From pig to pork

From PIG To PORK

From PIG To PORK

ESAD MA Communication Design

Design Marisa Espinheira

Orientation Andrew Howard

Edition April 2020

From PIG To PORK Cookbook with thirty-five recipes, with the pork as the protagonist. Recipe taken from the website: https://www.bonappetit.com/

CRISPY PORK CUTLETS WITH FENNEL SALAD

4 SERVINGS

30 MINUTES

RECIPE PREPARATION Place cherries in a large resealable plastic bag and lightly crush with the palm of your hand to extract pits. Tear cherries into large pieces and transfer to a small bowl; discard pits. Add 2 tsp. vinegar and season with salt and pepper. Set aside for serving.

INGREDIENTS 1 cup fresh cherries 4 tsp. unseasoned rice vinegar, divided Kosher salt, freshly ground pepper 1¼ lb. pork shoulder (Boston butt), cut into 4 steaks ¾ cup all-purpose flour 3 large eggs 2 Tbsp. Dijon mustard, plus more for serving 3 cups panko (Japanese breadcrumbs) 1 Tbsp. plus 1½ tsp. fennel seeds 1 cup vegetable oil 1 large fennel bulb, cut in half lengthwise, thinly sliced, fronds reserved 1 lemon, halved lengthwise ½ cup torn basil leaves

Working one at a time, place steaks in another large resealable plastic bag and pound to ¼" thick. Place flour in a shallow bowl; season with salt and pepper. Lightly beat eggs and 2 Tbsp. mustard in another shallow bowl. Toss together panko and fennel seeds in a third shallow bowl.

Season each cutlet with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg mixture and turn to coat. Lift from bowl, allowing excess to drip off. Coat with panko mixture, pressing to adhere.

Heat oil in a large skillet over medium-high. Working in batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.

Place fennel in a large bowl; squeeze ½ lemon over. Cut remaining lemon half into 4 wedges and set aside for serving. Drizzle fennel with remaining 2 tsp. vinegar and season with salt and lots of black pepper. Toss, squeezing once or twice with your hands to help soften fennel. Add basil and gently toss again.

Divide cutlets among plates and top with fennel salad, fennel fronds, and reserved cherries. Serve with more mustard and reserved lemon wedges.

RECIPE 1/35

6-7

PAN-ROASTED BRINED PORK CHOP

2 SERVINGS

50 MINUTES

RECIPE PREPARATION Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

INGREDIENTS 1/2 cup kosher salt 1/2 cup sugar 1 teaspoon juniper berries 1/2 teaspoon whole black peppercorns 1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting 2 large sprigs thyme 1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)

2 tablespoons grapeseed or vegetable oil 3 tablespoons unsalted butter Flaky or coarse sea salt

Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.

Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)

Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.

Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

RECIPE 2/35

8-9

PARTY-READY PORK ROAST

8 -10 SERVINGS

4 HOURS

RECIPE PREPARATION Lightly score fat cap of each roast in a 1” crosshatch pattern, being careful not to slice into meat.

INGREDIENTS 2 3-lb. bone-in pork loin roasts with chine bone attached, fat trimmed to ¼” thick 1 Tbsp. black peppercorns 1 Tbsp. fennel seeds 2 tsp. crushed red pepper flakes 1 tsp. ground cinnamon 3 Tbsp. Diamond Crystal or 5¼ tsp.

Morton kosher salt, plus more ½ cup (1 stick) unsalted butter 3 heads of garlic, cut in half crosswise, divided 6 large sprigs thyme, divided 5 medium leeks, tough outer layer removed, white and light green parts only, rinsed, cut crosswise into 1”-thick rounds 3 lb. small Yukon Gold potatoes ¾ cup extra-virgin olive oil 2 bunches Tuscan kale, ribs removed, leaves torn into large pieces 2 Tbsp. apple cider vinegar Flaky sea salt

Toast peppercorns and fennel seeds in a small dry skillet over medium heat, shaking pan occasionally, until fragrant and just beginning to smoke, about 4 minutes. Transfer to spice mill or mortar and pestle. Let cool slightly. Add red pepper flakes and cinnamon and finely grind.

Using a skewer or paring knife, poke several holes into meat on all sides (this will help the seasoning penetrate; don’t be afraid to puncture the meat deeply). Season roasts with 3 Tbsp. Diamond Crystal or 5¼ tsp. Morton kosher salt, then rub ground spice mixture all over. Wrap tightly in plastic wrap and chill at least 8 hours.

Place a rack in lower third of oven; preheat to 275°. Cook butter, one half head of garlic, and 1 thyme sprig in a small saucepan over medium-low heat, stirring often, until bubbling and fragrant but not browned, 5–6 minutes. Remove from heat and cover to keep butter warm.

Toss leeks, potatoes, oil, and remaining garlic heads and 5 thyme sprigs in a large roasting pan; season with kosher salt. Place pork on top of vegetables and brush all over with some garlic butter. Roast, basting with garlic butter every 30 minutes or so and stirring vegetables, until an instant-read thermometer inserted into center of pork registers 120°, 75–105 minutes. Transfer pork to a cutting board. Tent pork with foil. Let rest at least 45 minutes or up to 3 hours.

