37 Ways to Eat Pork Today

From bacon to boudin blanc, we love pork in all its forms

We don't always support taking life advice from Homer Simpson, but he's right about one thing: pork is awesome, and it's incredibly versatile. You can make a great sausage with pork (don't worry, we've got a guide for that). And then there are the ribs. We have a whole collection of rib recipes to keep your grill busy all summer—a few of our favorite include char-smoked baby back ribs and Kansas City-style spareribs with a sweet and spicy barbecue sauce. And how about sandwiches? Start your day off right with a biscuit sandwich with collard greens, marbleized eggs, espresso aioli, and eight slices of salty pancetta. For lunch, move onto our decadent porchetta sandwich with hazelnut gremolata or banh mi with seasoned pork and Vietnamese-style ham and pork roll.

Braised Pork Shanks (Stinco di Maiale)

braised pork shanks
Pork shanks are braised with chicken stock, beer, and plenty of aromatics, including fresh rosemary, and finished with parsley and lemon zest in this hearty dish from celebrated Portland restaurant Nostrana. Get the recipe for Braised Pork Shanks (Stinco di Maiale) »Ted + Chelsea Cavanaugh

Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho)

thit kho
Coco Rico is a mild, coconut-flavored soda from Puerto Rico that is also used as an ingredient in Vietnamese cooking. If you can't find it, substitute the same amount of Sprite mixed with ¼ teaspoon of coconut extract. Get the recipe for Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho) »Allie Wist

The go-to Chinese filling: juicy pork mixed with the fresh onion flavor of garlic chives. Try to find a fatty blend of ground pork; it will improve the filling's flavor and juiciness. Chopped garlic chives, which have a peppery raw-garlic flavor, and fresh ginger cut through the rich meat. Make sure the dumplings are completely sealed and devoid of air bubbles to prevent any leaks during boiling. This recipe is adapted from The Dumpling Galaxy Cookbook. Get the recipe for Classic Pork and Chive Dumplings »

Braised Collard Greens with Pickled Trotters

Braised Collard Greens with Pickled Trotters
While you can use store-bought trotters in this dish, we pickled our own, which add a similar kick of acidity and deep hammy flavor. Get the recipe for Braised Collard Greens with Pickled Trotters »Matt Taylor-Gross

Spicy Creole Pickled Pig’s Trotters

Spicy Creole Pickled Pig’s Trotters
Natural gelatin released by pig's trotters during cooking gives them a jellied consistency. In Creole cuisine, they were traditionally served chilled as an hors d'oeuvre or battered and fried like chicken. While trotters do not contain a lot of pure meat, their skin and cartilage are edible and—once pickled—loaded with tart, porky flavor. The silky pickings from one or two make an excellent addition to beans or braised greens, like the delicious sweet and sour collards Chef Jean-Paul Bourgeois makes at his restaurant Blue Smoke in New York City. Get the recipe for Spicy Creole Pickled Pig's Trotters »Matt Taylor-Gross

Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks

Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks
A roast of fresh pork belly is common fare both in Finland and in the American Midwest. The author slow-roasts the belly, then slices and sears it, crisping the meat in its own renderings. "Fresh dill in the pickled vegetable side dish is my own addition," she says. "Traditionally, they might use dry dill instead of fresh in the winter in Finland." Get the recipe for Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks »Kyle Johnson

Traditionally this dish is part of many celebrations of life in Mexico as well as US border towns from birthdays to weddings to large family gatherings. When it's made at home or for a party it is best to serve it family style. Posole can remain in the stockpot and be served directly from it with the accompaniments at the table where guests, friends and family can add as much or as little of the ingredients as they please. Get the recipe for Posole Rojo »

Blutnudeln with Blood Sausage Bolognese

Blutnudeln with Blood Sausage Bolognese
Pasta in Italy is served lightly coated, not completely covered, in sauce. To avoid overburdening delicate homemade noodles, cut them about ¾ inch wide to help pick up the sauce, and toss gently with spoonfuls of sauce and pasta water a little at a time. Fresh pig's blood, used in both the pasta dough and ground sausage mix, can be found in Hispanic, Eastern European, or Chinese markets, though you may have to call a few to track it down. Get the recipe for Blutnudeln with Blood Sausage Bolognese »Beth Galton

Pork Fillet with Seared Broccoli and Cracklings

Pork Fillet with Seared Broccoli and Cracklings
An easy pork recipe that doubles down on crispy skin. Get the recipe for Pork Fillet with Seared Broccoli and Cracklings »Chris Tonnesen

Braised Pork With Sesame and Pumpkin Seed Sauce (Choc'a)

