32 pickled pork recipes

This is an easy to make version of real homemade Canadian Bacon. Also known as peameal bacon in Canada. Works wonderfully for peameal on a bun.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Kilawin is a Filipino pickled pork snout dish cured in palm vinegar and soy sauce with garlic, jalapeños, onion, and fried tofu. A tangy, spicy nose-to-tail appetizer or pulutan.

Old-school Cajun pickled pork made with vinegar, mustard seeds, garlic, and hot sauce. Brine boneless pork butt for 3 days to create the essential base for authentic red beans and rice.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

Grilled pork chops with a sticky hoisin-ketchup glaze and homemade pickled ginger on the side. An Asian-inspired weeknight dinner ready in 40 minutes.

Savory Vietnamese soup with tender pork ribs and tangy pickled mustard greens. Long-simmered broth infused with fish sauce sweetness and fresh tomato acidity.

A delicious grilled Cuban sandwich is perfect for a quick and easy week day dinner.

Polish pork chops in a sour cream and tomato sauce with dill pickle and dry sherry. A tangy, Eastern European-inspired skillet dinner that's comfort food with a sharp, savory twist.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Surprise your spareribs with this simple recipe that uses pickling spices and prepared mustard.

Kentucky baked beans with pork and beans, ketchup, brown sugar, molasses, mustard, and sweet gherkin juice, topped with a crisscross of thick-cut bacon. A sweet, tangy, smoky Southern side dish.

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.

Slow cooker pulled pork barbecue made with a 4-pound pork shoulder cooked overnight until fall-apart tender, then shredded in tangy barbecue sauce. Pile it on buns with dill pickles for Southern-style sandwiches.

Pork tenderloin kabobs marinated in homemade chile barbecue sauce with molasses, jalapeños, and Dijon mustard. Broiled or grilled until juicy. Served with steamed cabbage.

Sauteed pork chops with a rich pan sauce of shallots, white wine, Dijon mustard, and julienned sour pickles. A French-inspired weeknight dinner for two.