RECIPE 3/35

10-11

SPICY PORK AND MUSTARD GREEN SOUP

2 SERVINGS

15 MINUTES

RECIPE PREPARATION Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

INGREDIENTS ½ pound ground pork 2 cloves garlic finely chopped 2 teaspoons finely grated peeled ginger 1 teaspoon Sichuan peppercorns, crushed ¾ teaspoon crushed red pepper flakes ½ teaspoon cumin seeds, coarsely chopped 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 1 bunch mustard greens, torn (about 4 cups) 4 scallions, thinly sliced 2 tablespoons reduced-sodium soy sauce 1 teaspoon fish sauce (such as nam pla or nuoc nam) 8 oz. wide rice noodles

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

RECIPE 4/35

12-13

DOUBLE-PORK CARNITAS

8 SERVINGS

3 HOURS

RECIPE PREPARATION Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.

INGREDIENTS 3 pounds boneless pork shoulder, cut into 1½-inch pieces 1 pound pork belly, cut into 1-inch pieces 1 cup homemade chicken stock or low-sodium chicken broth 1 tablespoon (heaping) kosher salt 1 teaspoon freshly ground black pepper Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)

Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.

Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.

Do Ahead: Pork can be braised (do not fry) 3 days ahead.

Cover and chill.

RECIPE 5/35

14-15

MAPLE-HABANERO GLAZED PORK STEAKS

4 SERVINGS

50 MINUTES

RECIPE PREPARATION Generously season both sides of pork steaks with salt.

Let sit on a wire rack set inside a sheet tray at least 30 minutes and up to 1 hour.

INGREDIENTS 4 ½-inch-thick pork shoulder (Boston butt) steaks (about 9 ounces each) Kosher salt 8–10 large habanero chiles, seeded, chopped ½ cup 80-proof clear liquor, such as tequila, mezcal, or vodka 1 orange 4 tablespoons extra-virgin olive oil, divided 1 3-inch cinnamon stick 3 large sprigs thyme, divided ½ large red onion, finely chopped 3 garlic cloves, finely grated 1 cup pure maple syrup ¾ cup plus 1 tablespoon white wine vinegar

Meanwhile, stir chiles and liquor in a small bowl or glass measuring cup and let sit at least 30 minutes and up to 2 hours.

Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over high until it begins to smoke, about 3 minutes. Add pork, cinnamon stick, and 1 thyme sprig to pan and cook, turning pork once, until steaks are browned on both sides but still pink in the center, 3–4 minutes per side. Transfer steaks to a plate, reserving cinnamon stick in skillet; discard thyme. Reduce heat to medium-high. Cook onion and remaining 2 Tbsp. oil in skillet, stirring occasionally, until onion is translucent, tender, and just beginning to brown, 5–7 minutes.

Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes. Add syrup and vinegar, season with ¾ tsp. salt, and increase heat to high. Cook, stirring occasionally, until mixture is thick and syrupy, 6–8 minutes. Transfer steaks and any accumulated juices to skillet and cook, basting steaks with maple glaze, until syrup is thickened and steaks are glazed over, 2–3 minutes. Discard cinnamon stick, orange zest, and thyme sprigs.

Divide steaks among plates and pour pan juices over.

RECIPE 6/35

16-17

PEANUT RICE NOODLES WITH PORK AND COLLARD

4 SERVINGS

15 MINUTES

RECIPE PREPARATION Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.

INGREDIENTS Kosher salt 12 oz. regular-width rice stick noodles ¼ cup smooth natural peanut butter ¼ cup soy sauce 2 Tbsp. unseasoned rice vinegar 1 Tbsp. sugar 2 tsp. crushed red pepper flakes 1 Tbsp. vegetable oil 1 lb. ground pork 1 1½” piece ginger, peeled, cut into matchsticks 4 garlic cloves, thinly sliced 1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl.

(Sauce will look a little broken and lumpy.)

Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes.

Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

RECIPE 7/35

18-19

SPICY PORK BOWL WITH GREENS AND CARROTS

4 SERVINGS

3 HOURS

RECIPE PREPARATION Freeze pork tenderloin until firm around the edges, 30–45 minutes.

INGREDIENTS 1 1¼-lb. pork tenderloin 3 Tbsp. hot chili paste (such as sambal oelek) 2 Tbsp. light brown sugar 1 1” piece ginger, peeled, finely grated 1 garlic clove, finely grated 3 Tbsp. soy sauce, divided 2¼ tsp. toasted sesame oil, divided 3 Tbsp. vegetable oil, divided Kosher salt 2 medium carrots, peeled, thinly sliced 1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced 1 Tbsp. seasoned rice vinegar Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic).

Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter).

Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing.

RECIPE 8/35

20-21

GARLIC-CHILE GROUND PORK

4 SERVINGS

30 MINUTES

RECIPE PREPARATION Heat oil in a medium skillet over medium-high. Cook shallot, garlic, and chile, stirring often, until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add fish sauce, soy sauce, and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat, and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12–18 minutes.

INGREDIENTS 1 tablespoon vegetable oil 1 shallot, chopped 4 garlic cloves, finely chopped 1 dried chile (such as chile de ĂĄrbol) 1 pound ground pork 1 tablespoon fish sauce 1 tablespoon soy sauce Pinch of sugar 1 cup low-sodium chicken broth 2 teaspoons unseasoned rice vinegar Kosher salt

Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed.

