Pork (35)
This is possibly the best Jalapeño Popper that you will ever eat. Think Jalapeño Poppers on steroids. The cheese filling is a flavorful blend of equal parts of Gorgonzola Cheese (a pungently flavorful Italian Blue Cheese) and Neufchatel Cheese (Cream Cheese with lower milkfat). Each Armadillo Egg is wrapped in bacon. 'Nough said...
Pork Ribs come in two different cuts: Baby Backs and Spare Ribs. Baby Back Ribs are pork ribs that that are found near the spine. This meat is leaner and more tender. St Louis Ribs (also called Spare Ribs) are found nearer to the belly of the pig. They typically include more meat but they are also more fatty and the meat is more tough, requiring a longer cook time. These Ribs can be cooked in the Slow Cooker or a Sous Vide and then finished under a broiler.
"Pork Tenderloin" is NOT the same cut of meat as "Pork Loin." The Pork Tenderloin is the Pork version of Beef Tenderloin, which would be used to make the Chateaubriand or, when cut into steaks, the Filet Mignon. This Pork Tenderloin preparation is fast, easy, and tasty, with a time to table of less than 2 hours. And Chimichurri is the perfect flavor enhancement for the a juicy Pork Tenderloin.
"Pork Tenderloin" is NOT the same cut of meat as "Pork Loin." The Pork Tenderloin is the Pork version of Beef Tenderloin, which would be used to make the Chateaubriand or, when cut into steaks, the Filet Mignon. This Pork Tenderloin preperation is fast, easy, and tasty, with a time to table of less than 2 hours.
Chinese Style BBQ Ribs are a traditional dish that can take hours to prepare. Fortunately, with the inclusion of an Instant Pot to cook the ribs, you can make tender, fall off the bone ribs, without sacrificing flavor or time.
Baby Back Ribs are pork ribs that that are found near the spine. This meat is leaner and more tender. St Louis Ribs (also called Spare Ribs) are found nearer to the belly of the pig. They typically include more meat but they are also more fatty and the meat is more tough, requiring a longer cook time. These Ribs can be cooked in the Slow Cooker or a Sous Vide and then finished under a broiler.
"Char Siu" (or "Chashu") is a Cantonese word meaning "fork roast". The meat is traditionally skewered with long forks and rotated over an open fire or in an oven. Char Sui Pork Roast is traditionally dyed red (as the color red symbolizes good luck) using a red bean paste or even red food coloring.
I recommend using a boneless Boston Butt, or another fatty pork cut, for this recipe. The Boston Butt, sometimes called just "Pork Butt", comes from the front shoulder of the pig and provides a juicy, flavorful roast. The Pork Tenderloin is too lean and will not give the same end result.
For a cheaper and easier marinade, simply add 1 Apple Cider Vinegar and Red Food Coloring to 2 Cups of a commercial Hoisin/Soy sauce mix.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Roasted Pork Belly is a flavorful addition to any oriental dish."Char Siu" or "Chashu" means "fork roast" since the meat is usually skewered with long forks and roasted over an open fire or in an oven. This Char Siu recipe is roasted in the oven. I use Char Siu Pork Belly primarily with Ramen Noodles, but it can add flavor to any rice or noodle dish.
Country Style Pork Ribs come from the same cut as the Boston Butt or the Picnic Roast and does not contain any actual rib meat. Country Style Ribs can be boneless or they can be bone-in when the shoulder bone is included. Like the Boston Butt, Country-style Pork Ribs should be cooked at a low temperature, for several hours to render the fat and add flavor to the meat, while providing the "fall-apart tenderness" rib-like experience. Choose your favorite store-bought or home-made BBQ sauce and finish the meat with a final low bake to form the perfect bark.
