pork

The Slanted Door's Famous Pork-And-Shrimp Wontons With Spicy Chile Oil Recipe

Meaty wontons all spiced up
Feb 16, 2015 1:00 pm
charles phan pork and shrimp wontons
Photo: Ed Anderson

Charles Phan, chef-owner of San Francisco's pioneering the Slanted Door, was boiling up bowls of Vietnamese noodle soup long before most Americans had ever heard of pho — or knew how to pronounce it properly. That is to say, way before it was cool. 

Valentine's Day Practice Round: 15 Sexy Pig Recipes For Lovers

It's the hottest meat out there. Go get some.
Feb 12, 2015 4:00 pm

What's sexier than crispy pork belly, succulent loin, juicy brined chops or a big stuffed porchetta? Not much, so we're turning to the noble pig to crank up your Valentine's feast from "Here, darling, I made you that pasta I make twice a week" to "Yes, that's a bone-in double-cut chop. Would you like some spiced apple chutney with that?" Nope, nothing hotter than that. Check out 15 of our best-looking, best-smelling, primed and ready-to-go pig recipes and hit the trough hard. 

A Not-Boring Pork Tenderloin Recipe

Sear that pork loin, make a sauce in minutes flat
Feb 4, 2015 4:00 pm
pork medallions white wine sauce
Photo: Michael Harlan Turkell

Everybody might be talking about the Hearth chef-owner’s bone broth business, but Marco Canora has long been an advocate for healthy cooking. His new book, A Good Food Day, serves as both a recipe guide and a treatise for following simple rules about healthy living. It's tenderloin time.

15 Brunch Recipes For That Winter Bacon Craving

When nothing but crunchy cured pork belly will do
Jan 24, 2015 11:00 am

Sure, you could fry up bacon and eggs like you do all the time. But what will you have learned by the time you're done, other than bacon and eggs are, as you suspected, delicious and satisfying? We've gathered 15 exciting ways to have your pig candy and eat it too. Ever kneaded bacon fat into tortilla dough? It's your weekend, make it a good one. And if all you can do is the "making bacon" part, it's okay. But really, go for the bacon taquitos. 

Brady Lowe, In Heritage Hog He Trusts

The Cochon 555 cooking battle is back
Jan 22, 2015 4:00 pm

Heritage is a term thrown around in the food world a lot these days. There’s heritage honey, green beans and dozens of types of grains to contend with. The name also, for the most part, certifies quality. Cochon 555 founder Brady Lowe is a tireless champion of heritage pigs. The annual tour kicks off this weekend in NYC, with dinners on Friday and Saturday and the big competition on Sunday at the Andaz 5th Avenue. We recently caught up with Lowe to talk about the upcoming tour, and which is his favorite dish out of the 1,500 he’s tried.

Claudette's Classic Cassoulet Recipe

Rich, slow-cooked French meat and beans
Jan 8, 2015 2:00 pm
national cassoulet day

Happy National Cassoulet Week! It's actually just one official day, January 9, but have you experienced the weather this week? We're frozen down to the bones, so this glorious dish from southern France couldn't come at a better time. Grab some crusty bread and prepare to forget your troubles.

René Redzepi Shocked By The Deliciousness Of Slow-Cooked Pig Ears

Common U.S. bar fare stuns worldly innovator
Jan 7, 2015 3:00 pm

World-renowned Danish chef René Redzepi has been called a visionary. Often. We're talking about a guy who treats a two-year-old carrot like côte de boeuf at his acclaimed restaurant Noma in Copenhagen. So, it's quite striking to see the man who blows so many minds (red ants with crème fraîche, anyone?) seem entirely blown away by something many Americans would consider quite common nowadays: a plate of pig ears.

Slow Roasted Pork Adobo Recipe

Tender, tangy, spicy pork via The Philippines
Jan 6, 2015 3:00 pm

Adobo is one of the most common dishes in the Philippines, but cooked in a variety of ways and with different kinds of meats. The most common ingredients of adobo are vinegar, garlic, soy sauce, bay leaves and black pepper. I wanted to add another layer of flavor by adding the dry rub and roasting the pork in beer. The end result is tender flavorful meat with a hint of spice, and with the traditional adobo flavors.

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