I’m excited to share my pork recipes featuring spicy miso pork belly tacos, pineapple ginger pork skewers, tamarind glazed pork medallions, smoked apple chipotle pork ribs, thai basil pork lettuce wraps, and other bold dishes. I experimented with flavors from espresso rubbed chops.

I cant wait for you try these!

The 17 Best pork recipes

1. Spicy Miso Pork Belly Tacos

I have a Spicy Miso Pork Belly Tacos recipe where pork belly is marinated in miso paste, garlic, soy sauce and chili flakes then fried until crispy. Served on small tortillas, its a simple meal.

Ingredients

• 1 lb pork belly, cut into small pieces
• 2 tablespoons miso paste
• 1 clove garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes
• 4 small tortillas

Instructions

1. Mix the miso paste, garlic, soy sauce and chili flakes in a bowl. Then, add the pork belly pieces and let it marinate for about 45 mins to 1 hour.

2. Heat a pan over medium heat and fry the pork belly until its nicely browned and a bit crispy, about 6-8 minutes.

3. Warm up your tortillas in another pan or in the microwave then place pork on them.

4. Serve immediately with your fav toppings or a side of slaw if you want extra crunch.

2. Pineapple Ginger Pork Skewers

I make Pineapple Ginger Pork Skewers with pork tenderloin, pineapple chunks, soy sauce, honey, ginger, garlic and lime juice. Its a quick and easy dish that brings a tangy and sweet combo on the grill.

Ingredients

• 1 lb pork tenderloin, cut into cubes
• 1 cup pineapple chunks, fresh or canned
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp freshly grated ginger
• 2 garlic cloves, minced
• 1 tbsp lime juice

Instructions

1. In a bowl, mix together the soy sauce, honey, ginger, garlic and lime juice, then toss in the pork cubes and let it marinate for at least 30 minutes.

2. Preheat the grill to medium-high, and while its heating up, alternate threading pork and pineapple chunks onto your skewers.

3. Grill the skewers for about 8-10 minutes, turning them a few times untill the pork is nicely charred and cooked through.

4. Let the skewers rest briefly, then serve em hot and enjoy your meal!

3. Tamarind Glazed Pork Medallions

I tried tamarind glazed pork medallions using 500g pork medallions marinated in tamarind paste, honey, soy sauce, minced garlic, salt and pepper then seared them until a nice glaze formed.

Ingredients

• 500g pork medallions
• 2 tbsp tamarind paste
• 1 tbsp honey
• 2 tbsp soy sauce
• 2 cloves minced garlic
• Salt and pepper to taste

Instructions

1. In a bowl, mix the tamarind paste, honey, soy sauce, garlic, salt and pepper together.

2. Marinate the pork medallions for at least 30 mins or even a couple of hours if you can wait.

3. Heat a pan over medium-high heat and sear the medallions until they get a nice glaze, turning them often so they dont burn.

4. Let them rest for a few mins then serve immediately and enjoy.

4. Smoked Apple Chipotle Pork Ribs

I present smoked apple chipotle pork ribs made with apple cider vinegar, apple juice, chipotle powder, brown sugar and garlic powder. Slow smoking yield tangy, smoky, spicy ribs that deliver a unique flavor.

Ingredients

• 1 rack pork ribs
• 1/4 cup apple cider vinegar
• 1/2 cup apple juice
• 2 tbsp chipotle powder
• 1 tbsp brown sugar
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your smoker to about 225°F. First, clean the ribs and remove the silver membrane.

2. Rub the ribs generously with salt, pepper, garlic powder, chipotle powder, and brown sugar then drizzle the apple cider vinegar and apple juice over them.

3. Place the ribs on the smoker grate and let them smoke for 4-5 hours, basting occasionally so they dont dry out.

4. Once done, let the ribs rest for 10 minutes before slicing and serving. Enjoy your smokey, tangy, and spicy ribs!

5. Thai Basil Pork Lettuce Wraps

I made these Thai Basil Pork Lettuce Wraps with ground pork, garlic, Thai chili peppers, fish sauce, soy sauce and Thai basil tossed into crisp butter lettuce, and its pretty simple to make.

Ingredients

• 1 lb ground pork
• 2 garlic cloves, minced
• 2 Thai chili peppers, finely chopped
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 cup fresh Thai basil leaves
• Butter lettuce leaves for serving

Instructions

1. Heat a large skillet over medium-high heat and add the ground pork along with the garlic and chili. Cook it till the pork is browned, dont overcook cause it might dry out.

2. Mix in the fish sauce and soy sauce, stir well so that the pork is evenly coated and all the flavours blend.

3. Once the pork is fully cooked, add in the Thai basil leaves and stir until they wilt, this should only take a minute or so.

4. Scoop the pork mixture into butter lettuce leaves, and then serve immediately while hot, this way the lettuce stays crisp.

