Recipes Tagged “pork”

Bún chả in a white bowl: small grilled pork patties and slices of pork belly, caramel-brown with charred edges, in a thin amber dipping broth with strips of green papaya and carrot, minced garlic and rings of red chile, beside a plate of rice vermicelli bundles, a plate of lettuce, perilla, mint and cilantro, and a saucer of sliced chiles and lime

Vietnamese

Bún Chả: Hanoi Grilled Pork with Noodles and Dipping Broth

6 servings · 2 hr

Boiled jiaozi on a white porcelain plate with a thin blue rim: plump crescents pleated along the top, their thin, glossy wrappers showing the green napa cabbage inside, beside small white dishes of black vinegar with minced garlic and red chili oil with flakes, wooden chopsticks and a linen napkin on a dark wooden table

Chinese

Jiaozi: Boiled Chinese Pork and Napa Cabbage Dumplings

48 dumplings · 2 hr

Hong shao rou heaped in a white porcelain bowl with a blue rim: soft, irregular chunks of pork belly in a glossy mahogany-red glaze, with skin, fat and lean in layers, a little thick glaze pooled underneath and sliced scallion on top, beside a bowl of white rice, green bok choy and wooden chopsticks

Chinese

Hong Shao Rou: Glossy Chinese Red-Braised Pork Belly

6 servings · 2 hr

Feijoada in a black clay pot with two looped handles: a thick, glossy, near-black stew of whole black beans with coins of smoked sausage, pork ribs and chunks of beef, surrounded by bowls of white rice, shredded green collards, golden farofa and orange slices

Brazilian

Feijoada: Brazil's Black Bean and Pork Stew, Made at Home

8 servings · 15 hr 30 min

Bigos in an aubergine-purple enameled Dutch oven: a dense mound of soft, caramel-brown shredded sauerkraut and cabbage with chunks of braised pork, slices of smoked sausage, dark dried porcini and prunes and a bay leaf, beside a white bowl with blue dots holding one serving, with slices of dark rye bread and a dish of juniper berries behind

Polish

Bigos: Polish Hunter's Stew with Sauerkraut and Kiełbasa

8 servings · 3 hr 25 min

Endives au jambon in an oval flame-orange enameled cast-iron gratin dish: whole cooked Belgian endives, each rolled in a slice of pale pink ham, side by side under a creamy béchamel with patches of browned Gruyère, one cut open to show the soft layered endive inside, beside a plate with a roll and mashed potatoes, two raw endives and a wedge of cheese behind

French

Endives au Jambon: Endive and Ham Gratin with Béchamel

4 servings · 1 hr 10 min

Kimchi jjigae in a sage-green enameled Dutch oven: soft orange-red kimchi, pieces of pork belly and white tofu in a deep red broth topped with sliced scallions, beside a bowl of white rice, steel chopsticks and a spoon, and small dishes of bean sprouts and spinach

Korean

Kimchi Jjigae: Korean Kimchi Stew with Pork Belly and Tofu

4 servings · 1 hr 5 min

Italian Sunday gravy in a cream enameled cast-iron Dutch oven, meatballs, sausages and a pork rib in deep red sauce, a bowl of rigatoni beside it

Italian

Italian Sunday Gravy with Meatballs, Sausage and Pork

8 servings · 4 hr 30 min