RECIPE 9/35

22-23

PORK AND BOK CHOY STIR-FRY

4 SERVINGS

45 MINUTES

RECIPE PREPARATION Toss pork, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

INGREDIENTS 1 pound boneless pork shoulder (Boston butt), thinly sliced across the grain into 2-inch-long strips 1½ teaspoons cornstarch ½ teaspoon crushed red pepper flakes Kosher salt 3 tablespoons soy sauce, divided 2 tablespoons seasoned rice vinegar 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry 2 tablespoons vegetable oil, divided 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal 1 2-inch piece ginger, peeled, thinly sliced crosswise 8 small or 4 large heads baby bok choy, halved lengthwise, quartered if large, or 1 head larger bok choy, cut crosswise into 2-inch pieces Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

Heat 1 Tbsp. oil in a large skillet (not nonstick) over high.

When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes.

Add bok choy and a pinch of salt and cook, tossing often, until leaves are bright green and wilted and white parts are crisp-tender, 4–6 minutes. Transfer bok choy mixture to another medium bowl.

Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add pork mixture and arrange pieces in a single layer in skillet. Cook, undisturbed, until pork is browned and caramelized on first side, about 1 minute. Toss and continue to cook until pork is no longer pink and is cooked through, about a minute or two longer.

Pour in wine mixture and bok choy mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.

Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

RECIPE 10/35

24-25

SPICY-SWEET SAMBAL PORK NOODLES

6 -8 SERVINGS

40 MINUTES

RECIPE PREPARATION Heat oil in a large wide heavy pot over medium-high.

Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer. Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes. Add chili paste, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.

INGREDIENTS 2 Tbsp. extra-virgin olive oil 2 lb. ground pork, divided 1 2” piece fresh ginger, peeled, cut into thin matchsticks or finely chopped 8 garlic cloves, thinly sliced 2 Tbsp. sugar 2 Tbsp. tomato paste 2 sprigs basil, plus more for serving 1 cup hot chili paste (such as sambal oelek) ¼ cup soy sauce ¼ cup unseasoned rice vinegar 1½ lb. fresh ramen noodles or 16 oz. dried spaghetti Kosher salt 2 Tbsp. unsalted butter

Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente.

Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.

Divide noodles among plates. Top with torn basil.

RECIPE 11/35

26-27

PORK MARBELLA

4 SERVINGS

45 MINUTES

RECIPE PREPARATION Season pork with salt. Let sit 15 minutes while you prepare the marinade.

INGREDIENTS 2 1-lb. pork tenderloins 2 tsp. kosher salt 1 cup dry white wine ½ cup pitted prunes, torn in half 1 cup (packed) light brown sugar ¼ cup capers, plus 1 Tbsp. caper brine ½ cup pitted Spanish green olives ¼ cup red wine vinegar 4 garlic cloves, peeled, smashed 2 bay leaves 1 Tbsp. dried oregano ¼ cup plus 1 Tbsp. extra-virgin olive oil 1 Tbsp. unsalted butter ¼ cup chopped parsley

Combine wine, prunes, brown sugar, capers and brine, olives, vinegar, garlic, bay leaves, oregano, and ¼ cup oil in a large resealable plastic bag. Add pork, seal tightly, pressing as much air out of bag as possible, and turn to coat. Chill at least 2 hours or up to overnight.

Place a rack in center of oven; preheat to 325°. Remove pork from marinade and pat dry; reserve marinade. Heat remaining 1 Tbsp. oil in a 12” skillet over medium-high.

Cook pork, turning occasionally, until golden brown all over, 6–8 minutes.

Remove pan from heat and let cool 1 minute. Pour reserved marinade over pork. Transfer pan to oven and bake, basting pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°, 22–26 minutes, depending on thickness.

Transfer pork to a cutting board and let rest 10 minutes.

Return pan to medium-high heat. Add butter and cook, swirling pan occasionally, until slightly reduced, 3–5 minutes. Stir in parsley.

Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.

RECIPE 12/35

28-29

PORK WITH NUOC CHAM

4 SERVINGS

25 MINUTES

RECIPE PREPARATION Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.

INGREDIENTS 2 tablespoons fresh lime juice 2 tablespoons fish sauce ½ teaspoon sugar 1 small garlic clove, finely chopped 1 tablespoon finely chopped cilantro stems, plus leaves for serving 2 1-inch-thick boneless pork shoulder steaks (about 1 pound each) Kosher salt, freshly ground pepper 2 tablespoons olive oil

Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.

Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

RECIPE 13/35

30-31

PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS

4 SERVINGS

20 MINUTES

RECIPE PREPARATION Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.

INGREDIENTS 1 tablespoon aniseed or fennel seeds 4 1-inch-thick bone-in pork chops (about 4 pounds total), patted dry Kosher salt, freshly ground pepper 1 teaspoon crushed red pepper flakes 3 tablespoons olive oil, divided; plus more for grill 1 tablespoon fresh lemon juice 1 teaspoon finely chopped rinsed salt-packed anchovy fillet 3 radishes, trimmed, thinly sliced on a mandoline ¼ cup parsley leaves with tender stems 2 bunches scallions, roots trimmed

Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°, 8–10 minutes. Transfer chops to a plate and let rest 10 minutes.

Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.

Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.

RECIPE 14/35

32-33

SOY-BASTED PORK CHOPS WITH HERBS AND JALAPEÑOS

4 SERVINGS

10 MINUTES

RECIPE PREPARATION Stir soy sauce, vinegar, and brown sugar in a small bowl until sugar is dissolved. Prick pork chops all over with a fork and place in a large resealable plastic bag. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too).

INGREDIENTS ¼ cup soy sauce ¼ cup unseasoned rice vinegar 2 tablespoons dark or light brown sugar 4 ½-inch-thick bone-in pork blade or rib chops Vegetable oil (for grill) Kosher salt Tender herbs (such as mint and cilantro) and sliced jalapeños (for serving)

Prepare a grill for medium heat; oil grate. Remove pork chops from marinade; discard marinade. Season chops lightly with salt and grill, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes. op pork chops with herbs and jalapeños before serving.

RECIPE 15/35

34-35

PORK SHOULDER WITH PINEAPPLE AND SESAME BROCCOLI

4 SERVINGS

45 MINUTES

RECIPE PREPARATION Place a roasting pan in oven; preheat to 450°. Cut shoulder into four 1”-thick steaks; season with salt. Whisk ginger, garlic, 1 Tbsp. vinegar, and 1 Tbsp. soy sauce in a small bowl. Set both aside.

INGREDIENTS 1 1½–2-pound skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops Kosher salt 1 1-inch piece ginger, peeled, finely grated 1 garlic clove, finely grated 1 tablespoon plus 2 teaspoons balsamic vinegar 1 tablespoon plus 2 teaspoons soy sauce 1½ pounds broccoli 3 small shallots, thickly sliced 2 tablespoons olive oil 2 tablespoons sesame seeds 1 tablespoon vegetable oil ½ small pineapple, peeled, cut into ½-inch pieces 1 tablespoon unsalted butter

Remove stalk from broccoli. Peel, trim, and slice into ¼”-thick planks. Divide broccoli into large florets. Blanch stems and florets in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.

Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook reserved pork, undisturbed, until deep golden brown underneath, about 5 minutes.

Turn and cook until an instant-read thermometer inserted into the thickest part registers 135°–140° for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.

Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots, about 3 minutes. Add 1 Tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2 tsp. vinegar and soy sauce. Season with salt.

Meanwhile, transfer broccoli mixture to hot roasting pan.

Roast until lightly browned but still crisp-tender, 8–10 minutes. Add to reserved dressing and toss to coat; season with salt. Serve pork with pineapple and broccoli.

RECIPE 16/35

36-37

BETTER-THAN-TAKEOUT STIR-FRIED UDON

4 SERVINGS

15 MINUTES

RECIPE PREPARATION Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer.

Remove from heat and set skillet aside.

INGREDIENTS 2 tablespoons vegetable oil, divided 4 cups very coarsely chopped green cabbage (from about ¼ medium head) 2 7-ounce packages instant udon noodles, flavor packets discarded 2 teaspoons toasted sesame oil 8 ounces ground pork 5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced 2 teaspoons finely grated fresh ginger (from a 1-inch knob) 1 teaspoon crushed red pepper flakes 1 cup mirin 1 cup soy sauce 1 tablespoon toasted sesame seeds, plus more for serving

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes.

The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.

RECIPE 17/35

38-39

BABY BACK RIBS WITH TAMARIND GLAZE

4 SERVINGS

2 HOURS

RECIPE PREPARATION Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and ¼ cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1½–2 hours. Chop remaining chiles while ribs are cooking and set aside.

INGREDIENTS 2 racks baby back pork ribs (3½–4 pounds total), halved crosswise 5 ounces ginger, peeled, chopped 1 orange wedge (about 1 of orange) 5 star anise pods 2½ cups unfiltered apple juice 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt 6 habanero chiles, halved lengthwise, seeds removed if desired, divided ¼ cup plus 1 (lightly packed) light brown sugar ½ cup ketchup 1 cup apple cider vinegar ¼ cup tamarind concentrate 3 tablespoons honey Salad and Assembly Vegetable oil (for grill) Kosher salt 1 Persian cucumber, thinly sliced ½ small red onion, thinly sliced ½ serrano chile, very thinly sliced 2 teaspoons fresh lime juice Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.

Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1½ cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.

Do Ahead: Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill..

RECIPE 18/35

40-41

CURRY-ANDCOCONUT-MILK-GRILLED PORK SKEWERS

4 SERVINGS

2 HOURS

RECIPE PREPARATION Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10–15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands.

Cover and chill 1 hour.

INGREDIENTS 1 13.5-ounce can unsweetened coconut milk 2 tablespoons fish sauce 2 tablespoons Thai thin soy sauce 1 tablespoon sugar 1 teaspoon kosher salt ¾ teaspoon freshly ground white pepper ½ teaspoon curry powder ½ teaspoon ground turmeric ¾ cup sweetened condensed milk 1½ pounds boneless pork shoulder (Boston butt), cut into 4x½-inch strips 4 ounces fatback, cut into ½-inch pieces

Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.

