Pork recipes

Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".

Cuban-style navy bean soup simmered with smoked ham, salt pork, butternut squash, and potato in a sofrito-tomato base. Thick, smoky, and deeply satisfying.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.

Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.

One of my favorite Mexican dishes, so many delicious flavors and great textures.

Hearty West Indies pepper pot soup loaded with short ribs, stew beef, sweet potatoes, kale, spinach, and okra. A thick, meaty Caribbean stew that simmers into rich, layered comfort.

Traditional Quebec tourtiere with spiced pork filling, mashed potatoes, and a homemade hot-water crust, served with a mushroom and herb gravy. A French-Canadian meat pie classic.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Cajun shepherd's pie with a spicy beef and pork meatloaf base, julienned zucchini and squash, and creamy buttery mashed potatoes browned on top. Louisiana comfort food at its finest.

Filet mignon seared rare, deglazed with port wine, and baked under a creamy mushroom sauce with creme fraiche and beef broth. An elegant French-style steak served with potato noisettes.