Pork

One of the best ways to ensure pork chops don't come out dry and leathery is to use the sous vide method of cooking. It guarantees the pork will come out juicy and tender. These pork chops are seasoned with crushed fennel and coriander seeds, and finished in a hot skillet with butter, sage, garlic, and shallot. Spooning the flavorful butter over the chop as it sears in the skillet infuses the meat with the flavored butter.

A fragrant blend of dried herbs, spices, and garlic flavors this slow-cooked pork, which gets a touch of balancing sweetness and acidity from fresh orange juice. A surprising ingredient here, sweetened condensed milk, helps the pork caramelize during cooking. Source a well-marbled pork roast for this recipe; the extra fat doubles down on the rich pork flavor. Many cooks in Mexico City add sweetened condensed milk to carnitas, says Pati Jinich, who created this stunningly good recipe. Try treating the Sweetened Condensed Milk Carnitas like pulled pork, and tuck the tasty shreds into fluffy Sweetened Condensed Milk Rolls.

这些猪排的香腌料fuses the meat with tons of flavor and ensures that the rib-cut chops, which already have slightly more fat than a center-cut chop, remain tender and moist on the grill. The sugar in the marinade helps to create a beautiful dark golden brown crust with areas of light charring. Once the chops are on the grill, refrain from moving them around too often in order to allow grill marks to form. If you'd like, grill some asparagus and sliced sweet potatoes as well to round out your meal.

Toasted sesame oil and crunchy water chestnuts enrich the pork filling in these Gau Gee, crispy fried wontons, from chef Kiki Aranita. "At the many family feasts that I attend in Hawaii, gau gee are ubiquitous," says Aranita. "I'm also half Chinese, so this recipe uses the pork-and-chestnut filling that I learned to make as a child in Hong Kong." Aranita likes to serve Gau Gee alongside a simple Spicy Mayo Dip. To make it, just stir together 1/2 cup mayonnaise and 1/2 teaspoonPoi Dog Chili Peppah Water(Aranita's version of chile pepper water, a staple Hawaiian condiment) or ichimi togarashi.

Sweet, hot, and tangy, these ribs from chef Lara Lee are seriously delicious, and easy to make indoors — no grill or smoker required. Kecap manis is an Indonesian sweet soy sauce that forms the foundational sweet and tangy flavor, and sticky texture, of the glaze that coats each bite of these tender ribs. If kecap manis is unavailable, see Note below for a homemade version.

Balsamic vinegar simmers with caramelized onions for a sweet and sour velvety sauce for pork chops. Pounded to tenderize rather than flatten, the pork is seasoned boldly with black pepper before crisping in a skillet. Quick enough to pull off on a weeknight, this main course will impress guests, too.