Tag: pork
55 recipes (showing first 48)
American BBQ Ribs (Oven-to-Grill)
Fall-off-the-bone pork ribs with a spice rub and sticky BBQ glaze — no smoker required.
BBQ Baby Back Ribs (Oven)
BBQ baby back ribs slow-roasted in foil until fall-off-the-bone tender, finished with sticky glaze.
Bigos (Polish Hunter's Stew)
Bigos — Poland's national stew of sauerkraut, fresh cabbage, and smoked meats. Better every day it sits.
Brines, Cures & Marinades
Wet and dry brines, beet cure, kimchi, quick pickles, and duck confit — preservation techniques that transform flavor.
Bún (Vietnamese Noodle Salad)
Bún with grilled lemongrass pork, cold rice noodles, fresh herbs, and nuoc cham dressing.
Cajun Chicken and Sausage Gumbo
Dark-roux gumbo with chicken, andouille sausage, and the holy trinity — a Louisiana classic.
Carnitas (Mexican Braised Pork)
Carnitas (Mexican Braised Pork) — a Mexican main dish Ready in 210 minutes. Perfect for weeknight cooking. Great for meal prep.
Cassoulet
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Char Siu (Chinese BBQ Pork)
Char Siu (Chinese BBQ Pork) — a Chinese main dish Ready in 60 minutes. Perfect for weeknight cooking.
Chicken Galantine
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Classic Quiche Lorraine
The original quiche — smoky bacon, Gruyère, and a silky egg custard in a buttery pâte brisée shell. Teaches the custard ratio every cook should memorize.
Compound Butters
Nine versatile compound butters that act as instant finishing sauces — plus the science of clarified butter and ghee.
Country-Style Pork Terrine (Pâté de Campagne)
A rustic French terrine of ground pork, liver, and pistachios wrapped in bacon and baked in a water bath. The gateway to forcemeat technique.
Dan Dan Noodles (Sichuan Sesame Noodles)
Spicy, numbing Sichuan noodles with chili oil, ground pork, and sesame paste — a Chengdu street food legend.
Danish Frikadeller (Pan-Fried Meatballs)
Denmark''s beloved pan-fried pork patties — crispy outside, juicy inside.
Duck Rillettes
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
Eggs Benedict with Hollandaise
A classic brunch dish — poached eggs, Canadian bacon, and hollandaise on English muffins. A composed plate that tests your timing and multitasking.
Feijoada (Brazilian Black Bean Stew)
Brazil's national dish — slow-simmered black beans with smoked pork, sausage, and orange slices.
Fresh Egg Pasta with Pork Ragù
The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.
German Schnitzel (Wiener Schnitzel)
Pounded pork cutlet breaded in flour, egg, and breadcrumbs, fried golden — Austria and Germany's beloved classic.
Greek Chicken Souvlaki
Lemon-oregano marinated chicken skewers with tzatziki, pita, and fresh vegetables — Greek street food.
Grilled Brined Pork Chop with Potato Gratin
Your first proteins — learning to sear, braise, and roast while building pan sauces from fond.
Haitian Griot (Fried Pork)
Haiti''s signature dish — pork braised in citrus then fried until crispy.
Homemade Ferments: Kimchi, Sauerkraut, and Quick Hot Sauce
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Honduran Baleadas
Soft flour tortillas folded around refried beans, crema, and crumbled cheese — Honduras's beloved street food.
Italian Sausage and Peppers
Italian sausage and peppers with browned links, sweet peppers, and a white wine pan sauce.
Japanese Gyoza (Pan-Fried Dumplings)
Crispy-bottomed pork and cabbage dumplings with a soy-vinegar dipping sauce — Japan's favorite appetizer.
Kalua Pork
Hawaiian slow-roasted pork shoulder with sea salt and banana leaves — smoky, tender, and shredable.
Kiełbasa (Polish Sausage from Scratch)
Homemade Polish kiełbasa with pork, garlic, and marjoram. Ground, seasoned, stuffed into casings, and smoked or grilled.
Kimchi Jeon (Korean Kimchi Pancakes)
Crispy, tangy kimchi pancakes with pork belly — a Korean bar snack best served with soju and dipping sauce.
Nacatamal (Nicaraguan Tamale)
Large banana-leaf wrapped tamales filled with pork, rice, potatoes, and olives — Nicaragua's celebration food.
Okonomiyaki (Japanese Savory Pancake)
Osaka-style cabbage pancake with pork belly, topped with okonomiyaki sauce, mayo, and bonito flakes.
Pan & Daughter Sauces
Pan sauces, daughter sauces, and the universal deglaze-reduce-enrich method that turns every sauté into a complete dish.
Polish Pierogi (Potato and Cheese)
Handmade dumplings filled with mashed potato and farmer's cheese, pan-fried in butter — a Polish tradition.
Pork and Ginger Dumplings (Jiaozi)
A world tour of flavor — mole, jerk, curry, sushi, and the spice profiles that define regional cuisines.
Pork Chops with Apple Cider Pan Sauce
Pork Chops with Apple Cider Pan Sauce — a main dish Ready in 35 minutes.
Pork Fried Rice
Pork fried rice with day-old rice, scrambled eggs, and a savory soy-sesame sauce in minutes.
Pork Schnitzel
Pork schnitzel with thin, crispy breaded cutlets pounded flat and pan-fried golden with lemon.
Pork Tenderloin with Mustard Cream Sauce
Pork Tenderloin with Mustard Cream Sauce — a French main dish Ready in 40 minutes.
Pozole Rojo (Mexican Pork and Hominy Soup)
Rich red chile broth with tender pork and hominy, topped with cabbage, radish, and lime — a Mexican celebration soup.
Pulled Pork (Oven Method)
Pulled Pork (Oven Method) — an American main dish Ready in 360 minutes. Perfect for weeknight cooking. Great for meal prep.
Pupusas (Salvadoran Stuffed Corn Cakes)
Thick corn masa cakes stuffed with cheese and beans, griddled until crispy — El Salvador's national dish.
Roasted Green Chile Sausage
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
Roasted Poussin with Truffle Butter
The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.
Shoyu Ramen (Soy Sauce Ramen)
Clear chicken-based broth seasoned with soy sauce tare, topped with chashu pork and soft-boiled egg.
Slow Cooker Pulled Pork
Slow cooker pulled pork with spice-rubbed shoulder braised for 8 hours until fork-tender and shreddable.
Smoked Baby Back Ribs (3-2-1 Method)
Fall-off-the-bone ribs using the 3-2-1 method — 3 hours smoke, 2 hours wrapped, 1 hour sauced. A full-day project that teaches low-and-slow smoking.
Spice Blends & Aromatics
Mirepoix, bouquet garni, curry blends, jerk seasoning, and the aromatic foundations that define cuisines around the world.
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