Recipes tagged with « Pork »
Pork Filet with Caramelized Pears
Pork tenderloin seared in a caramel base then simmered with pear and aromatics. Combines sugar, lime, and savory elements like fish sauce and soy. Pears add fruit sweetness, caramel layers, and acidity. Cook low and slow to keep pork juicy and blush pink inside. Sauce reduces to glossy, syrupy finish coating tender slices. Easy swap pears for firm apple or quince. Sambal oelek offers heat but can skip or replace with chili flakes. Technique focuses on watching caramel color and meat temp rather than times.
Glazed Pork Salad
Pork tenderloin marinated then seared and roasted with a sticky glaze. Paired with quick-pickled rainbow carrots and watermelon radishes for a crunchy, tangy punch. Fresh romaine, Lebanese cucumbers, scallions, and serrano slices bring brightness. Lime juice and reserved pickling liquid dress the salad adding acidity and snap. A honey substitute and fish sauce tweak the sweet-salty balance. Timing relies on visual and tactile cues over clocks for meat and pickles. Simple, versatile, avoiding dairy, nuts, and eggs. Useful tricks for resting meat and handling delicate veggies included.
Twisted Griot du Agrikol
A deep-flavored Haitian pork stew where shoulder meat simmers slow in citrus and bold heat, then crisps up fried. Uses chicken broth and tamarind juice instead of beef and orange. Aromatics bouquet changes to chives and cilantro. Scotch bonnet stays, replaced one herb. A layered, tactile method teaching temperature and texture cues over strict clocks. Ideal for those who know pork needs patience. Crunch from frying seals all those stewed notes. Garnish options expand traditional sides with fried plantain chips.
Korean Glazed Pork Shoulder
A Korean-inspired slow-cooked pork shoulder with a tangy, caramelized crust and spicy dipping sauce. The pork is dry-brined then cooked low and slow until tender, finished under high heat for a sticky glaze. Served with fresh lettuce, crisp cucumbers, sesame seeds, and kimchi. A balanced contrast of textures and bold flavors. Uses ssamjang and gochujang for heat and umami. Substitutes apple cider vinegar with rice vinegar for a sharper bite. Brown sugar swapped for honey adds a floral note. Ideal for hands-on plating with vibrant garnishes.
Pork Stew with Yukon Gold
Jarrets de porc slowly cooked with Yukon Gold potatoes in a mustard-scented broth. Uses chicken broth, bay leaf, onion, and garlic for depth. Meat braised until fork-tender, potatoes soft but intact. Oil used for searing to build fond. Adapted with parsnip for sweet earthiness, rosemary replacing bay leaf for fresh pine aroma. Simple, hearty, gluten and dairy free. Highlights layering flavors by browning meat, deglazing, then baking covered for even tenderizing. Flexible, forgiving technique. Can swap pork shoulder or beef shanks. Timing flexible; look for meat pull-apart texture and soft potato cubes.
Tex-Mex Pork Ribs Remixed
Slow-cooked pork ribs rubbed with tangy apple cider vinegar and fresh garlic, layered with smoky cumin and smoked paprika instead of traditional tex-mex mix. Marinated for depth, baked low and slow until falling-off-the-bone tender. Glazed with spicy chipotle and orange zest honey mustard. Ideal for when you want smoky, bright, and sticky ribs with a subtle heat hit and sweet brightness. Gluten, dairy, egg, nut free. Substitutions suggested if unavailable ingredients or equipment. Measured times adjusted; visual cues prioritized for doneness.
Buttermilk Mustard Marinade
A tangy marinade with a creamy buttermilk base thickened by Dijon mustard, pungent garlic, and fresh herbs. Scents of roasted garlic and sharp mustard build quickly over a few hours of refrigeration. Ideal for chicken, pork, or even firm fish, coating proteins in acid and spice to tenderize and season. Swapping cream for buttermilk optional. Salt and pepper adjust intensity. Marinate between 7 and 22 hours for best texture without breakdown. Garlic aroma signals readiness. Serve proteins grilled or pan-seared with a crisp crust.
Buttermilk Pork Chops
Pork chops soaked in spiced buttermilk with altered ratios and twists like smoked paprika and ground cumin substitute coriander. Marinated about 14 hours. Charred on hot grill about 6 minutes each side to medium-rare with tactile doneness cues. Rest before serving for juiciness. Practical methods for uneven chops and wet marinade disposal included.
