Pork

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

Tangy, spicy, and herbaceous, tuk trey ping poh is a versatile Khmer condiment that’s great served with any protein and as a dipping sauce and a base for soups and curries. Make extra!

Layers of ragù and béchamel are all that is right in this world.

This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece. 

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.