Braised Pork Shanks with Grilled Peach Salad
F&W Best New Chef 2017 Nina Compton, of Compère Lapin in New Orleans, lived in Jamaica for a few years. As a result, she created this jerk-style rub, which she uses on meaty pork shanks before slowly braising them in the oven. For balance, she serves the rich shanks alongside a summery and sprightly grilled peach salad.
Braised Pork Belly with Pickled Radishes
Richard Blais crashed in the final moments of Top Chef Season 4 when his pressure-cooked pork belly did not turn out to be as delicious, or nearly as tender, as he had hoped: He didn't leave the meat in long enough. Gail Simmons chooses to stick with a more classic cooking method, marinating the pork overnight and braising it in a savory soy-and-mirin broth.
Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole (see Note), which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse.
Asian-Style Pork Burgers
F&W's Melissa Rubel adds scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy Asian-flavored burger.
Carolina Pulled Pork
Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 12 hours in a 275° oven before smoking it for about 1 hour in a backyard grill.
Pork Loin Roast with Herbs and Garlic
Taylor Boetticher, founder of the Napa charcuterie company Fatted Calf, roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven. They also become especially crisp and succulent; pass them alongside the roast for guests to eat with their hands.
Coffee-Cured Pulled Pork
Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" he says. "I want to create a TV show called The 36-Hour Meal. The best things take a little bit of time."
Pork with Arugula, Prosciutto and Tomatoes
Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vinegar.
Crunchy Pork Kimchi Burgers
Inspired by a Korean-cooking YouTube channel called Maangchi's Cooking Show, Grace combines pork and kimchi in panko-coated cakes and serves them with an umami-rich soy-sesame mayonnaise. The patties make great burgers, especially with bread-and-butter pickles.
Juniper-Brined Double-Cut Pork Chops
This easy brine works well for a number of pork cuts, including rib chops, loin chops (bone-in or boneless), tenderloin and ribs.
Spiced Pork Tenderloin with Honey Mustard
Since pork tenderloin is low in fat, it tends to dry out, so be careful not to overcook it—this recipe needs just 20 minutes in the oven. Melissa Rubel serves a stellar honey mustard alongside it to add moistness and sweet-spicy flavor.
Stir-Fried Five-Spice Pork with Lettuce Cups
Melissa Rubel seasons chunks of tender, succulent pork shoulder with Chinese five-spice powder (a mixture of cinnamon, fennel seeds, cloves, star anise and Szechuan peppercorns), which is a fast way to add Asian flavor.
Smoky Pork Pappardelle
For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweetness. Another surprise: He finishes the pasta with a sprinkling of smoked salt.
Slow-Cooked Pork Shoulder with Cherry Tomatoes
Peter Hoffman created this dish especially for Food & Wine's Glass House dinner. He wanted to cook a fabulous pork shoulder with an intense spice rub and serve it with an assortment of vegetables that mark the crossover moment between summer and autumn: romano beans, cranberry beans and oven-roasted tomatoes.
Simple Pork Posole
Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, Ethan Stowell slow-simmers chunks of pork butt in water with onion and garlic to create a dish that's appealingly brothy.
Garlic and Spice Rubbed Pork Loin Roast
Chef Ryan Hardy uses the rub on other kinds of pork cuts, including the shoulder and leg, but the bone-in pork roast is the most dramatic; he often wraps a piece of pork belly around the side to make the meat extra juicy.
Pork Braised in Champagne Vinegar
David Page uses J. LeBlanc Champagne vinegar to braise this luscious bone-in pork shoulder that's also flavored with cumin, coriander and mustard seed.
Herb-Crusted Pork Roast with Ginger-Fig Compote
Loin, one of the leanest cuts of pork, is also one of chef Jan Birnbaum's favorite roasts. Here it's flavored by a tangy sauce made with ginger and figs, which are high in fiber and antioxidants.
