Recipes with pork
1,790 recipes
Meat Loaf Wellington
Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.
New York Style Clam Chowder
Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.
Chinese: Shrimp in Chinese Lobster Sauce
Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.
Bangers or Oxford Sausages
Homemade British bangers with pork, veal, breadcrumbs, and herbs like sage, thyme, and marjoram. Classic Oxford sausages stuffed in hog casings, ready to fry or braise.
Awesome Pate Maison
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.
Jokai Bableves(Bean Soup a la Jokai)
Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.
Baked Beans(Usda)
Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.
Basic Irish Sausages
Basic Irish sausages grind lean pork with pork fat, then season with allspice, sage, mace, and warm spices. Bread-crumb-bound and stuffed into casings for traditional banger-style sausages.
Gumbo Z'Herbes (Green Gumbo)
Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.
Roast Pork Loin with Sage Crust & Apple Brandy Sauce
Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.
Crockpot Appetizer Ribs
Create a succulent appetizer for your next dinner party with this easy-to-follow crockpot recipe.
Pork Stew
Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.
Easy Laulau
Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.
Oakwood Feed Store Chili
Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.
Easy Pork Chops
Pan-seared pork chops smothered in a creamy mushroom soup and sour cream sauce, perfect over egg noodles or mashed potatoes.
Pork Chops & Sausages with Cabbage
Pork chops and kielbasa braised with 2 pounds of cabbage in white wine, cumin, thyme, and whole cloves. A hearty one-pot European-style braise ready in just over an hour.
Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.
Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.
Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.
Homemade British bangers with pork, veal, breadcrumbs, and herbs like sage, thyme, and marjoram. Classic Oxford sausages stuffed in hog casings, ready to fry or braise.
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.
Jokai bableves is a traditional Hungarian smoked pork and bean soup thickened with a paprika roux and finished with sour cream. Hearty, smoky, and deeply satisfying.
Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.
Basic Irish sausages grind lean pork with pork fat, then season with allspice, sage, mace, and warm spices. Bread-crumb-bound and stuffed into casings for traditional banger-style sausages.
Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.
Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.
Create a succulent appetizer for your next dinner party with this easy-to-follow crockpot recipe.
Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.
Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.
Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.
Pan-seared pork chops smothered in a creamy mushroom soup and sour cream sauce, perfect over egg noodles or mashed potatoes.
Pork chops and kielbasa braised with 2 pounds of cabbage in white wine, cumin, thyme, and whole cloves. A hearty one-pot European-style braise ready in just over an hour.
