Sheet Pan Pork Chops with Squash and Potatoes

4 (1-inch-thick) frenched pork loin chops
1/2 cup fresh lemon juice
4 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons chopped fresh oregano
1 teaspoon black pepper
3 teaspoons kosher salt, divided
2 medium yellow squash, sliced 1/2 inch thick
1 large zucchini, sliced 1/2 inch thick
1/2 pound small red potatoes, quartered

Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.

Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.

Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.

Sheet Pan Pork Chops with Apples and Brussels Sprouts

1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3 tablespoons light brown sugar, divided
2 teaspoons finely chopped fresh rosemary, divided
1 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided
4 (1-inch-thick) bone-in, center-cut pork chops
3 tablespoons plus 2 tsp. olive oil, divided
3 tablespoons apple cider vinegar
1 Gala apple (8 to 9 oz.), cut into 1/2-inch wedges
1 pound fresh Brussels sprouts, trimmed and cut in half
Vegetable cooking spray

Preheat oven to 425°. Stir together first 5 ingredients, 1 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl. Rub each pork chop with 1/2 tsp. olive oil; rub both sides of each pork chop with brown sugar mixture (about 2 tsp. on each chop).

Whisk together apple cider vinegar and remaining 2 Tbsp. brown sugar, 1 tsp. rosemary, 1/2 tsp. salt, and 1/4 tsp. black pepper in a small bowl; slowly whisk in remaining 3 Tbsp. olive oil until blended. Place apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl, and toss to coat.

Place pork chops in center of a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan; place apple mixture around pork chops.

Bake at 425° for 12 minutes; turn pork chops over, and bake 10 to 14 minutes more or until a meat thermometer inserted in thickest portion registers 140°. Transfer pork chops to a serving platter, and cover with foil to keep warm. Stir apple mixture in sheet pan, and spread into an even layer.

Increase oven temperature to broil, and broil apple mixture 3 to 4 minutes or until browned and slightly charred. Transfer apple mixture to a medium bowl. Toss together apple mixture and remaining vinegar mixture. Season with kosher salt, and serve with pork chops.

Sheet Pan Pork Chops with Beets

1 pound baby beets, peeled and halved
2 teaspoon grated garlic (about 3 garlic cloves)
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 (12-oz.) bone-in pork loin chops
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped fresh thyme, divided
3 cups finely shredded curly kale (stems removed)

Preheat broiler with oven rack about 10 inches from heat. Toss together beets, grated garlic, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper. Place on a large, lightly greased, aluminum foil-lined rimmed baking sheet. Broil in preheated oven 10 minutes.

Meanwhile, rub pork chops with 1 tablespoon of the olive oil, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove beets from oven, and nestle pork chops into beets. Return pan to oven. Bake until pork is just cooked through and beets are tender, about 15 minutes.

Whisk together sour cream, mustard, honey, 1 teaspoon of the thyme, 1/4 teaspoon each of the salt and pepper, and remaining 1 tablespoon oil in a small bowl. Transfer cooked beets to a large bowl; add shredded kale and 2 tablespoons of the sour cream mixture, and toss to coat. Cover with plastic wrap, and let stand 5 minutes. Serve pork chops over vegetable mixture. Sprinkle with remaining 2 teaspoons thyme, and serve with remaining sour cream mixture.

Slow-Cooked Pork Shoulder with Braised White Beans

Pork:

6 pounds bone-in pork shoulder (Boston butt), fat cap trimmed to ¼ inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar

Beans:

1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained
2 tablespoons plus ¼ cup olive oil
Kosher salt
Greens and Assembly

2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

Pork

Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and ¼ cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.

Let pork sit at room temperature 1 hour. This will help it cook evenly.
Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15–20 minutes.

Transfer pork to a large plate.

Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar.

Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out).

Cover pot with a lid, transfer to oven, and cook pork 30 minutes.

Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2½–3 hours.

Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.

Beans:

Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Pour in cold water to cover by 1½” and bring to a simmer over medium heat, skimming foam from surface as needed. Reduce heat so that liquid is at a very gentle simmer; cook until beans are almost tender but still slightly starchy in the centers (you want them to be about 75 percent cooked), 35–45 minutes. Preheat oven to 300° while the beans are still cooking.

Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil. Transfer to oven and bake without disturbing beans (you want a film to form on the surface) until tender, 15–25 minutes. Finishing the beans in the oven ensures that they are evenly cooked and creamy. Turn off oven and leave beans inside to keep warm until ready to serve.

Do Ahead: Beans can be made 1 day ahead. Let cool in liquid; cover and chill. Reheat gently before serving.

Greens and Assembly

Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.

Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.

To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.

Braised Pork Shoulder with Apple Cider and Ginger Beer

1 5–6-pound boneless pork shoulder (Boston butt)
2 tablespoons kosher salt plus more
Freshly ground black pepper
1 pound shallots (about 9 large)
12 garlic cloves (about 1 large head)
2 apples, peeled, quartered, cored
3 cups low-sodium chicken broth
2 cups apple cider, preferably fresh
1 12-ounce bottle strong ginger beer (such as Reed’s)
3 sprigs rosemary

Season pork shoulder with 2 Tbsp. salt and pepper. Using kitchen twine, tie pork at 1/2-inch intervals, forming a compact cylinder. Let stand at room temperature for 2 hours, or cover and chill overnight. If chilled, let pork stand at room temperature for 2 hours before continuing.

Preheat oven to 300°. Place pork in a large heavy ovenproof pot with a tight-fitting lid; arrange shallots, garlic, and apples around pork. Add broth, cider, and ginger beer. Bring to a boil over high heat, cover, and transfer to oven.

Braise pork until a knife slides easily through meat, 4–5 hours. Let meat cool in braising liquid, then refrigerate until cold (the meat will slice more easily when cold).

DO AHEAD: Pork can be braised 3 days ahead. Cover and keep chilled.

Preheat oven to 350°. Using tongs, transfer pork to a cutting board. Strain braising liquid through a fine-mesh sieve into a large bowl; discard fat and solids. Slice pork between kitchen twine and place in a large roasting pan.

Carefully remove twine, leaving slices intact. Pour braising liquid into pan to cover pork halfway (1 1/2–2 cups) and arrange rosemary over. Cover tightly with foil. Bake until pork is just heated through, 15–20 minutes.

Meanwhile, pour remaining braising liquid from bowl into a large saucepan. Bring to a boil over high heat. Boil sauce until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper.

Transfer sliced pork to a platter (discard any liquid in pan) and drizzle some of sauce over. Serve remaining sauce alongside.

Beer-Braised Carnitas

2 dried New Mexico or guajillo chiles
4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces
12 ounces lager
4 garlic cloves, lightly crushed
4 teaspoons kosher salt

Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.

Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.

Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.

Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute.

DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.

Pork Shoulder Braised with Apples

1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder, cut into 6 pieces
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy
1 1/4 cups apple cider, preferably fresh
2 tablespoons (or more) apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.

Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).

Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.

Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

Serve with Cheesy Grits.

Red Boat Fish Salt Bacon Rub (for Bahn Mi)

2 teaspoons black pepper, ground
1/2 teaspoon star anise, ground
3/4 teaspoon cinnamon, ground
1 tablespoon coriander, ground
1/3 cup brown sugar, tightly packed
1 1/2 teaspoons Red Boat fish salt
1 pound bacon

Combine all dry ingredients, then add 1 lb of bacon. Toss to coat.

Lay bacon strips onto wire rack and pan to catch drippings.

Bake at 400 degrees until bacon is crisp.

For bahn mi:

Split a baguette and spread bottom half with cilantro-Maggi mayo. Add a layer of daikon and carrot pickles. (Make sure to drain and squeeze pickle to get rid of as much moisture as possible. you don’t want soggy pickles.) Add a few lettuce leaves. Add about 4-5 slices of pickled green tomatoes. Add 2-4 slices of bacon. Add a good layer of cilantro leaves. Close it up with the top half of the baguette.

Pressure Cooker Cuban Pork

8 garlic cloves
Juice of 1 grapefruit (about 2/3 cup)
Finely grated zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh oregano leaves
2 teaspoons ground cumin
1 ½ tablespoons kosher salt, plus more to taste
1 4- to 5-pound boneless pork shoulder, cut into 4 pieces
1 bay leaf
Chopped fresh cilantro leaves, for serving
Lime wedges, for serving
Hot Sauce, for serving
Tortillas, for serving (optional)
Fresh tomato salsa, for serving (optional)

In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).

Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).

When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.

Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you’d like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.

Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous—1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

Braised Eggplant with Minced Pork

1 teaspoon salt, plus more to taste
2 pounds eggplant, cubed
8 ounces ground pork
2 teaspoons Shaoxing wine
1/4 teaspoon freshly ground white pepper
2 teaspoons, plus 1 tablespoon light soy sauce (divided)
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
10 ounces dried spaghetti or noodles
1 tablespoon, plus 3 tablespoons oil (divided)
1/2 green bell pepper, diced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 red chili, chopped
2 tablespoons ground bean sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/4 cup chopped cilantro (optional)

Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant in the salt water for 15 minutes. After 15 minutes, drain the eggplant, and use your hands or a clean dish towel to squeeze the water out of it. Set aside. This step helps the eggplant cook faster and absorb less oil later on.

In a separate bowl, mix the ground pork with 2 teaspoons Shaoxing wine, 1/4 teaspoon ground white pepper, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon cornstarch, and 2 teaspoons water. Marinate for 15-20 minutes.
Next, cook the spaghetti (or noodles) according to the package instructions. Drain, and set aside.

Meanwhile, heat 1 tablespoon of oil in a clean wok over medium heat, and cook the bell pepper for about a minute. Transfer the peppers to a dish, and set aside.

Next, heat 3 tablespoons of oil in the wok over low heat. Cook the ginger and garlic for about a minute. Add the chili, and cook for another minute. Add the ground bean sauce, and cook for another minute. Then add the pork, and turn up the heat. When the pork is browned, add the eggplant, and stir-fry everything together thoroughly.

Cook for a couple of minutes before adding 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and 2 cups water. Mix everything together well, cover, and simmer for 15 minutes over medium heat, or until the eggplant is tender. At this point in the cooking process, there should be plenty of sauce in the wok. The starch from the spaghetti or noodles will help thicken it.

Lastly, add the bell pepper, cooked noodles, and chopped cilantro to the wok (if using). Mix everything well, add salt to taste, and serve immediately!

Chendu-Style Sichuan Fried Rice

5 ounces Jinhua ham or any standard Asian salt cured ham
5 tablespoons oil
1 packet of suimi ya cai (2.8 oz./80g)
6 scallions, chopped
7 cups cooked jasmine rice
1/4 teaspoon white pepper
1 tablespoon Shaoxing wine
4 eggs, beaten

Place the jinhua ham in a heatproof bowl or plate. Heat up your choice of steaming device (e.g., an actual steamer pot, a wok with water and a metal rack, etc.), and steam the ham for 15 minutes.

Remove from the steamer and cool. Chop up the ham and then mince it finely.

Next, heat 5 tablespoons of oil in the the wok over high heat. Add the ham and stir fry until it’s lightly crisped at the edges. Add the suimi ya cai and stir fry for 2 minutes until fragrant. Add the scallions and stir-fry until the scallions get lightly blistered.

Add the rice to the wok and stir fry to distribute the ingredients evenly. Spread the rice out in one layer and let “fry” for 2 minutes. Add the white pepper and Shaoxing wine. Stir the rice to combine.

Spread out again and let the rice fry for another 2 minutes. Stir to combine, and spread it out and let it fry again. Next, drizzle the beaten eggs over the rice. Stir fry the rice, allowing the egg to cook and distribute throughout. Serve!

Red Roast Pork

1/4 C hoisin sauce
1/4 C soy sauce
1/4 C honey
1/4 C Shaoxing wine or dry sherry
1 t Chinese five-spice powder
3 lbs boneless pork shoulder

Whisk the hoisin, soy sauce, honey, wine, and five-spice together in a small bowl. Transfer the marinade to a zip-top bag.

For quick-cooking, crusty, slightly chewy char

Slice the shoulder into 1/2 inch-thick slabs, then slice the slabs into 2-inch-long strips. Add to the marinade and marinate in the refrigerator for at least 12 hours and up to 48 hours.
 
Heat the oven to 400°F. Line a rimmed baking sheet with foil.
 
Remove the pork from the marinade, scraping off any excess. Lay the pork on a cooling rack or roasting rack set on the lined baking sheet. Roast for 15 minutes, then flip and roast until the fat is sizzling and the pork is cooked through, 10 to 15 minutes longer. Let rest a couple minutes before slicing and serving.

For shreddy, melty glazed pork shoulder:

Leave the meat in one piece, place it in the bag with the marinade, and marinate in the refrigerator for at least 24 hours and up to 48 hours. Remove from the refrigerator 1 hour before roasting.

