Saffron’s distinctive floral and slightly bitter notes serve as an intriguing balance to the rich, savory profile of pork in a variety of culinary applications. From hearty Mediterranean and North African pork stews, where saffron infuses the braising liquid with a luxurious depth, to creamy saffron risottos studded with tender pieces of meat, the spice gives these dishes a distinct, signature flavor. Saffron-laced sauces complement roasted pork beautifully, especially when paired with roasted vegetables that reinforce the subtle sweetness of the saffron. Pasta dishes are a great format for showcasing the craveable combination of pork and saffron. At Plates Restaurant & Bar, a modern American restaurant in New Orleans, the Saffron Pork Ragu is lush and decadent, featuring fresh pasta, fennel and heirloom tomato.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.