Cumin, brown sugar, and chili powder coat quick-cooking pork tenderloin in this versatile recipe perfect as a main dish or to slice and serve in tacos.
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The late Aussie restaurateur Tony Lo taught his son Buddha Lo — the winner of Season 19 of Top Chef — how to braise and glaze pork belly in a sweet and savory sauce laced with warm notes of cinnamon and rock sugar, along with soy and MSG. Serve the glazed cubes of pork with steamed greens and white rice to soak up the sauce.
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When Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi. If lardo is hard to find, substitute pancetta (cured pork belly rolled into a log); unfurl the slices into long strips before wrapping the chops.
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It’s important to make sure that the pork roast has enough air circulating around it (especially underneath) as it cooks, so use a roasting pan fitted with a rack to elevate the meat as it cooks.
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Batak chef and adventurer Rahung Nasution shared this recipe for a fatty marinated pork dish beloved by the Batak tribes of North Sumatra, Indonesia. A simple but flavorful marinade of lemongrass, garlic, lime juice, and soy sauce holds up to high-heat grilling and helps the pork shoulder caramelize beautifully over the hot coals. Nasution pairs the smoky, rich pork with North Sumatran Sambal Andaliman, a powerfully refreshing condiment of green chiles, salt, and andaliman, the juicy green local relative of numbing Szechuan peppercorns, pounded together.
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Tender skillet chops make a speedy weeknight meal. These ones are finished with a creamy and flavorful Parmesan sauce. Here’s a new family favorite!
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Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper. Mary Chandler - Grand Tower, Illinois
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For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. I serve rice pilaf and steamed broccoli on the side.
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The flavors in this roast blend perfectly to create a subtle taste of Asia. If you don’t have plum jam, try apricot preserves instead.
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Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree.
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