Featured Recipes

Smoked Pork Leg Pastrami Cubano

At Pig Bleecker in New York, NY, Chef Matt Abdoo delivers layers of flavor with his Smoked Pork Leg Pastrami Cubano. The pork leg is cured with a traditional pastrami brine, then seasoned and smoked. Next, it’s shaved thin and stacked with roasted pork loin, Swiss cheese, fresh dill pickles and sweet and spicy mustard BBQ sauce on a soft Cuban roll. Finally, it’s pressed on a plancha until crispy and melty, and served with plantain chips.

Find the recipe here.

Milk-Braised Pork Shoulder Stroganoff

Chef Adam Sappington of The Country Cat in Portland, OR created this flavorful Milk-Braised Pork Shoulder Stroganoff. The shoulder is browned and then braised in milk flavored with vanilla, star anise, lemon juice, sage, chili flakes and cinnamon. It’s paired with a rich brown butter Stroganoff sauce with fresh thyme, chanterelle mushrooms and pearl onions, all over fresh butternut squash noodles.

Find the recipe here.

Smoked Pork Leg Pastrami

This smoked pork leg pastrami from Chef Matt Abdoo of Pig Bleecker in New York, NY is delicious and versatile. It’s cured for a week, rubbed with kosher salt, ground coriander, sweet paprika, granulated garlic and onion, Coleman’s mustard powder and light brown sugar, then smoked to perfection. The finished pastrami can be used across the menu, from sandwiches and ham boards to center-of-plate pastrami steaks.

Find the recipe here.

Sous-Vide Pork Loin

Chef José Mendín’s Pubbelly Noodle Bar in Miami Beach, FL focuses on flavorful Asian-inspired fare, like his Sous-Vide Pork Loin. Sliced boneless pork loin chops are cooked sous-vide with smashed garlic, fresh ginger, soy sauce, sesame oil and scallions, then seared and drizzled with a rich roasted plum teriyaki sauce and served with gingered baby bok choy and garnished with grilled spring onions and crispy garlic.

Find the recipe here.