Carnitas (meaning "little meat") is a traditional Latino pork dish made using a French cooking method called "confit", where the meat is slowly deep fried (over several hours) in seasoned hot oil (usually lard). Alternatively, you can make Carnitas by cutting the meat in to smaller pieces and then slowly stewing (or braising) the meat, then frying in lard. The Sous Vide produces a tender and juicy meat. And then frying the pork will provide the crispy crunch associated with traditional Carnitas. After the Carnitas have been fried, allow them to cool and then shred (pull) the pork. Lard can be refrigerated for a few weeks or frozen for 6 months and reused across multiple batches of Carnitas.
This is a favorite recipe at our house for leftover Thanksgiving Ham, although you could also use Spam instead of Ham. For best results, prepare the Rice beforehand (by following the package instructions) and then refrigerate for at least 8 hours and up to 3 days.
There are two distinct phases when making Stir Fry:
1. Preparation
2. Cooking
The key to successfully implementing any Stir Fry recipe is the timing. Ensure that all your preparation work is complete before you begin the cooking phase.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Gyro (pronounced /yee-ro/) is a traditional Mediterranean dish made with a Beef/Lamb mixture. Due to the high cost of lamb, pork can be used as a good substitute. The meat is traditionally put on a large vertical rotisserie and cooked over a flame. This recipe provides a simple process to re-create tasty Gyro meat without the expensive and time consuming equipment. For a Keto version of this recipe, just leave out the Pita Bread.
Sous Vide (pronounced /Soo·Vee/) is a cooking process that involves placing the food in a hermetically sealed bag and submersing it in water. The water can be heated to a specific temperature for long periods, resulting in a final product that is juicy and tender. This article provides general guidelines on using a Sous Vide to prepare various cuts of meat. The Cooking Temperature will determine the "doneness" of the meat. To ensure food safety, never use a cooking time/temperature that is lower than the value on the Pasteurization Chart listed below. Any whole fowl should be spatchcocked or quartered before cooking by Sous Vide. The recommendations listed here are based on my own experiences. Your mileage may vary.
Jambalaya is a traditional recipe from New Orleans that is similar to Gumbo, but it is not a soup. Jambalaya is typically made in a single pot and comes in a couple of variants: "Red" Jambalaya (also called "Creole" Jambalaya) or Cajun Jambalaya. Each Jambalaya also incorporates a different set of seasonings. Red Jambalaya includes tomatoes. Cajun Jambalaya is typically a more spicy (hot) dish, and may also contain meats with blackened pepper. Here is a great recipe for a traditional Red (or Creole) Jambalaya. This recipe has a pretty large yield. The leftovers can be stored in the refrigerator for up to 1 week. But it seems like that is never a problem. In my experience, the leftovers will be eaten long before it has time to go bad.
Locro is a flavorful stew that utilizes fall vegetables, like corn (hominy) and acorn squash. Traditionally, Locro de Argentina includes veal shoulder, pork shoulder, and Argentine chorizo. In this recipe, the veal has been replaced with beef shoulder, as it is easier to find. Argentine chorizo is an uncured (raw) sausage, made with a blend of ground beef and ground pork. The ground meat is often seasoned with garlic, paprika, and occasionally red wine. Argentine chorizo is typically grilled or occasionally smoked. In this recipe, Argentine chorizo can be replaced with any uncured, garlic sausage. Locro can be easily prepared and then put together in a slow cooker to tenderize the hominy, the legumes and the meat. The squash, legumes, and hominy are mashed to provide a creamy, thick stew. A flavored oil is drizzled on top for serving.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Commercially available lunch meat is full of preservatives. You can make tasty sliced pork lunch meat with none of the unhealthy additives. Sliced pork can be chopped and added to pasta or it is perfect for homemade deli sandwiches. Add swiss cheese, yellow mustard, and a slice of ham for the perfect Cuban.
Pork Loin is a flavorful meat, but it can easily become too dry while roasting. Sous Vide is the perfect solution. The roast is cooked in a juicy environment, ensuring that the meat does not dry out. If you do not have a Sous Vide available, you can also accomplish good results using the "En Cocotte" (meaning: "in a casserole dish") method instead.
