Pork Recipes

Pork Recipes
Photo by Photo by Mark Thomas, Bon Appétit

Pork is a very versatile meat when it comes to pairing with wine. Like many white meats, pork has relatively delicate flavors, but pork is richer and more fatty than turkey or chicken. This opens up myriad of possibilities in the kitchen. With so many ways to cook pork, it’s not surprising that a broad spectrum of wines can be used to pair with it.

Typically, pork recipes are most suitable for pairing with white wine. Pork’s intensity of flavor, subtle as it can be, begs for an equally subtle wine, yet the fat content needs good acidity to produce a balanced pairing. Alsace Pinot Gris, with its slightly spicy flavors and rich fruit, is an ideal pairing, but there are recipes that match with almost every white wine. Pork dishes often use wine within the recipe. A good rule of thumb is to cook with the wine you want to drink with the finished dish. This builds a flavor bridge between the pork dish and the wine.
I mentioned Alsace Pinot Gris because the spicy notes in the wine work particularly well with the sweetness of pork. Other wines in that same, spicy vein, such as Gewurztraminer, Viognier and Dry Muscat, would all be worth experimenting with when it comes to pork. Chardonnay and Sauvignon Blanc each also work well with a myriad of pork dishes.
Pork is one of the most uneven meats when it comes to fat. Unlike beef, there is little marbling in pork. Instead, most of the fat is cover fat, so the amount of fat you find in any particular pork dish depends as much on the cut of meat as on how well that cut has been trimmed. With more fatty cuts, acidity is very important in producing a suitable wine pairing. Red wines with higher acidity are generally paired with pork, so think of Chianti, Zinfandel and Grenache-based wines. Grenache is a less acidic choice but it is also often a lighter-styled, fruitier type of red wine, like when it forms the backbone of a Cotes du Rhone. This is a very versatile style of wine that is happy to pair with many styles of preparation and seasoning when it comes to pork recipes. 

Pork Chop Recipes

Pork Chop Pairing Guide Pork chops tend to be some of the more fatty cuts of pork and thus are the most flavorful, so it’s not surprising that they are also among the most popular. You can pan-sear, grill, braise or even fry pork chops, so there are many possibilities for pairing this delectable cut with a wide variety of wines.  Read More about Pork Chop pairings »

Baked Ham Recipes

Baked Ham Pairing Guide Baked ham is a classic holiday dish and one that poses several problems for wine pairing. The ham on its own tends to be on the salty side of the flavor spectrum, and tradition dictates that it be coated in a sweet glaze, further complicating the situation.   Let’s start with the salty component of the ham. Salt is one of the basic flavors we taste, along with sourness, bitterness and sweetness. Traditionally, we have found the pairing ... Read More about Baked Ham pairings »

Pork Loin Recipes

Pork Loin Pairing Guide Pork loin is a delicate cut of meat. With its limited marbling, it requires a deft hand and gentle cooking method to produce the best results. When it is prepared well, a roasted pork loin typically has a rub of some kind that is applied to the sweet cover fat left on the loin to keep it from drying out.   That rub and the sweet cover fat are the keys to successfully pairing a roasted pork loin with its ideal wine. The meat of the loin ... Read More about Pork Loin pairings »


All Pork Recipes

  • “7-6-5” Grilled Pork Tenderloin
    “7-6-5” Grilled Pork Tenderloin

    In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them i...

  • Adobado Pork Tenderloin
    Adobado Pork Tenderloin

    Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stem...

  • Agave-Glazed Pork Belly with Grilled Pineapple
    Agave-Glazed Pork Belly with Grilled Pineapple

    Preheat oven to 250°F. Season pork belly all over with 4 teaspoons salt and 2 teaspoons pepper. Place chiles in a large roasting pan. Place pork be...

  • Alabama Pulled Pork Sandwiches with White Barbecue Sauce
    Alabama Pulled Pork Sandwiches with White Barbecue Sauce

    To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill. To prepare pork, cut pork in half lengthwise; cut crosswise int...

  • Amazing Ribs
    Amazing Ribs

    1. Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and cr...

  • Ancho Pork Medallions
    Ancho Pork Medallions

    1. Cut pork crosswise into 8 equal pieces. Combine chile powder and next 4 ingredients (through allspice) in a small bowl; rub evenly over both sid...

  • Anne's Hot Sausage Dip
    Anne's Hot Sausage Dip

    1. Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well. 2. Drain diced tomato and green chiles, reserv...

  • Apple Cider-Glazed Pork Tenderloin
    Apple Cider-Glazed Pork Tenderloin

    Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 1 hour. Combine cider, cloves, and bay leaves in a lar...

  • Apple, Sage & Fennel Breakfast Sausage
    Apple, Sage & Fennel Breakfast Sausage

    Heat the oven to 200°F. In a 10-inch skillet, heat 1 Tbs. of the oil over medium heat. Add the apples and the scallion whites. Cook, stirring occas...

  • Applewood-smoked Spareribs with Paprika Chili Spice Rub
    Applewood-smoked Spareribs with Paprika Chili Spice Rub

    1. Soak chips in water 20 to 40 minutes. Meanwhile, light a full chimney of charcoal briquets. When they're ash-covered, bank to one side in cleane...

  • Apricot-Glazed Pork Tenderloin Recipe
    Apricot-Glazed Pork Tenderloin Recipe

    1. Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork. 2. Bake at 425° for 10 minutes. In a small bow...

  • Apricot-Onion Pork Medallions
    Apricot-Onion Pork Medallions

    Flatten each pork slice to 3/4 inch by placing it between sheets of plastic wrap and pounding it with a meat mallet or rolling pin. Sprinkle both s...

  • Asian Ground Pork and Spinach
    Asian Ground Pork and Spinach

    Heat a 12-inch skillet over medium-high heat until hot. Add 1 lb. ground pork and 1/2 tsp. salt and cook, breaking up the meat with a wooden spatul...

  • Asian Pork and Mushroom Burger Wraps
    Asian Pork and Mushroom Burger Wraps

    Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt;...

  • Asian Pork Lettuce Wraps
    Asian Pork Lettuce Wraps

    Combine honey, soy sauce, vinegar, ginger and hot pepper sauce in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigera...

  • Asian Pork Medallions
    Asian Pork Medallions

    Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Combine garlic, ginger, and oil in a large ...

  • Asian-Spiced Pork
    Asian-Spiced Pork

    Preheat the oven to 350°. In a bowl, combine 1 teaspoon of the five-spice with the salt, minced garlic and grated orange zest. Place the pork fat s...

  • Baby Back Ribs
    Baby Back Ribs

    1. Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ...

  • Baby-Back Ribs
    Baby-Back Ribs

    Light a grill or heat oven to 300° F. In a small bowl, combine the sugar, chili powder, salt, mustard powder, and thyme. Rub the mixture on the rib...

  • Baby Back Ribs With Jackie's Dry Rub
    Baby Back Ribs With Jackie's Dry Rub

    1. Soak wood chips in water 30 minutes. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maint...

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