You can search here only recipes listed in the Pork sub-category of Meat.
Kimchi Fried NoodlesBy PeterThe origins of kimchi fried noodles can be traced back to the early 20th century when Chinese immigrants settled in Korea and brought with them their traditional dishes. Over time, these dishes were adapted to the local palate and ingredients, giving rise to Korean-Chinese cuisine. Kimchi fried noodles became particularly popular in the 1960s and 1970s when Korean-Chinese restaurants began to appear in cities throughout Korea. This dish is variation of dish known as "jjajangmyeon" in Korean, is a popular Korean-Chinese dish that combines the spicy and tangy flavor of kimchi with the savory flavor of stir-fried noodles.Sichuan Mapo TofuBy PeterThe history of Sichuan Mapo Tofu dates back to the Qing Dynasty in the late 1800s. The dish was created by a woman named Chen Mapo, who was the owner of a small restaurant in the Sichuan province. Chen Mapo was known for her delicious tofu dishes, and she created Sichuan Mapo Tofu as a way to use up leftover ingredients and satisfy her customers. The name "Mapo" comes from Chen Mapo's nickname, which means "pockmarked old woman" in Sichuanese dialect. Legend has it that Chen Mapo was known for her pockmarked face, but her tofu dishes were so delicious that people continued to flock to her restaurant despite her appearance.Hong Shao RouBy PeterHong Shao Rou (红烧肉) is a popular Chinese dish. Literal translation of the dish is red braised pork. Essence of this recipe is braising pork in soy sauce and sugar, which gives the sauce a glossy caramelized finish. The dish originates from the Chinese province of Hunan, but nowadays it is associated with Shanghai. It was favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao’s red braised pork.Sichuan Pork Miso NoodlesBy PeterThis recipe is more or less fusion of Japanese and Sichuan cuisine. It builds on the dan dan noodles recipe. First we cook pork with Sichuan spices to make it aromatic and fragrant. Sauce on the other hand is using Shiro miso paste which is Japanese ingredient. In combination with rest of the ingredients we create creamy sauce, which coats the noodles all over, bringing the two worlds together.Carolina Pulled PorkBy PeterGreat North Carolina recipe for pulled pork should consist of succulent, smoky meat napped in a tangy vinegar-based sauce. To streamline this often labor-intensive dish without losing out on any of the flavor, we started with a traditional pork butt roast.The moist heat of the multicooker effortlessly tenderized this tough cut.Osaka OkonomiyakiBy PeterThis version of the okonomiyaki recipe comes from the Japanese city of Osaka where this dish is a famous street food delicacy. The basis is freshly cut cabbage into strips, or you can also use romaine lettuce, it is important that it is crunchy. Eggs and flour form a dough, it serves as a glue that holds the entire pancake together after cooking.Smoked Pork TenderloinBy PeterSmoked Pork Tenderloin recipe delivers really good results. It's easy to prepare and requires relatively short time for smoking. This meat can absorb smoke very well, it gets nice complex flavor. In our recipe we are injecting pork with liquids to keep it moist and hydrated during the entire cook.Yakisoba NoodlesBy PeterYakisoba is very popular Japanese street food. It's very versatile recipe where you can use a lot of creativity to make it your own. The dish first appeared in food stalls in Japan around the 1930s. Noodleds are typically flavored with a condiment similar to Worcestershire sauce.Bucatini AmatricianaBy PeterThere are many variations of this recipe as it's one of the staple pasta recipes. In my version I'm also adding one small anchovy to create more complex taste. Originally this dish was known as pasta alla gricia, or griscia, as it came from the village of Grisciano where shepherds made their meal using pasta, guanciale, and pecorino. It was in the nearby town of Amatrice that tomato sauce was added in the late 1600s and the dish was officially named amatriciana.Cuban Black BeansBy PeterSome believe dried black beans were brought to Cuba by the Spaniards, who introduced the “Moros con Cristianos” (black beans with rice). A representation of Spain’s occupation by the Moors. Black beans represent the “Moros” (Moors), and the white rice is the Christians, in this case, the Spaniards battling the occupation. The recipe was so popular that it became a Cuban cuisine staple.Sauerkraut SoupBy PeterThis recipe is Slovak version of the Sauerkraut soup which is traditionally served during Christmas festivities. No one is more associated with sauerkraut than Gemans but they didn't invent this dish and there is tons of variations of this recipe across Europe. Over 2000 years ago the Chinese were building the great wall of China and needed to feed thousands of workers in a remote area. They found probably one of the most remarkable things about cabbage that you can preserve it with no refrigeration or canning by fermenting it. They didn't use salt, probably because salt was scarce back then, but they used a rice wine to ferment and preserve the cabbage and it was a nutritious dish that fed the workers and kept them healthy and strong.Gratin DauphinoisBy PeterGratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné.Slovak Potato DumplingsBy PeterSlovak potato dumplings, also known as halušky, are a traditional dish in Slovakia. The history of halušky can be traced back to the medieval period when potatoes were introduced to Europe. Dumplings made from potatoes and flour were a common food for rural populations and were often served as a hearty and filling meal. In Slovakia, halušky became especially popular in the 19th century and have since become a staple dish in Slovak cuisine. They are typically served with a variety of toppings such as fried bacon, sheep cheese, and sour cream. Halušky are also a popular dish for special occasions and celebrations, and are often served at family gatherings, holidays, and festivals.Bolognese SauceBy PeterBolognese sauce also known in Italy as "ragù alla bolognese", typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. Preparation involves several techniques, including sweating, sautéing and braising.Spagetti CarbonaraBy PeterLet's be honest, Spagetti Carbonara is hard recipe but it's totally worth to learn it. This recipe is respecting the original procedure so no cream, there is no discussion about this! Same applies to cheese, originally it's done with Pecorino Romano which is sheep cheese, can be done with other types like Parmigiano Reggiano or Grana Padano but it changes the taste of the dish significantly. Garlic is also not supposed to be in the original version, however even some high profile Italian chefs are using garlic in their recipe, it gives more complexity to the dish, i prefer it too.Split Pea SoupBy PeterWith the help of the pressure cooker, split pea soup is done in a few minutes. If you omit the meat you have great vegetarian dish. However, addition of a smoked ham adds very nice complexity to the whole dish. This is great recipe for busy weeks as its very hearty. You can control level of soup thickness by adding more or less water.
