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Narrow Results You've Selected: Recipe Pork Saveur Slow Cook Remove all Difficulty Easy (31) Medium (18) Hard (1) Course Main Course (24) Soups & Stews (15) Side Dish (6) Condiments and Sauces (4) Appetizers (2) Show all... Sandwich (1) Cuisine American (10) French (8) Italian (7) Southern/Soul Food (7) Asian (4) Show all... Chinese (2) German (2) Mexican (2) Cajun/Creole (1) Caribbean (1) Central/South American (1) Cuban (1) Eastern European/Russian (1) Gluten-Free (1) Greek (1) Irish (1) Japanese (1) Mediterranean (1) Season Winter (37) Fall (26) Summer (11) Spring (4) Occasion Christmas (2) 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 = "Technique:Slow Cook"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Pork,Source:Saveur,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 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 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 07/16/2012 Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce) A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla. Issue #149 01/01/2013 Hoppin’ John Soup This humble dish of black-eyed peas and rice makes good use of leftover ham scraps. Issue #125 12/23/2009 Savannah-Country Ham This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt. Issue #125 11/11/2009 Ham and Parsley Terrine This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch. Issue #125 11/11/2009 Pineapple–Chipotle-Glazed Ham The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center. Issue #125 02/09/2010 Slow-Simmered Pinto Beans Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author. Continue... Issue #121 04/13/2009 Pork Hocks Simmered with Bamboo Shoots This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in. Issue #120 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 03/10/2009 Oyster and Absinthe Dome This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course. Issue #119 04/10/2008 Randy Evans’s Southern Peas This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston. Issue #111 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 08/23/2007 Stuffed Cabbage Rolls The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety. Issue #105 01/16/2008 Pork and Hominy Stew (Posole Rojo) A Mexican favorite this hearty stew is loaded with pork, chiles and hominy. Issue #96 01/25/2008 Pulled Pork Barbecue This is an easy and tasty recipe for pulled pork. Issue #94 12/15/2005 Pork Stewed with Celery in Egg–Lemon Sauce Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here. Issue #79 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. Issue #78 12/05/2005 Meat Glaze We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version. Issue #75 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 « Previous 1 2 3 Next »