Friday, March 19, 2010

Long-Cooked Pork Belly with Preserved Mustard

Long-Cooked Pork Belly with Preserved Mustard

January 5, 2010 Leave a Comment posted by Linda Avery  
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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

December 28, 2009 Leave a Comment posted by Linda Avery  
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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

December 19, 2009 Leave a Comment posted by Linda Avery  
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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

December 16, 2009 1 Comment posted by Linda Avery  
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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

December 7, 2009 1 Comment posted by Linda Avery  
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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

August 28, 2009 Leave a Comment posted by Linda Avery  
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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”

July 21, 2009 Leave a Comment posted by Linda Avery  
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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

July 21, 2009 Leave a Comment posted by Linda Avery  
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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

July 8, 2009 Leave a Comment posted by Linda Avery  
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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

July 1, 2009 Leave a Comment posted by Linda Avery  
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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

June 29, 2009 Leave a Comment posted by Linda Avery  
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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

June 19, 2009 5 Comments posted by Linda Avery  
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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

June 8, 2009 Leave a Comment posted by Linda Avery  
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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

December 5, 2008 Leave a Comment posted by Diane Morgan  
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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 posted by Linda Avery  
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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

Mustard Baked Ham

May 5, 2007 Leave a Comment posted by Linda Avery  
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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

Barbecued Baby Back Ribs

August 5, 2005 Leave a Comment posted by Linda Avery  
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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

Pork Loin in the Style of Porchetta

July 5, 2005 3 Comments posted by Linda Avery  
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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

Homemade Pancetta

May 8, 2005 Leave a Comment posted by Julie Dreyfoos  
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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

Gruyère and Smoked Sausage Salad

May 8, 2005 Leave a Comment posted by Julie Dreyfoos  
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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

The Vintner’s Wife’s Pork Chops

May 5, 2005 Leave a Comment posted by Linda Avery  
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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

Pork Chops with Vinegar and Sweet Peppers

May 5, 2005 3 Comments posted by Linda Avery  
Filed under testers choice

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

Spiced Pork Meatballs with Guacamole

July 8, 2004 Leave a Comment posted by Julie Dreyfoos  
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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.

Coriander-Crusted Pork Tenderloin with Roasted New Potatoes

Coriander-Crusted Pork Tenderloin with Roasted New Potatoes

July 5, 2004 Leave a Comment posted by Linda Avery  
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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.

Walter Kei’s Sweet and Sour Spareribs

Walter Kei’s Sweet and Sour Spareribs

May 5, 2004 1 Comment posted by Linda Avery  
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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.

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