Pork

8 entries

The recipes we actually cook.

technique essays

Pork loin sausage

Turning a sale-priced pork loin into breakfast sausage, with rules of thumb for seasoning and texture.

Read2m

porkmains +1

Two pork stir fries from one method: lemongrass pork, and sweet ginger and garlic pork. Use a lean, tender cut like pork sirloin tip, which wants a fast cook. There’s no deep frying, so both are much lighter than takeout.

Prep15m

Thai soups +3

Thai-inspired noodle soup

A coconut curry noodle soup built on quick-marinated pork (a shortcut to velveting), lemongrass, and whatever vegetables are on hand. Brown the pork fast and leave it underdone, so it finishes in the soup and stays tender.

Prep15m

USA mains +3

Pulled pork

Pulled pork is a great base for dozens of dishes, including sliders, chilies, tacos, macaroni, rice bowls, and more.

Prep15m

Cook1h

Hawaiian mains +1

Maui/Kalua pulled pork

This is a Hawaiian-style pulled pork that doesn’t need a BBQ or fire pit, based on various recipes from local Maui residents. The pork itself is simply seasoned, braised, and pulled, paired with a sweet and acidic sauce.

Prep30m

Cook4–5h

Chinese mains +2

Pork dumpling bowls

All the flavour of pork dumplings, ground pork, shrimp, cabbage, and green onions, tossed with chewy wheat noodles instead of wrapped. Weeknight-friendly.

Prep20m

Cook25m

Serves4–6

Japanese bases +2

Chashu pork

This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles. The braising liquid becomes the tare (seasoning base) for simple ramen broths.

Prep15m

Cook2h

Serves6–8

Chinese bases +4

Velveting (pork)

This technique is surprisingly effective for the effort, producing soft, savoury bites.

Prep5m

Serves2–3

↑