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Spicy Thai noodles with pork and tomato curry

You can use an Asian egg noodle, or use fettuccine or linguine • 2 tablespoons vegetable oil • 1 tablespoon Thai red curry paste • 1 ½ pounds pork tenderloin, cut into ¾-inch cubes • 3 tablespoons miso...

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BBC’s Jamaican pork sandwich

1/2 to 1 red pepper, cut into strips 1/2 to 1 green pepper, cut into strips 1 tablespoon olive oil 4 4-ounce boneless pork cutlets (2 butterfly pork chops cut in half at the seam 1/3 cup dry jerk-style...

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Jerk pork butt

Matt Durham, executive chef at the Seelbach Hilton Hotel, offered up this Caribbean braised pork. He likes to use Walkerswood jerk paste as a basic seasoning, which he finds at the ValuMarket on...

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Portuguese clam and pork stew

· 1 tablespoon smoked paprika · 1 teaspoon salt · 1 teaspoon olive oil · 3 cloves garlic, peeled and minced · 2 pounds pork tenderloin, cut into 1-inch cubes · 1 cup dry white wine · 2 teaspoons white...

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Pork rillettes

1 small leek, split in half, washed well, then chopped fine  1 tablespoon fresh thyme leaves 1 rib celery, minced 1 shallot, peeled and minced 1/4 cup white wine 2 cups pork confit, heated just enough...

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Pork confit

  1 tablespoon kosher salt  2 bay leaves 2 garlic cloves, peeled and chopped 1/2 cup (packed) flat-leaf parsley leaves 1 tablespoon black peppercorns 1/4 cup fresh sage 2 tablespoons shallots, peeled...

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Olla podrida

From “Falling Off the Bone,” by Jean Anderson, John Wiley & Sons, 2010. I frequently find “olla” to be the answer to the crossword puzzle clue “Spanish stewpot.” I cooked this dish on the stovetop,...

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Wine-and vinegar-braised pork picnic

From “The Great Meat Cookbook,” by Bruce Aidells, Houghton Mifflin Harcourt, 2012. The picnic ham is cut from the front shoulder of the pig. The most common picnic cut in area meat departments is...

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The Irish Rover’s stuffed pork

Red wine demi-glace: 1 tablespoon olive oil ½ tablespoon garlic, minced ½ red onion, peeled and chopped 1 ½ cups dry red wine 1 tablespoon beef base 1 tablespoon brown sugar ½ cup water Seasoning: ¼...

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Edward Lee’s pork ribs and sauerkraut with horseradish

Lee makes these comments about this dish: “Louisville sits at the intersection of many different cultures. There’s Southern soul food rising up from the South, a German influence coming down from the...

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