6. Caramelized Balsamic Pork Tenderloin

I made caramelized balsamic pork tenderloin with salt, black pepper, garlic, olive oil, balsamic vinegar and brown sugar. It turned out real good and was super easy to whip up.

Ingredients

• 1 lb pork tenderloin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp brown sugar
• 1 clove garlic, minced

Instructions

1. Preheat your oven to 400°F then season the pork tenderloin with salt, pepper and garlic.

2. Heat the olive oil in a pan over medium-high heat, and sear the pork on all sides until its a nice brown.

3. Mix the balsamic vinegar and brown sugar in the pan and let it simmer for about a minute, then pour the sauce over the pork.

4. Transfer the pork to a baking dish and bake it in the oven for 15 to 20 minutes, or until its cooked through, then let it rest before serving.

7. Espresso Rubbed Pork Chops

I made Espresso Rubbed Pork Chops by rubbing thick pork chops with espresso powder, brown sugar, salt black pepper and garlic powder then searing them on a hot skillet for a crunchy crust.

Ingredients

• 4 pork chops, about 1-inch thick
• 2 tbsp espresso powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. In a small bowl, mix together the espresso powder, brown sugar, salt, black pepper and garlic powder.

2. Pat the pork chops dry then rub the spice mix evenly on both sides.

3. Let them sit for about 15 minutes so the flavors can soak in.

4. Heat a skillet over medium-high heat and cook the chops 4-5 minutes per side until they are nicely seared. Enjoy your meal!

8. Jerk-Spiced Pork Sausages

I made jerk-spiced pork sausages using ground pork, jerk seasoning, garlic, salt, pepper, and pineapple juice for a punchy flavor. They grill up with a nice char and add chopped green onions if you want extra kick.

Ingredients

• 1 lb ground pork
• 2 tbsp jerk seasoning
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pineapple juice
• Optional: chopped green onions

Instructions

1. Preheat your grill or skillet over medium heat.

2. In a big bowl, mix the ground pork, jerk seasoning, garlic, salt, pepper and pineapple juice until its all combined. Dont overwork it too much.

3. Form the pork mixture into sausages and cook them for about 12-15 minutes, turning often so they get a nice char but dont burn.

4. Serve warm with a sprinkle of chopped green onions if ya like. Enjoy!

9. Szechuan Pepper Pork Stir-Fry

I discovered Szechuan Pepper Pork Stir-Fry that uses 1 lb sliced pork shoulder, Szechuan peppercorns, soy sauce, hoisin sauce, garlic, ginger, and chili oil. Its quick and simple for busy nights.

Ingredients

• 1 lb thinly sliced pork shoulder
• 1 tablespoon Szechuan peppercorns
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 teaspoon chili oil

Instructions

1. Marinate the pork in soy sauce, hoisin sauce, garlic and ginger for about 15 minutes.

2. Dry roast the Szechuan peppercorns in a pan until they start to smell really good then grind them coarse.

3. Heat oil in a wok and stir fry the pork until its mostly cooked, then add the peppercorn powder and chili oil.

4. Stir fry everything together for a few minutes until the flavours mix well and serve hot.

10. Pomegranate Molasses Braised Pork Shoulder

I made Pomegranate Molasses Braised Pork Shoulder using pork chunks, sliced onion, garlic, chicken broth, pomegranate molasses, olive oil, salt, and pepper. It ended up super tender with a deep, bold flavor.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup pomegranate molasses
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 300°F. Season the pork with salt and pepper, then heat the olive oil in a big pot.

2. Sear the pork chunks on all sides in the pot until they get a nice brown crust. Once they are browned, take them out.

3. Toss in the onion and garlic into the pot and cook them until they soften a bit. Then put the pork back in and pour in the chicken broth and pomegranate molasses.

4. Cover the pot and let it braise in the oven for about

2.5 hours until the meat is super tender and the sauce thickens. Enjoy your meal!

11. Maple Mustard Pork Loin

I made Maple Mustard Pork Loin using 1.5 lb pork loin, maple syrup, Dijon mustard, garlic and olive oil. Its a simple dish mixin sweet and tangy notes without any extra fuss.

Ingredients

• 1.5 lb pork loin

• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Mix the maple syrup, mustard, and garlic together in a bowl then season the pork with salt and pepper.

2. Heat the olive oil in a pan over medium heat. Brown the pork on all sides for a few minutes each.

3. Place the pork into a baking dish and pour the remaining marinade on top. Roast in the oven for about 25-30 minutes until its cooked through.

4. Let the pork rest for a few minutes before slicing and serving so that all the juices stay inside, its tastier that way.

12. Coconut Curry Pork Sizzle

I made this Coconut Curry Pork Sizzle by marinating pork shoulder in coconut milk, curry powder, garlic, red chili and lime juice. The pork sizzles in hot pan until its crisp and exudes rich aroma.

