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Andrew Zimmern Recipe Crispy Pork Belly

Crispy Pork Belly Recipe

By Andrew Zimmern If you’re looking for the perfect salty, crispy appetizer (or midnight snack), do yourself a favor and try this pork belly recipe. Just remember to keep an eye on your broiler—I remembered to do that a little later than I should have, but I have to admit, it was a pretty delicious…  Read More

Andrew Zimmern Recipe Pork Wontons

Pork & Shrimp Wontons

Pork & Shrimp Wontons By Andrew Zimmern This is one of my favorite foods in the whole world. Simple, delicious pork and shrimp wontons drizzled with chile crisp… it honestly doesn’t get much better than that. Plus, they’re super easy to assemble, the only mistake you can make is overstuffing your wonton wrapper.

Andrew Zimmern's Thit Kho

Vietnamese Pork Thit Kho

Caramelized Vietnamese Pork By Andrew Zimmern Last weekend I made my own version of Thit Kho, Vietnamese caramelized pork. Although I made this dish with pork shoulder, you can adapt it and use almost any meat, seafood, or poultry. Not lying when I say there weren’t any leftovers… I absolutely love this dish.

Andrew Zimmern Recipe Banh Mi Burger

Andrew Zimmern Cooks: Banh Mi Pork Burgers

Banh Mi Pork Burgers By Andrew Zimmern In this recipe, I’ve turned the craveable flavors of a classic Vietnamese banh mi sandwich into a show stopping burger—a ground pork patty chock full of vegetables, herbs and aromatics, griddled and served on a bun with a schmear of spicy mayo and pâté. Watch Andrew make this…  Read More

Andrew Zimmern Recipe Mexican Pork Burger|Andrew Zimmern Recipe Mexican Pork Burger

Andrew Zimmern Cooks: Mexican Pork Burgers with Tomatillo Salsa

Mexican Pork Burgers with Tomatillo Salsa By Andrew Zimmern In this recipe, I infuse ground pork with the bold flavors of Mexican chorizo to create an irresistible burger. For the best results, it’s essential that you allow the pork to sit overnight with all of the seasonings. You can grill the burgers or sear in…  Read More

Andrew Zimmern's Roasted Pork Belly

Andrew Zimmern Cooks: Roasted Pork Belly

Pork Belly 101 By Andrew Zimmern Roasted pork belly is one of the most unctuous, delicious dishes that you’ll ever eat. To achieve a meltingly tender piece of pork crowned with crispy skin requires a multi-day process, but don’t let that scare you, it’s a simple technique. Serve it with bao, or on its own,…  Read More

Polenta with Pork Ragu|Polenta with meat ragu|Polenta with meat ragu

Creamy Polenta with Pork Ragù

Creamy Polenta with Pork Ragù By Andrew Zimmern Nothing says comfort food like a rich, hearty tomato sauce poured over a bowl of creamy polenta. This recipe feeds an army—with leftovers—so be prepared to freeze the extras for easy weeknight meals to come, or simply cut the recipe in half.

Pork egg rolls|Egg roll dipping sauce|Pork egg rolls

The Perfect Pork Egg Rolls

Pork Egg Rolls By Andrew Zimmern Studded with tons of flavorful vegetables, herbs and aromatics, I guarantee these are the best egg rolls you’ve ever eaten. Plan ahead, as you want the filling mixture to sit in the refrigerator for a few hours to allow the flavors to develop. Trust me, it’s worth the wait.…  Read More

Andrew Zimmern's Siu Mai Dumplings

Pork & Shrimp Siu Mai Dumplings

‘Cook & Sell’ Siu Mai Dumplings By Andrew Zimmern These siu mai dumplings are the southern Chinese version of potstickers with a carrot crown.

Andrew Zimmern's Green Chile & Pork Chili

Green Chile & Pork Chili

Green Chile Chili By Andrew Zimmern There are a hundred ways to make chili, but this is one of my favorites. I could eat roasted Hatch chiles on anything—on burgers New Mexico-style, in salsa, and especially in chili alongside pork shoulder, poblanos and white beans. And yes, go through the extra steps of roasting the…  Read More

Pulled Pork|Char-Grilled Chili Shrimp|Smoked Turkey Legs|Grilled Flank Steak with Chimichurri

Pulled Pork with Homemade BBQ Sauce

Low & Slow Barbecue Pulled Pork By Andrew Zimmern This melt-in-your-mouth pulled pork is so tender. Eat it as is or put it in a sandwich. But don’t forget to relax and be patient, because the best barbecued pork takes time. Like this recipe? Save it on Pinterest!

Braised Cucumber|Braised Cucumber

Braised Cucumbers with Pork and Ginger

Cantonese-Style Stuffed Cucumbers By Andrew Zimmern My friend Mrs. Wakabayashi learned to make a version of this dish from a Chinese chef in New York City in the mid-’70s. I devoured it then, and whenever I see this dish on Cantonese menus I always order it. I think you will love its textural surprise. Just…  Read More

Pork Tenderloin with Apricots|Chefs Weeknight Dinners

Sautéed Pork Tenderloin With Apricots & Mustard

A Chef’s Weeknight Dinner By Andrew Zimmern Pork with fruit and mustard is one of the greatest combinations. I came up with this recipe as a foolproof way to “achieve it all” in a single pan.

