Pork Recipes


Crackling Pork Belly Roast

Crackling Pork Belly Roast

Being of Filipino descent, the craving for pork hits hard and often. We take pig seriously, but until someone can tell me how to make lechon in an apartment kitchen, I’ll have to settle for something more manageable.
Whenever squares of pork belly lie in the fridge, my gut instinct tells me to consult the Chinese. [...]

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Sautéed Ramps in Guanciale

Sautéed Ramps in Guanciale

I swore that if I failed to post at least one recipe for ramps this season, then I would deport myself to the nearest city with a Chinatown (because a Filipino needs a local source for patis – see blog name). Ramps are the stinky wild leeks after which Chicago was named after all.
The local [...]

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Croque Madame – Grilled Cheese, Ham, and Egg Sandwich

Croque Madame – Grilled Cheese, Ham, and Egg Sandwich

A Croque Madame is a grilled cheese and smoked ham sandwich topped with a sunny side up egg. I used Black Forest ham, Gruyère cheese, and whole wheat sourdough bread because I want to be known as That Guy who makes a mean sandwich.
Within minutes, this mini-sandwich was reduced to traces of errant crumbs and [...]

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Afelia – Pork Braised with Red Wine and Coriander Seeds

Afelia – Pork Braised with Red Wine and Coriander Seeds

Afelia is a classic Cypriot dish of pork marinated and braised in red wine and coriander seeds. With the short ingredient list (the only other items are olive oil, salt, and pepper), it’s as easy as braising gets.
The coriander seed is a mild spice that adds a sweet citrus note. It is used extensively in [...]

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Pork Belly Recipe – Braised in Soy and Dashi

Pork Belly Recipe – Braised in Soy and Dashi

Since the Japanese have high life expectancy, it follows that this braised pork belly recipe is health food, doesn’t it? Green vegetables are also involved and a hefty portion of the fat is melted away through slow cooking, so the corollary holds true so far.
A few glasses of Japanese green tea or red wine can [...]

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Braised Pork Belly – Hangzhou Dongpo Pork

Braised Pork Belly – Hangzhou Dongpo Pork

Dongpo Pork is a minimalist recipe for braised pork belly that needs only a few Chinese pantry staples — ginger, scallions, soy sauce, and Shaoxing rice wine. Ever ordered anything “drunken” at your local Chinese restaurant? Odds are you’ve had Shaoxing. It is the most widely used rice wine in Chinese cookery so invest in [...]

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Baby-Back Pork Ribs Adobo

Baby-Back Pork Ribs Adobo

The pork adobo of choice in our quaint little household in Quezon City was made with liempo, the cut also known as pork belly, source of wonderful things such as bacon and high blood pressure. Unabashedly lardy from slowly simmering pork in soy sauce and vinegar, pork adobo requires ungodly amounts of steamed rice, lest [...]

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Feed a Crowd: Red Cooked Pork Shoulder

Feed a Crowd: Red Cooked Pork Shoulder

Cooking for a small crowd can be really stressful for the budding Michael Chiarello. However, it can be one of the most fun things you can do for friends and family. There is something perversely satisfying with making something delicious and sharing it with people you really really care about. A lot of things can [...]

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Pork Shoulder Braised with Oranges – Puerco en Naranja

Pork Shoulder Braised with Oranges – Puerco en Naranja

Pork Cooked in Orange Juice
I’m always looking for flavor combinations I’ve never tried before. The less ingredients there are, the more appealing it is because tasting how the different components complement each other can help inspire ideas and creativity in the kitchen. In this recipe, pork shoulder is slowly braised in orange juice, oregano, and [...]

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Carnitas

Carnitas

This simple recipe for making succulent morsels of carnitas requires nothing more than pork, salt, and water. Whereas braising usually calls for searing the meat before cooking slowly in liquid, this method is the exact opposite. The pieces of pork shoulder are slowly simmered first then browned in its own rendered fat.

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