Pork
1291 recipes found
Chopped Salad
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don’t toss everything together until just before serving — and, preferably, do so at the table for maximum impact.
Rhineland Sauerbraten
“Braising is a cooking method that is little understood and much neglected,” Mimi Sheraton wrote in The Times in 1983. “The long, slow, moist process fills the house with warm scents of simmering meats, vegetables and herbs and yields in robust main courses that include rich sauces and gravies to be aborbed by potatoes, rice or noodles. And because the moisture tenderizes the meat, even the least expensive cuts gradually take on savory overtones.” She accompanied her article with this luscious sauerbraten, which benefits greatly from larding the meat with bacon or salt pork, and is even better the day after it is prepared.
Choucroute Loaf
This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward. Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious. For finicky kids, provide a side dish of mashed potatoes.
Chicken Ragù With Fennel
This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It’s a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps — browning the chicken, letting it cool after it braises and then shredding it — but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.
Brown Stew Pork Shoulder
In the Caribbean, brown stew is a staple and this recipe showcases why it's a classic West Indian comfort food. The name comes from the dark hue, usually attained through the burned sugar essence, or browning, at its base. Here, the chef Ricky Moore of Saltbox Seafood Joint, in Durham, N.C., achieves the deep rich color from the inclusion of Worcestershire sauce and brown sugar. The slow-simmered pork shoulder acquires complexity from sweet allspice, woodsy thyme and the fruity fire of Scotch bonnet. Lively bursts of pungency from the addition of ketchup and apple cider vinegar, plus pockets of sweetness from carrots and bell peppers complete this rich, well-rounded stew. Serve with rice and plantains or with Jamaican festival to sop up every last bit.
Eastern North Carolina Fish Stew
This quick-cooking fish stew, with its raft of eggs and no-stir preparation method, is specific to eastern North Carolina. Church fund-raisers and family gatherings center on the stew, where traditionally men would layer chunks of fish with bones and skin, thinly sliced potatoes, onions and spices in a caldron and stand around the fire watching it cook. About five minutes before it was done, someone would crack an egg for each guest into the tomato-rich broth. Eggs were a cheap filler and a way to stretch the stew to provide enough protein for a crowd, along with fish like striped bass or flounder from North Carolina’s Atlantic shore. Vivian Howard, who left New York to open Chef & the Farmer, a restaurant in Kinston, N.C., offers this version for home cooks. The key is not stirring it at all, and watching the heat so the bottom doesn’t scorch. Serve it with a couple of slices of squishy white bread (Sunbeam is traditional), which act as delicious sponges for the broth.
Wedge Salad
Wedge salads are essential steakhouse fare and have been for decades – “iceberg wedges, blue cheese, bacon” was Roger Sterling’s order on “Mad Men” when he and Don Draper saved the Madison Square Garden account in Season 3, set in 1963. But there is no reason not to bring them home: Pale green-white triangles of commodity iceberg drizzled in pale white-blue dressing, with crumbles of bacon and bright red pops of cherry tomato, and pricks of green chive strewn across the top. Serve a wedge and a steak, or a wedge and a hamburger, or a wedge and a roast chicken, or just a wedge and a lot of warm bread and cold red wine, and it’s a pleasant evening you’re having, a retro delight. Wedge is a salad for pleasure.
Neck Bones (Pork Neck and Noodles)
This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth. Elbow-shaped pasta is then added into the water to absorb all the meaty flavors. Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch. It shows up on the family Thanksgiving table as a subtle reminder of the food their enslaved ancestors cooked from the parts of the pig they had access to. It's a surprisingly rich, comforting and delicious dish coaxed from only a few ingredients.
Shrimp and Grits
Grits go from breakfast accompaniment to dinnertime star in this dish. Enjoying grits with seafood, such as blackened fish, is nothing new. But the relatively recent popularity of shrimp and grits in restaurants certainly is. The andouille sausage in this recipe accentuates the Creole flavors while enhancing the shrimp, which is sautéed in the sausage’s rendered fat. The reduced chicken stock and swirl of sour cream complete the savory sauce that pools in the cheesy grits. The corn-forward flavor of stone-ground grits takes this dish to the next level, and the sweetness of the corn pairs nicely with the shrimp. You can make the shrimp component while the stone-ground grits are cooking.
Kakuni (Braised Pork Belly)
Kakuni — “square-simmered” in Japanese — is a dish of pork belly cubes that are tender and savory after simmering slowly in a base of soy sauce, sugar and sake. The dish is eaten all over Japan, but its origins are in China. The dish most likely stemmed from dongpo pork: a Chinese braised pork belly dish believed to have been created in the Song dynasty. Because of a strong Chinese presence on Japan’s island of Kyushu, Japanese-Chinese style dishes emerged over time, becoming more distinctly local with each passing century. Now, kakuni remains popular in hubs like Nagasaki — but it’s cooked in homes and izakayas all over. By blending basic Japanese ingredients and allowing ample patience while cooking, a deeply flavorful and rich dish that embodies comfort results.
Sizzling Pork Tacos
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you’ve got an incredible dinner for about an hour’s work. Go to.