Roast Pork Loin with Fennel Salad
Tory Miller works with the Uplands Cheese Company's co-owners, Mike and Carol Gingrich, to raise pigs that taste of Wisconsin terroir—they're fed local apples, hickory nuts and acorns, as well as whey and cream from the dairy. The addition of brown sugar and mixed spices to the brine for this pork loin enhances the meat's natural sweet, spiced flavor.
Steamed Pork Tamales
In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two variations: fried until crisp (a great trick for reviving leftover steamed ones), and baked as a large pie. This recipe makes enough braised pork filling for both the steamed tamales and one 10-inch tamal pie.
Rillettes is a rustic pâté made from meat that's been poached in its own fat, then shredded and stored in some of that fat. Inspired by a dish at Fort Defiance, a bar in Brooklyn, New York, writer Oliver Strand makes pork rillettes in a slow cooker; the recipe works equally well prepared on the stovetop over low heat. The quick pickle of dried apricots is an ingenious sweet-tart accompaniment to the rich meat.
In Japan, tonkatsu—fried, breaded pork cutlets—are hugely popular. For her version, Grace Parisi uses low-fat pork tenderloins.
Pork Tenderloin Braised with Elderflower and Fennel
"My mother and I go foraging for elderflowers for two days each May," says Trina Hahnemann. They pick enough flowers to make cordial to drink throughout the year and then use in dishes like this pork tenderloin quickly braised with fennel. Anyone not living near a Nordic meadow can substitute St-Germain elderflower cordial for the homemade kind.
Pork Schnitzel with Warm Potato Salad
Wolfgang Puck makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan. To simplify the recipe, opt for boneless pork chops from the supermarket, pounding them tender. Pan-fry the schnitzel in a shallow pool of oil instead of deep-frying it.
Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
"I like that all of the ingredients in this dish get a chance to meet each other," says Alexandra Guarnaschelli. She roasts the carrots and shallots along with the mustard-coated pork loin; then she uses the drippings to make a sauce. "The idea is that you never throw flavor away," Guarnaschelli says. "In fact, you collect flavor. It's a good philosophy for healthy cooking."
Spiced Pork Tenderloin with Hazelnut Vinaigrette
In the late 1990s, Octavio Becerra fell in love with Middle Eastern flavors while helping his friend Nayla Audi open Atlas Café in Beirut, Lebanon. The rub on this pork is his take on za'atar, a spice blend that gets its pungency from ground sumac. Becerra remembers, "Everyone in Beirut had his or her own version of za'atar," so he suggests experimenting with the ratios of spices to see what tastes best.
Pork Souvlaki with Tzatziki
Greeks make souvlaki by marinating chunks of meat (usually pork or lamb) in oil, lemon juice and oregano, then skewering and grilling them. Grace Parisi opts for pork shoulder because it's so tender and succulent. Instead of threading the meat onto skewers, she simply cooks it (with onions) in a grill pan until it's nicely charred, then serves it with store-bought pita and a garlicky cucumber-yogurt sauce called tzatziki.
Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions
Cook a whole meal—meat, potatoes, and a vegetable—on the grill. The pork tenderloin is coated in a sweet-and-spicy paste that's similar to Jamaican jerk marinade. Scallions, not often served as a cooked vegetable, deserve to be used as more than a raw garnish.
Anise Pork with Figs and Apples
The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are soft and moist. If they seem very dry, soften them in hot water before cutting.
Fettuccine with Five-Spice Pork and Carrots
Don't be tempted to cook the pork tenderloin any longer than specified, or you'll risk losing its juicy tenderness. By the time you combine it with the hot carrots and sauce and toss it with the pasta, it will be perfectly done.
Slow Cooker Barbecued Pulled Pork
Serve the pulled pork with coleslaw and pickles, or mound it on hamburger buns and top with coleslaw and thinly sliced onion and dill pickles.
Pork Chops with Sunflower Seed Gremolata
To jazz up his juicy pork chops, Food & Wine’s Justin Chapple tops them with a crunchy, bright gremolata made with a quick mix of sunflower seeds, parsley, garlic and lemon.