My Recipe Box

tag: pork

  • Orange Balsamic Glazed Ribs

    The marinade and glaze have a similar profile incorporating oranges, balsamic, garlic, and a hint of spice, giving the pork ribs a consistent depth of flavor. Adding a touch of crushed red pepper...

  • Pecan Maple Balsamic Bacon

    Like a traditional white wedding dress, adding maple to bacon is not culinary genius, but it works. It always works. Here, we go a step further finishing the smoky-sweet-nutty treat with a splash of...

  • Believe it or Not: Caramelized Pork

    This pork takes a walk on the sweet side with the help of a thick caramel glaze.

  • Souvlaki for the Soul

    This Greek kebab holds a special place in my heart and is also, coincidentally, perfect for summer grilling.

  • Pressure Cooker Carnitas - pulled pork fast!

    Mexican pulled pork for tamales, tacos, burritos, sandwiches and... lettuce cups! Thanks to the magic of pressure cooking the meat is tender enough to be pulled apart with two forks in just one hours...

  • Rigatoni alla Castellana

    In addition to thinly sliced pork and thick, chewy rigatoni pasta, this Pasta alla Castellna soaks up flavor from bacon, cream, brandy and cheese. But the fattening ingredients are balanced by a...

  • Pork Souvlaki

    Grilled Pork Souvlaki skewered with Bell Peppers served on a bed of Fried Rice

  • There's the Rub

    Fleisher's Spareribs call for a dry rub so flavorful, you may as well forgo the barbecue sauce.

  • Missouri-Style Ribs & July 4th Menu

    “Show-Me” barbecue sauce is the perfect sweet-smoky way to bring out the great flavor of tender slow-roasted ribs.

  • Grilled Sliced Pork Belly

    Classic Filipino recipe! Ask your butcher to slice a couple of pounds of pork belly about 1/3 to 1/2 thick lengthwise. Coat the pork with olive oil, and season with minced garlic, garlic powder, salt...

  • Cherrywood-Smoked Bacon

    Smoked over fresh-cut cherrywood logs for a full day, Nueske’s new all-natural cherrywood-smoked bacon is complete porcine bliss.

  • Cook the Issue 2010 - Chinese Pork and Shrimp Dumplings

    Well, my husband and I teamed up to make these and we are still alive and married, HA.  The end result was amazing!!  I loved the flavour and the dough was easy to work with.  Ill...

  • Pork Medallions in Mustard Sauce

    One of my man's go-to recipes when he gets in the kitchen!  Slightly adapted from Fine Cooking's Pork Chops with Mustard Sauce, using pork tenderloin medallions and capers.

  • Use Real Butter

    Use Real Butter is a blog that makes me hungry every time I read it.

  • Cookbook Giveaway - Pig: King of the Southern Table

    From snout to shoulder and hock to tail, award-winning author James Villas leaves none of the noble hog unrelished in his new book, Pig. Read the review, check out three excerpted recipes, and learn how you can win a copy of Pig for yourself.

  • How to Remove Silverskin from Ribs

    Whether you’re cooking pork baby backs or spareribs, you’ll want to be sure that the membrane, or silverskin, covering the bone side of each rack gets removed. I'll show you how.

  • Knock-Your-Socks Off Pulled Pork

    Delicious and succulent pulled pork that can be used in a variety of dishes from sandwiches to salads.

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