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Our favorite pork recipes - 1428 recipes

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Rinse the herbs well in warm water; drain

  • 1 package dried mixed Chinese herbs - (4 oz)
  • 1/2 pound boneless skinless chicken breasts or thighs cut into 1" chunks
  • 1/4 pound boneless lean pork cut into 1" chunks
  • 6 dried black mushrooms
  • 6 dried longans
  • 1/2 ounce Smithfield ham thinly sliced
  • 4 cups water
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Stir together the fish sauce, soy sauce, sugar, and oil until the sugar is completely dissolved

  • 1/4 cup fish sauce
  • 1 tablespoon soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 lemongrass stalks outer leaves and tops removed, root ends trimmed, stalks
  • finely grated
  • 1 large shallot finely chopped
  • 2 large garlic cloves finely chopped
  • 1 pound pork tenderloin thinly sliced
  • 16 bamboo skewers soaked 20 minutes, and drained
  • Rice Vermicelli - {Bun Thit} (see recipe)
  • 1/2 cup chopped unsalted roasted peanuts
  • Fish Dipping Sauce - {Nuoc Cham} (see recipe)
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In a small skillet cook onion in 1 tablespoon oil over moderately-low heat, stirring, until softened and stir in 1 ...

  • 1 onion diced
  • 2 tablespoons vegetable oil
  • 2 teaspoons balsamic vinegar plus
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons curry powder
  • Brandied Peaches (see recipe), drained, syrup reserved
  • 1 teaspoon minced fresh parsley leaves
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly-ground black pepper
  • 4 pork chops 1" thick
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Preheat oven to 425 degrees

  • 12 jumbo raw shrimp - (16/20 count) peeled, deveined
  • 12 large sea scallops trimmed, and well drained
  • 1 lime juiced, zested
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grill seasoning (or coarse salt and black pepper)
  • 1 teaspoon hot red pepper flakes
  • 12 slices center-cut or applewood smoked bacon cut in halves
  • Toothpicks as needed
  • 3 scallions very thinly sliced
  • on an angle
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Prepare the Whiskey Sauce: In an enameled saucepan, dry-roast the garlic over medium-high heat until the skin char...

  • WHISKEY SAUCE:
  • 2 pork tenderloins - (1 lb ea)
  • 6 garlic cloves unpeeled
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons beef stock
  • Juice of 2 lemons
  • 2 tablespoons bourbon
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Heat the oil in a 5-quart Dutch oven over medium heat

  • 1 tablespoon grape seed oil
  • 1 cup diced onion
  • 1 garlic clove minced
  • 2 pounds shredded cored red cabbage about 16 cups
  • 1 cup water
  • 1/4 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon fennel seeds
  • 1 1/2 teaspoons salt
  • 2 slices bacon cut in quarters
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Place sauerkraut in large pot with water

  • 3 jars sauerkraut - (2 lbs ea) drained, washed
  • 2 cups water
  • 3 pounds pork spareribs cut into pieces
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Hungarian paprika to taste
  • 1 onion chopped
  • 2 green bell peppers seeded, chopped
  • 2 celery stalks - (to 3) chopped
  • 4 polish sausages cut 1/2" slices
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Drain pork and place in cold water to cover

  • BENNET POTATOES:
  • 4 pounds pickled pork soaked in
  • cold water for 4 hours
  • 10 carrots peeled, quartered
  • 1/4 cup butter
  • 3 tablespoons flour
  • 2 1/2 cups hot veal stock
  • 2 tablespoons dry mustard
  • 1 tablespoon lemon juice
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 2 egg yolks
  • Minced parsley to taste
  • 1 1/2 pounds potatoes cooked, mashed, and seasoned with
  • Salt to taste, and Freshly-ground white pepper to taste
  • 3 tablespoons chopped chives
  • 3 egg whites whipped until stiff
  • Minced fresh parsley to garnish
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Preheat the oven to 400 degrees

  • MUSHROOM DUXELLE:
  • 1 1/2 teaspoons unsalted butter
  • 1 pork tenderloin - (abt 1 1/2 lbs)
  • 1 tablespoon Essence (see Bayou Blast recipe)
  • 1 sheet prepared puff pastry defrosted
  • 1 large egg
  • 1/4 cup Creole mustard (or any whole-grain mustard)
  • 6 tablespoons unsalted butter
  • 3/4 cup minced shallots
  • 1 tablespoon minced garlic
  • 3 pounds white button mushrooms wiped clean, stemmed and finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly-ground white pepper
  • 3/4 cup white wine
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
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Using a sharp knife, trim all fat and silver skin from the tenderloins and set aside

  • ROSEMARY-APPLE VINAIGRETTE:
  • 2 pork tenderloins - (1 to 1/2 lbs ea)
  • 1 tablespoon Dijon mustard
  • 1/2 cup Rosemary-Apple Vinaigrette (listed below)
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 Granny Smith apple - (4 oz) cored, peeled, and cut into 1/4" thick slices
  • 1/4 cup apple cider vinegar plus
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced shallots
  • 2 tablespoons sugar plus
  • 1 teaspoon sugar
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon freshly-ground black pepper
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons green onions
  • 1/2 cup vegetable oil
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Place chops on grill over medium coals

  • 4 boneless pork chops, 1/2" thk
  • 1 bottle Bull's-Eye Original Barbecue Sauce (18 oz)
  • 4 large tomato slices
  • 4 onion slices
  • 4 Kaiser rolls or onion rolls
  • Leaf lettuce as needed
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In a skillet (a wok will work too), heat oil and stir-fry pork

  • 2 tablespoons peanut oil
  • 1 pound pork cut into strips
  • 1 onion cut into slices
  • 1 can water chestnuts sliced
  • 3 fresh mushrooms sliced
  • 1 cup water
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon grated ginger
  • 2 tablespoons white soybean paste
  • 1 package tofu cubed
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Any burning questions? Our chefs answer!

Pork With Tofu - {Butadofu} Double-Steamed Chicken With Herbs