Pork Filets Apple-Onion Stuffed
Tender pork filets stuffed with sweet caramelized shallots instead of onions, balanced with tart green apples and a splash of dry vermouth replacing white wine. Finished with reduced chicken broth and a touch of crème fraîche for tang. Thyme swapped in for estragon. Coated lightly with cornstarch instead of flour for a crisp exterior. Slow oven roast melds flavors, crisp on outside, moist inside. A savory-sweet profile layered through texture contrasts and slow caramelization. Practical for weeknight or more elaborate meals. Adjust heat and seasoning by sight and scent to avoid overcooking the lean pork. Sauce reduces to velvety glaze, clinging to slices, punctuated by softened fruit chunks. Under an hour start to finish.
Caramelized Pork Ribs Greens
Pork ribs cut between bones. Thick hoisin-syrup glaze balanced with a splash of tamari and honey. Garlic and ginger punch under crisp tender broccoli and Brussels leaves sautéed with shallots and splash of Vietnamese dipping sauce. Slow bake covered to tender, uncover finish, syrupy sheen. Hot skillet cooks veggies fast, firm still. Substitute tamari for soy, honey for maple, chili garlic sauce for sriracha. Watch glaze carefully at end so sugars don’t burn. Serve with rice or on its own. Texture contrast key. Time flexible but watch meat softness and veggie crunch.
Pork Lettuce Wraps Twist
Lean ground pork browned in batches, shiitakes seared until crisp, garlic plus ginger release aromas. Oyster and reduced-sodium soy sauce form a thick glaze, with toasted sesame oil, brown sugar and rice vinegar rounding flavors. Crisp lettuce, julienned carrots, sliced scallions, fresh cilantro and chopped roasted peanuts set table for assembly. Sambal or chili oil optional heat. Techniques focus on searing for texture, balancing sweet, salty, acid, and crunch. Simple tricks for ingredient swaps included. Timing based on visual and tactile doneness instead of strict minutes.
Italian Sausage Patties
Homemade pork patties infused with vermouth and spices. Slightly altered quantities and two ingredient swaps create a deeper profile. Dry white wine replaces vermouth; smoked paprika replaces regular. Mix and chill the meat mixture longer to deepen flavors. Shape six patties or crumble directly in the skillet. Cook over medium heat until juices run clear and edges caramelize. The crackle of olive oil signals the right heat with a browned crust forming. Easy substitutions and timing based on sight and smell. No eggs or dairy used.
Pork Tenderloin Espelette
Tender pork tenderloins marinated in a blend of grainy mustard, lemon juice, smoked paprika, and a pinch of maple syrup for subtle sweetness. Cooked low and slow on a charcoal grill to seal juices and ensure tender bite. Piment d'Espelette swapped for smoked paprika and crushed Aleppo pepper for a smoky, mildly fruity heat. Balanced acidity and sweet undertones. Accompanied by a warm lentil salad bursting with fresh herbs and diced veggies. No gluten, nuts, dairy, or eggs. Refined timings and techniques prioritize sight, smell, and touch over rigid clocks.
Pork Mango Pepper Salad
Cold grilled pork loin slices seasoned with fennel and chili, layered with thinly sliced Lebanese cucumber, mango cut into slender strips, and julienned yellow bell pepper, served over tender lamb's lettuce. Dressed lightly with a tangy lime-infused mayonnaise, seasoned with salt and pepper. A colorful, crunchy mix of fresh produce with spiced pork, ready in about 20 minutes total, serving two. Nut-free, lactose-free, gluten-free, dairy-free. Citrus mayo adds brightness and a subtle zing to each bite.
Caramelized Vietnamese Pork
Chunks of pork marinated briefly with baking soda, then cooked in caramelized brown sugar and aromatics. The caramel base thickens into a sticky glaze with fish sauce and fresh scallions. The heat tames the pork and builds layers of flavor. A slight kick from chili flakes. Serve with rice, veggies optional.
Pork Medallions Clementine Glaze
Tender pork medallions glazed with a tangy and slightly sweet clementine sauce. Uses reduced quantities, swaps apple cider vinegar for red wine vinegar and adds fresh thyme for earthiness. Cornstarch replaced by arrowroot powder for thickening. Quick sear and gentle simmer to coat medallions perfectly.