Heat the oven to 300°F.
 
Set the pork in a roasting pan, reserving the marinade for basting. Roast the pork until the meat is completely tender, 4 to 5 hours, then baste with some of the reserved marinade.

Continue roasting and basting every 10 minutes or so until the pork is coated in a thick, shiny glaze, about 1 hour longer.

Remove from the oven and let rest 20 minutes before devouring.

Along with roast duck and crackly skinned pork, char siu—sweet, sticky, brick-red roast pork—is a fundamental part of Cantonese food, whether it’s stuffed into pillowy steamed buns or sliced thin on top of noodles. The results of this char siu recipe are worthy of hanging from a metal hook in a neon-lit window in Chinatown. Cut the pork shoulder into strips for quick cooking and to maximize roasty, crusty, glazy bits, or leave it whole to make a glazed roast you can pull apart at the dinner table. With rice and A warm vegetable, it’s a feast.

Rice Noodles with Spicy Pork and Herbs

1 pound thin, round rice noodles
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon black vinegar
1 tablespoon chile oil (like Lao Gan Ma brand)
1 teaspoon sugar
1 tablespoon canola or other neutral oil
1/2 pound ground pork
1 teaspoon salt
2 garlic cloves, sliced
1 1-inch piece ginger, chopped
2 scallions, light parts chopped, green parts reserved for garnish
1 tablespoon yacai (Sichuan preserved vegetables, optional)
Handful of herbs like mint, basil and cilantro leaves, washed
1/4 cup salted, roasted peanuts, chopped
4 breakfast radishes, sliced (optional)

Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.

Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes.

Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes.

Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.

When you’re ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.

Braised Pork with Red Wine

2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper
2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup good stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
2 tablespoons butter

Cooked egg noodles for serving
Chopped fresh parsley leaves for garnish

Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ”high” and let cook for at least three hours.)

Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.

Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

Vietnamese Slow Cooked Pork

FOR THE PORK:
1 tablespoon sesame oil
1 medium-size yellow onion, peeled and diced
8 cloves garlic, peeled and minced
2 tablespoons fresh ginger, peeled and minced
1/2 cup hoisin sauce
1/4 cup fish sauce
1 tablespoon sriracha sauce
1/2 bone-in pork shoulder, skin and fat removed, approximately 5 pounds
12 to 16 flour tortillas, warmed

FOR THE SLAW:
1/3 cup rice vinegar
2 teaspoons grated fresh ginger
1 tablespoon sesame oil
2 tablespoons neutral oil, like peanut or grapeseed
1 teaspoon sriracha sauce, or to taste
1 small green cabbage, cored and sliced thinly
2 medium-size cucumbers, peeled and sliced into julienne
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, peeled, cored and sliced into julienne
1/2 bunch fresh cilantro, rinsed, dried and roughly chopped

Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.

Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.

Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.

Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Grilled Pork with Nuoc Cham

2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon sugar
1 small garlic clove, finely chopped
1 tablespoon finely chopped cilantro stems, plus leaves for serving
2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
Kosher salt, freshly ground pepper
2 tablespoons olive oil

Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.

Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.

Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

Pork Tenderloin Braised with Elderflower

2 tablespoons canola oil
2 pork tenderloins (12 ounces each), sliced crosswise 1 1/2 inches thick and lightly pounded
1 teaspoon fennel seeds, chopped
1 teaspoon cracked black peppercorns
Salt
2 fennel bulbs—cored and thinly sliced
1 large onion, halved and thinly sliced
1 1/2 cups dry white wine
1/2 cup elderflower cordial
5 thyme sprigs
2 bay leaves

In a skillet, heat 1 tablespoon of the oil. Sprinkle the pork with the fennel seeds and peppercorns and season with salt. Add the pork to the skillet and cook over high heat, turning once, until lightly browned, 5 minutes. Transfer the pork to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the sliced fennel and onion; cover and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the wine, cordial and herbs and cook until the liquid is reduced by half, 5 minutes.

Return the pork and any accumulated juices to the skillet. Cover and simmer over low heat until the pork is cooked through, 10 minutes. Discard the herbs and serve.

