Pork recipes

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

Grilled duck and pork sausage crepinettes spiced with cinnamon and cumin, wrapped in caul fat, and served over garlicky wilted kale. A rustic French charcuterie technique with bold, warming flavors.

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.

Pork potstickers with ginger, garlic, soy sauce, and sesame oil in wonton wrappers. Pan-fried then steamed in chicken broth with a soy-ginger dipping sauce.

Crispy breaded meatballs packed with ground pork, sauerkraut, and cream cheese, fried golden and served with a mustard-mayo dipping sauce. A bold German-style appetizer that makes 3 dozen.

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.

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

Crispy fried sweet and sour pork ribs coated in honey-soy glaze and topped with a homemade pineapple sauce. Boiled first, then fried golden for maximum crunch.

Indonesian nasi goreng with pork, chicken, shrimp, fresh chilies, soy sauce, and a sliced thin omelette on top. The classic Indonesian fried rice served with shrimp crackers for crunch.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked.

New England Clam Chowder is a creamy and hearty soup that originated in the northeastern region of the United States. It typically consists of clams, potatoes, onions, and milk or cream, with a base thickened by a roux. This delicious and comforting dish is a perfect meal for a chilly day and is often enjoyed with oyster crackers or crusty bread.

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

Warm up your winter with this savory dish that will have you licking your lips after every bite.

Pork loin scallops sauteed with baby artichokes, apple slices, sage, and Calvados in clarified butter. A Normandy-inspired one-pan saute restaurant-quality and ready in 30 minutes.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.