Pork
1290 recipes found
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Gaeng Hunglae (Northern Thai Pork Curry)
Seasoned with palm sugar, tamarind paste, and hunglae powder—a regional variation on garam masala—this sweet and sour pork curry is deeply aromatic, and one of northern Thailand’s most iconic dishes.
Sweet and Spicy Chicken Meatballs
Combining sweet and spicy flavors in savory, satisfying weeknight meatballs, this recipe calls for a generous amount of crushed red pepper to contrast with the deep caramel honey-like chopped dates. A hefty dose of herbs and citrus zest serves to lighten and brighten. Medjool dates can be easier to find, but if you can obtain a variety called deglet noor, the dates will be a little drier and easier to chop. Serve the meatballs with warm couscous, a couscous salad or a simple green salad.
Egg Muffins
Baked egg muffins are an ideal weekday breakfast: They’re portable, easy to make in advance and endlessly adaptable to what’s in the fridge. This recipe calls for a colorful mix of spinach, tomatoes, bacon, Cheddar and feta, but feel free to experiment with your own combinations. Aim to keep roughly the same ratio of ingredients that contain more water, such as tomatoes and spinach, to less wet ones like cheese and bacon. For a vegetarian version, replace the bacon with chopped steamed broccoli or sautéed mushrooms.
Chile Oil Wontons
This classic recipe shows you how easy — and satisfying — it is to make your own chile oil wontons at home. Here, they’re shaped to resemble gold ingots, a Chinese symbol of good fortune and wealth, but feel free to wrap them however you like. A crucial step here is making the sauce for the wontons, which can be done in advance and starts with mixing your own chile oil. (Save any extra sauce to use with fried eggs, tofu, potatoes, rice, chicken or anything, really.)
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Taiwanese Fried and Braised Pork Chops
In Taiwan, railway bento boxes are a beloved feature of the train system. One of the most popular meals is juicy fried pork chops braised in soy sauce, rice wine, and sesame oil. Recreate the meal at home with Clarissa Wei's pork chop recipe.
Sheet-Pan Gnocchi With Sausages and Peppers
Roasting gnocchi on a sheet pan gives the potato dumplings an irresistible, chewy-crisp texture with lovely browned edges. Here, the gnocchi are cooked with sausage and peppers, the classic sandwich combination, to make a rich and very savory one-pan meal. A handful of cherry tomatoes melt in the pan alongside everything else, adding a juicy element that’s almost like a sauce. Hearty and satisfying, this dish needs no accompaniment, though spooning it on top of a bed of arugula or baby spinach would add even more vegetables to the mix.
Bacon, Egg and Cheese Strata
The classic bacon, egg and cheese sandwich is turned into a crowd-pleasing breakfast strata. Chunks of sandwich rolls are soaked in a chive and egg mix, then topped with thick slabs of bacon and grated Cheddar, then baked in the oven until soft and fluffy inside and melty and crispy on top. Halfway into baking, whole eggs are nestled into the top of the strata then baked until perfectly set, for a runny yolk that, for some, is crucial to any good B.E.C. Fresh chives are sprinkled on the strata before serving, plus a splash of hot sauce, if that's your thing. The strata can be prepared and refrigerated a day in advance, then baked right before serving.
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This Easy (Reverse-Seared!) Stuffed Pork Loin Is an Instant Holiday Classic
To give every bite of this roast pork loin plenty of flavor, we butterfly and coat its interior with a potent pancetta, garlic and herb blend, then roll it, tie it, and reverse sear it for an impressive holiday-worthy centerpiece.
Miso-Marinated Pork Roast
This pork roast tastes and smells like the holidays, savory with the scent of rosemary, cozy with a caramelized crust and warming with black pepper. Even though the marinade has only four ingredients, the finished roast has the wow factor of a restaurant dish. The best part about this centerpiece? You can’t mess it up. And though the accompanying cranberry sauce is optional, it brings a welcome fruity tang and pop of red to the table. The sauce can be made up to a week ahead of time and the pork can be marinated the morning you plan to roast it.
Roasted Squash and Bacon Salad
This sweet and savory sheet-pan recipe has everything you want in a full-meal salad: caramelized winter squash, crisp bacon, mustard-dressed kale, maple-toasted pecans and piquant blue cheese. By using one sheet pan for all the cooking, the bacon’s smoky drippings coat the squash for added flavor, and clean-up is a breeze. This salad can be eaten right when it’s made, warm or at room temperature — leftovers are great for lunch the next day. If you have them, feel free to add fresh apples or grapes, dried dates or cherries or another bitter green like radicchio or frisée.
Kilt Lettuce
“Kilt, as in ‘killed,’ is how mountain folk describe once-lively lettuce that has been forgotten and left to wilt on the counter (or in the back of the fridge for the modernists),”the chef Ashleigh Shanti explains in her cookbook, “Our South” (Union Square & Co., 2024). This dish speaks to the resourcefulness of Appalachian cooks, who found a way to make delicious meals out of produce that may have been past its prime. With a few staple ingredients, a head of iceberg lettuce becomes a tangy and slightly sweet salad that pairs well with a simple roast chicken or mustard-glazed pork tenderloin, and can also serve as a main course with simply cooked rice or roasted vegetables alongside.