Roast Pork with Mustard, Shallots, and Carrots

1/4 cup Dijon mustard
1/4 cup whole-grain mustard
Finely grated zest of 1 lemon
1 tablespoon chopped thyme
1 tablespoon unsalted butter, softened
One 3-pound boneless pork loin roast, trimmed of all fat
Salt and freshly ground pepper
1 pound baby carrots, peeled
16 large shallots, peeled
1/2 cup dry white wine
12 garlic cloves, unpeeled
1/4 teaspoon crushed red pepper
1 1/4 cups chicken stock or low-sodium broth
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar

In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 350;. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until an instant-read thermometer inserted into the thickest part of the meat registers 140;

Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.

Vietnamese Grilled Pork Chops and Cold Noodle Salad

For the Marinated Pork:
1 teaspoon baking soda
1 1/2 pounds (680g) thin-cut pork chops, preferably from the blade end, or boneless country-style pork ribs, cut into 1/4-inch strips (see note)
3 stalks lemongrass, white and light green parts only, thinly sliced (about 1 ounce; 30g after trimming)
3 tablespoons shallot (from 1 large shallot), roughly chopped (about 5 ounces; 130g)
4 medium cloves garlic, roughly chopped (about 3/4 ounce; 20g)
1/3 cup palm or light brown sugar (about 3 ounces; 85g)
1/3 cup (80ml) Asian fish sauce
2 tablespoons (30ml) soy sauce
1 teaspoon (2g) cornstarch
2 tablespoons (30ml) vegetable oil

For Serving:
1 (14-ounce) package rice vermicelli, soaked in hot water, drained, and chilled (according to package directions)
1/4 cup (6g) coarsely chopped fresh mint and/or perilla (shiso) leaves
1/4 cup (6g) cilantro leaves and tender stems
1 cup thinly sliced Persian cucumbers (about 4 cucumbers; 100g)
Pickled daikon and carrots
1/2 cup (3 ounces) crushed unsalted peanuts
Nuoc cham (Vietnamese dipping sauce)
Lime wedges

For the Marinated Pork: In a large zipper-lock bag, combine baking soda with 1/2 cup (120ml) water and swish until baking soda is dissolved. Add pork, press out air, and seal bag. Refrigerate for 15 minutes. Drain pork, rinse under cold running water, and pat dry. Rinse zipper-lock bag and reserve.

Meanwhile, if using a mortar and pestle, crush lemongrass, shallot, garlic, and palm sugar to form a rough paste. If using a food processor, combine lemongrass, shallot, garlic, and palm sugar and pulse, scraping down sides, to form a rough paste.

Transfer paste to a bowl and whisk in fish sauce, soy sauce, cornstarch, and vegetable oil. Add pork, tossing to coat. Transfer pork to reserved zipper-lock bag, press out air, and seal. Marinate at room temperature, turning pork once or twice, for 30 minutes. Alternatively, refrigerate up to 12 hours.

If using a charcoal grill, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Grill pork directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 3 to 4 minutes total.

Fill serving bowls with chilled noodles, then top with pork, herbs, cucumber, pickled carrot and daikon, and peanuts. Drizzle everything with nuoc cham and serve with lime wedges.

Mojo-Marinated Pork Kebabs with Mango

For the Brined Pork:
2 quarts ice-cold water
1/3 cup kosher salt, plus more for seasoning
1/4 cup sugar
2 pounds center-cut pork chops, 1 1/2 inches thick each

For the Mojo Marinade:
2 tablespoons freshly minced garlic (about 6 medium cloves)
1/2 teaspoon kosher salt, plus more for seasoning
1/2 cup fresh sour orange juice, or 1/4 cup lime juice mixed with 1/4 cup orange juice
1/4 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon cumin
Freshly ground black pepper

For the Skewers:
2 whole mangos, slightly underripe, peeled, cored, and cut into 1 1/2-inch squares
Wooden skewers, soaked in water for at least 30 minutes prior to use

For the Brine: In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Place pork chops in brine and refrigerate at least 30 and up to 60 minutes.

For the Marinade: Place garlic in a mortar and pestle. Add the 1/2 teaspoon salt and work into a smooth paste. In a small bowl, whisk together garlic, sour orange juice, oil, oregano, and cumin. Season with salt and pepper.

For the Skewers: Remove pork chops from brine and pat dry. Cut pork into 1 1/2-inch cubes, trimming any large pieces of excess fat and discarding bones. Place pork cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours.

Thread pork onto skewers, alternating with mango cubes.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of pork registers between 140-145°F on an instant-read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.