This classic German dish is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds. It's worth your time to seek out a boneless pork shoulder with a nice, even fat cap, which is key to the dish. If the only pork shoulder available with a fat cap comes with a bone, you can ask the butcher to remove it or cut it out with a boning knife at home.
Spice-rubbed pork chops take on lots of sweet heat when basted with hot honey and topped with a juicy, fresh peach salsa.
Fry up pork for this classic, crunchy schnitzel, and serve with German potato salad for a simple, satisfying meal.
Sweet smoked paprika gives a smoky, bacon-like note, to these saucy smothered pork chops.
Add the cherries, sugar, vinegar, miso, mustard and 1/2 cup of water; bring to a boil. Simmer over moderate heat, stirring occasionally, until the cherries are coated in a sauce, about 8 minutes. Season with salt and pepper. Scrape into a bowl and let cool; stir in a little water if too thick.
Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce. Unless the dairy curdles. What to do? A pinch of baking soda works as a stabilizer. Serve with crusty bread.
Sam Jacobson of the Stargazy bakeshop in Philadelphia delivers both sausage roll and fruit pie in these traditional spiced half-and-half pastries from eastern England. Fun fact: Bedfordshire residents are nicknamed “Clangers” after this sweet and savory specialty.
Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw, and a spicy habanero vinegar for the perfect sandwich.
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).
Full of hearty winter vegetables, this comforting soup is filling without being heavy. Dried beans are the key to the satisfying richness of the broth; if yo
