Pairing wine with pork can be a difficult task, ... The general rule of thumb is to choose a red wine if you're having red meat, like steak or lamb. If the cut is lean, ...

Add the pork, fat side down, and add 1/2 cup of water. Cook until all of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes.

Order a belly pork from your butcher with bones removed; for the cheeks, ask for them to be removed from the fat so that you are left with just the meat. ... RED WINE JUS. 375 ml of beef stock.

Pork Wellingtons 4 portions of pork fillet (5oz/150g each) 1 packet puff pastry (naturally thawed) 4oz/110g Parmigiano Reggiano, finely grated 6oz/175g wild mushrooms 2 shallots, finely diced 2 ...

Remove skillet from oven; transfer pork to a plate or carving board. Return skillet to heat over medium; add 1 tablespoon butter, and let melt.

Preparation. Step 1. Preheat oven to 400°F. Step 2. Cut pork tenderloins crosswise into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness; sprinkle with pepper.

Braising -- long, slow simmering in a flavorful liquid -- is one of my favorite cooking methods, especially when the fog starts rolling in over the hills and the weather turns chilly. Pomegranate ...

Heat oven to 400 degrees F. Put the chops out about 10 minutes before you’re ready to start cooking. De Laurentiis says that a large skillet is called for here, heated on medium-high heat.