Puercos

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

pork tenderloin (125 g) • garlic clove • lemongrass • soy sauce (30 ml) • oyster sauce (5 ml) • fish sauce (5 ml) • honey (5 ml) • white pepper • salt • black radish (or daikon radish) • carrot • rice vinegar (75 ml) •

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 blood (about 21 cups) • pork fat (about 6 1/2 lbs) • pork casings (sausage casings) • onions (about 2 1/4 lbs) • black pepper • salt • spice blend (or a mix of ground cinnamon, nutmeg, cloves, and ginger) • sausage funnel (or a large regular funnel) • meat grinder (or a food processor) • This is a time-consuming process. Set aside plenty of time. You can find all the necessary ingredients and equipment at a butcher shop. Be sure to use high-quality, fresh ingredients, especially same-day fresh blood! • If you have any doubts, ask your butcher for advice

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

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

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 • 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 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 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 • 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

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

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

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

ground beef or a beef and pork mix (about 600 grams) • white bread • grated Parmesan cheese (about 50 grams) • eggs • onion, finely chopped • dried oregano, Italian seasoning, or dried mint • small bunch fresh parsley, finely chopped

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

zucchini (about 500 g) • eggplant • carrots • medium potatoes • merguez sausage (about 500 g, pork or lamb) • green olives • small glass water (about 1/3 cup or 80 ml) • ras el hanout spice blend • salt (preferably seasoned salt) • fresh ginger or garlic, to taste

all-purpose flour (100 g) • salt • water (50 ml) • pork shoulder (or ground beef or chicken breast) (125 g) • napa cabbage (or 2 leaves green cabbage) • chives • white mushroom (or 1 tablespoon dried wood ear mushrooms, rehydrated) • fresh ginger • garlic clove • soy sauce • mirin • sesame oil •

pork tenderloin (500 g) • radicchio (Italian chicory) • large potatoes • lard (homemade if desired) • four-spice blend • pineapple core • fresh parsley • Salt and pepper • water (about 480 ml)