Pork Recipes

Class Greek flavours of garlic, oregano and lemon jazz up this pork ribs.

A Greek homemade sausage with Mediterranean flavors and chunks of feta cheese embedded in the sausage.

My Italian husband uses this filling to make tortellini at home, and it's by far the most delicious filling. He does change the meat around, and we love them all! It's freezer friendly, so we usually make a bunch.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Slow roasted (in a slow cooker) pork ribs in golden mushroom soup.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Italian envelopes are fried wonton wrappers stuffed with ricotta, salami, mozzarella, and oregano, topped with Parmesan. A crispy, cheesy Italian-Asian fusion appetizer.

Homemade Mexican chorizo: coarsely ground pork cured with toasted ancho and pasilla chilies, garlic, vinegar, and warm spices. Bulk sausage that matures in the fridge for three days.

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.