Pork Recipes

Terrific recipes for juicy pork chops and tenderloins, fresh-baked hams, sausages and deliciously crispy bacon.

Most Recent

Olive Brine–Marinated Pork with Roasted Olives and Beans

At a recent dinner showcasing kitchen sustainability, chef Jonathan Waxman taught us a new trick for using up leftover brine from a jar of olives—make it into a marinade. Here, we’ve combined it with sage and lemon to punch up your weeknight pork tenderloin.
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Slow-Cooked Pork Belly with Potatoes, Onions, and Garlic

Pre-seasoning the pork belly with salt not only flavors the meat itself, but creates a crispy crust, while dry white wine helps balance the richly fatty meat. Save rendered fat for searing vegetables or making onion confit.
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Pork Loin Braised with Mushrooms and Wine

Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.
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Yunnan-Style Spicy Pork–Stuffed Eggplant

This dish is a specialty of shaokao, or barbecue, cooks in China’s Yunnan province, and it leans on a fragrant spice mixture that includes dried chiles; Szechuan peppercorns; and the piny, fragrant black cardamom that is so important in central Yunnan cooking. Use a seedless Japanese eggplant; Italian varieties are generally too bitter and may have too many hard seeds.
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Pork Chops with Three-Apple Slaw

For his zippy version of coleslaw, F&W’s Justin Chapple swaps the cabbage for a mix of sweet and tart apples—Gala, Honeycrisp, and Granny Smith—and then tosses them with a creamy, Tabasco-laced dressing.
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Grilled Pork Chops with Honey Garlic Glaze

A simply glaze, made of sticky-sweet honey, savory soy sauce, and fresh garlic, drenches each perfectly grilled pork chop in this recipe from Chef Ludo Lefebvre. For the most evenly cooked pork, with delicious char and grill marks, Lefebvre instructs flipping the pork frequently over high heat for the first several minutes of cooking, and then finishing the meat on lower heat. 
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More Pork

How to Make Bacon in the Oven That’s Perfect Every Time

This method is by far the easiest, most foolproof way to make loads of bacon for lots of hungry people.
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Cold Saimin Salad with Soy-Ginger Grilled Pork

This Hawaiian-style cold ramen noodle salad recipe is topped with slices of addictively savory, crispy pork shoulder, crunchy bean sprouts, tender ribbons of egg, shredded nori, and slices of Japanese pickled cucumber. A cooling dressing of dashi, rice wine vinegar, and sake brings it all together. It makes a refreshing lunch or a hearty side dish at a cookout. If you can’t get your hands on saimin noodles, a Hawaiian wheat noodle usually served in broth (like ramen), look for dried ramen noodles at Asian grocery stores, or use the noodles from three instant ramen packages.
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Crackling Pork Loin

Jaw-dropping centerpiece dishes require two essentials: salt and time.  Preseasoning is the simplest thing you can do to make a good piece of meat great.  Given enough time to penetrate tissue, salt works flavor magic: It denatures proteins, breaking up their molecular strands into shorter amino acids—among them an abundance of glutamic acid, the essence of umami—to release a complex symphony of savory flavors. It requires a long cooking time to fully render the fat cap and cook a pork loin, which can result in a dry piece of meat if you’re not careful. A wet brine ensures that the meat stays tender and succulent, while the addition of kombu and bonito flakes lend a delicate smokiness to the meat. We love the rich marbling and quality of Snake River Farms’ Kurobuta rack of pork.