2,158 PORK/4 recipes
It is sure well worth the effort, because these sausages are the best tasting ones!
Cape Cod fish chowder with fresh haddock, crispy salt pork, potatoes, and creamy milk broth. A hearty New England classic built on homemade fish stock for real depth.
Homemade Vienna sausages with beef, veal, and pork emulsified smooth and seasoned with nutmeg, cardamom, and cloves. Stuffed into sheep casings and gently cooked.
Canned pork and beans melted with gooey cheese spread, green onions, and fresh tomato for a warm, scoopable dip that's ready in 10 minutes flat. Grab the chips.
Tender roast pork layered with roasted potatoes, red onions, sun-dried tomatoes, and crisp romaine on lavosh with aioli. This NYC-inspired rolled sandwich is a make-ahead lunch that slices beautifully for picnics and parties.
This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.
Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.
Honolulu-style spareribs glazed with teriyaki, lemon, and garlic. Pre-cooked in the microwave then broiled or grilled for sticky, caramelized edges in under 35 minutes.
Pork chops baked on a bed of cornbread stuffing with golden corn soup, topped with a brown sugar mustard glaze. A one-dish weeknight dinner.
Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.
Kare-kare is a classic Filipino stew of pork hocks and beef in a rich peanut butter sauce with eggplant and green beans, colored with annatto. Served with rice and bagoong.
Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.
Hawaiian-style grilled pork teriyaki marinated in pineapple syrup, teriyaki sauce, ginger, and green onion. Sweet, smoky, and built for the backyard grill. Served over rice with caramelized pineapple chunks.
Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.
Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.
Franks and beans cooked in the microwave with crushed pineapple, chili sauce, and onion. A sweet and tangy twist on the classic that's ready in under 15 minutes.