Matty Matheson’s Leftover Turkey Clubhouse Sandwich
Eating a club sandwich at a diner is a delight. The presentation has a very royal vibe. Even a bad club sandwich is special. I like to add pickle and cheese, so this is kind of a club deluxe. I also like mayo on the side because sometimes I want to spread just a little extra on top of a bite like a bad boy. Every once in a while, I'll make the clubhouse sandwich from my book, “Soups, Salads, Sandwiches,” with Thanksgiving leftovers like I do here. I eat it with a side of stuffing and some gravy, which is a huge flex. A club sandwich with side fries and gravy is all-time one of the greatest meals in the world.
Make-Ahead Breakfast Sandwiches
These bacon, egg and cheese sandwiches are the ideal breakfast for your busiest or groggiest mornings. You can make the sandwiches ahead and stash them in the fridge or freezer. Take one to work to heat up in the toaster oven or microwave, or warm up a whole bunch to feed a hungry group before they start their days. Start by roasting bacon in a baking dish; no need to arrange them flat. (For curly bacon, it’s better if you don’t.) Then bake the eggs in the bacon fat. You can also add a cup of chopped vegetables to the egg mixture; just make sure they’re well-cooked and not too watery so the egg keeps well.
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Cheesy Southern Sausage Balls
Cheesy, meaty, and tender sausage balls are staple passed hors d'oeuvres at holiday parties throughout the South. This easy sausage ball recipe takes mere minutes to prepare, and the result is a guaranteed crowd pleaser.
Sheet-Pan Brussels Sprouts and Bacon
Brussels sprouts and bacon are proof that opposite flavors can attract. In this easy sheet-pan recipe, the earthy, green sprouts are roasted with rich and smoky bacon so their flavors mingle while they cook. The bacon’s robust flavor seeps into the sprouts’ leaves, helping them caramelize and adding textural contrast to each bite. Shallots are roasted alongside too, adding sweetness as they brown. A little garlic, lemon, some red pepper and perhaps an herb add brightness and spark to this simple side.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Creamy Tortellini Soup
Store-bought, cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan (lacinato) kale, creating a hearty and comforting soup that comes together in 30 minutes. Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet creamy tomato broth. Kale is added in the last few minutes of cooking, ensuring it keeps enough of its bite. Lemon juice finishes off the soup, bringing a hint of brightness at the very end. Endless subs and additions are welcome for this recipe, with kale easily replaced with spinach, Swiss chard or cabbage. The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth. And of course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.
Ssamjang Pork Meatballs
Sweet and spicy ssamjang is a Korean sauce, mostly used for grilled dishes. Made with slow-fermented soybean paste, it’s salty and pungent and adds quite a bit of flavor, perfect to spruce up some ground pork for a quick, weeknight meatball. You can buy it in the Asian grocery section or make your own. Try these meatballs in a lettuce cup with rice and kimchi or served straight-up with some grilled vegetables.
Crispy Gnocchi With Sausage and Broccoli
In this cozy, easy dinner, store-bought gnocchi, broccoli and little meatballs (made by pinching pieces of Italian sausage) roast together on a sheet pan. When everything comes out of the oven bronzed and crisp, sprinkle it with Parmesan and stir: The heat from the sheet pan will help the cheese gloss the gnocchi. Some lemon juice lightens the mix; for a little heat to balance the richness, use hot Italian sausage or a sprinkling of crushed red pepper.
Bún Chả
Tender and flavorful pork patties packed with lemongrass, garlic, and oyster and fish sauces are the centerpiece of bún chả, a traditional Vietnamese street food. The flattened meatballs are served in a warm citrusy broth with pickled vegetables, while cooked rice noodles and herbs are added to the bowl throughout the meal. (A photo of President Barack Obama and Anthony Bourdain eating bún chả in Hanoi in 2016 further popularized the dish in the west.) Here, the patties are caramelized in a grill pan or skillet. Using ground pork with a high fat content (at least 20-percent) is optimal.
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Slow-Cooker Pulled Pork Chili With Cornbread Dumplings
For a meal that's perfect for Football Sundays or chilly-evening dinners, make this chili right in your slow cooker. It's not your traditional beef-based recipe, but pulled pork shoulder and tender cornbread dumplings make this version stand out among the rest.
Pork Chile Verde
Chile verde is a classic Mexican pork stew with tender braised pork in a tangy sauce of tomatillos, green chiles and garlic. Tomatillos, poblano chiles, jalapeño and garlic cloves are broiled until nicely charred and deep golden, then puréed with fresh cilantro to create the vibrant smoky sauce. Choose tomatillos that are plump, unblemished and firm. (Soft tomatillos are overripe.) If poblano chiles aren’t available, feel free to substitute with Anaheim or Cubanelle peppers. Sweet onion (such as Vidalia) is called for here to start the stew, as the extra natural sugar in the onion helps balance the tart tomatillos. Tuck any leftovers into tortillas for fantastic tacos the next day.
Bangers With Mashed Winter Squash and Fried Sage
This autumnal spin on traditional British bangers and mash is cooked almost entirely on one sheet pan, which makes it a hands-off, weeknight-friendly dinner. The butternut squash roasts alongside the sausages before getting mashed with maple syrup, a pinch of cayenne and a drizzle of brown butter flavored with fried sage and garlic. The butternut mash makes a delicious, savory-and-sweet base for the roasted sausages — with a little bit of extra brown butter drizzled on top. Any sausages will work here, though cooking time may vary.
Microwave Bacon
Sometimes, you just want a slice of bacon (or two) for yourself. Maybe for someone you love, too. And if you want — need? — that bacon now, there’s no faster way to cook it than in the microwave. The strips brown on a plate while a paper towel laid over them soaks up grease and prevents splatters inside your machine. Once you try this technique, you’ll have a better sense of how long your microwave takes to cook a strip or two.