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This recipe for beautiful, shiny, sticky pork with Asian greens goes from prep to table in less than 45 minutes.

Did you know that we have an absolute ton of pork recipes that need a new home in your kitchen? And we’ve got even more for our swine enthusiast friends: every kind of pork belly, handy butchering and sausage-stuffing techniques and in-depth guides about our favorite pig-centric dishes. Take a deep dive into our colorful Knife & Pork section for dishes from award-winning chefs and cookbook writers, and freshen up your repertoire. Here are a few of our recent favorites:

Recipe: Sticky Barbecued Pork With Asian Greens

Donna Hay, Australia’s go-to home cook, has a new collection of recipes out that will inspire you to eat more healthfully while sacrificing nothing in terms of flavor and aesthetics. Whether you’re making yourself a casual lunch or masterminding an upscale dinner party, this is one book that will help ensure that everyone is nourished, satisfied and eager to know where you got the recipe. This shiny, laquered pork pairs beautifully with Asian greens and looks beautiful on a platter.

lemongrass pork meatballs recipe
These fragrant lemongrass pork meatballs need little more than a bed of coconut rice for a hearty dinner.

Recipe: Lemongrass Pork Meatballs

A lemongrass stalk adds flavor to stocks, soups, and curries. For this recipe, use only the bottom 4 inches: cut off the bottom, peel off and discard any dry outer layers to get to the tender bulb, trim it to 4 inches, and proceed with the recipe.

Sherry-Glazed Pork Belly
This sherry-glazed pork belly from award-winning chef Naomi Pomeroy is a beautiful block of porky perfection.

Recipe: Naomi Pomeroy’s Sherry-Glazed Pork Belly

This dish is all about balance—the sherry glaze brings an acidic touch that cuts through the richness, and the toasted levain bread that it’s served on soaks up some of the porky juices.

pork chops
These flavor-packed stuffed pork cutlets are a far cry from their frozen kin.

Recipe: Cúrate‘s Cheese-Stuffed Fried Pork Chops

These cheesy, crunchy pork chops are the most popular kid-friendly meal in Spain. They’re usually thrown together with cheap, rubbery cheese, so I’ve decided to elevate it for discerning kids and all adults. I shave the cheese fresh from a block of Cordobés or Manchego and add piquillos to cut through the richness and bring some brightness in taste and appearance. Plus, vegetables. I like the pork-on-pork action with the chops and ham, but the same technique can be applied to skinless, boneless chicken breasts, too.

Stack up these breaded pork butt sticks to look like a campfire. Why the heck not, right?

Recipe: “Campfire” Pork Butt

I made this for lunch one day and giggled when I serve it up. It bore an uncanny resemblance to a campfire. The funny thing is, I’d just returned from a few days’ camping and fishing and, for some reason, I was still in autopilot mode of setting up a campfire — in this case with anything!