Browse 36 recipes collected around pork.
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◷ 42 mineasy
Springy wheat noodles, thinly sliced pork and cabbage with a little bite, tossed in a tangy-savoury yakisoba sauce. Cooking two separate portions keeps a domestic frying pan hot enough to fry rather than steam.
Oct 17
◷ 127 mineasy
Tender pork ribs in a distinctly sour, savoury Filipino broth with tomatoes, radish, aubergine, long beans and just-wilted water spinach. Gentle simmering keeps the broth light and the vegetables intact.
Oct 13
◷ 44 minmedium
Pork mince stir-fried with garlic, chillies and peppery holy basil in a savoury, lightly clinging sauce. Serve with jasmine rice and a crisp-edged fried egg.
Oct 9
◷ 79 minmedium
Light, crisp baguettes filled with browned lemongrass pork, pâté and mayonnaise, balanced by sharp-sweet carrot and daikon pickles, cucumber, coriander and fresh chilli.
Oct 3
◷ 165 minmedium
These Filipino-inspired dumplings feature slow-braised pork asado, infused with traditional Asian spices and served in a delicate wrapper. Perfect for a comforting weeknight meal, they highlight seasonal vegetables and showcase the slow braising technique for tender, flavorful filling.
Feb 1
◷ 30 minmedium
A vibrant stir-fried Jamaican pepperpot featuring tender pork pieces and seasonal callaloo greens, seasoned with traditional Caribbean spices for a hearty weeknight skillet supper. This dish highlights indigenous flavors through a familiar cooking technique, perfect for a quick and wholesome meal.
Jan 31
◷ 90 minmedium
A comforting Peruvian adobo slow-braised and finished under pressure, featuring marinated pork shoulder with seasonal root vegetables like carrots and parsnips, infused with traditional spices and served with a side of simple quinoa to keep it light yet satisfying.
Jan 28
◷ 35 minmedium
This vibrant Caribbean-inspired dish features tender callaloo steamed to perfection alongside spiced pork strips stir-fried with local seasonings. Showcasing seasonal leafy greens, the recipe balances the fresh flavors of steaming with the savory depth of quick stir-frying, delivering an approachable weeknight meal rooted in classic technique and heritage cuisine.
Jan 26
◷ 30 mineasy
A flavorful and approachable Filipino pork giniling, featuring ground pork stir-fried with seasonal vegetables and traditional aromatics, perfect for a quick weeknight meal. This recipe highlights familiar techniques and ingredients, showcasing a classic dish without fusion or novelty, while embracing a non-recent cuisine and seasonal produce.
Jan 17
◷ 80 minmedium
A comforting Filipino classic, Dinuguan is a savory pork blood stew. This recipe modernizes it with pressure cooking for quick tenderness and pairs it with handmade seasonal vegetable-filled dumplings for a satisfying weeknight meal.
Jan 14
◷ 45 minmedium
A comforting Indonesian-inspired skillet supper featuring bakso-style pork meatballs cooked in a pressure cooker with vibrant seasonal greens. This dish highlights traditional flavors with a focus on approachable cooking techniques, perfect for a weeknight meal.
Jan 8
◷ 85 minmedium
A delightful twist on the classic Filipino pork adobo, these dumplings feature tender marinated pork wrapped in delicate dough and pan-fried to golden perfection. Served with a tangy soy-vinegar dipping sauce, they make a perfect weeknight treat packed with familiar flavors and satisfying textures.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 17 minutes. Cooking takes 26 minutes. Allow 42 minutes in total. Makes 2 servings. Key ingredients: plain ready-steamed yakisoba wheat noodles, weighed as sold, raw boneless pork loin, trimmed weight, white cabbage, trimmed weight, onion, peeled weight, carrot, peeled weight. Equipment: 28–30 cm heavy frying pan, Microwave and microwave-safe dish or packaging specified by the noodle manufacturer, Tongs or two spatulas, Fine needle-tip food thermometer with a sensing section suitable for 2–3 mm-thick meat, Vegetable chopping board and separate raw-meat board, Knife, Two small sauce bowls, Clean plate for cooked pork, Two serving plates, Kitchen paper.
Kitchen tip: Keep each batch to half the noodles, 100 g raw pork and 170 g prepared vegetables. Doubling this load in one domestic frying pan encourages steaming.
Preparation takes 25 minutes. Cooking takes 117 minutes. Allow 127 minutes in total. Makes 4 servings. Key ingredients: raw bone-in pork ribs, cold water, onion, ripe tomatoes, fish sauce. Equipment: 5–6 litre heavy-based saucepan or casserole with lid, Slotted spoon or skimmer, Ladle, Weighing scales and measuring jug, Knife and chopping board, with a separate surface for raw pork, Digital food thermometer, Kettle, Microwave and microwave-safe container if required for the optional rice.
Kitchen tip: The timeline allows a 75-minute pork simmer. If the ribs remain chewy, extend that stage before adding vegetables and maintain the broth level.
