Recipes

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; the sugars in the syrup caramelize as the meat roasts.

Pecorino Romano cheese and black pepper give this white bean soup a creamy and spicy kick.

This warming eastern European short rib stew is best served in deep bowls over buttery noodles.

Traditional Carolina barbecue begins with a whole hog smoked over coals; here, Sean Brock cooks pork shoulder for 12 hours in a 275° oven before smoking it for about 1 hour in a backyard grill

Here's the secret to pan-fried pork chops with a perfect crust.

One of the most sought-after dishes at the Los Angeles restaurant Spoon & Pork is this bite of pork belly atop sushi rice. Chefs Raymond Yaptinchay and Jay Tugas describe their food as modern Filipino, citing influences from the Philippines and California. Here, well-seasoned sushi rice pairs with salty and spicy pork belly in a complex snack that takes some time to make, but each component can be prepared in advance. The pork belly is crispy on the outside and tender inside, and is topped with crunchy nori and furikake for even more texture and flavor. A dot of sriracha sauce adds acidity and heat to cut through the fatty pork, while the chives lend a pop of freshness.

This simple braise is a mainstay along the coast of Portugal. With clams from the sea and pork from the nearby mountains, it speaks to the landscape, and diet, of Portugal itself. Its garlicky broth pairs well with crusty bread and dry Portuguese wine.

In this riff on the classic Italian dish vitello tonnato, pork loin replaces veal and prepared mayonnaise makes the tuna-based sauce fast and simple. The pork, sauce, and vegetables may be prepared a day ahead for effortless summer entertaining.

This recipe make enough braised pork filling for both the fried tamales and one 10-inch tamal pie.

This recipe from the famed restaurateur Cecilia Chiang combines thinly sliced pork loin, smoky shiitakes, and nutty cabbage with a tangy soy-and-sherry mixture for a quick and simple stir-fry.

Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it’s meltingly tender.

Rillettes is a rustic pâté made from meat that's been poached in its own fat, then shredded and stored in some of that fat.

The fragrant marinade for these pork chops both infuses the meat with tons of flavor and ensures that the rib-cut chops, which already have slightly more fat than a center-cut chop, remain tender and moist on the grill. The sugar in the marinade helps to create a beautiful dark golden brown crust with areas of light charring. Once the chops are on the grill, refrain from moving them around too often in order to allow grill marks to form. If you'd like, grill some asparagus and sliced sweet potatoes as well to round out your meal.

Hearty, warming, and supremely satiating, this slow-simmered beef short rib stew is just the dish to cozy up to during the chillier months.

Irresistibly tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.