RECIPE 19/35

42-43

AROMATIC PORK AND NOODLE SOUP

4 SERVINGS

40

RECIPE PREPARATION Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.

Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

INGREDIENTS 1 medium onion, peeled, halved through root end 2 chiles de árbol or ½ tsp. crushed red pepper flakes 2 garlic cloves, crushed 1 cinnamon stick 2 star anise pods 1 teaspoon fennel seeds 1 1” piece ginger, peeled, crushed 8 cups low-sodium chicken broth 2 tablespoons vegetable oil 2 bone-in pork shoulder steaks (about 12 oz. each) Kosher salt and freshly ground black pepper 8 ounces thin rice stick noodles Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)

RECIPE 20/35

44-45

Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute.

Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.

Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side.

Transfer to a cutting board and let rest 5 minutes before thinly slicing.

VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD

4 SERVINGS

10 MINUTES

RECIPE PREPARATION Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat.

Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.

INGREDIENTS 1 large shallot, chopped 3 garlic cloves, chopped 1 cup (packed) light brown sugar ¼ cup fish sauce 2 tablespoons dark or regular soy sauce 2 tablespoons vegetable oil 2 teaspoons freshly ground black pepper 4 ¼–½-inch-thick bone-in pork rib chops Kosher salt 3 firm red plums, cut into ½-inch wedges 2 scallions, dark- and pale-green parts only, thinly sliced 1 Fresno chile, thinly sliced 2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/ or mint) ½ cup bean sprouts 2 tablespoons unseasoned rice vinegar Lime wedges (for serving)

Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.

Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.

Serve pork with salad and lime wedges..

RECIPE 21/35

46-47

PORK LOIN WITH CHERRY VINAIGRETTE

4 SERVINGS

20 MINUTES

RECIPE PREPARATION Preheat oven to 400°. Heat oil in a medium skillet over high. Season pork with salt and pepper; cook, turning occasionally, until golden brown, 10–12 minutes.

INGREDIENTS 2 tablespoons vegetable oil 1 1½-pound pork tenderloin Kosher salt and freshly ground black pepper 2 cups quartered pitted sweet or sour cherries 2 tablespoons red wine vinegar 1 tablespoon olive oil 1 tablespoon whole grain mustard 1 bunch watercress, tough stems removed

Transfer pork to a rimmed baking sheet; roast in oven for 8 minutes. Transfer to a cutting board and let rest 10 minutes.

Meanwhile, toss cherries, vinegar, oil, and mustard in a medium bowl; season with salt and pepper.

Slice pork and serve with watercress and vinaigrette.

RECIPE 22/35

48-49

PORK SHOULDER BRACIOLA WITH RAGÙ

4 SERVINGS

2 HOURS

RECIPE PREPARATION Preheat oven to 225°. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1” above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat (be careful not to cut all the way through). Season generously on both sides with salt.

INGREDIENTS 1 4-lb. piece skinless, boneless pork shoulder (Boston butt) Kosher salt 2 large eggs, beaten to blend 1 head of garlic, cloves separated, half finely chopped, half thinly sliced ½ cup panko (Japanese breadcrumbs) 1 cup chopped parsley 1 Tbsp. chopped rosemary 1 tsp. freshly ground black pepper ½ tsp. crushed red pepper flakes 3 oz. Parmesan, coarsely grated, plus finely grated for serving 2 Tbsp. extra-virgin olive oil 2 28-oz. cans whole peeled tomatoes 1 lb. pasta (any shape)

Mix eggs, chopped garlic, panko, parsley, rosemary, black pepper, red pepper flakes, and 3 oz. Parmesan in a medium bowl. Keeping fattier side of pork shoulder facing downward, smear filling all over top side. Roll up roast and tie closed in 3–4 places with kitchen twine.

Transfer pork roast to a cutting board and remove kitchen twine. Gently mash sauce in pot with a spoon or a potato masher (simmer it gently to thicken, if desired). Taste ragù and season with salt if needed. Slice pork 1” thick.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.

Spoon pasta into a serving dish and top with some ragù; toss to coat. Sprinkle with finely grated Parmesan. Transfer pork to a platter; spoon remaining ragù over.

Pork can be stuffed and rolled 2 days before roasting; cover and chill. Pork can be roasted 3 days ahead; let cool, then cover and chill. Reheat gently in sauce before serving.

RECIPE 23/35

50-51

TURMERIC-COCONUT CURRY WITH PORK

2 SERVINGS

40 MINUTES

RECIPE PREPARATION Toss cabbage with a pinch of salt in a medium bowl, then massage with your hands until slightly softened, about 1 minute. Set aside.

INGREDIENTS ¼ head of Napa cabbage (a lengthwise quarter), thinly sliced Kosher salt 1 tablespoon virgin coconut oil or extra-virgin olive oil 8 ounces ground pork, turkey, or chicken 1 small onion, thinly sliced 1 1-inch piece ginger, peeled, grated ½ serrano chile, thinly sliced (leave the seeds in if you like spice and remove them if you don’t) 4 garlic cloves, thinly sliced 1 teaspoon ground turmeric 1 5.5-ounce can unsweetened coconut milk Steamed rice, lime wedges, Greek yogurt, toasted coconut flakes, and cilantro leaves (for serving)

Heat oil in a large saucepan over medium-high. Add pork and cook, undisturbed, until browned, about 2 minutes.

