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Here are my favourite ways to celebrate it:
PULLED PORK BAP
In a pan, heat up some pork with a splash of water until piping hot and lightly golden, then pile into a bap or bun with a gesture of wholegrain mustard, some cheese and onion crisps, a wodge of rocket and a few cornichons or pickles.
PORK NOODLE CUPS
In a frying pan, heat up some pork with a splash of water, sliced fresh chilli and peanuts till crisp and piping hot, then toss with red wine vinegar, runny honey, and cooked noodles. Serve in an iceberg lettuce cup with a wedge of lime.
PORK FRIED RICE
In a frying pan, heat up some pork with a splash of water, hoisin sauce, frozen peas and cooked rice until piping hot, then crack and toss in an egg until cooked. Serve sprinkled with sliced spring onion, with a wedge of orange.
PORK & BEANS
In a frying pan, heat up some pork with a splash of water till crisp and piping hot, then remove. Next, simmer tinned cannellini beans, juice and all, until the liquid has reduced. Serve with fresh soft herbs and finely chopped quick pickled red onion.
In a frying pan, heat up some pork with a splash of water until crisp and piping hot, then fry an egg and wilt some baby spinach alongside. Mix a little English mustard into crème fraîche, then layer it all into a toasted and buttered English muffin.
PULLED PORK PIZZA
Embellish a margherita pizza by scattering over some pork, sliced fresh chilli and tenderstem broccoli (halved lengthways), before cooking according to the packet instructions, or make your own. Serve with a drizzle of extra virgin olive oil.