Pork recipes

Stir-fried rice noodles with marinated pork, crunchy vegetables, and scrambled eggs in savory oyster sauce. This Singapore-style bee hoon is ready in about an hour.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

Ancient Roman casserole from Apicius layered with homemade crepes, sauced meat or fish in white and sweet wine, pine nuts, and cracked pepper. A taste of history you can actually cook.

Classic egg fu yung omelets loaded with shrimp, barbecued pork, snow peas, and bean sprouts, crowned with a glossy oyster sauce gravy. Chinese-American takeout-style made from scratch.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

Mee Krob: Thai crisp-fried rice noodles tossed in a sweet-sour-salty sauce with pork, chicken, or shrimp, topped with lacy fried egg nets. Crunchy, tangy, showstopping.

Gefullte Kalbsbrust is a German stuffed veal breast filled with ground beef, pork, breadcrumbs, and nutmeg, then braised in a paprika-rosemary broth with whole cloves and bay leaves.

Impanadas are Italian baked half-moon pies filled with pork braised in red wine and vinegar with fennel and mint, wrapped in a butter semolina crust. Baked until golden.

Handmade pork and shrimp wontons with Chinese mushrooms and water chestnuts. Crunchy, savory, and loaded with umami, this classic filling recipe includes step-by-step folding instructions for picture-perfect dumplings.

Ground caribou meatloaf seasoned with Chinese five spice, soy sauce, and chopped radish greens. Cooked rice binds it all together for a wild game twist on comfort food.

Chinese lobster sauce made with ground pork, fermented black beans, garlic, ginger, and egg ribbons. A savory Cantonese-style sauce for shrimp, tofu, or rice despite having no lobster.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Mandarin soup simmers pork, dried mushrooms, bamboo shoots, and bean curd in chicken broth with a silky egg ribbon finish. Classic Chinese soup for cold nights.

Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.

Homemade wonton soup with pork-filled dumplings in savory chicken broth. Boil, ladle, and serve in just 20 minutes for a warming bowl of comfort from scratch.