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Food Unites Us

Food Unites Us

Regardless of where we live, food brings us together. It’s an experience. And pork allows us to connect with others. After all, it’s the most popular protein around the world. From barbeque in the United States to paella in Spain, pork brings home a taste of the world that we can all enjoy.

Why Pork?

Pork is the most popular protein in the world — and with good reason. From the authentic, flavorful experience to its many cut varieties, pork provides an affordable and easy solution for everything you crave.

Travel the World of Pork

No passport necessary to explore the culinary favorites of the locals. Dig in and take a virtual trip across the globe to enjoy a taste of the regional flavors and local cuisine.

Travel the World of Pork

Pork Connects Us

Food has a special way of uniting friends and family together around a table. Whether it is at your kitchen table, dinner at a local restaurant or a virtual gathering with friends far and near, it is one of the best ways to slow down and savor the connections that fuel us.

Cook along with World Food Champion Lidia Haddadian and Chef Jim

Join Chef Lidia Haddadian and Chef Jim as they prepare three flavor-packed pork dishes. These two talented chefs share recipes and tips to help you achieve sweet and savory meals this holiday season. Bring recipes like Sweet’n Spicy Taco Bites or Maple Bacon Fudge Truffles to your own kitchen by following along.

Creating Global Chef Connections

Experience new flavors and create mouthwatering dishes from home this holiday season. Neo Nontso from Johannesburg and Chef Ludo Lefebvre from Los Angeles exchange tips and tricks as they prepare Pork Fillet Potjiekos, a traditional South African stew.

Inspiration From Our Experts

Celebration Pork Boneless Loin Stuffed with Dried Fruits

Ingredients

  • 1 loaf sliced white bread, crusts removed 
  • 1 large onion
  • 2 tbsp bacon fat
  • 4 tsp kosher salt 
  • ½ tsp ground ginger 
  • ¼ tsp ground cinnamon 
  • ¼ tspn ground mace 
  • (1) 3-pound boneless pork loin
  • 2 egg whites
  • ⅓ cup heavy cream 
  • 1 tbsp finely chopped 
  • fresh sage leaves 
  • 1 cup packed mixed, diced dried fruit (apricots, dried cranberries, currants, golden raisins)
  • ½ cup ham broth or chicken stock

Instructions 

  1. Heat the oven to 325° F. Cut the bread into ½-inch cubes; you should have about 2 ½ cups of cubes. Toast the bread cubes on a baking sheet until crispy, about 8 minutes. Leave the oven on.
  2. Finely dice ½ cup of onion and sauté with 2 teaspoons of the bacon fat in a skillet over medium heat until softened and translucent, about 3 minutes. You should have about ¼ cup sautéed onions. (You’ll use the remaining onion later.) 
  3. Combine 2 teaspoons of the salt, ginger, cinnamon, and mace in a small bowl. 
  4. With the boneless loin resting on your cutting board, begin by slicing horizontally into the loin while slowly allowing the meat to “unroll” into one large slice approximately 1-inch thick. Once you get to the center eye of the loin, remove it to be chopped and added into the stuffing mix.
  5. In a food processor fitted with the metal blade, combine the chopped pork eye, egg whites, cream, and the remaining 2 teaspoons salt, and process to a smooth, sticky paste, about 2 minutes. Add the sautéed onions and sage and pulse just to combine. Transfer to a bowl and fold in the toasted cubed bread and dried fruit. Melt the remaining 1 tablespoon + 1 teaspoon bacon fat in the skillet for later use.
  6. Spray a roasting pan and roasting rack with nonstick spray.
  7. Sprinkle the meat with the seasoning mix, coating both sides. Using about half the stuffing mix, spread a thin but complete layer of the stuffing over the meat. Lightly brush with some of the melted bacon fat. Gently and lightly roll the meat back being careful not to squish the stuffing out the ends. Using butcher’s twine, tie the meat. Brush the meat on all sides with some of the melted bacon fat.
  8. Brush a deep 2-cup baking dish with some of the melted bacon fat; place the remaining stuffing in the dish and brush the top with bacon fat; bake until cooked to an internal temperature of 150° F, about 30 minutes.
  9. Coarsely chop the remaining onion, spread in the center of the prepared roasting pan under the roasting rack, and place the pork on the roasting rack over the onions. Roast to an internal temperature of 145° F, about 1 hour. Remove the roasting rack from the pan and place over a plate to catch any juices that run off the pork as it cools.
  10. Place the roasting pan over medium-high heat, add the ham broth, and, using a wooden spoon, stir thpan drippings and onion to deglaze the pan. Taste and add salt and pepper as needed. Strain the sauce and discard the solids.
  11. Let the pork rest for at least 20 minutes before slicing. Stir any accumulated juices into the sauce. Slice the meat into 1-inch chops and serve with the pan sauce and a scoop of the baked stuffing on the side. 

