Pork
1290 recipes found
Spaghetti Napolitan
Spaghetti Napolitan should be thought of as a yaki (“fried”) noodle dish more than an Italian-style pasta. This smart, effortlessly delicious version comes from ketchup lover Chiaki Ohara of Davelle, a Japanese café on Manhattan’s Lower East Side. Frying the ketchupy noodles and vegetables over high heat, in a generous amount of oil, results in a deeply satisfying sauce, so don’t be afraid of a little fire (or oil, for that matter). This is Japan’s yoshoku (“Western-style”) interpretation of Italian tomato spaghetti, a dish that’s hard to get right, but Ms. Ohara’s Napolitan ratios are quietly precise and genius. If you can relish it, the soft fried egg on top adds so much.
Bacon Bourbon Apple Crisp
This bourbon apple crisp is smoky, sweet, and buttery—with bacon in the filling and gingersnaps in the topping. Best served with bourbon whipped cream.
Pork Laab
The magic of pork laab (also known as moo larb or laap) lies in the simple yet strikingly effective combo of fresh herbs and toasted rice to season this ground meat salad. Cilantro, scallions and mint balance the richness of the meat, while the nutty flavor of the ground rice — an essential component of laab — complements the zingy lime juice. Many Thai recipes call for ingredients that can be tough to find in the U.S., but this northern Thai salad is an outlier. You can opt for dried Thai chiles, if you’ve got them, or you can achieve your desired heat level by grinding up crushed red pepper.
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The Best Way to Use Up Leftover Pork Is This Easy One-Pan Meal
Crispy pork and potatoes combine for a meal that's good any time of day.
Pork, Asparagus and Snap Pea Stir-Fry
This speedy stir-fry draws inspiration from the Sichuan dish of fried green beans with pork. In that dish, the green beans are charred and crisp, with red chiles and bits of ground pork playing a supporting role. Here, the ratio is roughly half vegetables, half pork, making this recipe a great way to turn a pound of ground pork into a delicious and balanced weeknight dinner. Asparagus and snap peas not only add freshness and crunch, but they’re time savers, too, needing only a few minutes in the pan. Finally, in order to ensure that the ground pork has lots of flavor, the recipe calls for mixing it with grated ginger, garlic, honey and soy sauce before cooking. The honey is key, as it helps the pork caramelize quickly and stay juicy.
Braised Pork With Leeks and Mushrooms
Inspired by blanquette de veau, a classic French veal stew, this comforting braise unites pork, leeks, mushrooms and carrots in a creamy, rosemary-infused broth. In this simple braise, nicely seared pork and softened veggies are combined with the broth and aromatics and simmered until the pork is tender and juicy. The dish is finished with a beurre manié — a mixture of equal parts butter and flour — that gets whisked into the stew at the end of cooking to create a smooth, thickened sauce. The final addition of just enough heavy cream creates a silky texture, with fresh chopped parsley to brighten the rich stew.
Tostadas de Tinga de Pollo (Shredded Chicken and Salsa Tostadas)
Rotisserie chicken can be a secret weapon when you’re busy. If you have a flavorful salsa on hand, just pull the meat and warm it in the salsa to make a quick tinga. A typical tinga has a guajillo salsa, but don’t let that limit you. A salsa verde, or any chipotle salsa, would be wonderful, and if you use aguacate ahumado salsa, it will create a rich, creamy sauce for the shredded chicken. Homemade bacon-y refried beans offer a comforting contrast.
Pasta With Green Bean Ragù
This spoonable pasta, the result of smart home cooking, is a dance of sorts between two pots: Fresh green beans boil with the pasta in one pot to season the water with their gentle vegetal umami, while the quick sausage ragù simmers in another. That green-bean broth gets incorporated into the final dish, a rich, melting mix of Italian sausage, fennel seeds and crushed red pepper. A squeeze of lemon and a generous grating of Parmesan bring it all together.
Minorcan Clam Chowder
Though it shares similarities with mild-mannered Manhattan clam chowder, thick, briny, spicy Minorcan clam chowder gets its signature, fruity heat from datil peppers, and its Bolognese-like texture from a vegetable purée, plus a generous simmering time. Minorcans descend from indentured servants who, in the late 18th century, were recruited from around the Mediterranean, assembled on the Spanish island of Menorca and sent to Florida to farm indigo. Many Minorcan families still live near St. Augustine, Fla., and visitors to the Spanish-settled city can eat the chowder in a number of restaurants. However, the pinnacle of Minorcan clam chowder cooking is achieved just once a year at the St. Ambrose Spring Fair, for which Mary Ellen Masters — who is known as the “Queen of Minorcan Clam Chowder” — oversees the annual effort to prepare 180 concentrated, clammy gallons.
