Pork recipes

Satsuma Jiru is a hearty Japanese miso pork and vegetable stew with daikon, sweet potato, shiitake mushrooms, konnyaku, and burdock root. A rustic regional comfort soup finished with shichimi togarashi.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Roasted boneless pork loin rubbed with lemon zest, parsley, basil and garlic, served with a sherry pan sauce. Irish-inspired roast for Sunday dinner or holidays.

Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.

Sage and coriander-rubbed roast pork loin with a rich apple cider and Dijon mustard sauce, finished with seared apples and Madeira wine. An elegant dinner for 12 that celebrates autumn flavors.

Try this authentic Chinese dish that has a taste which will help you forget about ordering take-out.

Chinese five-spice pork satay with homemade coconut peanut sauce. Marinate overnight in sesame oil and Shaoxing wine, grill to charred edges. Authentic Asian street food for BBQ.

Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.

If you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer. (from the Recipe Talk Forums)

Homemade Mexican chorizo from scratch: ground pork seasoned with paprika, chili powder, cinnamon, clove, and garlic, then bound with vinegar and dry sherry. Heat level is yours to dial.

Class Greek flavours of garlic, oregano and lemon jazz up this pork ribs.

Homemade small batch German sausage from Nürnberg.

Traditional comfort food goodness from New England. Go traditional with slow and low oven baking or use your crockpot and let it simmer all day.

The applesauce bakes in flavor with this simple easy to make meatloaf.

Old-fashioned Nova Scotian baked beans: dried beans slow-baked for hours with salt pork, onion, molasses, and mustard into deep, sweet-savory comfort. The real Maritime tradition, from scratch.