Pork
1291 recipes found
Pork Burgers With Spices
Roast Pork Dip
This roast pork dip sandwich, with shredded meat slathered in a rich roux-based dipping sauce, comes from Brian Landry, the chef and an owner of Borgne Restaurant in New Orleans. Pork butt, pierced with garlic slivers and rubbed with fresh rosemary, is slow-roasted until meltingly tender on a bed of vegetables that flavor the final sauce. The meat can be made ahead and then reheated before it is tucked into a crusty roll, a delicious tweak on the po’ boy. “They say the sign of a good po’ boy is how many napkins it takes to get through a sandwich,” Mr. Landry said. “This one takes a lot of napkins.” At Borgne he garnishes it with crispy fried onions, Tabasco-enhanced mayonnaise and melted Swiss cheese.
Pork With Red Wine And Coriander
Broiled Green Clams
Here you have clams done casino style, with bacon. They take a detour through the herb garden to dress themselves in green, as might befit something to serve with “green wine.” Lemon zest acknowledges the pervasive citrus notes in the wine. The recipe is a one-shot food processor job that’s easy enough to suggest doubling it, making enough of the bread crumb mixture to serve a bigger crowd with four dozen clams, or to freeze half for the next time you open some Vinho Verde or another aperitif wine.
Pot-au-Feu a la Minute
Pork Ribs Adobo
A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
New England Boiled Dinner
Cantaloupe With Homemade Prosciutto
Cold Roast Pork With Melon
Chilled Melon Soup with Jerked Pork
BBQ Porkette With Fried Potatoes and Scallion Hash
Porkette is shoulder meat injected with brine, inserted into netting and "smoked" with burned-hickory mist. It is an industrial food product (and so's your hanger steak, pal), but it's a more than decent one. And at $4.99 a pound, dinner for four costs less than $20. But it also makes an excellent breakfast. At the Hope & Anchor restaurant in Red Hook, Brooklyn, Dianna Munz served a barbecued ham and scallion hash with two fried eggs, but sometimes hash is better consumed at home. Made with Porkette, Munz's dish takes on a slightly gruffer flavor that is matched perfectly by the sweet of the barbecue sauce and the thick run of an easy-cooked egg yolk. Members of the smart set will cut their potatoes thin the night before. This makes the final preparation of the dish on a weekend morning a snap. Just add hot coffee.
Pozole
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.
Cranberry, Sausage and Brioche Stuffing
Pork Grillades and Grits
Before Hurricane Katrina came to New Orleans, John Besh was simply a good chef with a fancy restaurant that had a habit of making top 10 lists around the country. After the storm, he became known as the ex-Marine who rode into the flooded city with a gun, a boat and a bag of beans and fed New Orleans until it could feed itself. This is his take on a classic New Orleans dish of long-simmered medallions of meat in a thick gravy, served over grits, and it is totally and completely delicious. (Sam Sifton)
Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart)
Acorn Squash With Polenta Soufflé and Pulled Pork
Roasted Pork With Carrot Glaze, Polenta And Green Beans
Pork-Braised Artichokes
Artichoke, Lobster And Sausage Gratin
Game Day Nachos
Here is a heavily-loaded platter of shredded pork inflected with the flavors of cumin, coriander and lime, layered with tortilla chips and sliced radishes, flecks of scallion and leaves of cilantro, drifts of shredded cheddar and lime-scented sour cream, to be accompanied by hot sauce, napkins and beer. It is football-watching food, but doubles nicely as dinner for teens, young adults, anyone interested in the inhaling of the delicious. The pork is an all-day affair, requiring five to seven hours of roasting in a low oven so that the meat achieves a collapsing sweetness beneath a burnished crust. But the rest of the recipe is easy work indeed: bowls of the condiments may be combined on a platter with the shredded meat and diced skin in any manner you deem appetizing.
Lentil, Cabbage And Bacon Salad
Lentil soup (Potage Esau)
Lentil Salad
Nonya Hokkien Stir-Fried Noodles
The Singaporean cookbook author Sharon Wee, who wrote “Growing Up in a Nonya Kitchen,” customarily makes these slick noodles tossed in a savory sauce for Lunar New Year’s Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.