Knife and Pork

Wrap, Drape, Fry and Frizzle: 14 Exciting Ways To Cook With Prosciutto

It's called pork candy for a reason
Aug 26, 2014 1:00 pm

A little cured ham never hurt anyone, are we right? And here’s the thing: The addition of a few slices of this easily sourced Italian pork candy to a meal can turn a solid spread into a restaurant-quality affair. With dry-cured prosciutto, a little goes a long way. Or a lot goes a very long way. Or you just snack on it straight from the...

Achtung! It's A Jäger Schnitzel Recipe

Crunchy breaded pork pairs perfectly with cold beer
Aug 20, 2014 12:00 pm

Chef couple Brooke and Luther Fedora's new food and beer book isn't for the guy who splashes some lager into his chili and calls it a day. Incorporating different styles of beer into inventive food from around the world is an art. Learn how to cook with your favorite brews and learn a thing or two about pairing in the process. Next up, crispy golden schnitzel just itching for a big mug of märzen. 

14 Pork Recipes Off The Beaten Path

Fajitas, T-bones and more rut-busting ideas
Aug 7, 2014 1:00 pm

So you're staring down a tenderloin or a chop thinking don't just pan-sear it and put it in the oven, don't just pan-sear it and put it in the oven. It's a good thing you came to Food Republic. Here are 14 things to do with that shoulder, T-bone or "pound of ground" we bet you've never tried before. Burger fan? Enlist the help of shrimp for delicious shu mai patties. Itchin' to fire up the grill? We commend you — next stop, pineapple kebab city!

20 Reasons To Pick Up Some Pork This Summer

Chops, tenderloins, ribs, T-bones and more!
Jul 22, 2014 1:00 pm

We declare pork the meat of the summer! The way it sizzles on the grill, pairs with delicious summer fruit, loves being brined and has the best most awesome belly in the world, yes it does, we could exalt the wonders of the pig. Browse through 20 of our favorite hot weather recipes featuring that juicy, juicy swine.

Pork Tenderloin With Balsamic Raspberries Recipe

Juicy, lean pork meets sweet and tangy raspberries
Jul 17, 2014 3:00 pm

If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. You'll never pick up a pork tenderloin again without grabbing a box of raspberries.

Grilled Pork Rice Noodle Salad Recipe

Juicy pork over pickled veggies, herbs and noodles
Jun 24, 2014 12:00 pm
grilled pork rice noodle salad

This grilled pork rice noodle salad, courtesy of celebrated chef Kimmy Tang at Beverly Hills French-Vietnamese restaurant 9021PHO, is a simple but exotic dish with tons of flavor. The dressing is great for any salad that could use a bright Asian twist, so make extra and keep it in the fridge for a week in case for salads, marinades, noodles or even a light dipping sauce.

Smoked Pork Loin With Blackberry Chutney Recipe

Pair smoky pork with a spicy blackberry chutney
May 22, 2014 3:00 pm
Photo: Angie Mosier

World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She's a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book. Try this smoky, fruit-spiked pork loin on for size.

Grilled Pork T-Bones With BBQ Butter Recipe

Beef's not the only one invited to the T-bone party
May 1, 2014 12:30 pm
Photo: Angie Mosier

World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She's a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book. Ever had a pork T-bone? 

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