Cooking the pork in two batches ensures that it caramelizes and takes on a delicious brown crust.
A pork version of the traditional German veal schnitzel, this is a great family favourite in our house.
Put the entire pork belly in a stockpot and add enough water to cover the meat completely. Bring the water to a boil, then turn down the heat to medium. Parboil the pork belly, uncovered, for 20 minutes, continuously skimming off the scum that forms on the surface. Drain, and let the pork belly cool. Then cut it into pieces about 1 1/2 inches square.
Thyme oil infuses the chops with an herb that I find particularly beautiful with pork.
Chow mein made from scratch using all fresh ingredients, including frying up my own crispy noodles.
What you need:
Coffee’s bitterness is a perfect foil for a pork chop with a good layer of fat.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.
Viet cooks love to grill thinly sliced pork; it's no wonder banh mi thit nuong is one of the ubiquitous options at Viet delis.