Pork/6 recipes

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Simple pork satay with sweet apricot peanut butter sauce. Quick marinade in soy and steak sauce, grill or broil in 10 minutes. Easy appetizer serves 6 or main dish for 2.

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.

Variation: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms. Swiss, Muenster, Monterey Jack, Tilsit. Mozzarella or any other cheese may be substituted for the Cheddar cheese.

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

This easy yet tasty chicken casserole is a great weekend lunch or dinner option.

Tender pork tenderloin and crisp Napa cabbage stir-fry with ginger and garlic in under 20 minutes for a light, healthy Asian-inspired weeknight dinner.

Don't let your crockpot sit in the corner this winter, instead try this succulent dish that you will have you savoring every bite!

A tender and juicy pork chops dish made with chicken broth, parmesan cheese and white wine.

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 legendary Chinese dish: whole chicken rubbed with soy and sesame, stuffed with seasoned pork and mustard greens, wrapped in lotus leaves, sealed in clay, and slow-roasted until fall-apart tender.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Classic Cantonese egg foo yung loaded with roast pork, napa cabbage, mushrooms, and water chestnuts. A crispy, golden Chinese-American omelet ready in under an hour.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Homemade Creole chaurice sausage with fresh pork, onions, garlic, cayenne, allspice, and bay leaf ground and stuffed into natural casings. A spicy Louisiana classic for gumbo, jambalaya, or the grill.