Pork Roast With Roasted Jalapeño Gravy
Eddie Hernandez, who runs Taqueria del Sol, a string of easygoing Mexican restaurants in Georgia and Tennessee, considers himself a born-again Southern boy whose food reflects a mash-up of the two cultures. He grew up in a working-class neighborhood in Monterrey, Mexico, where a pork roast like this would have never made it onto the table. But he came to love the roast’s role in a traditional Southern Sunday supper, and decided to give it his own Mexican twist. It has become one of the most popular specials at his restaurants. The granulated garlic and onion are essential to the flavor. The roast cooks fast in a hot oven that crisps the fat. The residual oven heat roasts the jalapeños while the meat rests. Once you make the roux, the rich gravy for the dish comes together quickly.
Iga Babi Bali (Balinese Sticky Glazed Pork Ribs)
The smell of Balinese barbecued pork ribs is a harmonious scent typically associated with trips to the picturesque island, but this recipe from the chef Lara Lee’s book, “Coconut & Sambal,” brings the aroma to your home kitchen. Juicy, tender pork is glazed in sticky kecap manis (a sweet condiment that’s typically made with palm sugar and soy sauce, commonly used throughout Indonesia and found at most Asian markets), yielding ribs that are sweet, smoky and viscid. The garlic and chile marinade packs additional heat. (Look for moderately hot red chiles, such as cayenne, that are the length and width of your index or middle finger.) Ms. Lee loves preparing the dish for dinner parties, as they can easily be made in advance and reheated (cover the ribs with foil and place in a 300 degree oven for 10 minutes). You can serve these with potato wedges or morning glory (water spinach).
Juicy BLT
The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.
Creamy Pasta With Bacon and Red Cabbage
Smoky bacon and cabbage are a classic Eastern European combination, but tossing them with pasta and a bit of cream takes them in a heartier direction. Use a short, curvy shape, such as cavatappi or fusilli, that can catch the silky sauce in its crooks. Red cabbage is called for here, but regular green or Savoy cabbage would also work well. Top any leftovers with a fried egg and, of course, extra grated cheese.
Crab and Shrimp Boil Pasta
Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping — a crab boil has everything you want in a meal. But unless you’re a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy sheet-pan shrimp boil. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.
Bánh Cuốn
Bánh cuốn, or Vietnamese steamed rice rolls, pack platefuls of flavor into every bite. The dish originated in northern Vietnam, utilizing a batter that forms a delicate rice sheet, which gets rolled around a mixture of pork and wood ear mushrooms. Bánh cuốn’s accompaniments generally include bean sprouts, fried shallots, herbs and chả lụa (Vietnamese pork sausage), along with a dipping sauce of nước chấm. Though the dish has a number of ingredients, its preparation consists of simple steps; give yourself ample time to prepare and the cooking process will be seamless. This meal is best eaten immediately, but it can hold in the refrigerator for a day or two.
Sweet and Sour Pork
At Mamahuhu, a Chinese takeout restaurant in San Francisco, a sense of history and appreciation for American Chinese cuisine is applied to a few classics. Mining historical Cantonese sweet-and-sour dish recipes for inspiration, Brandon Jew, a founder of the restaurant, and Noah Kopito, the head chef, created a sauce that incorporates pineapple, honey and dried hawthorn berries, which impart an earthy depth of flavor. The chefs use house-fermented Fresno chiles for a hint of heat, but a dab of commercially available sambal oelek will do. This dish can be made with chicken or cauliflower instead of pork; just skip the marinade if using cauliflower.
Succotash With Sausage and Shrimp
Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.
Pineapple Fried Rice
“It’s a whole balanced meal inside a tropical fruit,” writes Pepper Teigen about this pineapple fried rice recipe in her book “The Pepper Thai Cookbook” (Clarkson Potter, 2021). This is fried rice, which means in place of the bacon and chicken, you can use shrimp, beef or whatever vegetables you have languishing in your crisper drawer. The one thing you shouldn’t skip are the assertive seasonings, which merit a party: The full 2 tablespoons of curry powder and 1 teaspoon of ground white pepper are what make this dish tingle and trot with a hot, addictive savoriness.
Herbed White Bean and Sausage Stew
Here’s a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Braised Pork With Prunes and Orange
This tart-sweet braise is inspired by porc aux pruneaux, a classic French dish, which usually involves soaking prunes in tawny port before adding them to a sauce for pork. Here, the prunes are soaked in a mix of vinegar and brown sugar, a more economical way to amplify their mellow sweet-sour flavor. (But by all means use tawny port instead of the vinegar-sugar combo if you like!) This one-pot version is fragrant with orange and contains an assertive amount of sherry vinegar to balance the richness of the pork and dried fruit. Serve the pork and sauce over polenta or with seeded bread.
Tacos Campechanos
One of the best food experiences you can have in Mexico City is walking up to a sidewalk taco stand late at night and smelling the incredible aroma of meats and vegetables simmering in a huge pot over a gas flame. The taqueros start early in the day and add meats like suadero, pork, offal, tripe, chitlins, pig and beef feet, chorizo, onions and chiles into a giant pot, where they cook until the meats fall apart and the flavors fuse together in perfect harmony. On the menu at many of these stands, tacos campechanos include a little bit of everything in those pots.
Porchetta Pork Roast
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It’s worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.