Pork
1291 recipes found
Air-Fryer Pork Chops
This easy air-fryer recipe creates tasty, effortless pork chops, with the flexibility to season ahead of time or with no notice at all. The sugar-and-spice blend performs double duty, injecting a jolt of seasoning all over while also caramelizing as the pork cooks, forming a delightfully crackly crust that keeps the meat moist. Depending on the size of your air-fryer basket, you may be able to fit more than two pork chops, but the temperature and cook time will stay the same.
Pulled Pork
This is party eating — and still easy enough to pull off for dinner whenever you want. Saucy and satisfying, it’s the type of dish that feels festive. Pulled pork from the American South ranges in styles, but usually balances the natural sweetness of the meat, slowly cooked until it slouches into tenderness, with tanginess and spice. Here, ground and whole dried chiles season the meat and blend into a sauce with fruity complexity and mild heat. The preparation is as inspired by barbecue pulled pork as it is by carne con chile rojo. That means that the glossy hunks and slivers of meat taste as good piled into buns as they do over rice or stuffed into tortillas.
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Moo Palo (Thai Pork Belly Stew With Eggs)
A hearty Thai pork belly and egg stew that's flavored with five-spice powder, star anise, cinnamon, and a paste made from coriander roots, garlic, and salt.
Bacon, Egg and Cheese Sandwich
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese “is everything you need: salty, crunchy, creamy, filling.” Because the iconic New York sandwich (which is also known as a “baconeggandcheese” or “B.E.C.” when you’re in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn’t think to cook one at home. But if you’re desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you’ll miss is waving goodbye to the bodega’s owner and cat.
Chebureki
Chebureki are the southern Ukrainian branch of the global family of empanadas, potstickers, pasties and salteñas — dough pockets filled with meat and deep-fried until golden and juicy. A blistered, chewy crust is the sign of a really good cheburek according to Olga Koutseridi, who grew up in Mariupol, Ukraine, and adapted this recipe for her home kitchen in Austin, Texas. The dough for this recipe is relatively stiff, which means it will take a bit of time to mix it by hand. You could also use a stand mixer, but your mixer may struggle. After the first few, these pies become much easier to assemble, and you can roll and fill the next one while one is frying. It is best to fry one or two at a time, which helps control the oil temperature and ensures the freshest chebureki. They should be eaten within just a few minutes of their emergence from the fryer.
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Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans Recipe
A mineral bath and deep tissue massage can lead to the most tender, flavorful ribs.
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Simmered Frozen Tofu Soup With Pork and Cabbage
Freezing and thawing tofu transforms its texture, making it the perfect vehicle for flavor.
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Butaniku no Shogayaki (Japanese Ginger Pork)
A quick and easy Japanese pork stir-fry.
Grilled Merguez and Onions With Mint-Lemon Couscous
In this summery salad, spicy merguez are grilled until seared, then served over a mound of couscous and vegetables that have been seasoned with herbs, cumin and plenty of lemon. Red onions wedges, grilled on one side only, are charred and caramelized in some parts while staying crisp and pungent in others. If you can’t get merguez (which are traditional North African sausages made from lamb, beef or a combination of both), you can substitute any other spicy sausages. Choose something with a bite to contrast with the juicy sweetness of fresh tomatoes and cucumbers. Note that those without grill access can easily use the broiler here.
Schnitzel
The most celebrated schnitzels in Vienna feature a crisp golden crust that puffs dramatically around a thinly pounded veal cutlet (pork loin cutlets are an easy, inexpensive alternative to veal), allowing the meat to cook gently within. Head over to Germany and you are more likely to find schnitzel with a crust that adheres to the meat. Both versions can be fantastic. For an extra-puffy crust, brush the cutlets with vodka before breading them. The volatility of the alcohol produces steam that inflates the schnitzel as it fries. (Water or white vinegar will also work if you want to avoid using alcohol.) If you prefer a crust that adheres more closely to the meat, whack the cutlets with the back of a knife a few times after pounding them in Step 3 to create an uneven surface texture; dry the meat well on paper towels, and skip the vodka coating in Step 5.
Sous Vide Sweet & Salty Breakfast Bacon
I like to cook a pound of this sous vide bacon recipe at a time. The final searing heats them beautifully, and they’ll be sweet and salty just in time.
Kasha Carbonara
Aka toasted buckwheat groats, kasha has a deeply hearty, nutty flavor that’s prized in Jewish recipes. Try this take on Kasha carbonara topped with egg whites.
Pizza Recipe
simple quick pizza recipe
Meatloaf
Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Sausage & Broccoli Rabe Stuffing
A greener take on sausage stuffing for Thanksgiving. This recipe includes broccoli rabe—and the super-flavorful stock you get from blanching the vegetable.
Pan-Seared Gyoza
Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Throughout Japan, you can find gyoza steamed, pan-fried and deep-fried, and in recent years, lattice-edged dumplings have become popular. Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from “The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider,” a collection of Japanese recipes from the chef Ivan Orkin, an owner of two ramen shops in New York. (Instructions for creating a lattice are below the recipe.)
Corn, Bacon and Cheddar Pie With Pickled Jalapeños
Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.
BLT Salad
Start with the same ingredients as a BLT sandwich (bacon, lettuce, tomato, bread, mayo)—but end up with a summery salad instead.
Shortcut Sausage Meatballs
When I want meatballs, but don’t have the time to deal with a dozen-plus ingredients and steps, I make this easy sausage meatballs recipe.
Oven Bacon
Cooking bacon in the oven gives you perfectly crispy slices without any flipping or fussing, and the cleanup is superspeedy. It’s also the best way to make bacon for a crowd. You can cook the bacon directly on aluminum foil-lined baking sheets or on a wire rack set on top of the baking sheets. The latter method will give you extra crispy bacon, but you'll have to wash that greasy rack. Your choice! (To make bacon in an air-fryer, try our air-fryer bacon recipe.)
Swordfish BLT
Here’s a summery take on grilled swordfish, dressed with the fixings for that ever-popular, all-American sandwich, the BLT. No, it's not a slice of grilled swordfish in a sandwich, though that might not be a bad idea in some other context. This dish is dinner-party fare, fresh off the grill. Bacon, arugula and tomatoes in a lemony dressing, bolstered with bacon fat, top and sauce the fish. As an added bonus, I’ve brushed some of the bacon fat on the fish before grilling. The BLT mixture can be assembled a couple of hours in advance, so the grilling is the only last-minute task. The finished dish has a bright, beautiful presentation that suits the season.
Herby Pork Laab With Chile
In this take on the classic Thai dish laab (also spelled larb) moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.
Crispy Chinese Roast Pork Belly
Known as siu yuk, this roast pork belly recipe is a classic Chinese dish. Its characteristically crispy skin is what separates the best siu yuk from the rest.
Grilled Pork Ribs á la Mimi
This recipe is based on the sugar marinade from Halfsies Chicken by Mimi. I made Mimi’s chicken recipe and loved it so much that I had to try it with pork ( the other white meat). I think it tastes even better with pork. The final grilled ribs are tender but not fall-off the bone. Doubling the salt balanced the sugar and the resulting flavor is a delightful sweet and salty flavor with a hint of heat from the cayenne. My picky I-don’t-like-dealing-with-bones husband loves these ribs. Probably the easiest and most impressive looking ribs I have ever made.