Featured Recipes

Pork Patty and Longanisa Loco Moco

Born in the beach shacks of Hilo, Hawai’i in the late 1940s, the Loco Moco is an authentic diner dish made with a meat patty, a fried egg and brown onion gravy over white rice. Our take on the Island brunch classic starts with ground pork patties with scallions and soy sauce, seared longanisa sausage, and onion-curry gravy made with coconut milk. Paired with a scoop of Hawaiian potato mac salad, this dish will have you saying aloha to amazing flavor.

Find the recipe here.

Sausage Parmigiana Sandwich

Parmigiana has long been a favorite, both in its Italian hometown and here in America, where iterations range from elegant pasta entrées to meatballs on a hoagie. Inspired by East Coast Italian American ingredients, this twist on the classic sandwich starts with browned loose pork sausage topped with Sunday gravy, long hot pepper aioli and melted mozzarella and provolone all on toasted Parmigiana garlic bread. It’s the ultimate sandwich experience.

Find the recipe here.

Alsatian Choucroute Garnie

This rustic peasant dish first drew the notice of French chefs in the 17th century. Choucroute Garnie (French for “dressed sauerkraut”) is traditionally made with sauerkraut, potatoes, onions, sliced apples and a variety of sausages and cured meats braised in white wine. For our take on the Alsatian classic, we upped the flavor with five kinds of sausage – Thueringer, Bratwurst, Nuernberger Bratwurst, Debreziner and Gyulai – as well as bacon and pork belly in a rich pork stock.

Find the recipe here.

Global Dim Sum

Dim sum is picking up steam at restaurants across the country. Creative chefs are pushing the traditional service beyond Cantonese, serving global-inspired dishes that customers can’t get enough of.  From Jamaican jerk back ribs to Korean grilled pork shoulder, pork is perfect for this blend of innovation and tradition.

See recipes below:

Find the recipe here.

Banh Bao Thit

A flavorful fusion of Cantonese and Vietnamese flavors, these steamed bao buns are stuffed with braised pork belly marinated in dark soy sauce, fish sauce, garlic, ginger and bay leaves with pickled vegetable slaw and sriracha mayonnaise, then topped with cucumber and jalapeño slices.

Find the recipe here.

Sticky Jamaican Jerk Back Ribs

This dim sum-style twist on Jamaican jerked pork ribs is made with tender pork back ribs marinated in scotch bonnet and cubanelle peppers, allspice, garlic, soy sauce, Chinese five-spice powder, lime juice and cilantro, served with a brown sugar-dark brown rum sauce and garnished with sliced scotch bonnet peppers.

Find the recipe here.

Korean Grilled Pork

This Korean dwaeji bulgogi, or grilled pork, is perfect for global dim sum carts. The pork shoulder is marinated in garlic, ginger, Asian pear, soy sauce, sesame oil and brown sugar, then grilled and served over braised bok choy leaves with a scoop of sticky rice and finished with fried shallots and roasted peanuts.

Find the recipe here.