Pork Belly Sisig

Pork Belly Sisig

Filipino Comfort Food By Andrew Zimmern Everyone knows how much I love Filipino food. I especially adore sisig. Traditionally, in Pinoy homes, sisig is made by cooking pigs’ heads, perhaps some offal as well, then crisping the meat in a sizzling hot pan and saucing it with lime, vinegar, chiles and some minced onions. I love it, but…  Read More

|Vietnamese Pork Burger|Vietnamese burger|Vietnamese pork burger

Vietnamese Pork Burger

Bold, Juicy Vietnamese-Flavored Pork Burger By Andrew Zimmern While I love a good ol’ traditional beef burger, this pork burger packed with Vietnamese flavors is a worthy alternative. The fragrant herbs, sweet-and-spicy dipping sauce, and pickled carrots and daikon radish adds a fresh, tangy component that’s perfect on a hot day.

5-spice pork ribs

Melissa Joulwan’s Chinese Five-Spice Pork Ribs

Fall-Off-The-Bone Pork Ribs By Melissa Joulwan Want to be a kitchen wizard (while doing minimal work)? Of course you do! Thanks to succulent pork, good spices, and a slow cooker, this recipe results in fall-off-the-bone-if-you-look-at-them-askance ribs that are infused with the complex and comforting flavors of Chinese five-spice powder. The kicker? Your time investment is…  Read More

Mabo Royale by Nate Uri|Mabo Royale Photos

Fried Kingclip in Hot & Spicy Tofu & Pork Bean Sauce

Mabo Royale By Nate Uri This recipe for fried kingclip with tofu and pork bean sauce is from Nate Uri, kombucha brewer at Verdant Tea and creator of Hot Date with Nate. The dish was a course in a special dinner Nate prepared at Verdant Tea that featured tea as an ingredient in each course.…  Read More

Andrew Zimmern's Recipe for Pork Chops with Eggplant Salad

Grilled Pork Kalymnos-Style with Eggplant &Tomato Salad

Greek Isle Grill Two years ago, I spent a week on the Greek island of Kalymnos. This island is the real deal, you’ll find tiny taverns with octopus coming straight off the coal fire, hillside goat herders selling cheeses and yogurt, sponge divers still working the outer islands. One night before a shoot, several well-lubricated…  Read More

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Apple Cider-Roasted Pork Shoulder

Fool-Proof Comfort Food I make my family a version of this practically fool-proof savory pork dish a few times a month. Paired with simple mashed potatoes and sauteed Brussels sprouts, it makes for perfect cool-weather comfort food. Pork and apples have been a winning combination for centuries, so braising pork in apple cider is a…  Read More

Andrew Zimmern's Tubetti with Pork

Pasta with Braised Pork, Red Wine & Pancetta

A Humble Italian Dish The pork lends this sauce its fattiness, the wine gives a balanced acidity and the pancetta delivers all the wholesome saltiness you could ever want from an ingredient. I like this sauce with tubetti or short mezzi rigatoni, so that it gets into all the holes.

Pork Chili|

Pork & Black Bean Chili

My Game-Day Specialty When I invite the guys over to watch football, I like to roast a ham or a few birds and lay out some buns and mustard, and I always serve this chili. I leave it next to the fireplace, so the pot stays warm, and let everyone help themselves. I put out…  Read More

Andrew-Zimmern's-French-onion-soup-burgers

Andrew Zimmern’s Best Burger Recipes

My Favorite Burger Recipes The hamburger is a cultural constant in this country, the most iconic of American foods. It’s proletariat, it’s a kids meal, it’s high-end luxury food. And it’s one of my favorite things to eat. Whether the grill is fired up or you’re griddling indoors, it’s time to perfect those burger-making skills.…  Read More

Unideli Ramen Inside Minneapolis’ Best Asian Marketplace

United Noodles & Unideli If you follow my social media or watch my shows, you know I’m obsessed with Asian cuisines—Chinese, Japanese, Filipino, Thai, Vietnamese, Korean… I love it all. And while there are plenty of great spots in the Twin Cities to indulge, I’m cooking it at home more often than not. Mastering the…  Read More

Andrew-Zimmern's-Achiote-Pork-Tacos

Andrew Zimmern’s Favorite Mexican-Inspired Recipes

Mexican-Inspired Recipes The breadth and depth of Mexico’s culinary traditions are unrivaled. If you are looking for some Mexican-inspired recipes check out this guide with some of my favorite ones!   Frozen Margaritas You can easily make these party drinks non-alcoholic, just omit the tequila and Grand Marnier and add a little extra sugar. Get…  Read More

The Only Buns On My Bucket List

The Best Thing I Ate Last Week By Andrew Zimmern Home to a vibrant Vietnamese community, the Twin Cities are a pho-lover’s paradise. Located on Eat Street, family owned-and-operated Quang Restaurant serves some of the best traditional Vietnamese food in America. And their dining room is always packed with loyal patrons. The barbecued pork broken rice salads are great…  Read More

Life Changing Dumplings from Bizarre Foods: Shanghai

Shengjian Bao with a Cult Following Eating your way through the world’s most populous city is one of life’s greatest pleasures. As Shanghai’s landscape becomes more international, many traditional places have disappeared, but thankfully Da Hu Chun has stood the test of time. Open along the river since the 1930s, this restaurant is known for shengjian…  Read More

Vivian Howard’s Chef & the Farmer

Celebrating North Carolina’s Culinary History Chef Vivian Howard worked in New York City at Wylie Dufresne’s WD-50 and Jean-Georges Vongerichten’s Spice Market before packing up and heading home to Kinston with her husband to open Chef & the Farmer. Like many residents of Eastern North Carolina, chef Howard has an ingrained pride for her rural…  Read More