Ingredients

• 500g pork shoulder, thinly sliced
• 1 cup coconut milk
• 2 tbsp curry powder
• 3 garlic cloves, minced
• 1 red chili, chopped (adjust to taste)
• 1 tbsp lime juice

Instructions

1. Marinate the pork in coconut milk, curry powder, garlic, red chili and lime juice for at least 30 minutes so the flavors get in.

2. Heat a pan with a little oil then add the pork; let it sizzle and brown properly.

3. Cook for about 8-10 minutes till its fully cooked and a bit crispy on the edges.

4. Serve it warm and drizzle a little extra coconut milk if you want an extra kick.

13. Roasted Rosemary Garlic Pork Belly

I made roasted rosemary garlic pork belly using 1 lb scored pork belly, 4 minced garlic cloves, 2 tbsp rosemary and 1 tbsp olive oil with salt and pepper. It came out crispy and easy.

Ingredients

• 1 lb pork belly with skin scored
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400F and make sure it reaches the right temperature before you start.

2. Rub the pork belly with olive oil, minced garlic, rosemary, salt, and pepper
don’t be shy with the seasonings.

3. Place the pork belly in a roasting pan skin side up and roast for about 1 hour, then if u like extra crispy skin, pop it under the broiler for a couple minutes.

14. Honey Sriracha Pork Sliders

I make these Honey Sriracha Pork Sliders loaded with pork shoulder chunks, honey, sriracha sauce, soy sauce, salt and pepper all on slider buns. Its a spicy and sweet handheld treat.

Ingredients

• 1.5 lbs pork shoulder (or pork butt), cut into chunks

• 1/4 cup honey
• 3 tbsp sriracha sauce
• 1 tbsp soy sauce
• Slider buns
• Salt and pepper to taste

Instructions

1. Season the pork with salt, pepper and a bit of garlic powder then drizzle the soy sauce, honey and sriracha all over the meat.

2. In a hot skillet, sear the pork chunks till they develop a nice color then lower the heat and cook until the pork is tender and cooked through.

3. Shred the pork roughly using two forks and mix it back in the pan with any juices to help the flavors blend.

4. Spoon the saucy pork onto the slider buns, add extra sriracha if you want extra spice and serve while its still hot and juicy.

15. Vietnamese Lemongrass Pork Skewers

I tried Vietnamese Lemongrass Pork Skewers using pork shoulder, minced lemongrass, garlic, fish sauce, sugar and cooking oil. The dish is quick, simple and its always a solid meal when I whip it up.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 3 stalks lemongrass, finely minced
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp cooking oil

Instructions

:

1. In a bowl, mix the pork with the lemongrass, garlic, fish sauce, sugar, and oil. Let it marinate for at least one hour, or even overnight if you got the time.

2. Thread the pork pieces onto wooden skewers. If you’re using wooden skewers, soak them in water before so they dont burn on the grill.

3. Grill the skewers over medium-high heat, turning them occasionally for about eight to ten minutes total or until they are nicely charred.

4. Serve warm with a side of rice or veggies and enjoy your tasty pork skewers!

16. Ancho Chile Pork Carnitas

I love making this Ancho Chile Pork Carnitas its a delicious mix of succulent pork shoulder with cumin, garlic and chopped onions, enriched by orange juice and salt, pepper and ancho chile powder.

Ingredients

• 3-4 lbs pork shoulder, cut into chunks
• 2 tbsp ancho chile powder
• 1 tsp ground cumin
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 cup orange juice
• Salt and pepper to taste

Instructions

1. Season the pork chunks with salt, pepper, cumin and ancho chile powder then toss in the garlic and onion.

2. Put the pork in a slow cooker and pour in the orange juice, dont forget to stir a bit so the flavors mix well.

3. Cook on low for 6 to 8 hours until the pork is super tender and falls apart easily.

4. Shred the meat with two forks, mix in the juices and serve your carnitas in tortillas or with your favorite sides.

17. Hoisin Glazed Pork Birria

I love this recipe for Hoisin Glazed Pork Birria. It uses pork shoulder, hoisin sauce, chicken broth, onion, garlic, cumin, salt and pepper.

It cooks slowlike until the pork is tender and shreds easily.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into chunks
• 1/2 cup hoisin sauce
• 1 cup chicken broth
• 1 medium white onion, roughly chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Season the pork chunks with salt, pepper and cumin then sear them in a heavy skillet until they get a nice brown crust.

2. Transfer the pork to a slow cooker and add the onion, garlic, chicken broth and hoisin sauce. Cook on low heat for about 2 1/2 to 3 hours until the meat is real tender.

3. When the pork is fall-apart tender, take it out and shred it with two forks, then mix it back into the sauce.

4. Serve it warm with tortillas or your fav sides, and dont be afraid to add extra sauce if needed.