Ingredients

• 4 cloves garlic
• 2 sprigs rosemary, leaves removed and chopped
• 1/2 of a red onion, coarsely chopped
• 1/2 cup coarsely chopped smoked ham
• 1/4 teaspoon red-pepper flakes, optional
• 2 cans (15 ounces each) cannellini or navy beans, rinsed and drained
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil

Preparation

Place garlic, rosemary, onion, ham and red-pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed to a spreadable consistency, about 1 minute. Adjust seasoning.

Note: Serve with thick chips or as a spread on slices of toasted baguette.

Makes 1 1/2 cups.

Chicago Tribune

Ingredients

• 2 lb ground pork
• 2 chopped onion
• 1/2 c rice
• 2 medium or 1 large head of cabbage
• bacon
• 1 lb Boarshead package sauerkraut, drained but not rinsed
• 1 can tomato sauce
• 1/2 c brown sugar
• 1 can tomato soup (or a second can tomato sauce)
• sour cream for serving

Preparation

Mix together the ground pork, one chopped onion and rice.

Heat a large pot of boiling water. Cut the core out of the head of cabbage and submerge it in the boiling water, cut-out up. Tease the leaves off of the outside of the cabbage as it heats, cutting out more core if you need to. You want about 12 to 18 leaves, cooked in the boiling water until wilted. Drain.

Line the bottom of a covered casserole with bacon. Add a layer of sauerkraut, chopped onion, one can tomato sauce, and 1/2 c brown sugar.

Make cabbage rolls with meat and cabbage leaves, rolling up as you would an eggroll.

Put one layer of cabbage rolls in casserole and top with a layer of sauerkrat. Repeat.

Pour one can of tomato soup over the top. Cover and bake at 325 F for several hours. Serve with sour cream.

Ingredients

• 1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
• 2 14 1/2-ounce cans chicken broth
• 3 cups (about) water
• 4 tablespoons butter
• 2 teaspoons chopped garlic
• 4 red bell peppers, cut into 1/4-inch-thick strips
• 4 poblano chilies, seeded, cut into 1/4-inch-thick strips
• 12 green onions, cut into matchstick-size strips
• 1 1/2 cups grated Monterey Jack cheese
• 3/4 cup whipping cream
• 1/4 cup coarsely chopped cilantro
• 18 warm 6-inch flour or corn tortillas
• Lime wedges

Preparation

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.

Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.

Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.

Bon Appetit, June 1998

Ingredients

• 1 tbsp vegetable oil
• 3/4 tsp crushed red pepper
• 1/4 c soy sauce + 2 tbl
• 1 tbsp dry sherry
• 1 1/4 tsp sugar
• 1 clove garlic, pressed
• 1/2 c finely chopped salted, roasted cashews
• 2 pork tenderloins, 3/4 lb each
• 1/2 tsp grated ginger

Preparation

Combine vegetable oil and crushed red pepper in a small bowl. Let stand 5 min.

Stir in soy sauce, sherry, sugar, and garlic until sugar dissolves. Add cashews.

Place pork tenderloins in a shallow, foil-lined baking pan. Pour cashew mixture over pork, roll to coat on all sides. Let stand 30 min, turning occasionally. Bake pork in sauce at 325 F for 50-55 min. Remove from oven and let stand 10 min. Cut across the grain into small slices. Mix together 2 tbl soy sauce and grated ginger and serve over pork.

Ingredients

• 1/4 c fresh rosemary, chopped
• 1 tbsp sea salt
• 1 tbsp coarse black pepper
• 1 tbsp red chili flakes
• 1/4 c olive oil
• 6 lb pork tenderloin
• 1 c white wine

Preparation

Mash the first five ingredients into a paste and rub it on the pork tenderloin. Marinate for at least two to three hours.

Sear the tenderloin on all sides (including the ends) and place it in a baking dish. Add about one cup of white wine to the dish. Cook at 325 F for 15-20 minutes per pound, to an internal temperature of 135 F. Remove from oven and allow to rest for at least 10 min.

Ingredients

• 2 red bell peppers
• 5 garlic cloves, finely chopped, divided
• 1 teaspoon finely chopped rosemary
• 3 tablespoons extra-virgin olive oil, divided
• 4 (1-inch-thick) bone-in pork chops (2 pounds total)
• 1 medium onion, chopped
• 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• 1/4 cup coarsely chopped flat-leaf parsley

Preparation

Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.

While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.

Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.

Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.

Gourmet, August 2008

Ingredients

• cubed pork (country spare ribs)
• 2 qts. chicken broth
• 2 lg. onion, sliced
• canned hominy, drained and rinsed, or dried hominy
• red pepper flakes
• green chiles (1/2 to 1 doz., depending on heat)
• 3 cloves garlic

Preparation

Boil the pork in the chicken broth with one of the onions, salt, and pepper until almost tender. Add hominy, a couple dashes of red pepper flakes, green chiles, garlic, and the other onion. Simmer slowly until thickened.

If using dried hominy: rinse and soak overnight. Cook meat as above, then remove it from the broth. Add the hominy, and cook until tender. Then return the meat to the pot and proceed as above.

Ingredients

• 3 tablespoons canola or corn oil
• 4 pounds boneless pork shoulder, cut into 4 equal pieces
• 1 yellow onion, finely chopped
• 1 cup cider vinegar
• 3/4 cup ketchup
• 1/2 cup dark molasses
• 1/3 cup firmly packed brown sugar
• 2 teaspoons red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon each: dry mustard, salt, freshly ground pepper
• 1/2 teaspoon paprika
• 12 soft sandwich rolls, toasted

Preparation

Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).

Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Ingredients

• 1/3 c mayonnaise
• 1/4 tsp five-spice powder
• 2 tbl Asian fish sauce
• 2 tbs soy sauce
• dash of sugar
• 4 mini french bread loaves or hoagie buns
• 8 strips cucumber–6"x1/4"
• 8 oz thin strips deli or leftover roast pork or Asian barbecue pork
• 1/2 c julienned carrots
• 8 strips seeded deveined jalapeno chili
• 12 sprigs cilantro (leaves and thin stems)

Preparation

Combine mayonnaise and five-spice powder in a small bowl. Combine fish sauce, soy sauce, 1 tsp water and sugar in another bowl.

Slice bread horizontally without cutting all the way through. Spread about 1 tbs mayonnaise mixture on the inside of each loaf. Top each side with 1 cucumber slice, fill with pork. Top with carrots, chile and cilantro; drizzle lightly with fish sauce mixture.

Ingredients

• 4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 6 oz small shallots (about 8), quartered and peeled, leaving root ends intact
• 2/3 cup balsamic vinegar
• 1 1/2 teaspoons sugar

Preparation

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Gourmet, March 2006