Pork Recipes

Terrific recipes for juicy pork chops and tenderloins, fresh-baked hams, sausages and deliciously crispy bacon.

Most Recent

Nqaj Qaab Zib (Sweet Pork)

Fragrant lemongrass and galangal add brightness and balance to the savory-sweet sauce that coats tender pork belly. Searing the pork in batches ensures the meat browns while the fat renders.

Chile Crisp-Glazed Bacon Bites

For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick and easy version of the popular Chinese condiment. For an even easier version, try this with your favorite store-bought version of chile crisp.

Crackling Coppa Roast with Fennel and Onions

Rating: Unrated
Ask your butcher for pork shoulder with an untrimmed fat cap (about 3/4 inch thick) for this recipe; the fat renders as the pork roasts, simultaneously getting crispy while basting the meat with its flavorful juices. The fennel cooks down into a rich and jammy condiment that complements every bite. Chef Timothy Wastell often makes this centerpiece roast for the harvest dinner at Big Table Farm, a winery in Gaston, Oregon.

Pork Chop au Poivre with Red Wine–Shallot Sauce

Steak who? This bone-in pork chop riff on the classic French au poivre preparation is so good, we may never go back to beef. Using a blend of peppercorns, not just classic black, adds notes of floral and vegetal spice to this simple dish. Splurge on the Pierre Poivre N.7 from La Boîte master spice blender Lior Lev Sercarz, or grind your own. Be sure to grind the peppercorns just before cooking to release the fresh aroma. This recipe is inspired by the peppery pork chop served at Anton's in New York City, which Master Sommelier Natalie Johnson loves as a special weeknight dinner, especially paired with a Corsican red wine.

More Pork

Crispy Pork Tacos with Red Chile Salsa

These hearty tacos, piled high with braised pork and topped with a shower of thinly sliced cabbage and cilantro, are a love letter to the Mexican cooking traditions that shape California cuisine. Fried in pork fat after cooking low and slow, the pork gets extra crispy without being dry. Dried chiles bring a mild, sweet heat to the salsa; their slight bitterness cuts through rich, fatty pork.

Brown Butter–Basted Pork Rack with Garlic and Rosemary

The farmer who raised the pigs used by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily broke down the racks for this roast; ask your local butcher to tackle the task for you. After an initial sear to speed up the rendering process, the well-trimmed and scored pork fat guarantees tender, juicy meat and roasts into a crisp, golden brown crust. Nutty brown butter, balanced with sharp, bright lemon juice complete the simple pan sauce that elevates this roast.

Italian Bone-In Pork Loin

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook through without drying out and gently caramelizes the tender fennel, onion, and shallots.