Pork recipes

Manhattan clam chowder made with 36 live clams steamed open, diced pork, tomatoes, potatoes, and herbs simmered for over an hour. A brothy, tomato-based chowder.

Three-meat meatloaf with ground pork, lamb, and veal bound with sour cream, oats, and a touch of cayenne. Rich, moist, and more flavorful than all-beef.

Slow-simmered Texas-style chili with chunked beef and pork shoulder, no beans, cooked low for 4 hours with chili powder, jalapenos, pale ale, and cayenne. Thick, meaty, and built for serious chili lovers.

Variation: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms. Swiss, Muenster, Monterey Jack, Tilsit. Mozzarella or any other cheese may be substituted for the Cheddar cheese.

Oven-baked baby back ribs rubbed with brown sugar and celery seed, then glazed with a tangy homemade BBQ sauce. Fall-off-the-bone tender in about two hours, no grill or smoker required.

This easy yet tasty chicken casserole is a great weekend lunch or dinner option.

A simple and tasty recipe that is hassle-free and easy to make with a crockpot.

These scrumptious and tasty arepas can be served as an appetizer or a main dish.

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.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Southwest riblets baked in a mole-inspired sauce with ground red chiles, unsweetened chocolate, juniper berries, tomato paste, and apple cider vinegar. A smoky, complex, slightly bitter glaze on tender pork back ribs.

Pasta e fagioli with pinto beans, pork chops, elbow macaroni, and tomatoes in beef broth. Half the beans get pureed to thicken the broth into a hearty Italian soup.

Italian-style mini meatloaves made with ground pork, Parmesan, and Italian seasoning. Ten individual portions glazed with ketchup for faster baking than a single large loaf.

Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.

Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.

Louisiana-style baked beans dressed up with sauteed onion, green pepper, ham, honey and brown sugar, with a Worcestershire-and-hot-sauce kick. A 30-minute Creole spin on canned pork and beans.