Pork recipes

Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.

Old-fashioned baked beans made from scratch with dried navy beans, molasses, brown sugar and salt pork, slow-baked all day until thick and deeply savory-sweet. The real Boston-style deal, no can required.

Coriander pork chops crusted with toasted ground coriander seed and cracked black pepper, braised with white wine, rosemary, and aromatic vegetables. The fragrant Mediterranean-style chop with a velvety pan sauce.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.

Homemade country sausage patties ground from fresh pork shoulder with sage, thyme, and dry mustard. Just 6 ingredients and 30 minutes from butcher block to breakfast plate.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Orjaleves is a traditional Hungarian pork and beef bone soup: a rich, clear golden broth perfumed with paprika and saffron, full of root vegetables, tender pork and hand-rolled spiral egg noodles. A heritage feast-day soup.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Lentejas en adobo is a rustic Mexican lentil and pork stew simmered in a smoky ancho-chili adobo with plantain, pineapple, and warm spices. Thick, savory, and deeply layered.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

Alicante-style paella with diced pork, young artichokes, green peppers, saffron, and rice cooked dry with separate grains. A traditional Spanish rice dish from the Costa Blanca region.

Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.