Pork recipes

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.

Crispy Vietnamese imperial rolls (cha gio) with ground pork, tree-ear mushrooms, bean sprouts, and bean thread noodles. Includes a homemade nuoc cham dipping sauce.

Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.

Large pasta tubes get stuffed with a mixture of mashed meatballs and spinach, then layered with slow-simmered tomato sauce and Parmesan for an Italian feast that feeds a crowd.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Cajun shepherd's pie with a spicy beef and pork meatloaf base, julienned zucchini and squash, and creamy buttery mashed potatoes browned on top. Louisiana comfort food at its finest.

This fresh strawberry tart is a winner at any occasion, the fresh strawberries are arranged on top of the creamy and citrus mascarpone cheese that is spread in the buttery and flakey baked shell, after that, we have a port glaze over the strawberries. Give your palate a super luxury enjoyment.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Roasted lamb with earthy mushrooms and a rich port wine sauce.