Pork

white turnips (marteau variety, if available) • red potatoes • mini pork sausages (about 200 g) • crème fraîche (or sour cream) • pork broth with herbs (about 300 ml, homemade if possible) • shredded Emmental cheese (about 100 g) • garlic powder • chopped shallots • Creole-style seasoning • mixed dried herbs

pork chops • fennel bulb (cut into pieces and frozen ahead of time) • cooked red beans (about 250 grams, soaked and pre-cooked the day before) • tomato pulp (about 250 grams, homemade with garden tomatoes) • honey sauce (homemade with spring honey) • granulated garlic • Mexican-style spice blend (homemade) • large pinch suhana spice blend • drizzle of olive oil • Salt and pepper

pork shoulder chops • potatoes (about 600 grams) • carrots (about 350 grams) • mushrooms (such as boletes, about 350 grams) • onions (sweet onions, if available) • water (500 ml) • veal stock powder • vegetable oil • olive oil • Herbes de Provence • Coarse sea salt, black pepper, wild garlic (or garlic powder), parsley

rice paper wrappers (or 24) • ground pork (about 350 grams) • small leek or 1/2 of a large leek • carrot • garlic cloves • freshly grated ginger • salt • pepper

pork shoulder steak, about 4 lbs (1.8 kg) • homemade herb and red wine marinade (1 liter; see linked recipe) • peeled tomatoes (about 14 oz or 400 g) • smoked pork belly (about 350 g) • small can tomato paste • drizzle of olive oil • Salt

potatoes • celery stalks, cut into pieces (about 350 grams; frozen from the garden last fall) • onion • garlic • olive oil • pork broth (about 200 ml; homemade if possible) • Spanish-style seasoning blend • fresh parsley • Salt and pepper

pork cheeks (500 g) • Black Krim tomatoes • shallots • smoked garlic • fresh thyme • bay leaves • red wine (300 ml) • small white mushrooms (250 g) • cornstarch • mushroom broth (300 ml) • Salt and pepper • olive oil •

pork belly (about 600 to 700 grams), for stewing • carrots • turnip • celery stalks • red onion • Some green leek tops • thyme • beef bouillon powder • Salt

pork chops • zucchini (about 300 grams, homegrown if possible) • fennel bulb • ghee • ale & onion chutney (or similar chutney) • garlic powder • mixed herbs • shredded Swiss cheese (about 70 grams, or Emmental) • Salt and pepper

boneless pork chops (800 g) • flour • salt • Pepper to taste • olive oil • frozen peas (200 g) • sweet Hungarian paprika • water (150 ml) • garlic cloves, finely chopped

pork chops • parsley • chutney with ale and onion (brought back from my vacation in the UK; use any onion chutney)

For 1 serving • pork shoulder chop, rib chop, or pork loin chop • salt • generous pinch of cracked black pepper • Sunflower oil • Fresh thyme • garlic, crushed • heaping tablespoon green peppercorns in brine or fresh (lightly crushed to release their aroma) • heavy cream or half-and-half • dry white wine (about 120 ml)

pork stew meat (about 1 kg) • onion, chopped or sliced • large carrots • canned mushrooms (about 400 grams) • Olive oil • veal stock powder • Salt and pepper • thyme • water (about 150 ml) and 2/3 cup dry white wine (about 150 ml) • flour • crème fraîche (or sour cream)

pork shoulder chops • porcini mushrooms (50 g) • homemade red wine sauce (about 7 oz or 200 g; see linked recipe) • lard (homemade; see linked recipe) • Herbes de Provence • red wine (about 3.5 fl oz or 100 ml) • chopped mixed fresh herbs (homemade blend)

pork chops • heaping tablespoons Dijon mustard • heaping tablespoons homemade radish greens and tomato pesto (see linked recipe) • homemade curry-flavored breadcrumbs (see linked recipe)

