cumin, garlic, ginger and pepper and rub well into the underside off the meat. Roll up and tie well at intervals. (If you wish, the pork may be left fat; it should be roasted fat side up - but I prefer it rolled and is more moist). 

Preheat the oven to 180°C. Cut the skin off the pineapple and use some of it to cover the pork. Place the pork in a roasting pan  and roast for about 1½ hours or until almost tender. (Unrolled pork cook in one hour.)

Discard the pineapple skin, then baste the meat with a mixture of the soy sauce, vinegar and brown sugar. Return the meat to the oven for a further 15 minutes, basting frequently.

Remove the pork to a platter, skim the fat off the juices in the pan and serve these as a gravy with the meat.

Meanwhile, cut the skinned pineapple into rings or spears and use to garnish the pork along with the sprigs of coriander.

Serve with plain steamed rice to which you have added a little lemon juice plus the finely grated zest of 1 lemon, and follow with a mixed salad.

Pickled pork is the equivalent of corned beef – a useful cold meat to have on hand for summer eating. Good for sandwiches, cold meat platters and lovely salads such as this one.

To prepare pickled pork (enough for six):

1.5kg pickled belly pork or hand of pork

2 carrots, sliced

1 onion, sliced

6 black peppercorns

2 cloves

2 to 3 stalks parsley

3 tablespoons white wine vinegar

Soak the pork in cold water for three to four hours. Drain, put in a saucepan with fresh cold water to cover and add the remaining ingredients. Bring to simmering point, skimming off the scum, then cover the pan and simmer gently for 1½ to 2 hours or until very tender.

Drain the pork, cool slightly and slip out any bones. Place in a flat dish, cover with plastic wrap and press with a weight until cold.

Chill, then remove to a fresh plate or cover with fresh plastic.(If using a hand of pork, there is no need to press it.

For the pickled pork salad (Serves 4):

500g chilled pickled pork, cut in 1 - 2cm dice

2 medium ripe avocados, balled or diced

½ medium cantaloupe or honey dew melon, balled or diced

1 small red onion, sliced

¾ cup sliced dill pickles

¼ medium iceberg lettuce, finely shredded

For the dressing:

1/3 cup lemon juice

1 tablespoon Dijon mustard

2 tablespoons honey

1 garlic crushed and finely chopped

1 tablespoon white wine vinegar

1 tablespoon extra virgin olive oil

Put the shredded lettuce in the bottom of a large bowl or serving dish. Distribute the avocado (rolled in lemon juice or vinegar to prevent browning if prepared early), melon, sliced onion and dill pickles over the lettuce followed by the pickled pork.

Put the dressing ingredients in a small screw top jar, shake to amalgamate and pour over the salad. Toss very gently before serving with crusty fresh bread and butter, if liked.

Serves 4. Unlike many Chinese dishes, this one can be, this one can be prepared beforehand if necessary and gently reheated.

500g pork mince

8 spring onions, finely chopped

1 teaspoon grated fresh ginger

½ cup drained, chopped water chestnuts

1 egg, lightly beaten

3 tablespoons dry sherry

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon Chinese five spice powder

3 tablespoons soy sauce

1 tablespoon cornflour mixed to a paste with 2 tablespoons water

½ cup peanut or sunflower seed oil

1 small head cabbage or Chinese cabbage, chopped

2 cups water

2 teaspoons sugar

Mix the mince with the spring onions, ginger, water chestnuts, egg, dry sherry, salt, pepper, five spice powder and 1 tablespoon of soy sauce.

Wet your hands with the cornflour mixture and shape the pork mixture into four large balls. Heat the oil in a wok or deep frying pan and fry the meatballs until golden-brown on all ides, about five minutes.

Drain on paper towels and set aside. Reheat the oil in the wok and fry the cabbage, tossing, for two to three minutes until coated with oil. 

Arrange the meatballs on top, add the water, remaining soy sauce and sherry and sugar and cover the pan tightly. Simmer for one hour. 

Serve with plain boiled rice and side dishes of soy and hot mustard.