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.
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.
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.
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
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, diceddried fruit (apricots, dried cranberries,currants, golden raisins)
½ cup ham broth or chicken stock
Heat the oven to 325° F. Cut the bread into ½-inch cubes; you should haveabout 2 ½ cups of cubes. Toast the bread cubes on a baking sheet until crispy,about 8 minutes. Leave the oven on.
Finely dice ½ cup of onion and sauté with 2 teaspoons of the bacon fat ina skillet over medium heat until softened and translucent, about 3 minutes.You should have about ¼ cup sautéed onions. (You’ll use the remainingonion later.)
Combine 2 teaspoons of the salt, ginger, cinnamon, and mace in a smallbowl.
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.
In a food processor fitted with the metal blade, combine the chopped porkeye, egg whites, cream, and the remaining 2 teaspoons salt, and process toa smooth, sticky paste, about 2 minutes. Add the sautéed onions and sageand pulse just to combine. Transfer to a bowl and fold in the toasted cubedbread and dried fruit. Melt the remaining 1 tablespoon + 1 teaspoon baconfat in the skillet for later use.
Spray a roasting pan and roasting rack with nonstick spray.
Sprinkle the meat with the seasoningmix, coating both sides. Using about half the stuffingmix, spread a thin but complete layer of the stuffingover themeat. Lightly brush with some of themelted bacon fat. Gently and lightly roll the meat backbeing careful not to squish the stuffing out the ends.Using butcher’s twine, tie the meat. Brush themeat on allsides with some of the melted bacon fat.
Brush a deep 2-cup baking dish with some of themelted bacon fat; place the remaining stuffing inthe dish and brush the top with bacon fat; bake untilcooked to an internal temperature of 150° F, about30 minutes.
Coarsely chop the remaining onion, spread in thecenter of the prepared roasting pan under the roastingrack, and place the pork on the roasting rack over the onions.Roast to an internaltemperature of 145° F, about 1 hour. Remove theroasting rack from the pan and place over a plate tocatch any juices that run off the pork as it cools.
Place the roasting pan over medium-high heat, addthe ham broth, and, using a wooden spoon, stir the pan drippings and onion to deglaze the pan. Taste andadd salt and pepper as needed. Strain the sauce anddiscard the solids.
Let the pork rest for at least 20 minutes before slicing.Stir any accumulated juices into the sauce. Slice themeat into 1-inch chops and serve with the pan sauceand a scoop of the baked stuffing on the side.
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.