Pork

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

A go-to recipe for more than just pasta. Put it toward chicken, meatballs, and more.

Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well.

This Puerto Rican pork stew—loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives—can easily be a part of your weeknight meal rotation.

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.

Pork is a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous, garlicky chermoula.

The magic of katsudon happens when the egg and dashi combine to form a loose custard on the bottom, but the egg yolk on the top remains bright orange and jammy.

When the pork is sweet and juicy and the panko is fluffy and crisp, tonkatsu is a real treat.

Marinated in a simple medley of soy sauce, sugar, and a bit of five-spice powder, these fried pork chops are a delicious anchor for an afternoon meal.

This mung bean and pork mooncake is a classic in Taiwan, with the meat and sweet bean filling enclosed in a flaky, layered, lard-infused bun.

Although it calls for pork belly, bacon, and chorizo, any cut of pork can be used in this recipe based on a traditional paella from days gone by.