It’s less than a month to Father’s Day. If you’re looking for something special and Dad is a pork lover, we love this idea:
Consider a gourmet combination plate—a pork version of a pu pu platter*.
This idea was inspired by steakhouse Rare Steak and Seafood in Washington, D.C. (photo #1).
Executive Chef Marc Hennessy serves a Pork Tasting charcuterie board that highlights nose-to-tail cuisine. He turns heritage pork from the Shenandoah Valley in Virginia into a pork-four-ways plate, celebrating some of the different textures and flavors of pork cuisine:
Chicharrón (pork rinds), the skin with dried yellow chile.
Lardo, pork fat with salt.
Pork belly with black peppercorns and mustard.
Pork pâté with nutmeg and brandy (pâté campagnola in Italian, pâté campagne in French).
The combination provides four different texture and flavor experiences.
CREATE YOUR OWN PORK EXPERIENCE
You can serve a pork variety plate as a first or second course, depending on the size of the portions. You can also purchase some of the ingredients, such as bacon jam, dumplings, fried pork rinds, meatballs pork sausage and pulled pork, among others, can be purchased.
While there are many, many pork dishes, select four or five that can easily be served in neat portions on a combination plate. Pulled pork sliders work, pork stew doesn’t, unless you serve it in a ramekin to hold in the juices.
Here are some ideas for your combination plate.
Apricot-prosciutto bites (recipe)
Artisan slab bacon
Bacon jam (recipe)
Bacon quiche or strata (recipe)
BBQ deviled eggs (recipe)
BBQ pork butt (pulled pork—recipe)
Chinese egg roll (recipe)
Chinese pork bun (bao)
Chinese-style pork dumpling (recipe)
Pork belly (photo #4) (lettuce wraps (recipe)
European air-cured hams: Bayonne, prosciutto, serrano (plain or wrapped around melon or asparagus)
Ham croquettes or fritters (photo #6)
Homemade pork rinds (recipe)
Pork chops (smaller chops from a crown roast of pork)
Pork fried rice
Pork liver mousse
Pork meatball (photo #3)
Pork rinds (recipe)
Pork spring rolls (recipe)
Pork taco (recipe)
Potato skins (photo #5)
Pulled pork slider (recipe)
Wild boar slider
Apricot Jam-Glazed Pork Tenderloin Roast
Baked Ham With Mojo Sauce
Bánh Mì Sandwich
Barbecue Pork Butt
Cayenne-Cinnamon Ribs With Maple Glaze
Cocoa Chile Baby Back Ribs
Frizzled Ham & Brussels Sprouts
Glazed Ham With Dried Cherries & Caramelized Onions
Grilled Mango Pork Loin
Grilled Pineapple Baby Back Ribs
Honey Rosemary Stuffed Pork Chops
Pork & Pear Pasta
Pork & Potato Stew
Pork Chops With Orange-Cherry Sauce
Pork Loin With Fontina, Prosciutto & Sundried Tomato Sauce
Pork Ramen Soup
Pork Tenderloin With Honey-Pomegranate Marinade
Pork Tenderloin With Rosemary-Plum Coulis
Spicy Pulled Pork In Tart Cherry Sauce
Spinach-Stuffed Pork Roast
Tofu gnocchi with minced pork
Vietnamese Pork & Shrimp Pancakes
CHECK OUT OUR PORK CUTS GLOSSARY.
*A pu pu platter is an assortment of Chinese restaurant appetizers, is fun—and sounds so much more interesting than “assorted appetizers.” Here’s more about it.
†Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it.
 Gourmet pork combination plate from Rare Steak and Seafood in D.C.: pork pâté, slow-cooked pork belly, chicharrón and lardo.
 Pork skewers (photo courtesy National Pork Board).
 BBQ Pork Sliders (photo courtesy Pig Of The Month).
 Pork meatballs (photo courtesy Frontier Fiesta).
 Pork belly on spicy tomatillo salad (photo courtesy Chef Eric B. LeVine).
 Bacon or pork belly potato skins (here’s the recipe from Idaho Potato Commission)
 Ham croquettes (photo courtesy Kyle Books).