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How to Perfect Sticky and Sweet Filipino Barbecue Skewers
Satisfy your appetite for Filipino barbecue with these sweet, sticky glistening skewers of grilled pork or chicken.
Loaded Oven Fries
Roasting thick wedges of well-seasoned potatoes skin-side down on a sheet pan delivers the crispness of fries while maintaining the soft, pillowy insides of a perfectly baked potato. Top them with crispy bacon, melted sharp Cheddar, chopped scallions and sour cream for a crowd-pleasing game-day snack or hearty appetizer.
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Ohio Sauerkraut Balls
These crunchy, little sauerkraut balls are a beloved appetizer in Akron, Ohio. Savory pork loin, salty ham, and zingy sauerkraut are blended together, shaped into spheres and deep fried until creamy inside and crunchy outside.
Burgoo
If you were to spend some time in Kentucky on Derby Day, or visit at a local restaurant like Shack in the Back BBQ, you’ll likely see people eating burgoo. Burgoo, a cousin of Brunswick stew and Minnesota booya, is a richly layered, slow-cooked stew that usually contains a mix of meats and vegetables such as corn, okra and lima beans, simmered with tomatoes. There’s a saying among “burgoo-masters” that goes,“If it walked, crawled or flew, it goes in burgoo,” and indeed, many traditional versions, cooked over an open fire, have included meats like mutton, squirrel, duck and rabbit. This version uses chicken, pork and beef. Burgoo takes as much effort as you’d imagine, with prep being the biggest hurdle. However, if you set aside a Sunday morning to tackle it, you’ll be rewarded with a rich and flavorful meal that will leave you fulfilled in more ways than one. A pot of burgoo needs just as much room as it needs time to cook, so consider using at least a 9-quart Dutch oven or stock pot for this recipe.
Jjajangmyeon (Black Bean Noodles)
Smothered in a supersavory gravy studded with pork belly, these chewy wheat noodles are South Korea’s cultural equivalent to delivery pizza in the United States. Traditionally a takeout food, this variant of China’s zha jiang mian was created in Incheon, South Korea, by Chinese migrant workers around the turn of the 20th century. Over the years, the dish has become sweeter and richer with pork to match Korean palates. A flavorful broth results in the most flavorful jjajang sauce, which is simmered slowly here to develop the deep comfort of onion and cabbage that scaffolds umami sweetness over the fragrant pork belly. Traditionally, powdered starch thickens the sauce, but here, grated potato achieves the same effect with less gloopiness.
Sheet-Pan Sausages, Sweet Potatoes And Balsamic Kale
This cozy sheet-pan dinner has flavors we love to love all year long. As sausage, sweet potatoes and whole sage leaves roast together, the sage seasons the sweet potatoes and crisps as if you fried them. Meanwhile, kale leaves soften in a combination of balsamic vinegar, dried cranberries (or cherries), honey and shallot. When the sausages and sweet potatoes are browned, transfer them to plates, then use the pan drippings and residual heat on the sheet pan to turn the kale silky and tangy.
Sizzled Bratwurst With Mashed Potatoes
Spiced and savory German sausages, bratwurst are a juicy secret weapon for busy workdays. When served at home, they can be pan-fried or grilled and served with mashed potatoes, warmed sauerkraut and hot German mustard, all of which balance the richness of the fatty sausages. The simple bratwurst technique in this recipe is pulled straight from German home cooking: simmer the sausages in water to plump them up first before letting that water evaporate, then sear the outsides in the bratwurst’s own rendered fat. Bratwurst are also a popular street or festival food in Germany, in which case they might be served with bread rolls called brötchen or semmel. Wash this hearty and nourishing (but surprisingly not too heavy) dish down with a cold German lager, pilsner or wheat beer such as Hefeweizen.
