Pork recipes

Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.

Crispy fried spring rolls stuffed with crab, ground pork, bean thread noodles, and tree-ear mushrooms in rice paper wrappers. Served with fresh herbs and lettuce for wrapping.

Chow fun noodles stir-fried with shrimp, pork, bean sprouts, and crunchy vegetables, seasoned with shoyu and aji chiles. A Hawaiian-style noodle dish ready in 30 minutes.

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.

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.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Pork and ginger dumplings shaped into open-topped cups, topped with diced carrot for color, and steamed for 20 minutes. A classic Chinese shao mai dim sum recipe you can make at home in 30 minutes.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Meatball bake with beef and sausage meatballs, lima beans, carrots, and onion braised in a thick stewed tomato sauce. A hearty one-dish comfort food casserole.

Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

A vibrant Vietnamese-style banh mi stuffed with sliced pork, pate, grated carrots, cucumber, cilantro, jalapeno, and a punchy fish sauce and chili garlic dressing. No cooking required.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.