Pork Recipes Recipes
Best pork recipes—quick stir-fries, grilled skewers, crispy roasts, and noodle favourites—with smart marinating, make-ahead, and storage tips.
Fiery Korean Gochujang Stew (Kimchi Jjigae-Style Comfort!)
Aaron and Claire adopted by JojoM
50 min
Naturally Dyed Pork Tocino – Healthy Filipino Breakfast
Chef RV Manabat adapted by JojoM
390 min
Juicy Filipino Bola-Bola in Sweet & Sour Sauce
Chef RV Manabat (adapted by JojoM)
50 min
Fiery Korean Chili Garlic Noodles with Pork & Bok Choy
Aaron and Claire adopted by JojoM
15 min
Morisqueta Tostada—Loaded Pinoy Fried Rice
Chef RV Manabat (adapted by JojoM)
35 min
Crispy Parmesan Pork Chops That Beat Any Takeout!
Michael Matthews adapted by JojoM
27 min
Juicy Pork Tapang Taal—Bold, Garlicky, Budget-Wise
Chef RV Manabat (adapted by JojoM)
25 min
Pork Tenderloin and Bok Choy Noodle Stir-Fry
Michael Matthews adapted by JojoM
20 min
Smothered Cajun Pork Chops with Tomatoes
Michael Matthews adapted by JojoM
25 min
Spicy Pork & Sesame Noodles—Chef’s Batch Cook Power Bowl
Finntonry (adapted by JojoM)
45 min
Spicy Oyster Sauce Ribs That Melt in Your Mouth
DaddyCooks_Ph adapted by JojoM
70 min
Ultimate Soft Char Siu Bao w/ Halal & Veg Fillings
Sheldo's Kitchen (adapted by JojoM)
65 min
Sichuan Yuxiang Pork with Aubergines (Fish-Fragrant Style)
Mandy from Souped Up Recipes adapted by JojoM
65 min
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).