Pork
52 recipes
Yanpi: Fuzhou Pounded Pork Wrappers for Rouyan Soup
Yanpi is the Fuzhou wrapper made from pounded pork leg and sweet potato starch. Learn the pounding rhythm, which starch to buy, and how to cook rouyan through.
Yusanseul: Korean-Chinese Stir-Fry of Shredded Pork and Seafood
Yusanseul is the glossy, mild Korean-Chinese stir-fry of shredded pork, shrimp and whelk. Learn the thin cuts, two-stage blanch and starch-slurry finish.
Sweet and Sour Pork: Cantonese Fried Pork with Pineapple and Peppers
Cantonese sweet and sour pork (gu lou juk) at home: a thin egg-and-flour coating, a ketchup and rice vinegar sauce, and frying to a 167°F center.
Meeshay: Mandalay Rice Noodles with Pork Tomato Sauce
Mandalay meeshay from Myanmar, rice noodles tossed over bean paste and pickles under pork-tomato sauce. Learn the plate order, the jelly and noodle swaps.
Sai Ua: Northern Thai Herb Pork Sausage in Caul Fat
Sai ua, the herb-packed pork sausage of northern Thailand. Roast and pound the aromatics, test-fry the mix, wrap it in caul fat and grill slowly to 160°F.
Sakhu Sai Mu: Thai Steamed Tapioca Dumplings with Sweet Pork
Sakhu sai mu, Thai steamed tapioca pearl dumplings with sweet-salty pork and peanut filling. Learn the pearl dough, the cooled filling and the clear-skin cue.
Verivorst: Estonian Blood and Barley Sausage
How to make verivorst, the Estonian sausage of pig blood, barley and pork served at Christmas with sauerkraut and lingonberry jam. Covers finding food-grade blood and casings, gentle poaching, baking, and checking for 75°C at the center, along with how the recipe was built and where Estonian versions differ.
Potstickers (Guotie, 鍋貼): Pork and Napa Cabbage with a Crisp Base
How to make potstickers (guotie, 鍋貼) with pork, napa cabbage and scallion in yellow egg wrappers. Seal only the top edge, steam under a lid, check the center with a thermometer, then crisp the base and flip onto a plate. Includes troubleshooting and allergen notes.
Ba-Wan: Taiwanese Steamed Crystal Dumplings with Pork and Bamboo Shoots (肉圓)
How to make ba-wan (肉圓, ròuyuán), the Taiwanese snack of pork, bamboo shoots and shiitake sealed in a chewy, translucent wrapper of sweet potato starch and rice flour. Covers cooking the wrapper paste, filling small molds, steaming, haishan sauce, regional styles, substitutions, safe storage and reheating.
Pastrmajlija: North Macedonia's Boat-Shaped Pork Bread (Пастрмајлија)
A 4-serving pastrmajlija recipe from North Macedonia, made with yeast dough, diced pork, red paprika powder and lard. Covers seasoning the meat, the repeated dough rests, boat shaping and baking at 220°C, plus the link to pastrma and how Štip-style, egg and cheese versions differ.
Guernsey Bean Jar: White Beans and Bone-In Pork, Cooked Low and Slow
How to make Guernsey bean jar from a historical island recipe with haricot beans, bone-in pork, onions and bay. Covers the overnight soak, the safety boil, the long oven time, what varies between households, and the dish's place in Guernsey food culture.
Lawar: Balinese Pork, Liver and Green Jackfruit with Coconut and Sambal Embe
How to make a bloodless Balinese lawar of pork belly, pork skin, liver and green jackfruit, with base genep, fried sambal embe and two coconut preparations. Covers careful chopping, center-temperature checks, separate raw-meat tools, the coconut's thin brown skin, and how this version fits among other types of lawar.
Philippine Asado: Thin-Sliced Pork Simmered with Tomato, Star Anise and Oyster Sauce
How to make one Filipino-style pork asado: thin-sliced pork shoulder marinated in calamansi and soy sauce, simmered until fork-tender in a buttery tomato base with bay and star anise, and finished with oyster sauce. Includes a core-temperature check and notes on how asado recipes differ.
Bánh Giò: How to Make Hanoi's Pork-Filled Steamed Rice Parcels
How to make bánh giò, the savory Hanoi parcel of soft white rice-flour paste around pork, wood ear and shiitake, steamed in banana leaves. Covers cooking the paste, pre-steaming the filling, wrapping the pyramid, choosing ingredients, and telling it apart from similarly named dishes.
