Pork Recipes and Menus from Saveur Magazine

97 results
Narrow Results You've Selected: Pork Main Course Medium Remove all Source Saveur (87) Bucky McOinkum's Barbecue (1) Chow (1) Delicious Days (1) Jenn Cuisine (1) Show all... No Recipes (1) Proud Italian Cook (1) Sticky, Gooey, Creamy, Chewy (1) The Spice House (1) White on Rice Couple (1) livefire (1) Cuisine American (25) Italian (14) French (12) Mexican (9) Southern/Soul Food (6) Show all... Asian (5) Other (5) Cajun/Creole (3) Central/South American (3) Chinese (3) Classic (3) English/Scottish (3) German (3) Gluten-Free (3) Vietnamese (3) Cuban (2) Irish (2) Spanish/Portuguese (2) Eastern European/Russian (1) Greek (1) Hawaiian (1) Japanese (1) Mediterranean (1) Scandinavian (1) Southwestern (1) Season Winter (50) Fall (46) Summer (23) Spring (11) Occasion Christmas (13) Easter (4) Backyard BBQ (2) Cocktail Party (1) Thanksgiving (1) Technique Saute (28) Bake (24) Roast (22) Fry (15) Slow Cook (10) Show all... Grill/Barbecue (9) Chill (6) Stew (6) Marinate (5) Broil (4) Braise (2) Poach (2) Steam (2) Brine (1) Stir-Fry (1) Topic Recipe (97) 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 = "Difficulty:Medium"; var omni_prop8 = "Main Ingredient:Pork,Course:Main Course,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 02/18/2013 Salsa-Simmered Tortillas (Chilaquiles) Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Issue #114 07/18/2008 Grilled Bratwurst with Shoestring Gremolata Fries Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst. Issue #113 02/28/2008 Ragù Enriched with Chicken Livers This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth. Issue #110 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 12/19/2007 Spiced Sausages with Red Pepper and Eggplant Sauce These Croatian sausages are skinless and spicy. Issue #108 10/02/2007 Meatballs with Squid and Shrimp The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like. Issue #106 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 04/02/2007 Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg) Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out. Issue #101 08/29/2007 Tamarind-Glazed Pork Chops These sweet and sticky pork chops go well with mashed potatoes. Issue #98 09/04/2007 Sausages and Gravy with Stone-Ground Grits This hearty dish of sausage and grits is stick to the ribs good. Issue #97 01/16/2008 Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo) Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca. Issue #96 01/16/2008 Sweet and Sour Pork This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork. Issue #96 01/28/2008 Lilikoi Baby Back Ribs These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat. Issue #93 10/24/2007 Thanksgiving Roast Turkey with Corn Bread Dressing This is a Kentuckian version of the Thanksgiving staple. Issue #88 10/24/2007 Flip's Meat Sauce with Pasta You can't beat homemade meatballs and spicy marinara to top your favorite pasta. Issue #87 12/06/2005 Adobo In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar. Issue #87 07/05/2007 Red Snapper with Ham Hock–Red Wine Sauce Here's a tasty way to prepare fresh fish with a Southern twang. Issue #79 03/06/2007 Grilled Pork Tenderloin with Jezebel Sauce Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why. Issue #78 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 03/12/2007 Cabbage and Bacon Pie In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham. Issue #65 « Previous 1 2 3 4 5 Next »