Potstickers or Chinese dumplings are typically available in the freezer section at your local grocer, or you can easily make them, from scratch, in your own kitchen. Potstickers can include any meat, or only vegetables. This recipe used ground pork to provide a tasty dish that can accompany any bowl of noodles, or stand on its own as a main dish. This recipe will yeild enough filling for about 50 Potstickers.
Pulled pork is usually quite dry, requiring a high quantity of BBQ sauce to make it edible. Cooking the pork in a Sous Vide will produce a tender and juicy pulled pork that is full of flavor and fall-apart tender. If you don't have a Sous Vide, you can roast the pork in a Dutch Oven for similar results. Pulled pork can be used in a variety of dishes, from tacos, to nachos, or pulled pork sandwiches.
The Quesadilla Crunchwrap (commercially marketed under a similar name) could be easily obtained at a well-known fast food chain. However, this recipe will allow you to replace the "fast food" ingredients with better quality and better flavor. This Quesadilla Crunchwrap can be cooked in a frying pan, or (ideally) with a Panini Press. The Quesadilla Crunchwrap is an extremely flexible dish that can be filled with pretty much any kind of Meat that you have on hand.
This is a fun and tasty frittata that is easy to make. For a little variation, you can add finely chopped onions, tomatoes, and peppers, or baby spinach.
This simple dry rub can provide a nice smoky, sweet replacement for marinade. Simply rub it on the meat, cover, and refrigerate for 24 hours.
This recipe will produce enough Rub mix to treat 2 pounds of meat.
(Pronounced /brä-chē-ˈō-lə/) - The "Pork Loin" is not the same cut of meat as a "Pork Tenderloin." This pork loin recipe is easy to make and provides a lot of flavor. The Pork Stuffing will help give the Pork Loin a more mature flavor, so that you don't end up with a dry, tasteless Loin Roast. Serve with a side of roasted potatoes or over a bed of Basmati Rice. When cooking any type of roast, you should use a Meat Thermometer or an Instant Read Thermometer to ensure doneness. Slice the finished Brachiola into Pinwheels and serve with rice or potatoes.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This soup was inspired by a Thai Sour Coconut soup. It has a short preparation time and can be served as an appetizer or a main course.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This traditional Japanese stock is used for Tonkotsu Ramen Noodles. The name comes from "Ton" meaning "Pork" and "Kotsu" meaning "Bone". Traditionally, this recipe has a long preparation time (12 - 20 hours), however, the maturity of the flavor is well worth it. Alternatively, you can use an Instant Pot and get the same results in only about 6 hours.
I have always found Roast Turkey to be dry and tasteless, making it necessary to cover with a large amount of gravy. This recipe will produce a flavorful, moist turkey full of complex flavors.
The bacon will act as a protective skin while roasting and will prevent the Turkey meat from drying out. Additionally, the roast can be prepared early and stored in the Refrigerator for up to 24 hours before Roasting.
Baked Potato Skins make a great appetizer or snack. While 5 pounds might at first seem like a lot of potatoes, it will never seem like you made enough. Additionally, these can be prepared before-hand and then refrigerated in an air-tight container for up to 7 days. Simply reheat for 10 minutes at 375° to serve warm or serve at room temperature.
This is NOT the "Instant Noodles" that kept you alive in college. If you make the Tonkotsu Stock from scratch, it will take about 16 hours. In spite of the long preparation, the complex flavor of this recipe makes it worthy to serve in the finest Ramen Noodle House of Tokyo, New York, or even your own kitchen.
Trust me, it is worth the preparation time.
This recipe contains instructions for a single serving. Simply scale this recipe for the number of servings desired.
Pork Tenderloin is not the same as Pork Loin. The Tenderloin is a tender cut of meat, taken from the lower back of the pig. The Sous Vide will produce a juicy roast. Marinading the Tenderloin, then slathering with a finishing sauce will produce a flavorful roast.
