Tender glazed roasted pork and a tangy cabbage slaw come together in this delicious sandwich.

Chef Takashi Yagihashi's Japanese-style pork fried rice comes together incredibly fast, thanks to quick-cooking Chinese barbecued pork.

This recipe from 2019 F&W Best New Chef Mutsuko Soma features chilled soba noodles with just a splash of rich broth, called mentsuyu, in the bottom of the bowl, topped with pork chashu and marinated eggs (steeped in the flavorful pork braising liquid).

Chef José Andrés loves this fiery pork dish, which is marinated with garlic, chiles, and limes, braised and then fried.

Brushing these pork chops with a maple syrup-soy sauce mixture before cooking them in the air fryer results in some delicious charring around the edges. You'll need to cook the pork chops in two batches, so be sure to keep your oven on 200°F so you can keep the first two chops warm while the remaining two are in the air fryer. The pork chops also get a light coating of maple-soy glaze before going in the oven, which has an extra punch of flavor thanks to rice vinegar and Sriracha. Homemade, vibrant pickled red onions top the finished chops — feel free to use store-bought if you'd like to save time. Serve the pork chops over a bed of creamy polenta or mashed potatoes, and top with the remaining glaze and the pickled onions.

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.