Break up pork with a spoon or spatula and continue to cook, tossing and breaking up as much as possible, until browned all over but still pink in places, about 2 minutes more. Add onion, season with salt, and cook, stirring occasionally, until softened, about 3 minutes.

Reduce heat to medium. Add ginger, chile, garlic, and turmeric and cook, stirring often and reducing heat if bottom of pan gets very dark, until vegetables are softened and fragrant, 4–5 minutes. Add coconut milk and ¼ cup water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt.

Divide rice and reserved salted cabbage among plates.

Top rice with curry and lime wedges, then dollop with yogurt. Sprinkle with coconut flakes and cilantro.

RECIPE 24/35

52-53

SLOW-COOKER ROAST PORK SANDWICHES

4 SERVINGS

2 HOURS

RECIPE PREPARATION Combine pork, oil, vinegar, garlic, rosemary, honey, fennel, red pepper flakes, 1 Tbsp. salt, and 1 cup water in the insert of slow cooker. Turn pork several times with tongs to coat and mix ingredients. Slide insert into base, cover, and cook over high heat until pork is very tender and shreds easily, about 4 hours. If programming your slow cooker, set for 4 hours on high, then set to warm after that (while pork is cooking, make the broccoli rabe).

INGREDIENTS 3 pounds boneless, skinless pork shoulder (Boston butt) ¼ cup extra-virgin olive oil ¼ cup red wine vinegar 1 head of garlic, halved lengthwise through root end 3 sprigs rosemary 2 tablespoons honey 2 teaspoons fennel seeds 1 teaspoon crushed red pepper flakes 1 tablespoon kosher salt, plus more

Transfer pork to a medium bowl and let rest until cool enough to handle. Pour cooking liquid through a fine-mesh sieve into a medium saucepan; discard solids.

Let liquid settle so fat rises to the top, then pour off and discard all but a thin layer of fat. Bring liquid to a simmer over medium heat and cook, stirring occasionally, until reduced by about a third, 12–18 minutes.

Meanwhile, shred pork with your fingers or 2 forks, discarding any large bits of fat. Season with salt.

Set aside 1 cup cooking juices for serving, then add shredded pork to saucepan with remaining juices and toss to coat and rewarm pork.

Do Ahead: Pork can be cooked 2 days ahead. Shred and add to reduced juices, then let cool, cover, and chill.

Reheat over low.

RECIPE 25/35

54-55

CAST-IRON SKILLET PORK CHOPS

4 SERVINGS

2 HOURS

RECIPE PREPARATION Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper.

Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

INGREDIENTS 1 tablespoon vegetable oil 2 1½”-thick bone-in pork rib chops (8–10 ounces each) Kosher salt and freshly ground black pepper 8 sprigs sage 2 garlic cloves, peeled, smashed 1 tablespoon unsalted butter

Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).

Cut away bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.

RECIPE 26/35

56-57

CIDER-BRAISED PORK SHOULDER WITH BUTTERNUT SQUASH

10 SERVINGS

3 HOURS

RECIPE PREPARATION Place pork shoulder on a rimmed baking sheet and rub all over with 3 Tbsp. salt. Let pork rest, uncovered, at least 1 hour and up to 2 to come up to room temperature. (This will help it to cook more evenly.)

INGREDIENTS 1 6–7-pound bone-in pork shoulder (Boston butt), preferably skinless 3 tablespoons kosher salt, plus more 2 medium butternut squash (about 7 pounds total; pick ones that are about the same size and shape) 1 tablespoon extra-virgin olive oil, plus more 2 cups apple cider or juice ½ cup low-sodium soy sauce or tamari ½ cup distilled white vinegar, plus more 1 head of garlic 6 scallions, trimmed Steamed white rice (for serving)

Arrange racks in upper and lower thirds of oven; preheat to 300°. Slice squash in half lengthwise and use a spoon to scoop out seeds and stringy parts. Season all over with salt, then rub with a bit of oil. Transfer cut side down to another rimmed baking sheet.

Once pork is room temperature, pat dry thoroughly with paper towels. Heat 1 Tbsp. oil in a large Dutch oven over medium-high until shimmering and almost smoking. Cook pork on all sides until well browned, about 15 minutes total—be patient! Carefully transfer pork back to rimmed baking sheet, turn off heat, and even more carefully pour out whatever fat has accumulated in bottom of pot.

Return pot to medium-high heat and add apple cider, soy sauce, and ½ cup vinegar, scraping bottom to get up any crispy, stuck-on bits. Slice head of garlic in half crosswise and add to pot. Lower pork back into pot. Cover pork with a piece of aluminum foil and tuck it around pork. Cover pot and transfer to lower rack of oven. Place baking sheet with squash on top rack. Bake pork, turning after 1½ hours, until meat is very tender and pulling away from the bone, 3–3½ hours total. Bake squash until a fork poked through skin slides easily into flesh, 1–1½ hours.

To serve, reheat pork in liquid over low heat. Using a large spoon, scoop out pieces of squash and arrange on plates. Spoon pork and some juices over squash and garnish with sliced scallions. Serve with rice alongside.

