Recipes with pork
1,790 recipes
Easy Sweet & Sour Pork
The right balance of flavor. The pork was sweet, sour, and full of flavour. I added pineapple chunks, both green and red bell peppers to the dish. The dish looked so colourful and tasted delicious. The combination was perfect.
Brunswick Stew#2 (With Chicken, Beef, & Pork)
The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.
Seafood Stuffed Pork Tenderloin with Shrimp Sauce
Stop making simple meals and try this savory dish that is bound to change your cooking ways!
Fromage De Tete De Porc (Farmhouse Brawn)
Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.
Der Gefuellte Schweinebauch (Stuffed Pork Belly)
A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.
Pork in Plum Sauce
Chinese-style pork stir-fry in plum sauce with ginger, celery, carrots, and sherry. Wok-cooked in 30 minutes with a glossy cornstarch-thickened glaze.
British Bangers
Homemade British bangers with pork, fresh breadcrumbs, mace, coriander, and nutmeg. The classic UK pub sausage that pairs perfectly with mash and onion gravy.
Caribbean Cabbage
Quick-braised pork and crisp cabbage seasoned with warm Caribbean allspice for a one-pot weeknight dinner that's ready in 30 minutes and tastes like island comfort food.
Basil Pork Chops
Tender pork chops simmered in V8 juice with dried basil and cracked black pepper until fork-tender. Just 5 ingredients and one pan for an easy, diabetic-friendly weeknight dinner.
Chinese Pork Loin
Chinese pork loin marinates in soy, hoisin, ginger, garlic, and five-spice for char siu-style flavor. Grilled low and slow into a sweet-savory roast.
Brain Sandwiches
Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.
Chinese: Pork in Plum Sauce (Mwei Jiong Yoke)
Tender pork stir-fried with carrots and celery in tangy-sweet plum sauce. This Cantonese classic is packed with ginger flavor and ready in just 30 minutes.
Cha Shu (Barbecued Pork Strips)
The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!
Baked Barbecued Pork Buns (Cha Sui Bao)
Homemade Chinese baked pork buns (Cha Siu Bao) stuffed with savory barbecued pork in a sweet, glossy bread dough. Golden, pillowy, and packed with hoisin-ginger flavor in every bite.
Eggplant with Spicy Meat
Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.
Caribou Sausage #1
Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.
The right balance of flavor. The pork was sweet, sour, and full of flavour. I added pineapple chunks, both green and red bell peppers to the dish. The dish looked so colourful and tasted delicious. The combination was perfect.
The full three-meat Brunswick stew with chicken, beef chuck, and pork simmered for hours with fresh tomatoes, lima beans, corn, okra, and peas. This is the real-deal Southern recipe, thick, smoky, and built for feeding a crowd.
Stop making simple meals and try this savory dish that is bound to change your cooking ways!
Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.
A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.
Chinese-style pork stir-fry in plum sauce with ginger, celery, carrots, and sherry. Wok-cooked in 30 minutes with a glossy cornstarch-thickened glaze.
Homemade British bangers with pork, fresh breadcrumbs, mace, coriander, and nutmeg. The classic UK pub sausage that pairs perfectly with mash and onion gravy.
Quick-braised pork and crisp cabbage seasoned with warm Caribbean allspice for a one-pot weeknight dinner that's ready in 30 minutes and tastes like island comfort food.
Tender pork chops simmered in V8 juice with dried basil and cracked black pepper until fork-tender. Just 5 ingredients and one pan for an easy, diabetic-friendly weeknight dinner.
Chinese pork loin marinates in soy, hoisin, ginger, garlic, and five-spice for char siu-style flavor. Grilled low and slow into a sweet-savory roast.
Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.
Tender pork stir-fried with carrots and celery in tangy-sweet plum sauce. This Cantonese classic is packed with ginger flavor and ready in just 30 minutes.
The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!
Homemade Chinese baked pork buns (Cha Siu Bao) stuffed with savory barbecued pork in a sweet, glossy bread dough. Golden, pillowy, and packed with hoisin-ginger flavor in every bite.
Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.
Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.
