Pork recipes

Yellow split pea soup with salt pork: dried peas quick-soaked and simmered with clove-studded onion, salt pork, marjoram, and thyme. Classic Scandinavian-style pea soup tradition.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Traditional Cajun red beans and rice with salt pork, dried red kidney beans, and Italian seasoning. Boil the pork to remove salt, simmer beans with peppers and garlic for 3 hours until creamy. Serve over white rice.

Boston baked beans done the old-fashioned way: dried beans slow-baked for hours in a bean pot with salt pork, molasses and dry mustard, until thick, sticky and deeply sweet-savory. From scratch, no cans.

Traditional comfort food goodness from New England. Go traditional with slow and low oven baking or use your crockpot and let it simmer all day.

Old-fashioned Nova Scotian baked beans: dried beans slow-baked for hours with salt pork, onion, molasses, and mustard into deep, sweet-savory comfort. The real Maritime tradition, from scratch.

This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.

Take a trip to Boston with this savory dish that is best served with bread bowls or dinner rolls.

A tasty Puerto Rican sauce using bell peppers, tomatoes, garlic and onions.

Slow cooker beef and beans with cubed chuck, salt pork, and pinto beans simmered in tomato paste, garlic, chili powder, and cumin. Old-school cowboy comfort food, low and slow until the beef pulls apart.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

New England clam chowder with rendered salt pork, golden onions, tender potatoes, and fresh chopped clams in a milk broth. Old-school chowder, no flour thickener.

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.