Tag: pork
50 recipes
American BBQ Baby Back Ribs
Fall-off-the-bone tender ribs with a sticky BBQ glaze.
Bandeja Paisa (Colombian Platter)
Colombia''s national dish — a massive platter of beans, rice, meat, egg, plantain, and avocado.
Banh Mi (Vietnamese Sandwich)
Crispy baguette with marinated pork, pickled vegetables, and fresh herbs.
BBQ Baby Back Ribs (Oven)
Fall-off-the-bone tender ribs with sticky BBQ glaze.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Bún (Vietnamese Noodle Salad)
Cold rice noodles with grilled pork, fresh herbs, pickled vegetables, and nuoc cham dressing.
Cajun Chicken and Sausage Gumbo
Louisiana''s iconic stew — dark roux, the holy trinity, and filé powder.
Carnitas (Mexican Braised Pork)
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Char Siu (Chinese BBQ Pork)
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Country-Style Pork Terrine (Pâté de Campagne)
A rustic French terrine of ground pork, liver, and pistachios wrapped in bacon and baked in a water bath. The gateway to forcemeat technique.
Dan Dan Noodles
Sichuan street food — spicy, nutty noodles with seasoned pork and chili oil.
Danish Frikadeller (Pan-Fried Meatballs)
Denmark''s beloved pan-fried pork patties — crispy outside, juicy inside.
Duck Rillettes
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Feijoada (Brazilian Black Bean Stew)
Brazil''s national dish — a rich black bean stew with smoked and cured meats.
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Greek Souvlaki
Marinated pork skewers with tzatziki, tomato, onion, and warm pita.
Grilled Brined Pork Chop with Potato Gratin
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Gyoza (Japanese Pan-Fried Dumplings)
Crispy-bottomed, juicy pork dumplings — the Japanese take on potstickers.
Haitian Griot (Fried Pork)
Haiti''s signature dish — pork braised in citrus then fried until crispy.
Homemade Ferments: Kimchi, Sauerkraut, and Quick Hot Sauce
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Italian Sausage and Peppers
Sweet Italian sausage with peppers and onions — a street fair classic.
Kalua Pork
Hawaiian slow-roasted pork — smoky, tender, and shredded. Traditionally cooked in an underground imu.
Nacatamal (Nicaraguan Tamale)
Nicaragua''s giant tamale — masa dough stuffed with pork, rice, potatoes, and olives, wrapped in banana leaves.
Okonomiyaki (Japanese Savory Pancake)
Osaka-style cabbage pancake topped with pork, mayo, and bonito flakes.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Pernil (Puerto Rican Roast Pork Shoulder)
Slow-roasted pork shoulder marinated in garlic, oregano, and vinegar.
Pork and Ginger Dumplings (Jiaozi)
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Pork Chops with Apple Cider Pan Sauce
Pork Fried Rice
Leftover pork transformed into a quick fried rice.
Pork Schnitzel
Thin, crispy breaded pork cutlets — Austria's national dish.
Pork Tenderloin with Mustard Cream Sauce
Pozole Rojo
Mexico''s celebratory pork and hominy stew in a rich red chile broth.
Pulled Pork (Oven Method)
Roasted Green Chile Sausage
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Roasted Poussin with Truffle Butter
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Shoyu Ramen
Soy-based ramen with rich pork broth, chashu pork, soft-boiled egg, and nori.
Slow Cooker Pork Shoulder
Set it and forget it — 8 hours to fork-tender pulled pork.
Smoked Baby Back Ribs (3-2-1 Method)
Fall-off-the-bone ribs using the 3-2-1 method — 3 hours smoke, 2 hours wrapped, 1 hour sauced. A full-day project that teaches low-and-slow smoking.
Spice Blends & Aromatics
Mirepoix, bouquet garni, curry blends, jerk seasoning, and the aromatic foundations that define cuisines around the world.
Stamppot (Dutch Mashed Potato and Sausage)
The Netherlands'' ultimate comfort food — mashed potatoes with vegetables and smoked sausage.
Swedish Meatballs (Köttbullar)
Tender meatballs in a creamy gravy with lingonberry jam — Sweden''s most famous dish.
Sweet and Sour Pork
Crispy pork pieces in a vibrant sweet-and-sour sauce with pineapple and peppers.
Tamales (Pork in Red Chile)
Masa dough filled with chile-braised pork, wrapped in corn husks and steamed.
Tonkatsu (Japanese Breaded Pork Cutlet)
Tonkotsu Ramen (Simplified)
Creamy, milky-white pork bone broth — the king of ramen.
Whole Roasted Chicken with Pan Jus
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Wiener Schnitzel
Austria''s national dish — thin, crispy breaded veal (or pork) cutlet with lemon.