These Taiwanese pork buns are savory, pillowy and crisp.

At Beringer, chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin. A gentle finish in the oven keeps the pan drippings from over-reducing.

Spike Gjerde, the James Beard Award–winning chef at restaurants like A Rake’s Progress in Washington, D.C., and Woodberry Kitchen in Baltimore, approaches local sourcing with religious fervor. He forgoes olive oil and lemons, using locally grown and pressed oils and vinegars in their place. His team dries mint, lavender, peaches, and cherries—and even makes garlic powder. He refuses to buy from distributors, even when they buy from local growers, because he wants every penny to go the farm. “A lot of people say, ‘Wow, this is harder than I thought.’ Then they just call [giant distributor] Sysco. But it’s why we’re doing it,” Gjerde says. “Our job is to get more value back to growers.” White Rose Miso makes a sweet potato miso that Gjerde loves to feature; substitute red miso if you can’t find it. This pork shoulder makes an impressive meal for very little effort. If your shoulder comes pre-tied, untie before rubbing with miso, then re-tie.

For his supremely tender pork shoulder, Greenhouse Tavern chef Jonathon Sawyer marinates the meat overnight, poaches it for eight hours in pork fat, then presses it down under a weight overnight. Then he serves the meat with a mix of three wild mushrooms—chanterelle, lobster and chicken—all sautéed in pork juices and pork fat. The recipe here is considerably simpler: It requires marinating pork overnight before roasting, then pairing the meat with shiitake mushrooms sautéed in olive oil.

Cardamom, brown sugar, blueberries, and gin come together for a surprising, yet delicious, sauce for quick-cooking pork tenderloin.

These fragrant braised ribs inspired by classic Indian vindaloo are fall-off-the-bone tender.

At a recent dinner showcasing kitchen sustainability, chef Jonathan Waxman taught us a new trick for using up leftover brine from a jar of olives—make it into a marinade. Here, we’ve combined it with sage and lemon to punch up your weeknight pork tenderloin.

Pre-seasoning the pork belly with salt not only flavors the meat itself, but creates a crispy crust, while dry white wine helps balance the richly fatty meat. Save rendered fat for searing vegetables or making onion confit.

This beef stew gives you everything you want in comfort food—it's hearty and satisfying—but what makes it stand out is its subtle, sophisticated use of coriander and fenugreek seeds. The cooked meat needs to be refrigerated overnight, so plan accordingly.