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This dish is a perfect quick and simple way to make dinner with very few ingredients. I like to keep some frozen pork chops at all times and some c...
The classic combination of pork and apples develops layers of flavors here—from tangy apples to sweet raisins to tart apple cider vinegar. The warm...
Honoring the classic sofrito base of Latin cooking, the Sofrico spice blend adds depth to this pork dish.
This is one of my favorite things to make with extra meat from a Crispy Pork Shoulder. It's simple, easy, and a great way to bring variety and spic...
Braised meat can be served in so many ways, and leftovers make great new dishes for days. I like to have some sort of braised beef or pork in the ...
Believe it or not, you don’t find ovens in most Taiwanese households. If there is one, it’s likely the oven is used as another “cabinet” to store p...
Having a Japanese mother means I grew up eating these. Gyoza are the Japanese take on Chinese jiaozi. The thin skin and rich garlic flavor are per...
Here's my version of a traditional Japanese dish that's perfect for colder weather. Pork belly braises under an otoshibuta (drop lid), until meltin...
Searing pork chops over medium heat instead of high heat ensures that the meat cooks through evenly and stays juicy. A bit of sugar in the spice mi...
My wife and I had gotten tired of the usual meatballs and kofte we make. This variation brings together lamb for flavor and pork for texture, and t...
This is one of my favorite recipes for both parties and for prepping food for the week. Most of the cooking is hands-off, the recipe is dead simpl...
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