Pork

Rye’s Red Chili Recipe | Saveur

This robust chili is inspired by one served during wintertime at Rye KC in Leawood, Kansas. If you like, crumble cornbread on top or serve it on the side. This recipe first appeared in our August/September 2013 Heartland issue with the story Mom and Populist. Find this recipe in our cookbook: SAVEUR: Soups and Stews. …

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Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

Silvestre Valencia, former owner of Viva Taco Bus in Turlock, California, adds jalapeño pickling liquid to the pork braise, which tenderizes the meat and keeps it from drying out. Looking for more taqueria traditions? Check out 16 of our favorite taco recipes, here. Featured in: “On the California Taco Trail.” Carnitas Tacos (Michoacán-Style Braised Pork …

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Kimchi Jjigae Recipe (Korean Kimchi Stew with Pork Belly)

“This is the quintessential Korean household dish,” says chef Esther Choi, who grew up eating kimchi jjigae around four times a week. “It would be my last meal on Earth if I had to pick one.” The warming, spicy stew is extremely versatile: According to custom, you can use any protein you want. In this …

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Lexington Pulled Pork Recipe | Saveur

In Lexington, North Carolina, smoked pork shoulder is often shredded and served with a tart tomato-based sauce. Any successful barbecue relies on two things: heat and smoke. Use a kettle grill, bullet smoker, or even a gas grill. Don’t skimp on aromatic fruitwood chips, which seal their sweet smoke flavor in the pulled pork. And …

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Skillet-Fried Pork Chops with Peach Jam Recipe

Tangy, sweet peach jam balances the richness of these pan-fried pork chops inspired by California peach farmer David Mas Masumoto. Store the chops, marinade and all, in zip-top freezer bags to transport. The key to a good sear is simple: flip less. Let the crust caramelize before flipping to the other side. Feel free to …

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Char-Smoked Baby Back Ribs Recipe

These soulful pork ribs come from Charleston chef Sean Brock of Husk and McCrady’s, Joyland, The Continental, and the forthcoming Audrey. After first getting a nice crust on the meat, Brock converts his grill into a smoker, and finishes cooking the ribs in a low-and-slow cocoon of smoke. “Using a chargrill and smoke combo, you can create …

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