Mu Kratha: Thai Tabletop Grill and Hotpot for Five (หมูกระทะ)
How to make mu kratha (mookata, หมูกระทะ), the Thai tabletop meal where marinated pork grills on a central dome while vegetables and glass noodles simmer in the broth around it. Covers the egg-and-sparkling-water pork marinade, a light radish and Chinese celery broth, outdoor-only charcoal, safe handling of raw pork and marinade, and how to set up without a dedicated mookata grill.
Gyoza (餃子): Japanese Pan-Fried Pork and Cabbage Dumplings
How to make Japanese yaki-gyoza with a pork, green cabbage and shiitake filling: salting and squeezing the cabbage, kneading the filling, pleating store-bought wrappers, then browning, steaming and crisping in one pan. Includes per-batch and per-serving amounts, a soy and rice vinegar dipping sauce, storage, troubleshooting and the separate center-temperature safety target.
Chim Chum (Jim Jum): Thai Herb-Broth Hot Pot with Pork and Toasted Rice Dip
How to make chim chum (Jim Jum, จิ้มจุ่ม), a Thai hot pot of plain unsalted pork stock infused with lemongrass, kaffir lime leaves and galangal. Marinated pork, napa cabbage, water spinach, Thai basil and glass noodles are cooked at the table and dipped into a tamarind-lime sauce finished with toasted rice powder. This version is based on Pailin Chongchitnant's written recipe and scaled for two. It also explains how the names Chim Chum and Jaew Hon are used differently across sources, and how to keep raw pork away from the dip.
Bánh Tai: Phú Thọ's Ear-Shaped Steamed Rice Cakes with Pork
How to make bánh tai, the ear-shaped steamed rice cake from Phú Thọ in northern Vietnam: a soft dough of home-ground plain rice wrapped around a sautéed pork and shallot filling, then steamed until the skin turns faintly translucent. Covers the breakfast markets, traditional and home methods, shaping, steaming, and fixing common dough problems.
Bún Mọc: Hanoi Pork Ball and Rib Noodle Soup with Dried Bamboo (Bún mọc sườn Hà Nội)
How to make one Hanoi-style bún mọc sườn: hand-minced pork shoulder balls with wood ear and shiitake, pork ribs, a clear pork-bone broth, dried bamboo shoots and thin bún. The amounts are as published, and several amounts and the bamboo soaking and boiling times are not given. Includes food-safety checks for the pork balls, careful handling of dried bamboo, storage and reheating, variations, and the disputed origin of the name.
Wonton (Húntun): Chinese San Xian Wontons with Shrimp, Pork and Chicken in Broth
How to make Chinese húntun (馄饨) with a san xian filling of shrimp, pork and chicken, served in warm chicken broth. Covers mixing the filling, folding square wrappers, test-cooking two wontons, checking doneness with a thermometer, building the bowl, and how Shanghai, Cantonese and Sichuan wontons differ.
Tonkatsu: Japanese Pork Loin Cutlet (豚カツ) with Shredded Cabbage
How to make tonkatsu (豚カツ), the Japanese panko-crusted pork loin cutlet, for 2 servings. Covers scoring and pounding the pork, the egg-and-flour batter, coating with panko, starting the fry at 160°C, checking that the center of the pork reaches 75°C for 1 minute, slicing without losing the crust, and preparing crisp shredded cabbage, along with how tonkatsu settled into the rice-centered Japanese table.
Afelia: Cypriot Pork Braised in Red Wine and Coriander (Αφέλια)
How to make afelia, the Cypriot dish of pork cooked with red wine and coriander, following the 2026 Republic of Cyprus published recipe: an overnight marinade with lightly crushed coriander seeds, gentle browning, and a covered low simmer. Covers ingredients, safe cooking checks, serving with bulgur pilaf and strained yogurt, and the household differences recorded in Cypriot sources.
Boil-Up: New Zealand Māori Pork Bone Pot with Kūmara, Watercress and Doughboys
How to make a New Zealand boil-up: pork bones simmered in a big pot with new potatoes, purple kūmara, cabbage and watercress, finished with soft flour doughboys dropped into the broth. Covers its roots in Māori food culture, household variations, how to choose kūmara and watercress substitutes, and how to check the meat and dumplings are cooked through.
Bratwurst: German Grilled Sausage with Marjoram, Made at Home as Slim Patties
Bratwurst is a family of German grilled sausages. This guide explains how the general term differs from the protected Nürnberger Rostbratwurst. It also gives a home recipe for marjoram-scented pork patties based on a Nuremberg-style blend, with tips for keeping the mince cold and safe cooking guidance for ground pork. Serve them with sauerkraut, mustard and bread.
