RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Duck Fat Cubano
Niman Ranch Pernil, Heritage Ham, Sofrito, Mayonnaise, Mustard, Pickles, Swiss Cheese, Ciabatta | Chef Edwin De La Rosa of Middle Child Clubhouse
Galbi-Marinated Pork Shank
Niman Ranch Pork Shank, Gochujang Glaze, Korean Red Dragon Sauce, Ginger-Scallion Sauce, Green Kimchi, Fresh Herbs, Daikon, Lettuce Cups | Chef Rich Reimbolt of Better Half Coffee & Cocktails
Pork Belly Carnitas
Niman Ranch Iberian Duroc Pork, Chile de Arbol Salsa, Corn Tortilla | Chef Jake Rojas of Talullah’s Taqueria
Grilled Pork Ribs
Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco
Pork Belly Indad
Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura
Mean Green Machine
White Sauce, Niman Ranch Sweet Italian Sausage, Charred Broccoli, Hot Honey | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys
Semolina Funghetti
Niman Ranch Pork Bolognese, Grana Padano PDO, and Chives | Chef Brian Wilson of Cart-Driver LoHi
The No. 1 BanH Mi
Smoked Bologna, Ham Hock Terrine, Pâté, Fried Shallot Mayo, Pickled Vegetables, Cilantro and Jalapeño | Chefs Chad Newton and Gracie Nguyen of East Side Bahn Mi
Bacon Squared
Croissant Cube, Niman Ranch Bacon, Steamed Egg, Gruyère, Bacon-Onion Jam, and Chives | Baker Alyssa Gangeri of The Butter Milk Ranch
BBQ Pork Spare Ribs
House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ
Dan Dan Pork Noodles
Wok-Fried Niman Ranch Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, and Scallion | Chef Andrew Chen of Monkey King Noodle Company
Niman Ranch Collared Pork Rib Roulade
Blood Sausage, Sauerkraut Butter, Caramelized Onions, and Burnt Apple | Chef Marc Sheehan of Loyal Nine
Tamal en Cazuela
Sea Urchin, Sofrito, Popcorn, Pork Fat Foam | Chef Michael Beltran of Ariete
Mee Hun Kueh
Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, and Ground Pork | Chef Kyo Pang of Kopitiam
Pork Belly
Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress | Chefs Sasha Coleman and Ellie Tiglao of Tanám