Pork
1291 recipes found
Roast Pork With Gooseberry Sauce
Crook’s Corner Hoppin’ John
“Everything I do is as authentic as possible, but with my own refinements,” the chef Bill Neal of Crook’s Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. “I try to make a personal statement.” An example was his hoppin’ John. A typical version of the time consisted basically of cooked peas — black-eyed or crowder — served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese.
Northern-Style Dumplings
Transylvanian Goulash (Szekely Gulyas)
Meat Loaf
Black Bean Soup
Grandma Crawford's Meat Loaf For A Crowd
Feijoada
The mix of meats is personal to each cook. Have your butcher cut the feet and tails for you; they’re highly recommended for their rich gelatin and ‘‘piggy’’ flavor, but if you prefer, you can use more sausage, fresh pork belly or other cuts instead. Don’t be tempted to use too many smoked meats, though; the feijoada’s flavor should be beany and porky, not smoky.
Sausage With Chard and Rhubarb
This quick sausage dish is perfect for spring. The dark green chard adds freshness, while the rhubarb lends a citrus-like sour note that cuts through the richness of the sausages. If you don’t have any mustard seeds on hand, leave them out. While they do add a pleasant heat and gentle crunch, you won’t miss them if you didn’t know they were supposed to be there. Use any kind of sausage you like here: pork, duck, lamb or turkey all work well with the rhubarb and greens.
Casserole Of Clams And Chinese Sausages
Farofa
Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat — here, bacon, but other kinds may be used — the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices.
Loin of Pork With Peaches and Apricots
Braised Pork Chops With Five-Spice And Orange Peel
Pretzel Pork and Chive Dumplings With Tahini
In Park Slope, Dale Talde engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the “pretzel dumpling.” Inside, there’s some slightly cured pork. Outside, a process of boiling, brushing, pan-searing and baking creates a skin with the crust and chew of a hot pretzel. The dipping sauce echoes what you might get at a deli, or in a bag full of Chinese takeout: strong mustard.
Yvonne Garrett's Mud Ribs
Pozole Verde
In most towns in Mexico, street vendors set up food stalls on summer evenings. Head for the pozole stand for bowls of brothy pozole verde, a stew of large hominy kernels simmered with pork. As opposed to pozole rojo, made with red chiles, this lighter, herby version makes a great summer supper. Set out bowls of condiments — chopped onion, cilantro, chopped chiles, avocado and oregano — so each diner can customize. A squeeze of lime for each serving is vital.
Stir-Fried Asparagus with Pork
Joe Luppi's Texas-style barbecued pork
Manicotti With Cheese Filling and Bolognese Sauce
Tacos de Carnitas
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
Brown Sugar Pork Ribs
Pork and Green Chile Tacos
The best taco consists of a warm corn tortilla with a spoonful or two of savory filling. That’s it! If you’re feeling extravagant, add a drizzle of salsa or crema, maybe a sprinkling of queso fresco, a slice or two of jalapeño. Here, the filling is pork simmered with tomatillos, green chiles and spices, an exquisite mixture even if it’s gone in three bites. (Make extra!)
Roast Trout With Bacon and Herbs