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Recipe: Braised Pork Shoulder with Fennel and Onions

Fall-off-the-bone tender pork served up with savory braising liquid makes a wonderful supper for a chilly evening. Spoon the shredded meat and juices over warm polenta or mashed potatoes.

Recipe: Braised Sauerkraut with Pork

This is our version of Choucroute Garnie, a classic French dish of sauerkraut ("choucroute" is French for sauerkraut) slowly braised with duck fat, onions, and spices in white wine and chicken stock. Smoked pork chops and sausages are nestled into the sauerkraut to cook. The sauerkraut's flavor mellows and absorbs the flavors of the spices, cooking liquid, and pork, and its texture turns meltingly tender. We've tossed in some apples for a little extra sweetness. For a German twist on this dish, try substituting an amber beer for the white wine. No matter how you make it, though, be sure to pass a pot of good mustard at the table.

Recipe: Carnitas

Tender pork simmered gently and then briefly sautéed until crisp and browned, Carnitas has been called Mexican pulled pork. It's most popular as a decadently delicious filling for tacos, often along with a fresh, green tomatillo salsa, but it can also be used in burritos, enchiladas, tostadas, or even in omelets or sandwiches.

Recipe: Pork and Pumpkin Stew

Celebrate the flavors of fall by making this hearty and colorful stew. Chunks of pork are simmered with onions, red peppers, garlic, potatoes, and fresh pumpkin in a smoky sauce spiked with sherry. Serve it over rice or noodles for an autumn feast.

Recipe: Pork Cassoulet

This classic, rich, slow-simmered dish combines a hearty bean stew with a savory pork and sausage stew, all topped with a crust of bread crumbs drizzled with our Graisse de Canard Gold. Cassoulet is quintessential French country cuisine, a labor of love, so set aside an afternoon to make it and serve it to friends and family warm and fragrant from your oven.

Recipe: Pork Cutlets and Apples with Apple-Balsamic Sauce

This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.

Recipe: Pork with Cherry and Port Wine Sauce

Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with turkey, chicken, veal, or duck, as well.

Recipe: Pork Won Ton Soup

A steaming bowl of tender Asian pork dumplings flavored with sesame and ginger, bathed in a hot, savory broth--perfect for a light and warming dinner or lunch.

Recipe: Pozole

There are many variations of this traditional Mexican stew based on pork or chicken and hominy. Ours is a quick version perfect for a weeknight dinner and delicious enough to serve as part of a celebration with a spread of flavorful garnishes as they do in Mexico.

Recipe: Red Pork Chili with Pinto Beans

Tender pork is braised with plenty of chile powder, garlic, spices, and tomatoes, then combined with hearty pinto beans to make this terrific chili. Serve it hot with a dollop of sour cream and a sprinkle of fresh cilantro for a Southwestern-style meal.

Recipe: Roast Pork Loin with Fennel and White Wine Pan Sauce

A juicy, golden brown roast surrounded by caramelized fennel and onions and napped with a savory pan sauce: perfect for your holiday table, dinner with friends, or a Sunday night supper.

Recipe: Roasted Pork Tenderloin with Pears and Ginger

Tender pork slices surrounded by sweet sautéed pears and napped with a savory, ginger-scented sauce--the perfect dish for a fall dinner. Serve it with roasted sweet potato wedges and a glass of crisp Riesling.

Recipe: Rosemary and Garlic Rubbed Pork Loin with Apple Pecan Stuffing

A gorgeous centerpiece for a special meal: butterflied pork stuffed with a succulent mixture of bread, apples, onions, and pecans and coated with rosemary and garlic. Serve the spiral slices of roast pork and stuffing drizzled with warm, savory pan juices.

Recipe: Sautéed Pork Tenderloin with Prunes

This simple and delicious dish comes from a friend of More Than Gourmet: James Peterson, an award-winning food writer, cooking instructor, and photographer. The sweet and savory sauce, studded with succulent prunes, is the perfect complement to tender slices of pork.
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Classic French Stocks and Sauces