Recipes with pork
1,785 recipes
Grilled Hoisin Marinated Pork
Hoisin-marinated grilled pork tenderloin with rice vinegar, soy sauce, garlic, and sesame oil. Five-ingredient marinade, 20 minutes hands-on, restaurant-quality results.
Authentic Homemade Mince Meat
Authentic homemade mincemeat with beef, pork, raisins, dried apricots and peaches, apples, brown sugar, and warm spices simmered together. The traditional meat-based filling for old-fashioned Christmas mince pies.
Basic Lomein
Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.
Baby Back Ribs with Sofrito Glaze
Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.
Mango Pork Loin
Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.
North Carolina Ribs
North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.
Mexican Chocolate Chili
Pork and beef chili with cocoa, cinnamon, and a finishing stir of masa harina. The mole-inspired chili that builds dark depth over a slow simmer. Beans optional.
Pork Chops Braised with Dried Fruits & Almonds
Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.
Choucroute Garni
Classic Alsatian choucroute garni with pork spareribs, kielbasa, sauerkraut, potatoes, and bacon braised in white wine and chicken broth. Hearty, slow-baked comfort.
Pork Carnitas
Quick pork carnitas with sliced pork loin, roasted poblano peppers, onion, garlic, and tomatoes, ready in 40 minutes. A weeknight-fast take on the Mexican classic for taco night.
Sweet-Sour Spareribs
Oven-baked sweet and sour spareribs glazed with a homemade sauce of brown sugar, crushed pineapple, vinegar, ketchup, soy sauce, and dry mustard. Fall-off-the-bone pork ribs with a thick, sticky glaze.
Cretons
Traditional Quebec cretons (pork spread) slow-cooked with bread crumbs, milk, onion, and warm spices like cloves and cinnamon. A classic French-Canadian breakfast spread served cold on toast.
Mexican Pork-Garlic Stew with Hominy
Mexican pork-garlic stew with hominy: slow-simmered pork shoulder and smoky chorizo built on 14 cloves of garlic, cumin, coriander, and fennel. A pozole-inspired bowl finished with lime, cilantro, and scallions.
Roast Pork Lion with Caramelized Onion Stuffing
Caramelized onion stuffing makes this roast pork lion more flavorful.
Mr. Food's Easy Wonton Soup- 1/23/96
Easy wonton soup shortcut: ground pork, chicken broth, ginger, soy sauce, mushrooms, and wonton wrappers cut into strips instead of folded. Ready in 40 minutes.
Shrimp with Lobster Sauce
Shrimp with lobster sauce, the Chinese-American takeout classic that contains no lobster at all. Shrimp simmered with ground pork and fermented black beans in a savory, egg-laced sauce. Ready in about 30 minutes.
Hoisin-marinated grilled pork tenderloin with rice vinegar, soy sauce, garlic, and sesame oil. Five-ingredient marinade, 20 minutes hands-on, restaurant-quality results.
Authentic homemade mincemeat with beef, pork, raisins, dried apricots and peaches, apples, brown sugar, and warm spices simmered together. The traditional meat-based filling for old-fashioned Christmas mince pies.
Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.
Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.
Mango pork loin roasted with curried pineapple, basted with a reduced pineapple-broth sauce, and glazed with mango chutney. Served with a fresh mango-ginger garnish.
North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.
Pork and beef chili with cocoa, cinnamon, and a finishing stir of masa harina. The mole-inspired chili that builds dark depth over a slow simmer. Beans optional.
Braised pork chops with dried figs, apple slices, orange juice, Gewurztraminer, and warm spices served over saffron cinnamon couscous with toasted almonds and pine nuts.
Classic Alsatian choucroute garni with pork spareribs, kielbasa, sauerkraut, potatoes, and bacon braised in white wine and chicken broth. Hearty, slow-baked comfort.
Quick pork carnitas with sliced pork loin, roasted poblano peppers, onion, garlic, and tomatoes, ready in 40 minutes. A weeknight-fast take on the Mexican classic for taco night.
Oven-baked sweet and sour spareribs glazed with a homemade sauce of brown sugar, crushed pineapple, vinegar, ketchup, soy sauce, and dry mustard. Fall-off-the-bone pork ribs with a thick, sticky glaze.
Traditional Quebec cretons (pork spread) slow-cooked with bread crumbs, milk, onion, and warm spices like cloves and cinnamon. A classic French-Canadian breakfast spread served cold on toast.
Mexican pork-garlic stew with hominy: slow-simmered pork shoulder and smoky chorizo built on 14 cloves of garlic, cumin, coriander, and fennel. A pozole-inspired bowl finished with lime, cilantro, and scallions.
Caramelized onion stuffing makes this roast pork lion more flavorful.
Easy wonton soup shortcut: ground pork, chicken broth, ginger, soy sauce, mushrooms, and wonton wrappers cut into strips instead of folded. Ready in 40 minutes.
Shrimp with lobster sauce, the Chinese-American takeout classic that contains no lobster at all. Shrimp simmered with ground pork and fermented black beans in a savory, egg-laced sauce. Ready in about 30 minutes.
