Pork recipes

Kilawin is a Filipino pickled pork snout dish cured in palm vinegar and soy sauce with garlic, jalapeños, onion, and fried tofu. A tangy, spicy nose-to-tail appetizer or pulutan.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.

Don't let your pork chops taste dry, instead use this delicious recipe that will find its place in your cookbook.

Authentic Goan pork vindaloo with ground red chiles, cumin, ginger, garlic, and vinegar-spiked marinade slow-cooked low for fork-tender pork and a deep, fiery curry.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Chinese-style braised pork with chestnuts in soy sauce, sherry, and dark brown sugar, served over flash-cooked spinach with sesame oil. Slow-simmered for tender, savory results.

Char siu bao (barbecued pork buns) wrap fluffy white yeasted dough around diced Chinese BBQ pork in oyster-hoisin sauce, then steam into the iconic Cantonese dim sum classic. Sweet, savory, and pillowy soft.

Perfect for the summer, this succulent pork tenderloin dish takes nothing to prepare and will satisfy your hunger.

Homemade pork sausage patties seasoned with allspice, cloves, and ginger. Six simple ingredients, no casings, and pan-fried golden brown in minutes.

Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.

Add a traditional Mexican taste to your pot roast with this succulent recipe that brings families together at the dinner table.

Bring your family or friends together with this succulent pork roast that is simmered to perfection in ginger ale.

If you love pork chops then you will adore this hearty variation that will have you licking your chops and maybe even your bowl!

Chinese-style pork stir-fry in plum sauce with ginger, celery, carrots, and sherry. Wok-cooked in 30 minutes with a glossy cornstarch-thickened glaze.

Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.