Go the whole hog - Features - Food & Drink - The Independent So this year I am suggesting cooking a rib of pork, which I would choose any day over a turkey. But it's worth bearing in mind that pork is also often overcooked, because in the past we have been told to cook pork well for reasons of hygiene - which means that it gets the hell cooked out of it! Fortunately, recently we've developed a bit more passion about the provenance of our pork and there are many tasty options out there available at good butchers. So here's my alternative feast suggestion for you: it consists of roast pork with delicious apple dumplings, side dishes of greens and chestnuts, a baked pumpkin accompaniment, and a simple-to-prepare gravy that can be made the day before. To serve, toss the greens, shallots, bacon and chestnuts in butter and season to taste.