Asian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Asian Recipe Saveur Pork Remove all Difficulty Easy (16) Medium (5) Course Main Course (21) Appetizers (6) Side Dish (5) Soups & Stews (5) Breakfast/Brunch (2) Show all... Salad (1) Sandwich (1) Season Winter (7) Fall (5) Spring (2) Summer (1) Technique Fry (6) Stir-Fry (5) Bake (4) Saute (4) Slow Cook (4) Show all... Steam (4) Stew (4) Grill/Barbecue (2) Marinate (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Pork"; var omni_prop8 = "Cuisine:Asian,Topic:Recipe,Source:Saveur,Main Ingredient:Pork"; var omni_pageName="saveur:"+omni_prop12; 03/07/2013 Chao Shou (Sichuan Pork Wontons) The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. Issue #154 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Lu Rou (Triple-Cooked Spareribs with Chiles) These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui. Issue #154 02/24/2013 Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs) These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce. Issue #154 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Ma Yi Shang Shu (“Ants Climbing a Tree”) The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles. Issue #154 02/01/2013 Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce) A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. Issue #153 01/21/2013 Tantanmen (Sesame and Chile Ramen) We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat. Issue #153 12/20/2011 Embutido (Filipino Meat Loaf) The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo. Issue #144 08/24/2011 Zhurou Chao Mogu (Pork and Mushroom Stir-Fry) This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. Issue #140 07/11/2011 Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard) This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles. Issue #140 07/11/2011 Xiachao Niugan Jun (Stir-Fried Mushrooms with Bacon, Green Chiles, and Scallions) Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. Issue #140 04/14/2011 Lemongrass Pork Satay Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. Issue #138 03/22/2011 SPAM and Cheese Sandwich This flavorful sandwich is made with SPAM, shredded cheddar and Jack cheeses, and kimchi. Issue #137 04/09/2010 Pork and Chive Dumplings (Shui Jiao) To keep the wrappers from tearing while making these dumplings, we suggest finely chopping the scallions and grating the ginger. Continue... Issue #128 04/07/2010 Sour Fried Pork Cutlets (Hong Zao Zha Zhu Pai) These pan-fried pork cutlets take their pleasantly sour flavor from hong zao, a reddish fermented rice paste. Continue... Issue #128 03/08/2010 Garlic Chives with Pork (Cang Ying Tou) For this quick, boldly flavored dish, known as "fly's head", look for garlic chives whose buds are still intact. Issue #128 02/07/2013 Kimchi Pancakes These savory pancakes are flavored with ground pork and chopped kimchi. Issue #124 10/13/2009 Kimchi Stew This traditional Korean stew makes good use of long-aged kimchi. Issue #124 04/13/2009 Sizzling Rice Crêpes In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs. Issue #120 « Previous 1 2 Next »