RECIPE 27/35

58-59

DATE NIGHT PORK CHOP

2 SERVINGS

30 MINUTES

RECIPE PREPARATION You want to season your 1 lb. pork loin chop (1–1½” thick) in advance and let it sit out at room temperature (it cooks much more evenly that way). Pat chop dry with paper towels and place on a plate. Season generously on both sides with salt and pepper, turning with tongs; set aside while you do your prep (it can sit at room temperature up to 1 hour, but prep won’t take you that long).

INGREDIENTS 1 lb. bone-in pork loin chop, 1–1½” thick Kosher salt Freshly ground black pepper 1 oz. Parmesan 3 Tbsp. raw unblanched hazelnuts 1 medium shallot 1 large or 2 small Belgian endive 2½ tsp. honey, divided 4 Tbsp. extra-virgin olive oil, divided 1 lemon 1 small Pink Lady apple

Shave 1 oz. Parmesan cheese with a vegetable peeler, then use your fingers to break into small shards. Cover with a damp paper towel (to prevent it from drying out).

Using the bottom of a medium skillet, preferably cast iron, smash 3 Tbsp. hazelnuts, a few at a time, on a cutting board, breaking into bits.

Peel 1 shallot, then finely chop.

Separate leaves from 1 large or 2 small endive, trimming from the bottom as you work your way to the core. Place in a medium bowl, cover with damp paper towel, and chill until ready to use.

Preheat skillet you used to smash hazelnuts over medium heat. Drizzle ½ tsp. honey over one side of pork chop, then drizzle with 1 Tbsp. oil. Rub with clean hands all over surface of chop, then turn and rub second side with same honey-oil mixture to evenly coat (this will help the pork caramelize as you cook it).

Lay pork in skillet and cook, leaving it be, until first side is dark brown and caramelized all over, about 3 minutes. Turn and cook second side until browned, about 3 minutes longer. Turn pork chop upright and hold on its side with tongs to sear fat cap; cook about 2 minutes.

RECIPE 28/35

60-61

SOUS VIDE SWEET AND SPICY PORK BELLY

4 SERVINGS

2 HOURS

RECIPE PREPARATION Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that pork when added will cause water to rise).

INGREDIENTS 2 pounds skinless, boneless pork belly 6 scallions, cut into 1-inch pieces ¼ cup honey ¼ cup soy sauce 3 tablespoons sambal oelek 1 tablespoon grapeseed or other neutral oil

Cut pork belly crosswise into 2”-wide strips (imagine really thick bacon). Place pork belly, scallions, honey, soy sauce, and sambal oelek in bag and turn to coat.

Using a small clip, secure top edge of resealable bag to rim of pot, positioning it opposite the machine’s water outlet; as the water circulates, it will help keep the bag submerged. If using a vacuum-sealed bag, you may need to set a small plate on top to prevent floating. Cook pork belly, maintaining water bath at 165°, at least 8 hours and up to 16 (letting it cook overnight is ideal, but you can start it in the morning for dinner later). Remove bag from water bath and let pork belly rest in bag 15 minutes (this lets the pork absorb some of the juices).

Remove pork belly from bag and pat dry with paper towels. (You can also save the liquid left in bag and use it as a dipping sauce or for making stir-fry.) Heat a large cast-iron skillet over medium-high until very hot. Add oil and cook pork belly on all sides until browned and crisp (it happens fast, so don’t walk away), 1–2 minutes total.

The honey will help the meat brown quickly. Transfer to a platter and serve.

RECIPE 29/35

62-63

PORK CHOPS WITH CELERY AND ALMOND SALAD

4 SERVINGS

2 HOURS

RECIPE PREPARATION Combine cranberries and vinegar in a small bowl and set aside.

INGREDIENTS ¼ cup dried unsweetened cranberries 3 tablespoons unseasoned rice vinegar 2 1½-inch-thick bone-in pork rib chops (about 1 pound each), patted dry Kosher salt 4 tablespoons extra-virgin olive oil, divided 3 sprigs thyme 3 garlic cloves, smashed 3 tablespoons unsalted butter, cut into pieces 1 small shallot, finely chopped 6 large or 8 medium celery stalks, thinly sliced on a diagonal ½ cup parsley leaves with tender stems ¼ cup chopped salted, dry-roasted almonds 1 ounce Parmesan, shaved

Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°.

Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.

Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl.

Whisking constantly, gradually add remaining 3 Tbsp. oil.

Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.

Cut along bones to remove meat from pork chops; slice meat ½” thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

RECIPE 30/35

64-65

PORK ENCHILADAS ROJAS

4 SERVINGS

1 HOURS

RECIPE PREPARATION Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes.

Let cool, then finely grind in spice mill or with mortar and pestle.

INGREDIENTS 1 teaspoon coriander seeds 2 tablespoons cumin seeds 14 guajillo chiles, seeds removed 4 ancho chiles, seeds removed 3 morita chiles 4 cups homemade chicken stock or low-sodium chicken broth 8 garlic cloves, peeled 2 tablespoons tomato paste 1 teaspoon crushed Mexican or Italian oregano 1 tablespoon vegetable oil 1 pound boneless pork shoulder (Boston butt), fat trimmed Kosher salt 2 bay leaves Assembly 1 cup vegetable oil 8 6-inch white corn tortillas 10 ounces queso fresco, crumbled, plus more for serving 1 avocado 2 tablespoons sour cream 1 tablespoon fresh lime juice Kosher salt ½ onion, sliced into thin rings Lime wedges (for serving)

Bring guajillo, ancho, and morita chiles and stock to a boil in a medium saucepan over medium-high heat.

