Tag: pork
73 recipes (showing first 48)
American BBQ Ribs (Oven-to-Grill)
Fall-off-the-bone pork ribs with a spice rub and sticky BBQ glaze — no smoker required.
Bandeja Paisa (Colombian Mixed Platter)
Colombia's national dish — red beans, rice, ground beef, chicharrón, fried egg, plantain, and avocado.
Banh Mi (Vietnamese Sandwich)
Banh mi with lemongrass pork, pickled daikon, and fresh herbs on a crispy baguette.
Banh Xeo (Vietnamese Sizzling Crepes)
Banh xeo — crispy turmeric crepes stuffed with shrimp, pork, and bean sprouts.
BBQ Baby Back Ribs (Oven)
BBQ baby back ribs slow-roasted in foil until fall-off-the-bone tender, finished with sticky glaze.
Bigos (Polish Hunter's Stew)
Bigos — Poland's national stew of sauerkraut, fresh cabbage, and smoked meats. Better every day it sits.
Biscuits and Sausage Gravy
Fluffy buttermilk biscuits smothered in rich, peppery sausage gravy — the quintessential Southern breakfast.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Bún (Vietnamese Noodle Salad)
Bún with grilled lemongrass pork, cold rice noodles, fresh herbs, and nuoc cham dressing.
Bun Cha (Vietnamese Grilled Pork with Noodles)
Bun cha with charred pork patties in sweet fish sauce broth — Hanoi's iconic noodle dish.
Cajun Chicken and Sausage Gumbo
Dark-roux gumbo with chicken, andouille sausage, and the holy trinity — a Louisiana classic.
Carnitas (Mexican Braised Pork)
Carnitas (Mexican Braised Pork) — a Mexican main dish Ready in 210 minutes. Perfect for weeknight cooking. Great for meal prep.
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Char Siu (Chinese BBQ Pork)
Char Siu (Chinese BBQ Pork) — a Chinese main dish Ready in 60 minutes. Perfect for weeknight cooking.
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Classic Quiche Lorraine
The original quiche — smoky bacon, Gruyère, and a silky egg custard in a buttery pâte brisée shell. Teaches the custard ratio every cook should memorize.
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.
Cuban Lechón Asado
Cuban lechón asado — pork shoulder marinated in sour orange mojo with garlic and oregano, slow-roasted until fork-tender and crispy.
Dan Dan Noodles (Sichuan Sesame Noodles)
Spicy, numbing Sichuan noodles with chili oil, ground pork, and sesame paste — a Chengdu street food legend.
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.
Eggs Benedict with Hollandaise
A classic brunch dish — poached eggs, Canadian bacon, and hollandaise on English muffins. A composed plate that tests your timing and multitasking.
Feijoada (Brazilian Black Bean Stew)
Brazil's national dish — slow-simmered black beans with smoked pork, sausage, and orange slices.
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
German Schnitzel (Wiener Schnitzel)
Pounded pork cutlet breaded in flour, egg, and breadcrumbs, fried golden — Austria and Germany's beloved classic.
Greek Chicken Souvlaki
Lemon-oregano marinated chicken skewers with tzatziki, pita, and fresh vegetables — Greek street food.
Grenadian Oil Down
Grenadian oil down — the national dish — salted meat, breadfruit, and dumplings simmered down in coconut milk with turmeric until the liquid cooks away.
Grilled Brined Pork Chop with Potato Gratin
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Grilled Pork Tenderloin with Chimichurri
Grilled pork tenderloin with a two-zone sear and bright, herbaceous chimichurri sauce for a summer cookout centerpiece.
Haitian Griot (Fried Pork)
Haiti''s signature dish — pork braised in citrus then fried until crispy.
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.
Honduran Baleadas
Soft flour tortillas folded around refried beans, crema, and crumbled cheese — Honduras's beloved street food.
Italian Sausage and Peppers
Italian sausage and peppers with browned links, sweet peppers, and a white wine pan sauce.
Jamaican Jerk Pork
Jamaican jerk pork marinated in scotch bonnet, allspice, and thyme, then grilled low over smoke until charred and juicy.
Japanese Gyoza (Pan-Fried Dumplings)
Crispy-bottomed pork and cabbage dumplings with a soy-vinegar dipping sauce — Japan's favorite appetizer.
Kalua Pork
Hawaiian slow-roasted pork shoulder with sea salt and banana leaves — smoky, tender, and shredable.
Kiełbasa (Polish Sausage from Scratch)
Homemade Polish kiełbasa with pork, garlic, and marjoram. Ground, seasoned, stuffed into casings, and smoked or grilled.
Kimchi Jeon (Korean Kimchi Pancakes)
Crispy, tangy kimchi pancakes with pork belly — a Korean bar snack best served with soju and dipping sauce.
Mexican Tamales (Pork in Red Chile)
Masa dough filled with chile-braised pork, wrapped in corn husks and steamed — a Mexican tradition.
Nacatamal (Nicaraguan Tamale)
Large banana-leaf wrapped tamales filled with pork, rice, potatoes, and olives — Nicaragua's celebration food.
Okonomiyaki (Japanese Savory Pancake)
Osaka-style cabbage pancake with pork belly, topped with okonomiyaki sauce, 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.
Pernil (Puerto Rican Roast Pork Shoulder)
Slow-roasted pork shoulder marinated in garlic, oregano, and vinegar.
Polish Pierogi (Potato and Cheese)
Handmade dumplings filled with mashed potato and farmer's cheese, pan-fried in butter — a Polish tradition.
Pork and Ginger Dumplings (Jiaozi)
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
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