Category: Pork

Pan-fry and steam pork gyoza until the bottoms turn deep golden, then dip in a 4-ingredient citrus ponzu for a fast appetizer....

Roast pork belly low and slow, glaze it with maple-soy syrup, and tuck it into steamed bao buns with quick pickled cucumber for a sticky, savory bite....

Pan-fry pork and chive dumplings with a cornstarch slurry for a lacy, crisp skirt in about 20 minutes, then dip in black vinegar sauce....

Simmer Sichuan mapo tofu with ground pork, doubanjiang, and Sichuan peppercorns for a numbing-spicy dinner ready in 35 minutes....

Braise spare ribs low and slow, then broil in a honey garlic glaze for sticky, caramelized edges in under 3 hours, no smoker needed....

Braise pork cheeks in dry cider with apples and thyme for 3 hours until fork-tender, then reduce the sauce for a rich weekend dinner....

Thin-sliced pork belly marinated in gochujang, sesame oil, and garlic, cooked in 15 minutes and served in crisp lettuce cups with pickled vegetables....

Crackling pork belly paired with a sharp, crunchy apple slaw. Step-by-step method for scored skin, proper resting, and a slaw that stays crisp....

Fall-apart pork shoulder braised low and slow in tomatoes, red wine, and aromatics. A rich, deeply flavored ragu that feeds a crowd and freezes well....

Slow-braised pork shoulder crisped in its own fat, served with quick-pickled red onions. A reliable weeknight-to-weekend carnitas method with real depth....

Juicy pork tenderloin coated in a sticky honey mustard glaze, seared then roasted to 145°F in under 40 minutes. One pan, four ingredients for the glaze....

Juicy pork loin roasted with fennel wedges and tart apples in one pan. Ready in under 90 minutes with minimal prep and big flavor payoff....

Slow-braised ham hock with a sticky maple glaze over creamy white beans. One pot, hands-off cooking, rich smoky-sweet flavor in every bowl....

Bratwurst simmered in beer with slow-cooked caramelized onions. Ready in 40 minutes on one pan, with tips for the best fond and texture....

Szechuan dry fried green beans with ground pork: blistered beans, numbing spice, and a savory pork sauce ready in 40 minutes on one wok....

Pork schnitzel fried golden in clarified butter, paired with a tart lingonberry sauce. Tested technique for a shatteringly crisp crust every time....

Slow-roasted pork belly finished with a sticky maple bourbon glaze. Crisp skin, tender fat layers, and a smoky-sweet sauce ready in under 3 hours....

Have you ever stared into the icy abyss of your freezer, only to discover a frozen pork loin that’s been sitting there since the last time your in-laws visited? I certainly have. There I was, on a chilly Wednesday evening, with a growling stomach and a block of frozen...

Make the Most of Leftover Ribs: Tasty, Easy, and Zero Waste I’ll be honest—every time I smoke or grill a big batch of ribs, there’s a moment when I worry there won’t be any leftovers. But when there are? Jackpot. Leftover ribs are a goldmine for creating quick, satisfying...

You want big, smoky flavor fast, and the Venison Bacon Recipe I use was built for weeknights when time is tight and taste matters. I’ll walk you through a small 5-pound batch that fits a 9×13 pan, with a simple ground formed mix of 2 lb venison and 3...