Preparation takes 14 minutes. Cooking takes 35 minutes. Allow 44 minutes in total. Makes 2 servings. Key ingredients: dry jasmine rice, water for the rice, raw pork mince, garlic, Thai bird’s-eye chillies. Equipment: 1.5–2 litre saucepan with a tight-fitting lid, Sieve, Chopping board and knife, Small bowl and cup, 20 cm frying pan for the eggs, 28–30 cm wok or broad frying pan for the pork, Slotted turner and heatproof spatula, Digital food thermometer, Pestle and mortar, optional.
Kitchen tip: A 28–30 cm pan can handle 300 g mince in one batch. For doubled quantities, cook the pork in two batches rather than crowding the pan.
Preparation takes 47 minutes. Cooking takes 35 minutes. Allow 79 minutes in total. Makes 4 servings. Key ingredients: raw boneless pork shoulder steaks, weighed after trimming tough connective tissue and excessive external fat, fresh lemongrass tender core, weighed after removing woody outer layers, peeled garlic, ordinary fish sauce, light soy sauce. Equipment: 28 cm heavy frying pan, Thin-tip digital food thermometer, Non-reactive bowl of at least 1.5 litres for the pickles, Bowl and cover for marinating the pork, Separate raw-meat and ready-to-eat chopping boards, Sharp knife and fine grater, One pair of tongs reserved for loading and turning raw or partly cooked pork, with a separate resting dish, A second, clean pair of tongs reserved for transferring fully cooked pork and assembling sandwiches, Clean plate and foil for cooked pork, Baking tray large enough for four baguettes without stacking, Sieve, Kitchen paper for removing burnt pan residue.
Kitchen tip: A 28 cm pan should hold about 200 g sliced pork in one uncrowded layer. If yours cannot, use more batches and allow extra cooking time rather than stacking the meat.
Preparation takes 45 minutes. Cooking takes 120 minutes. Allow 165 minutes in total. Makes 4 servings. Key ingredients: boneless pork shoulder, cut into 2.5 cm cubes, vegetable oil, garlic, minced, onion, finely chopped, ginger, minced. Equipment: large heavy-bottomed pot or Dutch oven, bamboo steamer or steaming basket, mixing bowl, knife, cutting board, measuring spoons and cups, spatula or wooden spoon, rolling pin (if making homemade wrappers).
Kitchen tip: For best results, brown the pork well to develop deep flavors before braising.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: lean pork shoulder, cut into bite-sized pieces, fresh callaloo leaves, washed and roughly chopped, onion, thinly sliced, garlic, minced, Scotch bonnet pepper, finely chopped (use seeds for more heat) or to taste. Equipment: large skillet or wok, cutting board, sharp knife, wooden spoon or spatula, measuring spoons.
Kitchen tip: Use fresh callaloo for authentic flavor; if unavailable, spinach or Swiss chard make suitable substitutes.
Preparation takes 20 minutes. Cooking takes 70 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: boneless pork shoulder, cut into 5 cm cubes, carrots, peeled and cut into chunks, parsnips, peeled and cut into chunks, white onion, sliced, garlic, minced. Equipment: Pressure cooker or Instant Pot, Cutting board, Chef’s knife, Wooden spoon, Measuring spoons, Measuring cups, Medium saucepan, Strainer.
Kitchen tip: For best results, marinate the pork at least 1 hour to enhance the flavor penetration.
Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: callaloo leaves, pork strips, cooking oil, onion, garlic. Equipment: steamer or large pot with steaming rack, large frying pan or wok, sharp knife, cutting board, measuring spoons, mixing bowl.
Kitchen tip: If callaloo leaves are unavailable, substitute with fresh spinach or amaranth leaves for similar texture and taste.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: ground pork, onion, finely chopped, garlic, minced, tomato, chopped, green beans, trimmed and cut into 2.5 cm (1 inch) pieces. Equipment: large skillet or wok, wooden spoon or spatula, knife, cutting board, measuring spoons, measuring cup.
Kitchen tip: For a richer flavor, use pork broth instead of water.
Preparation takes 40 minutes. Cooking takes 40 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: pork shoulder, cut into 2.5 cm cubes, fresh pork blood, strained, vegetable oil, onion, finely chopped, garlic, minced. Equipment: pressure cooker, mixing bowls, rolling pin, knife, large pot, wooden spoon, measuring cups and spoons.
Kitchen tip: When adding pork blood, stir gently to prevent curdling and ensure even cooking.
Preparation takes 20 minutes. Cooking takes 25 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: fresh lean pork mince, garlic, minced, shallots, minced, salt, ground white pepper. Equipment: pressure cooker or Instant Pot, mixing bowl, large skillet or wide pan, wooden spoon or spatula, measuring spoons, knife and cutting board.
Kitchen tip: To prevent meatballs from sticking while shaping, keep your hands moist with cold water.
Preparation takes 45 minutes. Cooking takes 40 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: pork shoulder, cut into 2.5 cm (1 inch) cubes, white vinegar, light soy sauce, garlic, smashed, bay leaves. Equipment: large saucepan or pot, mixing bowl, skillet or nonstick pan, spatula, measuring cups and spoons, small bowl (for dipping sauce).
Kitchen tip: Simmer the pork gently to keep it tender and avoid drying out.