Pork Recipes from Food & Wine
Succulent pork recipes from Food & Wine magazine.
Hogs in a Blanket
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
New Orleans Red Beans and Rice with Pickled Peppers
In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. You can make this recipe any day of the week, and try replacing the ham with smoky bacon.
Stir-Fried Noodles with Roast Pork
These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great substitute for Chinese noodles.
Asian-Brined Pork Loin
The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with red chiles, orange peel, sesame seeds and ginger.
This sticky-sweet glaze can be used on any kind of cooked pork.
Pork Carnitas with Garlic and Orange
The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven's heat for crisping.
Asian Sloppy Joe Sliders
At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders. They're based on a recipe his mother made for him when he was young: She'd fill his thermos with the chile-sauce-and-ginger-flavored ground meat and include the slider buns in his lunch box. "Everyone at school wanted them, so I'd usually trade a little slider for a complete lunch," says Tsai.
Roast Pork Loin with Fennel Salad
The addition of brown sugar and mixed spices to the brine for this pork loin enhances the meat's natural sweet, spiced flavor.
Smoked Pork Tenderloin with Bourbon-Rosemary Sauce
Because stovetop smoking is so fast, lean pork tenderloin won't become too dry. The succulent taste of the Bourbon-Rosemary Sauce gives a drool-worthy complement to the savory pork.
For these delicious roast pork sandwiches, Chicago chef Tony Mantuano spreads a rub of garlic and spicy Aleppo pepper on boneless pork shoulder or pork leg.
Caribbean Jerk Pork Chops
Chef Way At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low heat for eight hours. Easy Way Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an insanely good, peppery heat.
Fried Pork Tamales
This recipe make enough braised pork filling for both the fried tamales and one 10-inch tamal pie.