Gyros: Greek Layered Pork, Oven-Roasted at Home and Wrapped in Pita (γύρος)
How to make Greek pork gyros at home: thin slices of pork shoulder and belly marinated in onion juice, vinegar and herbs, packed into a deep tin, roasted at 180°C, then shaved and crisped in a hot dry pan. Covers how gyros differs from souvlaki, how it is eaten on the streets of Athens, safe internal temperatures, and how to wrap it in warm pita with tzatziki, tomato, onion and fries.
Giò Lụa (Chả Lụa): Vietnamese Pork Roll Wrapped in Banana Leaf
How to make giò lụa (chả lụa), the Vietnamese pork roll, following Sift & Simmer's stand-mixer recipe: two short rolls wrapped in banana leaf and boiled. Covers ingredients, shaping and wrapping, checking the center temperature, chilling and storage, the substitutions the source allows, and the dish's place on the Tết table.
Bicol Express: Filipino Pork Stewed in Coconut Milk and Chili
How to make Bicol Express, the Filipino stew of pork, chilies and coconut milk, in a home kitchen: bagoong substitutes, heat control, the right sauce thickness, storage, and the coconut-and-chili cooking of the Bicol region.
Kimchi Jjigae (김치찌개): Korean Stew with Well-Fermented Kimchi
How to make kimchi jjigae as a Korean home stew: well-fermented kimchi, pork, tofu, anchovy-kelp stock, and how to use gochugaru. How it differs from kimchi hot pot, fixes for kimchi that is not sour enough, heat control, adjusting spiciness, storage, and next-day ideas such as gukbap and noodles.
Tochitură Recipe: Romanian Pork and Sausage Stew from Moldavia
A recipe for tochitură moldovenească, a country dish of eastern Romania's Moldavia region, made with pork shoulder, smoked sausage, bacon, white wine, paprika, and bay leaf. Covers why you sear the meat hard, tomato or no tomato, serving with mămăligă, a fried egg, and salty cheese, and checking that the pork is cooked through.
Mućkalica: Serbian Pork and Pepper Stew From Leskovac
Mućkalica (also muckalica) is a Serbian stew from Leskovac with pork shoulder, bell peppers, tomatoes and ajvar. Covers heat control, substitutes and serving.
Čobanac: Slavonian Shepherd's Paprika Stew from Croatia
A recipe for čobanac, the stew of Slavonia in eastern Croatia, made with beef, pork, pig's trotters, onions, and sweet and hot paprika. Covers the name that comes from the shepherd's pot, the festival scene of cooking in a big outdoor kettle, why the meats go in at different times, and how to simmer it for 2 and a half hours.
Vepřo Knedlo Zelo: Czech Roast Pork with Bread Dumplings and Sauerkraut
Vepřo knedlo zelo is the Czech classic of roast pork, bread dumplings and sauerkraut. This guide covers the home-oven method with pork shoulder and jarred sauerkraut, heat control, storage, and how the dish is eaten in the Czech Republic.
Carne de Porco à Alentejana: Portugal's Pork and Clams
A recipe for carne de porco à alentejana, a Portuguese staple, made with pork shoulder, clams, white wine, garlic, red pepper paste, fried potatoes and coriander. Covers marinating time, purging the clams, checking that the pork is cooked through, and the several theories about the name and origin.
Kapustnica: Slovakia's Christmas Sauerkraut Soup
A recipe for kapustnica, the sauerkraut soup that is essential to Christmas and New Year in Slovakia, made with pork spare ribs, smoked sausage, dried porcini, prunes and paprika. Covers layering sourness, smoke and a faint sweetness, checking that the pork is cooked through, and regional differences.
Pozole Blanco: Mexico's White Celebration Soup
How to make pozole blanco with canned hominy and pork shoulder: the background of Mexico's white celebration soup, with no red or green sauce in the pot, choosing ingredients, the heat for a clear pork broth, toppings, storage, what goes wrong, reheating the next day, and where to find hominy and oregano.
Pozole Rojo: Mexico's Red Festive Soup of Pork and Hominy
A home recipe for pozole rojo with pork shoulder, hominy, and guajillo chilies. Covers how to choose canned hominy and dried chilies, substitutes, why the red chile sauce goes wrong, how it is eaten at celebrations, storage, and the corn culture of Mexico, written to be clear even for a first attempt.
City Chicken: Breaded Pork on a Skewer, a Midwest Classic
City chicken as made in the American Midwest and Pittsburgh: cubed pork, breadcrumb coating, oven finish, and gravy. Why it isn't chicken, regional variations, choosing skewers, keeping the coating on, core temperature, storage, and sides.