Pork Recipes

You don’t have to travel far to explore new flavors. To help you get there, we curated our favorite recipes from around the globe to help you discover a few twists on your traditional dishes.

Sheet Pan Korean Pork Chops
CutPork chop Cook Time 35 min Ingredients13
Mu Ping Grilled Pork Skewers
CutPork belly Cook Time 35 min Ingredients17
Laap
Cutground pork Cook Time 30 min Ingredients20
Filipino Pork Barbecue Bowl
CutPork tenderloin Cook Time 20 min Ingredients19
Hoisin BBQ Pork Tenderloin
CutPork tenderloin Cook Time 55 min Ingredients7
Spicy Korean Pork Skewers
CutPork Shoulder Cook Time 20 min Ingredients7
Air Fryer Hometown Pork Tenderloin Sliders
CutPork tenderloin Cook Time 24 min Ingredients20
Sweet Southern Slow Cooker Ham
Cutham Cook Time 8 hours Ingredients7
Bacon Grilled Cheese
Cutbacon Cook Time 20 min Ingredients6
Herb-Crusted Pork Rib Roast
Cutrib rack Cook Time 110 min Ingredients10
Grilled Bone-in Pork Chops
Cutpork chops Cook Time 15 min Ingredients11
Perfect Pulled Pork
Cutblade roast Cook Time 6 hours Ingredients9
Cuban Picadillo
CutGround pork Cook Time 25 min Ingredients8
Jamaican Pork
CutPork tenderloin Cook Time 30 min Ingredients7
Grilled Cubano Sandwich
CutLoin roast Cook Time 55 min Ingredients18
Cuban Pork Tenderloin
Cutpork tenderloin Cook Time 25 min Ingredients9
Roast Pork Shoulder Caribbean-Style
Cutbone-in pork shoulder Cook Time 3 hours Ingredients12
Puerto Rican Shredded Pork
CutSirloin roast Cook Time 9 hours Ingredients8
Croque Madame
Cutsliced ham Cook Time 20 min Ingredients12
Slowly Braised Pork Ragu
Cutpork shoulder Cook Time 4 hours Ingredients20
Italian Sausage with Pasta
Cutitalian sausage Cook Time 40 min Ingredients8
Spanish Pork and Fennel Stew
Cutblade roast Cook Time 2 hours Ingredients13
Mediterranean Pork Tenderloin Crostini
Cutpork tenderloin Cook Time 5 hours Ingredients12
Pork Milanese
CutNew York pork chops Cook Time 30 min Ingredients11
Cochinita Pibil
Cutpork shoulder Cook Time 85 min Ingredients20
Pork Chile Rellenos
Cutground pork Cook Time 70 min Ingredients10
Pork Pozole
CutPork shoulder Cook Time 2 hours Ingredients14
Mexican Meatballs
Cutground pork Cook Time 40 min Ingredients15
Pork with Chiles and Lime
Cutpork shoulder Cook Time 90 min Ingredients14
Easy Seasoned Pork Chops
Cutpork chops Cook Time 21 min Ingredients9

Pork 101

Cooking with pork is simple and beneficial. Our library includes videos, resources and tips to help you prepare and succeed in the kitchen.

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Pork Cooking Basics

Our how-to videos are like having a tutor in the kitchen with you. These short and simple videos bring it back to the basics and provide you the tools to explore new recipes.

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Pork Cuts and Temperatures

Our simple guide to pork cuts and cooking temperatures provides you with all the details you need to ace your next meal.

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