Bacon-Wrapped Hot Dogs
Bacon-wrapped chile relleno hot dogs take beef dogs wrapped in bacon and grilled until crispy, loaded with fire-roasted poblano peppers stuffed with melted Monterey Jack cheese, and topped with sautéed sweet onions and jalapeños on toasted brioche buns. You char the poblanos over open flame until blackened, steam and peel them, stuff each half with […]
Smoked & Fried Pork Belly with Chimichurri
Smoked and fried pork belly with chimichurri takes thick skin-on pork belly strips scored on the meat side, seasoned with salt, pepper, and garlic powder, smoked at 300°F for about 2 hours to 175°F internal, then fried in a cast iron with 1 inch of oil on its side so both skin and meat crisp […]
Pan-Seared Pork Chops Sponsored By Missouri Pork
Oven-finished pan-seared double bone pork chops with garlic herb butter sauce take thick-cut, 2-inch bone-in pork chops through a hard sear on both sides, a gentle oven finish at 300°F to 145°F internal, and a pan sauce built from butter, smashed garlic, fresh herbs, Dijon mustard, honey, and lemon. You score the fat cap in […]
Pork Tenderloin Pinwheels Sponsored By Missouri Pork
Stuffed pork tenderloin pinwheels take a butterflied tenderloin loaded with cream cheese, mozzarella, bacon bits, and garlic, rolled tight, tied with butcher’s twine, sliced into thick pinwheels, seared in a hot pan until golden on both sides, and finished in a 375°F oven to 145°F internal. While still hot, each pinwheel gets topped with a […]
Hot Honey Fried Pork Chop Sandwiches Sponsored By Missouri Pork
Hot honey fried pork chop sandwiches stack crispy panko-breaded pork chops dunked in a buttery Frank’s RedHot and honey glaze onto cheese-crusted brioche buns with melted pepper jack and pickles. You pound 6 to 10 boneless pork chops thin, run them through a three-step flour, egg, and panko dredge, fry at medium-high heat for 2 […]
Grilled Crispy Chicharrones Sponsored by @missouripork
Grilled crispy chicharrones take skin-on pork belly through an overnight salt cure, a 3-hour low-and-slow cook at 250°F, and a high-heat finish over direct flame until the skin puffs, blisters, and shatters. You cut 2 lbs of pork belly into 4 square pieces, salt the skin side only overnight, brush off the salt the next […]
Chorizo Quesadillas
Chorizo quesadillas with roasted green salsa combine crispy pork chorizo with melted Oaxaca cheese on corn tortillas and a smoky, tangy salsa verde made from charred tomatillos, jalapeños, and garlic. You cook the chorizo with diced jalapeño and onion until browned and slightly crispy, roast the salsa ingredients on a hot griddle until blistered and […]
Crispy Chicharrón Chips
Crispy chicharrón chips made from skin-on pork belly strips deliver the ultimate crunch when paired with fresh guacamole. You slice 5 lbs of pork belly into 1/4-inch thick strips, boil them for 25 minutes with onion, garlic, peppercorns, and salt, then fry in two stages: a low-and-slow render at medium heat for 45 minutes followed […]
Smoked Pork Belly Burnt Ends
Smoked pork belly burnt ends get a serious upgrade with chicharrón-style crispy skin in this recipe. You start by dry brining a 2 to 3 lb skin-on pork belly with kosher salt overnight, then score the meat side into 1/2-inch cubes and season with your favorite BBQ rub. The belly smokes at 250°F for 3 […]
Smoked Rib Tip Burnt Ends
Smoked rib tip burnt ends are made by cutting 4 pounds of pork spare rib tips into individual bite-sized pieces, seasoning generously with 2 to 3 tablespoons of BBQ seasoning, smoking at 250°F for 1½ to 2 hours until the seasoning sets and color develops, then transferring to a foil tray with ½ cup apple […]