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magazine asian pork and mushroom burger wraps
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(53)
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A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.
5.0
(5)
Quick
3.0
(3)
Recipes
The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.
5.0
(4.83)
Recipes
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
4.0
(4)
Recipes
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Easy
Recipes
This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
Recipes
Any variety of mushroom will love this glossy, tangy sauce.
4.0
(4.2)
Easy
Recipes
These adobo-marinated steak wraps are garnished with corn nuts, which add salt, crunch, and sweet toasty flavors to each bite.
4.6
(4.6)
Recipes
A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.
5.0
(5)
Easy
Recipes
Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.
4.7
(4.67)
Recipes
With tender, shreddy meat and a dark crust made from toasted rice, fried onions, and garlic, this slow-cooked pork shoulder is food fit for a crowd.
5.0
(4.9)
Quick
Recipes
Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
5.0
(5)
Recipes
You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.
5.0
(5)
Recipes
Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.
Recipes
If you have time, chill the pork belly uncovered for a few hours, which will dry out the meat a bit and make it easier to slice.
4.5
(4.5)
Easy
Recipes
“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.
3.6
(3.61)
Recipes
Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.
3.4
(3.4)
Recipes
Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.
3.7
(3.74)
Recipes
The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
5.0
(5)
Recipes
Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…
4.0
(4.14)
Recipes
Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.
4.3
(4.33)
Recipes
Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.
4.7
(4.67)
4.0
(4.2)
Recipes
Set it and forget it: This stupid-simple method for pork belly with crackling skin and succulent meat is a total winner.
5.0
(5)