Pork on Bruce loves to cook

Pork loin sausage

Sat, 17 Oct 2026 00:00:00 +0000

Pork loin was on sale this week, packaged in half loins (roughly 3.5 kg). I picked one up and split it into four roasts. Loin usually ends up as chops, or brined and smoked as back bacon (Canadian bacon). It’s a fairly lean cut, but cut right it has some marbling and a fat cap, and it makes great ground pork if you include the fat cap.

Stir fry two ways

Sat, 17 Oct 2026 00:00:00 +0000

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.

Thai-inspired noodle soup

Sat, 17 Oct 2026 00:00:00 +0000

A coconut curry noodle soup built on quick-marinated pork (a shortcut to [[Velveting (pork)|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.

Pulled pork

Thu, 20 Aug 2026 00:00:00 +0000

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

Mechanic

The pork braises in stock and aromatics only; the barbecue sauce is a separate reduction of vinegar, ketchup, and liquid smoke, not the strained braising liquid. Keeping them apart means the sauce flavour doesn’t depend on how much fat and pork juice ends up in the pot.

Maui/Kalua pulled pork

Mon, 08 Jun 2026 00:00:00 +0000

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.

Pork dumpling bowls

Sat, 18 Apr 2026 00:00:00 +0000

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

Ingredients

3 tablespoons vegetable oil, divided
340 g ground pork
115 g shrimp, peeled, deveined, finely chopped
¾ teaspoon kosher salt, divided
450 g Napa cabbage, coarsely chopped
450 g Shanghai or thick-cut wheat noodles
225 g shiitake mushrooms, rinsed, thinly sliced
5 tablespoons Shaoxing rice wine or dry sherry, divided
2 tablespoons toasted sesame oil
3–5 green onions, sliced
5 garlic cloves, finely chopped
2 teaspoons finely grated peeled ginger
60 ml Chinese light soy sauce
½ teaspoon white pepper (optional)
Black vinegar and chili oil, for serving

Method

Heat 1 tablespoon of the vegetable oil in a large wok or high-sided skillet over high heat. Cook pork, breaking up with a wooden spoon, until just a little pink remains, 3–5 minutes. Add shrimp and cook, stirring frequently, until opaque, about 2 minutes more; season with ½ teaspoon salt. Transfer to a large heatproof bowl.

Chashu pork

Sun, 11 Jan 2026 00:00:00 +0000

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.

Velveting (pork)

Sun, 11 Jan 2026 00:00:00 +0000

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

Mechanic

Baking soda raises the pH of the meat surface, which inhibits protein cross-linking and keeps the exterior tender and silky even at high wok heat. Massage for 3 full minutes before resting: contact time matters. Cornstarch forms a light coating that seals in moisture.