'Pork' on Serious Eats

Carnitas Taco From 'Tacolicious'

Crispy bits of slow-cooked pork, ready to cradle in a warm tortilla—carnitas is rightfully one of the best-loved taco fillings out there. In Tacolicious, Sara Deseran and Joe Hargrave go a fairly traditional route for their carnitas: Fatty pork shoulder gets marinated overnight, then slow-cooked stovetop in the marinade and lard, after which it's pan-fried until delectably crisp. More

Carnitas Taco From 'Tacolicious'

Crispy bits of slow-cooked pork, ready to cradle in a warm tortilla—carnitas is rightfully one of the best-loved taco fillings out there. In Tacolicious, Sara Deseran and Joe Hargrave go a fairly traditional route for their carnitas: Fatty pork shoulder gets marinated overnight, then slow-cooked stovetop in the marinade and lard, after which it's pan-fried until delectably crisp. More

How to Make Korean Stir-Fried Pork With Chili Marinade and Kimchi (Jaeyook Kimchi Bokum)

There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat. More

Korean Spicy Marinated Pork With Chilies and Kimchi (Jaeyook Kimchi Bokum)

There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat. More

Recipes From Chiang Mai: Larb Muang Moo (Northern Thai-Style Chopped Pork Salad)

This ain't your grandma's pork larb. Unless your grandma happens to be of Lanna descent and native to Northern Thailand, in which case, this is probably very much like your grandma's pork larb. Unlike Isan larb, this is a darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a rich, thick sauce flavored with crushed spices and pork blood. It's not larb for the faint of heart, but it's one worth seeking out or cooking at home if you've got any interest in offal. More

Larb Muang Moo (Northern Thai-Style Chopped Pork Salad)

This ain't your grandma's pork larb. Unless your grandma happens to be of Lanna descent and native to Northern Thailand, in which case, this is probably very much like your grandma's pork larb. Unlike Isan larb, this is a darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a rich, thick sauce flavored with crushed spices and pork blood. It's not larb for the faint of heart, but it's one worth seeking out or cooking at home if you've got any interest in offal. More

Ground Pork and Corn Congee (Chinese Rice Porridge)

A staple for breakfast and lunch in many Asian countries, congee is rice and water (or broth) cooked down into a thick porridge. Everyone does it slightly different. It can be cooked using different grains of rice, different kinds and amounts of liquid, and different cooking times. Every choice can affect the final flavor and consistency. After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting instead of sludgy or overly heavy. More

Chinese Barbecue Pork From 'The Meat Hook Meat Book'

Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe, from Tom Mylan's The Meat Hook Meat Book, couldn't be easier, and lands you with luscious, wobbly, sweet-and-savory hunks of pork that are as good as any in Chinatown. More

The Inevitable Pork Chop With Cheddar Grits From 'The Meat Hook Meat Book'

This recipe, from Tom Mylan's The Meat Hook Meat Book, is actually from Chef Jean Adamson of Vinegar Hill House, the Brooklyn restaurant known for their stellar pork chop. Brooklyn blood runs thick, friends in high places, and all that. However it made it's way to us, thank goodness it did. Insanely flavorful and juicy from a 12-hour brining, the chop is Flinstonian in proportions and, I think it's fair to say, generally epic. More

The Inevitable Pork Chop With Cheddar Grits From 'The Meat Hook Meat Book'

This recipe, from Tom Mylan's The Meat Hook Meat Book, is actually from Chef Jean Adamson of Vinegar Hill House, the Brooklyn restaurant known for their stellar pork chop. Brooklyn blood runs thick, friends in high places, and all that. However it made it's way to us, thank goodness it did. Insanely flavorful and juicy from a 12-hour brining, the chop is Flinstonian in proportions and, I think it's fair to say, generally epic. More

It's All in the Char: Orange and Leek Loukaniko (Greek Sausage)

While loukaniko can refer to any number of sausages in Greek, it's the orange-spiced version that's most associated with the name, and for good reason. The citrus gives these links a distinctive, bright flavor that gains depth from a mix of herbs, spices, and leeks, all of which come together to create a fresh-tasting sausage that fits seamlessly into a summer cookout. More

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