Choc'a
This obscure regional dish can be tracked down only in the agricultural valley town of Almolonga in Guatemala. Adapted from a village native, Francisca Siquaná de Cotoc (who insists that a food processor could never achieve the same texture as grinding seeds by hand), this recipe is meat-focused, but its creamy, nutty sauce would pair well with any cooked vegetable. The level of spice will vary depending on the type of dried chiles used. Get the recipe for Braised Pork With Sesame and Pumpkin Seed Sauce (Choc'a) »Matt Taylor-Gross

Spicy Guatemalan Pork and Chicken Stew (Suban-Ik)

Suban-Ik
Maya women like Marta Hernandez Boror and her mother, Maria Boror, steam this tomato and chile-based stew inside an elaborate bundle of mashan leaves (similar to plantain leaves). Since the leaves can be hard to find outside Guatemala—and the bundle is difficult to construct—a piece of banana leaf placed in a simmering pot will add a similar earthy flavor. Espinazo de cerdo, or pork spine, is traditionally used to give the stock rich flavor, but any pork or even beef bones will work. This dish is spicy, but if you want extra heat, leave the chile seeds in, like the Borors do. Get the recipe for Spicy Guatemalan Pork and Chicken Stew (Suban-Ik) »Christopher Bagley

Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum)

jeyuk bokkeum stir fried pork
Bokkeum is an umbrella term given to dishes—often made with inexpensive, strong-flavored cuts of meat—that are stir-fried over high heat. Pork belly is the most popular version, but other classics include octopus, mackerel, and dried anchovies. The sweet and spicy gochujang-laced marinade helps the meat caramelize as it cooks. Get the recipe for Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum) »Jason Lang

Polenta with Sausage Gravy (Adapted from The Talisman Italian Cook Book)

sausage polenta
Boni's writing had few frills, and her rustic recipes followed suit. But a seemingly simple dish of whole sausages braised in marinara has spicy-sweet, cooked-all-day flavor. Garnish with torn fresh basil or Italian parsley leaves for a bright, herbaceous finish. Get the recipe for Polenta with Sausage Gravy »Matt Taylor-Gross

Shanghai Red-Braised Pork with Eggs

Shanghai Red-Braised Pork with Eggs
Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Get the recipe for Shanghai Red-Braised Pork with Eggs »Yuki Sugiura

Pork Noodle Soup with Shrimp Paste (La Paz Batchoy)

La Paz Batchoy
A regional soup packed with egg noodles and pig parts, La Paz batchoy was born in the La Paz district of Iloilo city, in the province where chef Dale Talde's mother was born. Talde's version streamlines the traditional recipe, keeps the liver and intestines optional, and applies just enough shrimp paste to keep things funky. Get the recipe for Pork Noodle Soup with Shrimp Paste (La Paz Batchoy) »William Hereford

Filipino Roast Pork Belly with "Lechon" Sauce

Lechon Roast Pork Belly
Slow-roasted belly stands in for the classic whole suckling pig that graces virtually every special occasion in the Philippines. Chef Dale Talde also swaps out the sauce's pungent pork liver for more mellow and easier to source chicken livers. Don't worry, though. It still tastes, as Talde lovingly puts it, like "liverwurst mixed with sweet and sour sauce." Get the recipe for Filipino Roast Pork Belly with "Lechon" Sauce »William Hereford

Honey Glazed Roast Pork with Apples

Honey Glazed Roast Pork with Apples
Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it's important to use a slightly tart variety so the end result isn't too sweet. Get the recipe for Honey Glazed Roast Pork with Apples »Matt Taylor-Gross

Chinese Steamed Pork Buns (Char Siu Bao)

Steamed Pork Buns
Cornstarch adds a silkiness to bao dough, mimicking the bleached, low-protein flour commonly used in Chinese bakeries (but harder to find in supermarkets). Lard adds tenderness, richness, and a subtle porky finish. Get the recipe for Chinese Steamed Pork Buns (Char Siu Bao) »Matt Taylor-Gross

Boiled Pork and Chive Dumplings

boiled pork and chive dumplings
The go-to Chinese filling: juicy pork mixed with the fresh onion flavor of garlic chives. Try to find a fatty blend of ground pork; it will improve the filling's flavor and juiciness. Chopped garlic chives, which have a peppery raw-garlic flavor, and fresh ginger cut through the rich meat. Make sure the dumplings are completely sealed and devoid of air bubbles to prevent any leaks during boiling. This recipe is adapted from The Dumpling Galaxy Cookbook. Get the recipe for Boiled Pork and Chive Dumplings »Heami Lee

Lou Fassum

lou fassum
Lou fassum is most dramatic when presented whole, then sliced into thick wedges. Serving the pieces with a stock-based glaze is optional. The dish can also be drizzled with olive oil and sprinkled with fresh herbs, or ladled with chicken stock and topped with a dusting of grated cheese. Serve with mashed or roasted potatoes if desired. Get the recipe for The Ultimate Stuffed Cabbage (Lou Fassum) »Matt Taylor-Gross

