04/27/2026
đ 6 PORK RECIPES WITH SIDES YOU NEED TO TRY
1. Garlic Pork Chops with Mashed Potatoes
Ingredients:
4 pork chops (about 600 g)
2 tbsp oil
4 garlic cloves, minced
1 tsp oregano
Salt and black pepper
800 g potatoes
80 ml milk
40 g butter
Salt
Instructions:
Boil the potatoes until tender, then mash with milk, butter, and salt.
Season the pork chops with oregano, salt, and pepper.
Heat the oil in a pan and cook the chops until golden on both sides.
Add the garlic near the end and cook briefly.
Serve hot with the mashed potatoes.
â± Time:
đ 20â25 minutes
đ„ Best way to cook it:
đ Pan over medium-high heat
đ Let the chops rest 2â3 minutes before serving
2. BBQ Pulled Pork with Fries and Coleslaw
Ingredients:
800 g pork shoulder
150 g BBQ sauce
1 tbsp paprika
1 tsp garlic powder
Salt and black pepper
800 g potatoes, cut into fries
Oil for frying
150 g shredded cabbage
50 g carrot, shredded
3 tbsp mayonnaise
1 tsp vinegar
Salt
Instructions:
Season the pork with paprika, garlic powder, salt, and pepper.
Roast low and slow until very tender, then shred with forks.
Mix with BBQ sauce.
Fry the potatoes until golden and crisp.
Mix cabbage, carrot, mayonnaise, vinegar, and salt for the slaw.
Serve the pulled pork with fries and coleslaw.
â± Time:
đ Pork: 2.5â3 hours
đ Fries + slaw: 15â20 minutes
đ„ Best way to cook it:
đ Oven at 150â160°C (300â320°F)
đ Finish the pork uncovered for a few minutes for better color
3. Roasted Pork Tenderloin with Rice and Vegetables
Ingredients:
600 g pork tenderloin
2 tbsp oil
2 garlic cloves, minced
Salt and black pepper
150 g rice
300 ml water
200 g mixed vegetables
Instructions:
Season the tenderloin with oil, garlic, salt, and pepper.
Sear it in a hot pan, then roast until cooked through.
Cook the rice and set aside.
Sauté the vegetables until tender.
Slice the pork and serve with rice and vegetables.
â± Time:
đ 25â30 minutes
đ„ Best way to cook it:
đ Sear first, then finish in the oven at 200°C (400°F)
4. Sweet and Sour Pork with White Rice
Ingredients:
500 g pork, cut into cubes
100 g bell pepper
100 g pineapple
2 tbsp oil
Salt and black pepper
3 tbsp ketchup
2 tbsp sugar
2 tbsp vinegar
1 tsp cornstarch
80 ml water
250 g cooked white rice
Instructions:
Season the pork with salt and pepper.
Cook it in a pan with oil until browned.
Add the bell pepper and pineapple.
Mix ketchup, sugar, vinegar, cornstarch, and water.
Pour the sauce into the pan and cook until glossy and slightly thick.
Serve with white rice.
â± Time:
đ 15â18 minutes
đ„ Best way to cook it:
đ Pan over medium-high heat
đ The sauce should coat the pork without becoming too heavy
5. Crispy Pork Belly with Roasted Potatoes
Ingredients:
800 g pork belly
1 tbsp salt
1 tsp black pepper
1 tsp garlic powder
700 g potatoes, cut into wedges
2 tbsp olive oil
Salt and pepper
Instructions:
Season the pork belly well.
Roast slowly so the fat renders.
Increase the heat at the end to crisp the top.
Toss the potatoes with olive oil, salt, and pepper.
Roast until golden and crisp.
Slice the pork belly and serve with the potatoes.
â± Time:
đ Pork belly: 1.5 hours at 160°C + 20â25 min at 220°C
đ Potatoes: 30â35 minutes
đ„ Best way to cook it:
đ Keep the skin dry before roasting for the best crisp texture
6. Pernil with Rice or Moro and Salad
Ingredients:
1.5 kg pork shoulder
4 garlic cloves, crushed
Juice of 1 sour orange or 2 tbsp lemon juice
2 tbsp oil
1 tsp oregano
Salt and black pepper
250 g cooked rice or moro
100 g lettuce
80 g tomato
50 g cucumber
Instructions:
Make small cuts all over the pork.
Mix garlic, citrus juice, oil, oregano, salt, and pepper.
Rub the pork all over and marinate for several hours or overnight.
Roast slowly until tender inside and golden outside.
Serve sliced with rice or moro and a fresh salad.
â± Time:
đ 2.5â3 hours
đ„ Best way to cook it:
đ Oven at 160â170°C (320â340°F)
đ Raise the heat at the end for crispier edges
