Knife and Pork

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.

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.

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.

Chunky Pork And Fennel Pie Recipe

Infuse pie pastry with fennel for layers of flavor
Nov 19, 2014 1:00 pm

When it comes to the basics, look no further than a cookbook by renowned Test Kitchen master Pamela Clark. Her simple, triple-tested recipes are delicious and genuinely foolproof. Her newest book, Pocket Pies, celebrates empanadas, pasties, turnovers and more from the world of sweet and savory handheld pastry. 

Pork Porterhouse With Kumquat Chutney Recipe

Hearty seared pork chops with sweet and spicy jam
Nov 11, 2014 3:00 pm
pork porterhouse recipe
Photo: Mark Boughton

We're sinking our teeth into Southern food master and Food Republic contributor Chris Chamberlain's spectacular new cookbook, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular: the one country ham comes from.

Pork And Chorizo Meatballs With Pozole Broth Recipe

If it's meatball soup you crave, here's a spicy one
Nov 5, 2014 4:00 pm
Photo: Mark Boughton

We're sinking our teeth into Southern food master and FR contributor Chris Chamberlain's spectacular new cookbok, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular.

Pickled And Smothered Pork Chops Recipe

Know what makes a great chop brine? Pickle juice.
Oct 23, 2014 4:00 pm
pork chops pickle juice
Photo: William Brinson

If you thought a book about pickled and fermented stuff would be all Greek yogurt and kombucha, you might be right. But if you pick up Cultured Foods For Your Kitchen by culinary specialist and cookbook author Leda Schientaub, you'll be presently surprised by meaty soups, hearty pastas and delicious fried stuff...all enhanced by the cultured ingredients in your pantry and fridge (or the ones you make yourself). Don't toss that pickle juice! Pick up some pork chops and get brining.

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