Bai Sach Chrouk (បាយសាច់ជ្រូក): Cambodia's Morning Grilled Pork and Rice
A recipe for bai sach chrouk (pork and rice), the Cambodian breakfast staple, made with pork marinated in coconut milk, palm sugar, fish sauce, and garlic. The morning street-stall scene, the sweet-sour pickles, the soup served alongside, how to grill for gloss without scorching in a pan, and how to confirm the pork is cooked through.
Mumu: Papua New Guinea's Earth-Oven Feast of Pork, Sweet Potato, and Coconut Milk
A full recipe for mumu, the national dish of Papua New Guinea. Pork and root vegetables steamed with heated stones and banana leaves in the traditional earth oven, and how to reproduce it in a home kitchen with a Dutch oven or slow cooker, based on English-language primary sources.
Bun Cha: Hanoi's Grilled Pork and Rice Noodles
Bun cha explained as Hanoi's grilled pork and rice noodle dish. Pork patties and pork belly, sweet-sour nuoc cham, rice noodles and herbs gathered in a home kitchen, how to grill without charcoal, a green papaya substitute, plus storage and reheating.
Machanka Recipe: Belarusian Pork and Sausage in Sour Cream Gravy
A step-by-step recipe, with photos, for machanka (Мачанка), the traditional Belarusian dish of pork and sausage simmered in a sour cream gravy and eaten with chewy potato pancakes called draniki. A winter home dish rooted in the Slavic countryside, built on English-language sources.
Kotlet Schabowy: Polish Breaded Pork Cutlet with Potatoes and Sauerkraut
Kotlet schabowy is Poland's breaded pork loin cutlet. This home recipe covers pounding to the right thickness, the milk soak, breading that stays on, frying in lard at the right heat, potatoes and tangy caraway cabbage on the side, regional variations, substitutes, storage and safe internal temperatures.
Mulgikapsad: Estonian Sauerkraut, Pork and Barley Stew
Mulgikapsad is an Estonian home dish of sauerkraut, pork and barley layered and stewed. A home-kitchen guide to balancing the sourness, browning the pork, soaking the barley, serving it with potatoes, storage and reheating, and the background of the local name.
Tacos al Pastor at Home: Achiote-Chile Pork Without a Trompo
How to make tacos al pastor in a home kitchen: a red marinade of achiote and dried chiles, how to use pineapple, the heat for searing thin pork, tortillas, substitutes, storage and what goes wrong. Includes skillet and broiler tricks for a smoky char without a vertical spit.
Feijoada: Brazil's Black Bean and Pork Stew
How to make feijoada, Brazil's national dish, at home: black beans simmered for about 4 hours with pork and smoked sausage, plus crisp farofa, the Saturday lunch tradition, and the debate over the dish's origins.
Griot: Haiti's National Dish of Spicy Fried Pork
Griot is Haiti's national dish: pork shoulder marinated in citrus and spices, then cooked twice. The recipe covers epis, pikliz and bannann peze.
Pork Vindaloo: Goa's Original Vinegar-and-Garlic Pork Braise
A recipe for vindaloo, Goa's Portuguese-rooted pork dish, made with pork belly, coconut vinegar, Kashmiri chili powder, garlic, ginger, cumin, cloves and cassia. The original flavor from before it became a fiery curry: a vinegar-garlic marinade and a 2-hour braise in the pork's own fat, with no added oil.
Sinigang na Baboy: The Philippines' Beloved Tamarind Sour Soup
Sinigang is the Philippines' comfort soup of pork and vegetables simmered in tamarind-soured broth. Covers adjusting the sourness and when to add vegetables.
Char Siu: Cantonese Honey-Glazed Barbecue Pork at Home
Char siu is Cantonese honey-glazed roast pork. This home-oven recipe covers pork shoulder versus leg, dark soy and honey, a glossy glaze and storage.
Souvlaki: Greek Street-Food Pork Skewers with Lemon and Oregano
How to make Greek street-style souvlaki: pork shoulder in a lemon-oregano marinade, threading the skewers, cooking on a grill pan, broiler or skillet, wrapping Athens-style in pita with tzatziki, plus storage and fixes for common mistakes.
Dinuguan: Filipino Pork Stew Simmered in Vinegar and Pork Blood
In English, dinuguan is a Filipino pork and blood stew: pork simmered in vinegar and thickened with pork blood. Serve it with puto or white rice.
Lechon: Filipino Crackling Roast Pork for a Home Oven
Filipino lechon is roast pork with crackling skin, made here in a home oven with lemongrass and garlic. Covers annatto oil, vinegar dip and temperatures.