Back to Home
Discover · meat + quick + pork

49 recipes

Tap a chip to add another filter, or use Clear all below.

Andouille Skewers

Andouille Skewers

A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is finishing on the back burner. You take andouille (the heavily smoked, garlicky Cajun pork sausage) and cut it into thick coins, then thread them onto pre-soaked wooden skewers (or metal) with chunks of red and green pepper, red onion, and a few halved cherry tomatoes. Brush with a quick Cajun glaze of melted butter, garlic, brown sugar, hot sauce and Cajun seasoning. Onto a hot grill over high heat for just long enough to char the vegetables and bring the sausage shiny and sticky. Eaten straight off the skewer with a beer in the other hand, the smoke still hanging in the air.

Snacks 27 minutes Serves8
Broccoli-Bacon Salad

Broccoli-Bacon Salad

Broccoli-bacon salad is a fixture of American potlucks, summer cookouts, and church suppers, especially across the Midwest and South where it earned the affectionate nickname "broccoli crunch". Its origins sit somewhere in 1980s home cooking, when raw vegetable salads bound in creamy dressings became a casserole-era staple, and it has stuck around because the formula is so satisfying. Broccoli is treated like a salad leaf here rather than a hot vegetable, broken into bite-sized florets that stay assertively crunchy and grassy under the dressing. Crisp bacon adds smoke and salt, red onion brings a clean sharpness, sunflower seeds contribute a nutty crunch, and dried cranberries (or raisins, in older versions) drop little pockets of chewy sweetness across the bowl. The dressing is the secret. A glossy emulsion of mayonnaise, cider vinegar, and just enough sugar to round things out, it coats every floret without weighing them down. The salad is genuinely simple to make and improves with a short rest in the fridge, where the broccoli softens just slightly and absorbs the flavours of the dressing. It pairs wonderfully with grilled chicken, pulled pork, hamburgers, or a baked ham. Once you have made it, you understand why every American family seems to claim a version as their own.

Sides 30 minutes Serves6
Chicharrones

Chicharrones

Pork skin (the back-fat skin sold at butchers, or any thick skin from a fresh pork side) is scraped clean of all subcutaneous fat, this is the critical step; remaining fat prevents puffing. The clean skin then dries: either oven-dry at low heat for several hours, or air-dry in the fridge for 1-2 days, until completely brittle and almost translucent. The dried skin is then plunged into hot oil (200°C) where it puffs dramatically in 5-10 seconds into the characteristic crackling clouds. The pork is drained, seasoned with salt and chilli salt, and eaten warm. Some Mexican versions add a final spritz of lime juice + chilli powder + Tajín after frying.

Snacks 30 minutes Serves6
Choripán Chileno

Choripán Chileno

Chile's street sandwich and the food that fuels any Sunday football game or summer picnic. You take a Chilean longaniza (or any good fresh pork sausage), split it lengthways but leave it attached at one end so it opens like a butterfly, and grill it six minutes per side until the surface is charred and the inside still juicy. Marraqueta rolls split and toast briefly on the grill, the sausage tucks into the roll, and a generous spoonful of pebre goes on top. Some hands add a dab of mayo or mustard. Eaten immediately, standing up, with a beer in the other hand.

Snacks 27 minutes Serves4
Club Sandwich

Club Sandwich

The diner triple-decker reworked with a poached egg sitting on top - what an American sandwich shop would call a club with eggs, and what a French brunch menu would simply serve as the house club. Two slices of buttered, toasted bread layered with sliced grilled chicken, crisp smoked bacon, shredded iceberg dressed in mayo and a sharp pinch of onion, ripe tomato brightened with vinaigrette, and the soft poached eggs draped over the top so the yolks break into everything underneath. The pleasure is in the layering: a different texture in every bite, the bread crisp enough to hold structure but soft enough to give. You build it carefully, slice it on the diagonal, and pin the halves together with toast picks so the whole tower stays upright on the plate. Lunch counter at noon, light supper after a long afternoon, eaten with chips on the side and an extra napkin within reach.

American 15 minutes Serves2
Completo

Completo

The Chilean street hot dog and the proper night-out food after a few drinks in any city in the country. You start with a long soft frankfurter roll, poach the frankfurter in barely-simmering water for five minutes, dice tomato fine and salt it to draw out the water, and mash avocado with lime and salt to a thick paste. The build is bottom-up: split roll, frankfurter, diced tomato, sauerkraut, a heroic layer of smashed avocado, mayonnaise piped generously over the top, a squiggle of mustard if you like. Wrap in paper, hand it over, eat with both hands while walking down a Santiago street.

Sides 25 minutes Serves4
Deviled Eggs

Deviled Eggs

Deviled eggs are one of America's most enduring party foods, a fixture of Easter brunches, Thanksgiving tables, summer barbecues, and Sunday potlucks from coast to coast. The dish itself is much older than its American identity. Stuffed eggs flavoured with mustard, vinegar, and spices appear in Roman writings and remained popular across medieval Europe, but the term "deviled", meaning seasoned hot and spicy, took hold in eighteenth-century England and crossed the Atlantic with Anglo settlers. By the twentieth century, the American version had crystallised into the formula we recognise today: hard-boiled eggs split lengthwise, yolks scooped out and whipped smooth with mayonnaise, mustard, and a splash of vinegar, then piped or spooned back into the whites and finished with a dusting of paprika. The taste is luxurious in its simplicity. Creamy and rich, with a gentle tang and just enough mustard heat to justify the name, set against the cool, slightly springy bite of the white. Difficulty is genuinely low, but two details lift them from good to memorable: cooking the eggs just enough so the yolks are fully set but never grey-ringed, and seasoning the filling assertively, since cold dulls flavour. They are best made the day they will be eaten, although the eggs themselves can be boiled and peeled a day ahead.

Sides 25 minutes Serves6
Eggs Benedict

Eggs Benedict

The Sunday brunch icon, and the dish people learn hollandaise for. You build the sauce first, whisking egg yolks with water and lemon over a bain-marie until they ribbon, then drizzling in warm clarified butter while you whisk steady and even until the bowl holds something glossy and thick. The hollandaise will wait for you in a warm spot while you poach the eggs - vinegar in barely-simmering water, a gentle whirlpool, three minutes for a runny yolk - and toast the muffins, and warm the ham. Then everything stacks at speed: muffin, ham, egg, hollandaise spooned generously over, a scatter of chives. You eat immediately, because every component is at its best within a minute of plating and falls off a cliff after five. Looks fancy on a tablecloth; rewards twenty focused minutes of work.

American 30 minutes Serves4
Fried Rice

Fried Rice

Fried rice is fundamentally about texture contrast: individual grains coated entirely with hot oil, remaining crispy and separate, never clumped or greasy. Success requires three critical elements: Cold rice (overnight-refrigerated best), sufficiently hot oil (nearly smoking), and a light hand with seasonings. The beaten egg is never pre-cooked; instead, it's added raw to the hot rice and oil where residual heat cooks it silkily, coating the grains. Bean sprouts provide fresh textural contrast. This is not comfort food; it's refined technique applied to simple ingredients.

Chinese 10 minutes Serves600
← Prev Page 1 of 3 Next →