Pork Recipes Recipes
Best pork recipes—quick stir-fries, grilled skewers, crispy roasts, and noodle favourites—with smart marinating, make-ahead, and storage tips.
Authentic Bun Cha Vietnamese Pork Meatballs with Noodles
Nagy adapted by JojoM
Authentic Chef RV Carbonara with Guanciale
Chef RV Manabat adapted by JojoM
Creamy Sausage & Mushroom Pasta (Chef RV Inspired)
Chef RV Manabat adapted by JojoM
Smoky Ilocano Dinakdakan (Grilled Pork Salad) by Chef RV
Chef RV Manabat adapted by JojoM
Filipino Pork Barbecue Skewers with Peanut Sauce
Chef RV Manabat adapted by JojoM
Irresistible Korean BBQ Samgyeopsal at Home
Chef RV Manabat adapted by JojoM
Crispy Lechon Kawali by Chef RV (No-Fail Crunch)
Chef RV Manabat adapted by JojoM
Crispy Lumpiang Shanghai with Cheesy Twist
Chef RV Manabat adapted by JojoM
Crispy Sweet and Sour Pork Filipino Style (Chef RV)
Chef RV Manabat adapted by JojoM
Dijon and Sage-Coated Pork Tenderloin
Michael Matthews adapted by JojoM
Spicy Ground Pork Bulgogi Stir-Fry in 30 Minutes
Aaron and Claire adapted by JojoM
Irresistibly Easy Taiwanese Rice Noodles (30-Minute Stir Fry)
Mandy from Souped Up Recipes adapted by JojoM
Fiery Thai Pad Kra Pao with Crispy Egg (15-Min)
Derek Chen adapted by JojoM
Fiery Gochujang Bulgogi Stir-Fry 🔥 | Korean Spicy Pork Perfection
Aaron and Claire adopted by JojoM
Fiery Korean Gochujang Stew (Kimchi Jjigae-Style Comfort!)
Aaron and Claire adopted by JojoM
Naturally Dyed Pork Tocino – Healthy Filipino Breakfast
Chef RV Manabat adapted by JojoM
Intro
Welcome to your hub for pork recipes—crispy, saucy, and deeply savoury favourites spanning Filipino, Chinese, Korean, Vietnamese, and Japanese styles. This category covers weeknight stir-fries, grilled skewers, crunchy appetisers, and special-occasion roasts, plus comforting stews and noodle bowls. You’ll find reliable time estimates, pantry-friendly swaps, and chef-style tips to nail juiciness and browning. Use Quick Picks to jump to best-sellers, the Make-Ahead & Storage chart to plan, and the Compare grid to choose by time, skill, and how well each dish holds for parties or meal prep.
Quick Picks
- Street-food favourite: Filipino Pork Barbecue Skewers with Peanut Sauce
- Crispy centrepiece: Crispy Lechon Kawali by Chef RV (No-Fail Crunch)
- Noodle night: Spicy Sichuan Dan Dan Noodles with Pork & Sesame
- 15-minute wok: Fiery Thai Pad Kra Pao with Crispy Egg (15-Min)
- Vietnamese classic: Authentic Bun Cha Vietnamese Pork Meatballs with Noodles
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Filipino Pork Barbecue Skewers | 2 days (marinated) | 2 months (raw, marinated) | Grill/broil hot; brush with glaze at the end for shine. |
| Crispy Lechon Kawali | 3–4 days | 2 months (parboiled belly) | Re-crisp in 200 °C oven or quick refry; salt just before serving. |
| Dan Dan Noodles | 2 days (components) | Pork topping 2 months | Keep sauce, pork, noodles separate; assemble to serve. |
| Gochujang Bulgogi | 2–3 days (cooked) | 2 months (raw, marinated) | Stir-fry hot and fast; add veg last for snap. |
| Crispy Cantonese Spring Rolls with Shrimp & Pork | 1 day (unfried) | 2 months (unfried) | Fry from frozen at 175–180 °C; drain on a rack for crunch. |
| Chef RV Carbonara with Guanciale | Best fresh | Not suitable | Warm bowls; toss off-heat with pasta water for silkiness. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Pork BBQ Skewers | 30–40 min (+marinade) | Easy | ★★★★☆ | Great for parties; serve with atchara or peanut sauce. |
| Lechon Kawali | 1 h 40 min | Intermediate | ★★★★☆ | Parboil ahead; re-crisp to order. |
| Dan Dan Noodles | 45–55 min | Intermediate | ★★★☆☆ | Assemble to serve; adjust chilli/numbling to taste. |
| Pad Kra Pao (Pork) | 15–20 min | Easy | ★★☆☆☆ | Cook to order; jasmine rice + fried egg. |
| Dinakdakan (Grilled Pork Salad) | 1 h+ | Intermediate | ★★★☆☆ | Char for smoky depth; finish with calamansi/lime. |
| Miso Pork & Aubergine Stir-Fry | 30 min | Easy | ★★★☆☆ | Sweet–savory; add sesame seeds for crunch. |
Techniques That Matter
- Dry-brine for juiciness: Salt chops/belly 6–24 hours; promotes browning and seasoning throughout.
- Render, then crisp: For belly/lechon, simmer or pressure-cook first, then air-dry before frying.
- Stir-fry texture: Velvet sliced pork (soy, cornflour, oil) for tenderness; cook in small batches over high heat.
- Balance fat with acid: Use vinegar, citrus, or pickles (atchara, cucumber) to cut richness.
- Grill control: Two-zone fire—sear skewers over direct heat, finish over indirect to avoid burning sugars.
- Food safety: Ground/minced pork to 71 °C; chops/loin to 63 °C with a short rest.
Common Mistakes & Fixes
- Tough chops → Too lean/overcooked; brine and pull at 63 °C, rest 5 minutes.
- Soggy crackling → Skin not dry; air-dry overnight, score lightly, and salt just before high-heat finish.
- Greasy mouthfeel → No acidic counterpoint; add calamansi/lime, vinegar dips, or crunchy slaw.
- Broken carbonara → Pan too hot; toss off-heat with pasta water to emulsify.
- Bland skewers → Short marinade; extend to 4–24 hours and glaze during the final minute.
Serving Ideas / Planner’s Notes
- Portions: plan 150–200 g cooked pork per person plus 1 starch + 1 veg side.
- Build a spread: 1 crispy (lechon/spring rolls), 1 saucy (bulgogi/dan dan topping), 1 fresh (salad or pickles).
- Carbs: garlic rice, pancit or rice noodles, or crusty bread for saucy dishes.
- Condiments: spiced cane vinegar, chilli crisp, peanut sauce, crushed chicharrón, and lime/calamansi wedges.
- For mixed diets, add one veg-forward side and a mild option to balance heat and richness.
Featured Links
Round out your menu with cosy bowls like Fiery Korean Gochujang Stew (Kimchi Jjigae-Style Comfort!) and family-friendly mains such as Crispy Parmesan Pork Chops That Beat Any Takeout!. For noodles with a kick, try Kung Pao Pork Stir-Fry with Cashews (Better Than Takeout).