Pork/8 recipes

Hearty Caribbean stew with browned chicken, cubed pork, sweet potatoes, and bananas simmered in a spiced tomato broth with thyme, cloves, and coconut.

Add a European taste to your cooking with these scrumptious meatballs that taste wonderful with rice or any kind of pasta.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.

Chinuku Jushi is a traditional Okinawan mixed rice dish cooked with pork, araimo (Japanese taro), daikon, dried mushrooms, and konbu seaweed in a soy-seasoned chicken broth.

Indonesian braised pork with soy sauce, brown sugar, lime juice, crushed red peppers, and garlic. Browned hard then simmered into a sticky, caramelized glaze. Served over rice.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Melton Mowbray-style pork pie with cubed pork, veal, and ham, hard-boiled eggs running through the center, and savory aspic poured in after baking. A classic British raised pie.

Haricot Vert are tender French string beans. Use regular string beans if your supermarket doesn't carry them.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

A generous hit of paprika with a hint of cumin and chili powder in this rendition of a homemade Andouille sausage recipe.

Smoky chicken and beans slow-simmered into a thick, sweet-and-savory stew with three kinds of beans, diced apple, maple syrup, barbecue sauce, and a hit of hickory liquid smoke. Cozy, hearty, and easy.

Plump sweet raisins marry well with turkey meat, the pork mince adds richness and moistness and the generous quantity of fresh herbs lifts this stuffing out of the ordinary.