Food

37 Ways to Eat Pork Today

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

Updated: March 26, 2019

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 — 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

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

Classic 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 Classic Pork and Chive Dumplings »

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 — 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

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

Posole Rojo

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 »