Kurobuta Pork

  1. The Ultimate Cheeseburger Slider

    The Ultimate Cheeseburger Sliders with Bacon

    Whip up a dozen burgers in minutes with a crowd-friendly recipe starring Snake River Farms Wagyu Ground Beef layered inside buttery Hawaiian rolls with double-cheese, tangy pickles, special sauce and crispy bacon.

  2. Gochujang Glazed Sticky Ribs | Snake River Farms

    Gochujang Glazed Sticky Ribs

    Chef Curtis Di Fede of The Charter Oak in St. Helena, California is known for his balanced combinations of flavors regardless of cuisine. The richness of the Kurobuta pork ribs coated in this addictive glaze is a favorite recipe of anyone who tries it.

  3. Slow Cooker Carnitas | SRF Recipe

    Slow Cooker Carnitas

    Make meal time a breeze by letting your slow cooker handle meal prep. A perfectly marbled pork collar is the star of this show, simmering low and slow in a crock pot of beer, fresh citrus juice and ample spices. Crisping the tender shredded pork under the broiler lends the perfect texture to this ultimate taco filling, nacho topping or burrito bowl addition.

  4. Smoked Pork Ribs with Apple & Apricot BBQ Glaze

    Smoked Pork Ribs with Apple & Apricot BBQ Glaze

    Who doesn’t love true low-and-slow smoked pork ribs? Grilling expert Clint Cantwell shows us how to take them over the top, starting with Snake River Farms Kurobuta ribs, giving them the perfect kiss of smoke and flames and finishing them with a flavor packed apple and apricot glaze.

  5. Sweet and Sour Pork Meatballs

    Sweet and Sour Pork Meatballs

    Go the DIY route with homemade Sweet and Sour Pork Meatballs starring Snake River Farms Kurobuta Ground Pork. This recipe will have you multi-tasking to save time without sacrificing flavor. Pop the meatballs into the oven, and while they bake, whip up a quick-fix sauce that balances the sweet (pineapple juice, brown sugar and ketchup) with the sour (rice wine vinegar) and cooks until thick and syrupy. Pour the sauce over the meatballs, stir in juicy diced pineapple chunks, and dinner is done.

  6. Pork Tenderloin Fried Rice

    Pork Tenderloin Fried Rice

    Look no further than Pork Tenderloin Fried Rice for a complete meal-in-a-bowl that also lends well to meal-prepping. While Snake River Farms American Kurobuta Pork Tenderloin is roasting in the oven, sauté onions and garlic with frozen peas and carrots (the perfect time-saving tip!) before adding rice, scrambled eggs and a splash of soy sauce. All that’s left to do is stir in the diced pork tenderloin then serve. Bonus: Leftovers reheat like a breeze!

  7. Easy Oven-Baked Ribs

    Easy Oven-Baked Ribs

    Low and slow is the secret to meltingly tender, fall-off-the-bone ribs. Snake River Farms American Kurobuta Spare Ribs need little more than a shake of seasoning and a sprinkle of brown sugar to transform into the ultimate family-friendly meal. After baking in the oven, the ribs are brushed with barbecue sauce and then set under the broiler for an added blast of heat. This recipe guarantees maximum flavor with minimum fuss (and cleanup!).

  8. Pork Spare Ribs with Salsa Roja

    Kurobuta Pork Spare Ribs with Salsa Roja

    This recipe was inspired by a conversation with my partner, who is originally from Guadalajara, Mexico, and a comment he made about how he loves dishes that explore the subtleties of Mexican flavor combinations and ingredients.

    The tangy sweetness of pineapple juice in the brine accents the flavor of the pork, while playing off of the fruity brightness of guajillo chiles, spices like oregano and cumin, and the mild nuttiness from smoking with pecan, hickory, and oak.

    Chef Katy Osuna trained at the International Culinary Center in California and did her externship at the Michelin starred Plumed Horse in Saratoga and worked for a year and a half as a chef de partie at Three-Michelin-Star Manresa. “Be a Girl” season one of her podcast “Copper & Heat” focuses on the experience of being a woman working in fine dining kitchens and won the 2019 James Beard Foundation Broadcast Media Award for Best Podcast.

  9. Pork Collar Carnitas

    Pork Collar Carnitas

    Carnitas are a staple of many taco and torta stands in Mexico. Though pork came into the country when it was colonized by the Spanish. 

    The low-and-slow process of cooking the pork in lard is similar to the French technique of confit and makes the meat flavorful and tender. Though some folks will add spices, orange juice, or even condensed milk to flavor and tenderize their carnitas, we’re going classic with this recipe – just pork, lard, and salt. With Snake River Farms Kurobuta pork collar, we want the flavor of the meat to shine through and with this process, there’s no need to add anything else. Carnitas traditionally are made with all parts of the pig, so feel free to take this method and try out other cuts of meat, like Snake River Farms pork shanks, pork belly, or ribs. 

    To build the tacos, we’re using the traditional toppings used in Michoacan – verduras en vinagre or escabeche. The bite from the vinegar cuts through the fattiness of the pork and adds a nice crunch from the pickled vegetables. Lastly, we’ll top them off with salsa de tomate. It’s a recipe from my mother-in-law, who’s from Guadalajara, Mexico, that’s made with roasted chile de arbol and tomatillos. The acid from the tomatillos, roasted flavor, and heat from the chiles compliments the porkiness of the carnitas without overpowering the flavor. 


    Chef Katy Osuna trained at the International Culinary Center in California and did her externship at the Michelin starred Plumed Horse in Saratoga and worked for a year and a half as a chef de partie at Three-Michelin-Star Manresa. “Be a Girl” season one of her podcast “Copper & Heat” focuses on the experience of being a woman working in fine dining kitchens and won the 2019 James Beard Foundation Broadcast Media Award for Best Podcast.

     

  10. Pork Chops with Stone Fruit Salsa Fresca

    Pork Chops with Stone Fruit Salsa Fresca

    This stunning summer recipe starts with tender and juicy Kurobuta pork chops topped with a sweet and spicy fresh salsa, made from summer stone fruits and spicy Fresno chilies. Leave the skin on the peaches and plum for easy prep, and mix with a blend of lemon juice, orange blossom honey, and fresh basil to bring out the bright flavors of the fruit and chilies.

    The pork chops can be grilled outside or cooked in a pan, and you may substitute the pork seasoning simply for salt and pepper, but we love Snake River Farms own Perfect Pork Rub for this one. Dining al fresco is optional, but encouraged!

  11. Cooking Pork Chops | SRF

    Cooking Pork Chops is Easy (Really!)

    Think all pork chops are thin and dry? Snake River Farms Kurobuta pork chops will change your mind forever. Here's how to make the most of them. 

  12. Grilled Pork Belly Skewers with Chili Lime Salt

    Grilled Pork Belly Skewers with Chili Lime Salt

    Chef Curtis Di Fede of The Charter Oak in St. Helena, California loves Snake River Farms Kurobuta pork belly, and although it is often braised, he found it grills up perfectly on skewers. He likes to grill the lime as well to squeeze over the finished pork and adds a sprinkle of Chili Lime Salt for another layer of flavor. The preparation is simple and makes a perfect appetizer.

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