Knife and Pork

Jalapeño Pork Slab With Bacon Jam Recipe

There's some serious flavor packed in these bites
Nov 26, 2013 5:00 pm
Photo: Tony Calarco

Chile-infused pork belly is flawlessly balanced by sweet and smoky bacon jam. This intense flavor combination will make your taste buds dance. The recipe, after the jump.

Glazed Pork Tenderloin In Chinese Plum Sauce Recipe

Star anise-infused glaze makes a sticky, meaty meal
Nov 14, 2013 2:00 pm
Photo: Toby Scott

Renowned British chef Emma MacDonald is the founder of The Bay Tree, one of the UK's most beloved producers of pickles, relishes, jams, marinades and chutneys. MacDonald's new cookbook, The Artisan Market, is a collection of modern comfort food recipes we need to memorize. Like this sweet and sticky glazed pork tenderloin.

Pork With Peaches And Mustard Recipe

Meat and stone fruits make a killer combo
Aug 28, 2013 4:00 pm
Photo: Ted Axelrod

Know what's fun? Tweed jackets and gin and tonics. Know what's even more fun? Justifying both with The Preppy Cookbook, a fun little tome of homestyle classics, party snacks, better bar food and the cocktails you need to know how to make if you're going to wear that ascot all over the place. Trade in your pork's applesauce for fresh, sweet, mustard-spiked peaches for an instant summer hit. 

Bring Home The Ham: Cinco Jotas Ibérico de Bellota

This jamón is quite literally the best in the world
Jun 27, 2013 2:01 pm

Once in a while, you eat something that reminds you, beyond a shadow of doubt, that the true best food in the world comes straight from nature. And that doesn't mean it has to be a vegetable. This example happens to come from a pig. It's the undisputed best Spanish jamòn in the world, and I checked it out at a private carving.

20 Reasons To Pick Up The Knife And Pork

Braised, barbecued, chopped, grilled, roasted. Yes!
Jun 25, 2013 11:01 am

At Food Republic, we’re in praise of pork as the protein for the summer. Why? Diversity. You all know about barbecue baby back ribs. And pork belly. It’s the old kale and the original Cronut. But pork has got range.

Sam Edwards Tells Us How Virginia Peanuts Are Key To His Legendary Ham

Curemaster uses methods developed in the 1700s
Jun 12, 2013 2:01 pm

If you're a prosciutto snob or smuggle Ibèrico in your checked bag, domestic country ham is the next haute thing to add to the charcuterie board. And Sam Edwards is the man who makes it.

Spiced Pork Belly With Fennel And Tomato Salad Recipe

Succulent pork belly topped with seasonal goodies
May 14, 2013 2:01 pm

There's nothing like a great new spin on pork belly. Maria Elia's Full of Flavor contains a particularly good one — a healthy fennel and tomato salad with a hefty portion of succulent, fatty pork belly on top. Ready for today's helping of crispy skin? 

10 Great Places Around The U.S. To Eat Pig Tails, Which Is The New Pork Belly

Falling head over heels for the hindquarter
Apr 8, 2013 9:01 am

First came bacon. Then the belly. But the latest pork product to capture chefs’ hearts and minds is, in fact, the last. Pig tails are cropping up on charcuterie boards, bar menus and even entrée lists across the country. Where? Here are 10 places to find 'em.

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