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North Carolina Eastern-Style ’Cue

North Carolina Eastern-Style ’Cue

Jun 28, 2010 5 Comments by  
Filed under entrees | pork and ham

For this North Carolina favorite, pork shoulder butt is slow roasted until falling apart, then served chopped or pulled with a spicy-vinegary sauce.

Fall-Off-the-Bone Baby Back Ribs

Fall-Off-the-Bone Baby Back Ribs

May 25, 2010 9 Comments by  
Filed under entrees | grilling | lunch | pork and ham | testers choice | the arsenal™

The secret to these tender, moist baby back ribs? Cook them low and slow in the oven, slather ‘em with sauce and then, if you have it in you, and toss ‘em on the grill for a spell.

Arugula Salad with Country Ham, Pears, and Honey Vinaigrette

Arugula Salad with Country Ham, Pears, and Honey Vinaigrette

Apr 05, 2010 10 Comments by  
Filed under appetizers | entrees | pork and ham | salads | testers choice

This arugula and ham salad balances the saltiness of the ham, the juiciness of pears, and the tartness of the dressing. Serve it as an entree or appetizer.

Ham and Potatoes Sarladaise

Ham and Potatoes Sarladaise

Apr 05, 2010 1 Comment by  
Filed under appetizers | gluten-free | pork and ham

Potatoes sarladaise, usually made with duck of goose confit, gets an American twist here by being cooked with ham. The porcine meat gives the dish a silky finish.

Roasted Fresh Ham with a Maple-Spice Glaze

Roasted Fresh Ham with a Maple-Spice Glaze

Mar 27, 2010 Leave a Comment by  
Filed under entrees | pork and ham

This ham is slow roasted in a maple glaze infused with cinnamon, allspice, cloves, and nutmeg. Don’t rush this dish—the flavors need time to nestled together.

Long-Cooked Pork Belly with Preserved Mustard

Long-Cooked Pork Belly with Preserved Mustard

Jan 05, 2010 Leave a Comment by  
Filed under entrees | pork and ham

This Chinese pork dish uses pork belly (fresh bacon) that’s first braised and then steamed. The double cooking makes the pork belly amazingly tender and supple.

Barq’s Root Beer-Glazed Ham

Barq’s Root Beer-Glazed Ham

Dec 28, 2009 1 Comment by  
Filed under entrees | pork and ham | testers choice

Sassfras, ginger, nutmeg, cloves, and anise found in root beer enhance the smoky, saltiness goodness of this glazed ham. It’s is an ideal holiday meal.

Baked Country Ham

Baked Country Ham

Dec 19, 2009 1 Comment by  
Filed under entrees | gluten-free | pork and ham

Baked country ham, one of the South’s greatest achievements, is perfect holiday fair. This salty country ham is flavored with mustard, vinegar, and cloves.

Baked Pork Loin with Sweet Potatoes

Baked Pork Loin with Sweet Potatoes

Dec 16, 2009 1 Comment by  
Filed under entrees | pork and ham

Pork loin and sweet potatoes, both of which come into season in autumn, are a classic Southern pairing. This earthy pork dish is served with a rich pan gravy.

Swiss Apple, Pear, Potato, and Bacon Braise

Swiss Apple, Pear, Potato, and Bacon Braise

Dec 07, 2009 1 Comment by  
Filed under entrees | gluten-free | pork and ham

This recipe for a hearty Swiss potato braise is deeply flavored with German speck or slab bacon, pears, apples, and a touch of cream.

Dr Pepper Glazed Ham

Dr Pepper Glazed Ham

Aug 28, 2009 2 Comments by  
Filed under entrees | gluten-free | pork and ham

Dr Pepper, the beloved cola, is the secret ingredient for this fruity glazed ham. The soda is brushed on the ham, making a glaze that has the spice profile of the drink. Instant flavor.

Soy and Spice Simmered Pork Shoulder: “Annie’s Pork”

Soy and Spice Simmered Pork Shoulder: “Annie’s Pork”

Jul 21, 2009 Leave a Comment by  
Filed under entrees | pork and ham

This Malaysian recipe for pork shoulder simmered in soy sauce and warm spices is infused with lemongrass and galangal giving it a Southeast Asian taste.

Pork Chops with Peppers, Vinegar and Black Olives

Pork Chops with Peppers, Vinegar and Black Olives

Jul 21, 2009 Leave a Comment by  
Filed under entrees | pork and ham

Pork chops smothered with peppers, vinegar, and black olives, this recipe offers satisfying flavors that jump off the plate, yet it’s simple to make.

Spicy Chungking Pork

Spicy Chungking Pork

Jul 08, 2009 Leave a Comment by  
Filed under entrees | pork and ham

A classic Chinese Sichuan recipe. Slices of pork tenderloin are glazed in a brown sauce filled with cabbage, red bell pepper, ginger, and garlic. Spicy.

Honey-Glazed Spareribs

Honey-Glazed Spareribs

Jul 01, 2009 1 Comment by  
Filed under entrees | grilling | pork and ham | testers choice

A great recipe to teach your kids grilling. These messy, juicy spareribs are a family favorite, flavored with orange, lemon, soy sauce, curry, and ginger.

Braised Pork Belly

Braised Pork Belly

Jun 29, 2009 Leave a Comment by  
Filed under appetizers | pork and ham

Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.

Pork Medallions with Honey-Rosemary Butter and Apple Salsa

Pork Medallions with Honey-Rosemary Butter and Apple Salsa

Jun 19, 2009 5 Comments by  
Filed under entrees | pork and ham | readers raves | testers choice

A great autumn recipe, pork tenderloin is seared then topped with a rich honey, rosemary, and bit of butter. An apple relish completes the dish.

Finnish Meatballs with Allspice, Sour Cream and Lingonberries

Finnish Meatballs with Allspice, Sour Cream and Lingonberries

Jun 08, 2009 1 Comment by  
Filed under beef | veal | pork and ham | testers choice

Similar to Swedish meatballs, these Finnish meatballs are made with pork and are served in a sour cream sauce and are topped with a tart berry preserv

Garlic and Herb-Rubbed Crown Roast of Pork

Garlic and Herb-Rubbed Crown Roast of Pork

Dec 05, 2008 Leave a Comment by  
Filed under entertaining | entrees | gluten-free | pork and ham

This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.

Adobo Pork

Adobo Pork

May 31, 2008 Leave a Comment by  
Filed under gluten-free | pork and ham

For this one-pot adobe recipe, pork chops are baked with ancho chiles, onion, corn, green peppers, herbs, and orange and lime juice until moist and tender.