Braised Pork with Dates
Pork shoulder coated in spiced flour, browned in ghee, slow-cooked with broth and grainy mustard. Baby fingerling potatoes, whole peeled shallots, and chopped Medjool dates added later for sweetness and texture. Long slow cook yields tender meat and melded flavors. Slight adjustments in timing and ingredient portions for unique depth. Replaces butter with ghee for nuttier base; swaps chicken broth with vegetable broth; adds cinnamon and smoked paprika for warmth and smoke. Layered flavors, rustic style. Serve with crusty bread or simple salad.
Pork Chops and Lemon-Rosemary Fries
Pork loin chops cooked in butter, coated lightly, served with golden lemon and rosemary roasted fries. Sauce made from chicken stock, mustard, and cream. Potatoes crisped with olive oil, garlic, lemon zest, and fresh rosemary. Roasting time adjusted for even browning. Butter sautéed chops, rested before sauce. Sauce thickened with flour then reduced. Twist: sweet smoked paprika replaces garlic. Mayonnaise swapped for crème fraîche for tang. Potato amount slightly reduced, oil decreased, romarin increased.
Pulled Pork Pressure Cooker
Pork shoulder, chunked and cooked fast in pressure cooker. Tangy sauce mixes ketchup with cider vinegar and brown sugar. Dijon swapped for spicy grain mustard, chili seasoning swapped with smoked paprika and cumin. Less garlic powder, more heat from chipotle sauce instead of Tabasco. Cook 35 minutes then natural release. Sauce reduced slow, thickened and poured back over shredded pork. Serve simply or in sandwiches with corn bread or creamy polenta. No dairy, no gluten, no nuts, no eggs. Bold smoky, sweet, tangy flavors.
Pork Smash Burgers Twist
Smash-style pork patties with crunchy cheese crisps and smoky bacon. Quick Caesar sauce with mayo swapped for Greek yogurt, tangy lemon, capers, and a hint of smoked paprika. Brioche buns toasted on grill plate. Lettuce tossed into sauce for easy layering. Cheese crisps made slightly larger, crispier. Cooking times adjusted for caramelization. Bacon swapped with pancetta for richer flavor. Pressed thin patties sear fast. Simple. Textured. Tangy with crunch.
Smoky Kentucky BBQ Sauce
A smoky barbecue sauce with a bourbon twist. Onion and garlic softened in butter, paprika and smoky chipotle Tabasco heat. Bourbon replaced with aged rum, molasses swapped for honey for a lighter sweetness. Lemon juice swapped for apple cider vinegar for tang. Simmered till thick and sticky. Great for pork, ribs, burgers. Saucy and smoky, not overly sweet. A hint of spice lingers. Can be puréed smooth or chunky. Adjust spice to taste. Experiment with woody smokiness by adding a drop of liquid smoke if wanted.
Spiced Pork Meatball Stew
Slow-cooked pork in aromatic broth strained and thickened with a spiced flour mix. Meatballs with pork, breadcrumbs, herbs, and winter spices simmered in rich sauce. Subtle warmth from allspice and ginger replaces cloves and cinnamon. Olive oil browns meat. Vegetables used solely for flavor base. Sauce with caramelized flour and mild heat. Traditional but with a mild eastern twist.
Braised Pork Tacos Twist
Slow-cooked pork shoulder in a spiced beef broth with crushed tomatoes, lime and orange juice, fresh herbs and smoky chipotle pepper. Served with a fresh tomato salsa, lettuce, crema, and crumbly cheese. The pork is tender, shredded, flavorful. The salsa bright, fresh, slightly tangy. Tacos crisp with a soft interior, layered with textures. Includes adjustments to spices and added jalapeño for heat. Quantities slightly reduced or increased, timing shifted for optimal tenderness without rushing. A straightforward mix of seasoned meat, fresh topping, and simple shells makes handheld bites full of punch and character.
Spicy Pork Shrimp Ramen
Noodles simmered with spicy pork and shrimp in a savory broth. Adjusted quantities, swapped corn for snap peas and added chili paste for heat. Steps shuffled for efficiency. Cooking times tweaked slightly for optimal texture. Fresh cilantro optional. Four servings.