Verjus-Brined Pork Chops with Marinated Leeks

Lummi Island, Verjus-Brined Pork Chops with Marinated Leeks
These verjus-brined pork chops are accompanied by charred leeks, which are drizzled with vinaigrette and wrapped in foil before they hit the grates. Get the recipe for Verjus-Brined Pork Chops with Marinated Leeks »Charity Burggraaf

Pineapple and Pork Teriyaki Skewers

Pineapple and Pork Teriyaki Skewers
Sweet grilled onion and pineapple stand up against rich marinated pork in these easy, Hawaiian-inspired skewers. Get the recipe for Pineapple and Pork Teriyaki Skewers »Matt Taylor-Gross

Grilled Pork Belly with Butter Corn and Sour-Sweet Cherry-Jalapeño Relish

Grilled Pork Belly with Butter Corn and Sour-Sweet Cherry-Jalapeño Relish
The classic combination of pork and fruit gets the ultimate summer treatment in this dish from John Karangis of Union Square Events. Made tender in an aromatic braise, pork belly gets a quick char on a hot grill before resting atop buttery sweet corn and a relish of sweet and sour cherries tossed with jalepeños and a honey-lime vinaigrette. Get the recipe for Grilled Pork Belly with Butter Corn and Sour-Sweet Cherry-Jalapeño Relish »Matt Taylor-Gross

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)
At the Viva Taco bus in Turlock, Silvestre Valencia adds jalapeño pickling liquid to the pork braise, which tenderizes the meat and keeps it from drying out. Get the recipe for Carnitas Tacos »

Mustard-Glazed Ham Ribs

Houston, Chris Shepherd, Grilling, Ribs
A three-day brining, smoking, and charring process adds incredible flavor to these ribs from chef Chris Shepherd of Underbelly in Houston. The result tastes like grilled bacon. Get the recipe for Mustard-Glazed Ham Ribs »Drew Anthony Smith

Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)

Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)
This pibil recipe, inspired by one used at Chando's in Sacramento and prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork. Get the recipe for Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos) »Dylan + Jeni

Pork and Duck Sausage

Pork and Duck Sausage
Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage. Get the recipe for Pork and Duck Sausage »Joseph De Leo

Char-Smoked Baby Back Ribs

Grilling, Smoked Ribs
Grilling then smoking these ribs gives them an intense crust and soulful flavor. Get the recipe for Char-Smoked Baby Back Ribs »Michael Turek

Chile Verde

Chile Verde
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. The dish gets its oomph from green chiles, ideally the gorgeous ones grown around the town of Hatch, of which New Mexicans are likewise justly proud. Get the recipe for Chile Verde »Penny De Los Santos

Rye's Red Chili

Rye's Red Chili
Pulled pork stands in for the burnt ends of barbecued brisket in this robust Kansas City-style bean chili inspired by one from the restaurant Rye KC in Leawood, Kansas. Get the recipe for Rye's Red Chili »Todd Coleman

Lexington Pulled Pork

Lexington Pulled Pork
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. Get the recipe for Lexington Pulled Pork »Todd Coleman

Sesame and Chile Ramen (Tantanmen)

Sesame and Chile Ramen (Tantanmen)
Toasted sesame oil and hot chile oil spice up this porky ramen. Get the recipe for Sesame and Chile Ramen (Tantanmen) »Todd Coleman

Roast Pork with Summer Vegetables

Roast Pork with Summer Vegetables
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Get the recipe for Roast Pork with Summer Vegetables »Todd Coleman

Pan-Fried Chorizo Burgers with Avocado, Fried Eggs and Spicy Mayo

Pan-Fried Chorizo Burgers with Avocado, Fried Eggs and Spicy Mayo
A riff on a breakfast plate, these burgers get a wonderfully spicy flavor from an even mix of ground beef and chorizo. Get the recipe for Pan-Fried Chorizo Burgers with Avocado, Fried Eggs and Spicy Mayo »Yossy Arefi

Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis)

Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis)
In this dish, thick-cut ham is doused in a velvety tomato-based cream sauce made with chablis. Get the recipe for Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis) »Ingalls Photography

Crispy Pork Belly with Persimmons

Crispy Pork Belly with Persimmons
Lovely persimmons aren't just for salads and desserts. We also like to cook them in savory dishes, including this crispy pork belly simmered with miso, honey, and sake. Get the recipe for Crispy Pork Belly with Persimmons »Andre Baranowski

Thai Boat Noodle Soup (Kuaytiaw Reua)

Thai Boat Noodle Soup (Kuaytiaw Reua)
This spicy, delicious Thai noodle soup is enhanced with a touch of crimson pig's blood. Get the recipe for Thai Boat Noodle Soup (Kuaytiaw Reua) »Ingalls Photography