Cover, remove from heat, and let sit 30 minutes to let chiles soften.

Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.

Preheat oven to 250°. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10–12 minutes. Pour off excess oil and add chile purée and bay leaves.

Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 ½–2 hours; season with salt.

Skim excess fat from chile sauce; discard bay leaves.

Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix ½ cup chile sauce into pork; season with salt. Set remaining sauce aside.

Preheat oven to 425°. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable).

Transfer to paper towels to drain.

RECIPE 31/35

66-67

PORK, MUSHROOM, AND ARUGULA SALAD

1 SERVING

10 MINUTES

RECIPE PREPARATION Toss pork, mushrooms, and arugula with mustard dressing; top with pepitas.

INGREDIENTS 2-3 ounces leftover Roast Pork Loin 1/4 cup leftover Sautéed Mushrooms 3-4 cups arugula 1 tablespoon pumpkin seeds (pepitas) 2 tablespoons Whole Grain Mustard Dressing

RECIPE 32/35

68-69

BARBECUE RIBS WITH GOCHUJANG SAUCE

4 SERVINGS

40 MINUTES

RECIPE PREPARATION Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.

INGREDIENTS 2 racks baby back pork ribs (about 2 pounds each) Kosher salt, freshly ground pepper 4 scallions, cut into 1-inch pieces 10 garlic cloves, peeled 1 3-inch piece peeled ginger, very coarsely chopped 2 tablespoons vegetable oil, plus more for grill ¾ cup gochujang (Korean hot pepper paste) ½ cup ketchup 1 cup fresh lime juice 3 tablespoons plum sauce 2 tablespoons light brown sugar 1 tablespoon fish sauce 1 tablespoon soy sauce Lime wedges, for serving

Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.

Prepare a grill for medium-high heat; lightly oil grates.

Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs.

Serve ribs with remaining sauce and lime wedges.

RECIPE 33/35

70-71

PORK SHOULDER CUTLETS WITH FENNEL AND ASPARAGUS SALAD

4 SERVINGS

2 HOURS

RECIPE PREPARATION Pound pork steaks between 2 layers of plastic wrap to ¼” thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.

INGREDIENTS 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 steaks ¾ cup all-purpose flour 2 large eggs, room temperature 1½ cups dried breadcrumbs 2 tablespoons cornstarch Kosher salt and freshly ground black pepper ¾ cup vegetable oil Flaky sea salt 1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds 6 asparagus spears, shaved lengthwise into ribbons with a vegetable peeler ½ small red onion, thinly sliced ½ cup fresh parsley leaves 2 tablespoons fresh lemon juice, plus lemon wedges for serving 2 tablespoons olive oil

Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess.

Transfer to bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.

Heat vegetable oil in a large skillet over medium-high.

Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack; season with sea salt.

Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon wedges for squeezing over.

RECIPE 34/35

72-73

RED-BRAISED PORK BELLY (HONG SHAO ROU)

8 SERVINGS

3 HOURS

RECIPE PREPARATION Bring a large pot of water to a boil. Add pork and cook, skimming off foam from surface, 5 minutes (this blanching step gets rid of any impurities on the pork, making it more tender; don’t skip this step!). Transfer pork to paper towels to drain.

INGREDIENTS 2½ lb. skin-on, boneless pork belly, cut into 1” pieces ¼ cup sugar 4 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced 1 2” piece ginger, peeled, thinly sliced 2 garlic cloves, crushed 1 star anise pod ¼ cup light soy sauce ¼ cup Shaoxing wine (Chinese rice wine) Cooked short-grain rice (for serving)

Wipe out pot. Heat 3 Tbsp. water in pot over medium-high. Add sugar, stir to dissolve, and cook, stirring constantly, until syrup thickens and turns a pale amber color, about 4 minutes. Reduce heat to medium and return pork to pot, swirling so all sides are covered in caramel. Add white and pale green parts of scallions, ginger, garlic, and star anise. Cook, tossing, until fragrant, about 1 minute.

Add soy sauce and wine and cook, stirring, until slightly reduced, about 1 minute.

Pour in 3 cups water (it should just barely cover pork; add more if needed). Bring to a boil, then reduce heat to low and cook, partially covered and stirring occasionally, until pork is tender, 50–60 minutes.

Using a slotted spoon, transfer pork to a plate; remove pot from heat. Let sauce cooking liquid cool slightly so rendered fat can rise to the surface. Using a ladle, skim off as much fat as possible (save it for another use).

Return pot to medium heat and cook, stirring occasionally, until sauce is slightly thickened and glossy, 12–15 minutes. Return pork to pot and toss to gently reheat and coat with sauce.

Transfer pork to a platter. Pour sauce over. Top with dark green scallion parts and serve with rice alongside.

RECIPE 35/35

74-75