Pork
1291 recipes found
Saucissons a l'Ail (French garlic sausages)
Reddish Mole (Coloradito)
Pork (Or Chicken) Stewed In Coconut Milk
Chili and onion pork
This is a popular Singapore dish, prepared with either fish steaks, chicken or pork chops.
Steamed Corn With Clams and Bacon
"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ‘‘Seamus Mullen’s Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.
Spicy Clam Pasta With Bacon, Peas and Basil
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams — some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Chinese Sausage, Thai Style
Pork Chops Provencal
Pork Chops With Onions, Cream and Tomatoes
Deluxe Fried Rice (Yangzhou Chau Fan)
Savory Suzhou Mooncakes
Mooncakes are pastries timed to the Mid-Autumn Festival, a holiday that celebrates the commencement of the harvest season, and this variety is specific to Suzhou, China, a city on the outskirts of Shanghai. Stuffed with juicy ground pork, these savory, glazed mooncakes burst with the flavor of sweetened soy sauce. The shells are crisp and flaky, a texture achieved by layering then rolling two types of dough with lard. This recipe comes from “My Shanghai: Recipes and Stories From a City on the Water” by Betty Liu, whose mom made them each year when autumn rolled around. Traditionally, the pastries are cooked on the stovetop in a giant cast-iron skillet, but popping them into the oven ensures an even bake.
Warm Chicken-and-Frisee Salad With Bacon Vinaigrette
Herbed Bulgur With Sausage
Sausage, Bean And Corn Stew
Broccoli Rabe and Sausage Pizza
Pigeon Peas and Rice
Bean Soup With Parsley Salad And Bacon
Bean and Bacon Salad
Manhattan Clam Chowder
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.
Habichuelas Rojas (Red Beans, Dominican Style)
Dee Dee Dailey's Pigeon Peas and Rice
Best Talent Attainables Mincemeat Pie
Frisée aux Lardons
Here is a bistro salad classic of curly endive with bacon and poached egg that demands a kind of ruthlessness from its cooks. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg.
