results for "pork"
A fragrant and satisfying appetizer, these bundles of pork, shrimp, and scallion are great dipped in nuoc cham, a sweet and spicy Vietnamese sauce.
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This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Sweet, white vinegar–based slaw like this is barbecue’s standard side dish and is especially good piled on pork sandwiches.
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
These classic baked beans are a barbecue side-dish staple.
Black olives lend this dish a pungency similar to Asian shrimp paste.
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
Stuffed vegetables are a classic summer food all over the southeast of France.
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them.