pork chops • for the marinade • hoisin sauce • sriracha sauce (or more for extra heat) • water • soy sauce • neutral vegetable oil • -inch piece fresh ginger • garlic cloves • for cooking • neutral oil

pork roast (about 2 1/2 to 3 1/3 lbs or 1.2 to 1.5 kg) • potatoes (about 1.2 kg) • onions • garlic • whole grain or mild mustard • honey 🍯 • chicken or vegetable broth (250 ml), made with 1 bouillon cube • small glass dry white wine (optional) • olive oil • thyme and bay leaves • salt and pepper • thick sour cream or crème fraîche (about 250 ml, 15% fat)

pork shoulder chops • garlic • shallots • white mushrooms (about 500 grams) • spiced broth (homemade; see my profile for recipe) (about 300 ml) • olive oil • lemon • shredded Swiss cheese (about 40 grams) • Salt and pepper • sour cream • chopped parsley

pork shoulder chops • honey (about 30 ml) • soy sauce (about 45 ml) • sesame oil (about 15 ml) • star anise • cinnamon stick • fennel seeds (about 2 grams) • ground black pepper (about 2 grams) • ground ginger • cilantro • Timur peppercorns (optional, or substitute with Szechuan peppercorns) • garlic cloves

pork tenderloin (about 600 grams) • onion • potatoes, depending on size • water (100 ml) • dry white wine (100 ml) • beef bouillon powder or base • Dijon mustard • olive oil

boneless pork shoulder chops • apple • heavy cream (100 ml) • yellow onion • firm potatoes (about 500 grams) • chopped walnuts (20 grams) • endives • vegetable broth (homemade or 1 bouillon cube, 150 ml) • sugar • butter • olive oil • Salt and pepper, parsley

bone-in pork shoulder steak (about 1.7 kg) • onion • oil • pale ale or light craft beer (about 330 ml) • broth (water + bouillon cube, about 330 ml) • salt • pepper • spices of your choice

pork chops • onion • shallots • garlic • balsamic vinegar (about 150 ml) • honey (about 210 grams) • olive oil (about 75 ml) • heaping teaspoon Espelette pepper (or substitute with hot paprika) • Salt and pepper

pork shoulder chops • carrots • cilantro • small bowl ginger marinade (homemade) • drizzle olive oil

pork roast (about 1.2 kg) • potatoes • large shallots • garlic • fresh thyme • bay leaves • chicken broth (about 300 ml) • olive oil • honey • mustard • Salt and pepper

small pork tenderloin • For the marinade: • ketchup • agave syrup • soy sauce • mustard • lemon juice • Chili pepper

pork tenderloin (500 g) • red onion • garlic • chopped tomatoes (about 300 g, fresh or frozen) • green bell pepper • chopped red bell pepper (about 150 g, fresh or frozen) • dried thyme • bay leaves • black figs (fresh or frozen) • red wine (1/4 liter) • pork and vegetable broth (about 17 fl oz or 500 ml, homemade if possible) • olive oil •

pork tenderloin (about 1.1 lbs or 500 grams) • sliced white mushrooms (about 7 oz or 200 grams) • shallot • garlic • dry white wine (about 3.5 fl oz or 100 ml) • Boursin® Garlic & Fine Herbs cheese (about 5.3 oz or 150 grams) • Salt and pepper, to taste • Olive oil • Chopped fresh parsley

pork tenderloin (380 grams) • cancoillotte cheese (80 grams) • oil • soy milk or skim milk (100 ml) • flour • whole grain mustard • shallot, thinly sliced • Salt, pepper

pork tenderloin (500 g) • zucchini (1 kg) • white mushrooms (230 g) • onion • dry white wine (50 ml) • heavy cream (100 ml) • garlic and herb cheese spread (such as Boursin®️) (50 g) • chicken broth (50 ml) • butter (10 g) • mustard • Salt and pepper to taste • tagliatelle pasta (200 g)