Pork is an ingredient beloved in many Western and Eastern cuisines. It has been used since the dawn of cooking, from wild to domesticated, in forms from whole animal roasted on a spit down to finely-cut or shredded meat inside dishes.
Some cuisines have prohibitions on using pork for religious reasons.
See also: Pork (main entry)
A really easy way to do something different with your pork chops on a weeknight: transform them with just a spoonful of apple sauce and a cheese slice
This is a *very* moist tourtiere; especially a treat if you splurge and use butter in the crust. Granted, it is not a traditional tourtiere, especially with the celery, mushroom and bread crumbs — thus, we call it Montreal-style.
Gorgeously-flavoured chunks of moist pork, infused with the flavour of corn from the corn hunks they are bundled in for cooking. And they look stunning, too.
This is a monumental recipe, both in the quantity of cookies it makes, and in the breathtaking fashion with which it calls for sugar, lard, and meat, of all things.
This will be a moist, tender and succulent roast with a warm brown crust on it. You can serve it as part of a meal, and / or use leftovers for sandwiches, casseroles, etc.
You’ve got to see this recipe in action to believe it. It’s actually very good, especially when you glaze it.
These ribs, with peanut butter, eggplant and coriander, end up being so far outside the norm of what everyone else’s ribs are that they will really stand out.
A really easy but great baked sausage dish. Frees you up from having to futz over them in a frying pan.
Though it is a bit of a nuisance having to buy a bunch of fresh rosemary for this recipe, when you probably won’t end up using the rest, this is after all a pretty economical and low-fuss hors d’oeuvres recipe.