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.

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

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.

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, 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.

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

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.

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.

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.

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.

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

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.

by Elizabeth Yarnell
from Glorious One-Pot Meals
(Broadway Books, 2009)
Serves 2
Adobo, or roasted, pork is a staple in Latin America and some parts of Southeast Asia. This is just one version of the Latin American-style dish, made easier as a Glorious One-Pot Meal. Replace the rice and broth with 3/4 cup of quinoa and 1 cup of [...]

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

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.

For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.

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.

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.

This French recipe calls for pork chops to be seared and dressed with a pan sauce spiked with shallots, garlic, cornichons, and Dijon mustard.

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.

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.

Pork tenderloin is coated with a paste made from garlic, coriander seeds, and peppercorns then roasted with potatoes. An easy dinner for the whole family.

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.