Pork

We’re all for a good store-bought marinara, but there is no substitute for homemade béchamel—of this we can be sure.

Juicy pork al pastor and oozy Oaxacan cheese make a brilliant combo. Thinly slicing the pork and cooking it in a hot skillet with plenty of marinade still clinging to the meat yields the charred edges and deep flavor of traditional spit-roasted pastor.

Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach.

We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead. 

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

Whipping an egg into the filling of these simple, folded dumplings makes them fluffy and moist—and a double hit of soy amps up the umami.

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

This tequila-infused carnitas recipe is perfect for festive occasions—or any weeknight you want to party.

A little sweet, a little spicy, a little smoky—these pork shoulder steaks have everything it takes to steal the show at your next dinner party. 

The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it’s roasted over high heat to create a spicy, toasty bark.

The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.

These baked-then-broiled ribs boast a flavorful, savory glaze that combines earthy red miso, warming gochujang, and Calabrian chiles.