Pork recipes

Homemade Mexican chorizo from scratch: ground pork seasoned with paprika, chili powder, cinnamon, clove, and garlic, then bound with vinegar and dry sherry. Heat level is yours to dial.

Class Greek flavours of garlic, oregano and lemon jazz up this pork ribs.

A gently seasoned homemade Italian sausage. Fennel seeds, oregano and a bit of garlic. Perfect for making up a batch of bulk Italian sausage for use in other recipes.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

Homemade Italian sausage with ground pork shoulder, fresh Parmigiano-Reggiano, Italian parsley, white wine, garlic, basil, oregano, and hot red chili. Stuffed into casings, air-dried overnight, simmered then browned.

Pork ragu lasagna layered with a slow-cooked tomato and herb sauce, plenty of grated cheese, and a milk-brushed top that bakes golden. A hearty homemade lasagna built on ground pork instead of beef.

Butterfield Stageline chili: hand-chopped brisket and ground pork simmered slow with green chiles, tequila, beer, and toasted spices. Texas-style crowd feeder.

We loved it and used it in the Turkey Lasagna recipe.

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Cincinnati's iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.

Chili N'Awlins is a New Orleans-style beef and pork chili with green chiles, oregano, and a Cajun edge. Topped with corn chips, sharp cheddar, and shredded lettuce for a hearty crowd-feeder.

Traditional Mexican posole with pork loin, pork rinds, pork shanks, dried hominy, red chili pods, and oregano. A rich, hearty stew simmered low and slow for hours.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Homemade brown 'n' serve sausage: ground pork seasoned with sage, thyme and a pinch of clove, shaped into patties or links, par-cooked, then stashed in the fridge or freezer to brown crisp whenever you want them.

Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.

Homemade Mexican chorizo: coarsely ground pork cured with toasted ancho and pasilla chilies, garlic, vinegar, and warm spices. Bulk sausage that matures in the fridge for three days.