Pork recipes

Creamy arborio rice cooked risotto-style with shiitake mushrooms, smoked pork, and Chinese flavors. A fusion dish with soy-sesame sauce and mustard greens, ready in 45 minutes.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Chinese dumplings - jiaozi are very popular in Chinese new year!

Pork spareribs marinated overnight in pineapple juice, soy sauce, and apple cider vinegar, then steamed and grilled with a homemade citrus BBQ sauce. A three-step process for fall-off-the-bone ribs.

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

Galia melon in port wine with honey and pomegranate seeds is an elegant, no-cook fruit dessert. Just four ingredients for a light, boozy finish to a dinner party that looks as stunning as it tastes.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

A chilled blended cocktail of strong French roast coffee, port wine, cinnamon, and orange zest. This 10-minute cafe au vin is a sophisticated after-dinner sipper served in wine glasses.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.

Cool cantaloupe wedges topped with warm blueberry compote simmered in port wine, cinnamon, and lemon. An elegant fruit dessert ready in 15 minutes with just 7 ingredients.