Bubble and Squeak
Bubble and squeak is a deeply caramelized, homey cake of leftover mashed potatoes and other vegetables, traditionally made the morning after a Sunday roast. This classic British dish gets its name from the cooking process: As the moisture from the vegetables bubbles away, the vegetables sizzle and squeak — especially the cabbage, a common addition. Be sure to let the bottom brown and crisp, mix those bits into the mash, then repeat until the cake is strewn with golden vegetables throughout. Eat alongside a fried or poached egg for breakfast. To make it vegetarian, replace the bacon with 2 tablespoons of olive oil.
Baked Sweet Potato With Blue Cheese and Bacon
Give sweet potatoes the steakhouse wedge salad treatment in this comforting dinner for one. Sweet potato halves roast until silky and caramelized alongside strips of bacon, whose crisp texture and smoky flavor accentuate a creamy blue cheese butter. Chopped walnuts provide additional crunch, while lemon and chives brighten it all up. This recipe can easily be scaled up to feed a crowd, or even popped into a toaster oven for a party of one.
Stir-Fried Cabbage and Pork in Fish Sauce Butter
This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.
Sausage and Barley Soup With Greens
This simple, satisfying soup relies on sausage as its flavorful base. Start by cooking raw sausage, rather than precooked links, since it generally has better texture and flavor for soup. Pearled barley adds heartiness and a wonderful chewy texture. Stir in a handful of greens at the end, plus a little vinegar for brightness, and you have a cozy meal in less than an hour of mostly hands-off time. To make this soup gluten-free, you can substitute French green lentils for the barley. If you are making it ahead of time, wait to add the greens until you’re ready to serve to preserve their bright, fresh flavor.
Fried Cabbage
Southern fried cabbage smartly marries lean cabbage with pork in the form of rich, meaty bacon. First, you chop bacon into small pieces and cook until crispy. Next, the cabbage cooks right in the bacon fat with onion and garlic, quickly soaking up tons of smoky flavor. Covering the cabbage as it cooks helps it soften quickly and evenly, achieving a uniquely silky texture. A touch of stone-ground mustard gives a tangy lift. This easy side pairs well with roasted chicken, fried chicken, pork chops and grilled sausages.
Baked Mostaccioli
In this easy yet irresistible baked pasta recipe, a simple, meaty tomato sauce is layered with mostaccioli pasta and a creamy cheese mixture and baked until both melty (the cheese) and crisp (the pasta). Mostaccioli is identical to penne, but without the ridges. As a baked pasta dish, mostaccioli is similar to a traditional baked ziti and most commonly found on menus throughout the Midwest. Mostaccioli, like penne and ziti, is a favorite pasta shape for baked pasta dishes since the sauce and cheese easily find their way inside their long tubes, creating perfect bites. Adding cooked vegetables into the pasta mix is a welcome addition, and kale or broccoli work especially well. Skipping the sausage altogether and replacing it with cooked vegetables is also delicious and just as satisfying. And of course, swapping the mostaccioli with penne or ziti is always an option.
Kālua Pork
Tender, juicy and kissed with a touch of smoke, kālua pork is an iconic and revered Hawaiian dish dating back to the earliest settlers of the islands. Kālua, meaning “to cook in an underground oven,” is a cooking method brought by the Polynesians to what is now the Hawaiian islands. Traditionally, a whole pig is seasoned with Hawaiian sea salt, wrapped in locally grown ti leaves (which are also used to weave leis) and cooked in a pit oven called an imu for hours to serve at luaus and potlucks. While it’s not possible to replicate those traditional flavors and cooking techniques at home, you can still prepare a succulent and flavorful kālua pork using a handful of ingredients. Here, boneless pork shoulder (or Boston butt) is drizzled with hickory liquid smoke, seasoned with Hawaiian salt, wrapped with more widely available banana leaves, and slowly cooked to tenderness in a low oven. (You can also use a slow cooker; see Tip.) Serve kālua pork with rice and mac salad for a Hawaiian-style lunch plate.
Shake and Bake Pork Chops
This homemade version of the nostalgic seasoned bread crumbs from the supermarket yields pork chops that cook up almost as easy and fast — and even juicier. The recipe also gives your spice cabinet a workout with a delicious blend of spices. Start by brushing a thin layer of mayonnaise on boneless pork chops to lock in moisture and add flavor. Then coat the chops in a heavily seasoned sweet and savory bread crumb mix and bake until perfectly crispy and moist. Served with applesauce on the side, these pork chops are perfect for quick weeknight dinners. In fact, the bread crumb mix can be made in large batches so it is always on hand.