Finnish Meatballs with Allspice, Sour Cream and Lingonberries
Jun 08, 2009 by Tessa Kiros
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
Dec 05, 2008 by Diane Morgan
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
May 31, 2008 by Elizabeth Yarnell
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.
Mustard Baked Ham
May 05, 2007 by Rebecca Rather
Mustard Baked Ham is practically a Christmas requirement. Succulent ham is baked with a sweet mustard crust until it’s dripping with flavor. The ham makes great sandwiches, too
Barbecued Baby Back Ribs
Aug 05, 2005 by The Editors of Cook's Illustrated
The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.
Pork Loin in the Style of Porchetta
Jul 05, 2005 by Mario Batali
For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.
Homemade Pancetta
May 08, 2005 by Michael Ruhlman
Pancetta, unsmoked bacon cured with salt and seasonings is the backbone of many Italian dishes. Make it at home with pork belly and this dry cure recipe.
Gruyère and Smoked Sausage Salad
May 08, 2005 by Susan Herrmann Loomis
Deeply smoked garlicky pork sausage and gruyere cheese are tossed in a mustard vinaigrette and served over field greens in this French country salad recipe.
The Vintner’s Wife’s Pork Chops
May 05, 2005 by Susan Herrmann Loomis
This French recipe calls for pork chops to be seared and dressed with a pan sauce spiked with shallots, garlic, cornichons, and Dijon mustard.
Pork Chops with Vinegar and Sweet Peppers
May 05, 2005 by The Editors of Cook's Illustrated
These pork chops with vinegar and sweet peppers are juicy because they’re brined. Bell peppers add sweetness to the pork chops, while vinegar adds tang.
Spiced Pork Meatballs with Guacamole
Jul 08, 2004 by Tamasin Day-Lewis
These spicy pork meatballs doused with guacamole to temper the heat are a great first course to share with friends. For a main course serve like a burger.
Walter Kei’s Sweet and Sour Spareribs
May 05, 2004 by Grace Young
For this Chinese recipe, tender baby back pork ribs are marinated in a spiky rice wine-soy sauce brew, seared, then braised slow and long until tender.
Good Fortune Sweet and Sour Spareribs
May 05, 2004 by Grace Young
Because pork is symbolic of prosperity, this recipe for sweet-sour ribs is a favorite dish on Chinese New Year. Complex in flavor, but easy to make.
French Country Pâté
Apr 16, 2004 by Anthony Bourdain
Cooking pork shoulder, liver, and duck fat with spices, splashes of cognac and wine makes a simple, hearty French country pate. Perfect for entertaining.
Posole
Feb 05, 2004 by Robb Walsh
Posole is a thick, hearty soup, but the name also refers to dried corn. For this recipe use canned hominy and pork shoulder. Cook until the meat is tender.
Prune-Stuffed Pork Roast
Oct 02, 2003 by Marcus Samuelsson
Pork loin roast and its accompanying buttery sauce are filled with prunes, a great companion for pork. The recipe is simple and perfect for entertaining.
Portuguese-Style Pork Roast with Steamed Clams
May 05, 2003 by Tom Valenti
Pork and clams, a classic Portuguese combination, are paired tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.
Pot-Roasted Pork Loin with Fall Fruits
Feb 05, 2003 by Paula Wolfert
Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.
Portuguese Ham-and-Sausage Bread
Aug 10, 2001 by Ana Patuleia Ortins
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
Portuguese Grilled Pork Ribs
May 10, 2000 by Ana Patuleia Ortins
Meaty pork spareribs are marinated in Portugal’s hot sauce called molho de piri-piri then are grilled over an open flame–just like in Portuguese countryside.
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