Pork recipes

Sichuan pork stir-fry with chewy cloud ear mushrooms, bamboo shoots, and water chestnuts in spicy sauce. Quick, fiery, and full of texture, ready in an hour with soaking time.

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.

This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.

Klops is a traditional Polish meatloaf made with ground beef, pork, salt pork, and kidney fat, finished with a cream pan gravy. Rich, old-world flavor in every slice.

Nuernberger rostbratwurst, Bavaria's iconic short grilled sausage made from coarsely chopped pork and veal seasoned with marjoram, caraway, and nutmeg. Ideal over charcoal with sauerkraut and rye.

Golubtsi, traditional Russian cabbage rolls stuffed with millet, salt pork, carrots, and onion, simmered in a tangy sour cream and tomato sauce. Old-country comfort food with deep roots.

Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.

Traditional Ukrainian golubtsi cabbage rolls filled with millet, salt pork, sauteed carrots and onions, simmered in a sour cream and tomato sauce. Authentic Eastern European comfort food.

Classic feijoada, Brazil's hearty black bean stew simmered with sausage, beef, pork, and bacon until thick and rich. Served over rice with bright orange slices, the way it's done in Brazil.

Texas Red Chili loaded with cubed beef, pork, and veal simmered three hours in chili powder and cumin. No beans, no tomatoes, just meat and heat the Lone Star way.

Czarnina is a traditional Polish duck soup: a dark, sweet-and-sour broth of duck or goose with pork ribs, dried prunes and cherries, soured with vinegar and enriched with cream. Served with egg noodles or dumplings.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Crispy Filipino lumpia Shanghai filled with seasoned pork and shrimp, water chestnuts, and green onions, wrapped in thin lumpia wrappers and deep fried golden.

Mormor's Swedish meatballs made with beef and pork, allspice and ginger, poached in water then baked in a brown sugar-butter-beef broth glaze. A Scandinavian grandmother's holiday recipe.

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home.

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.