2,156 pork wing recipes

Tender pork chops simmered in V8 juice with dried basil and cracked black pepper until fork-tender. Just 5 ingredients and one pan for an easy, diabetic-friendly weeknight dinner.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Roasted pork tenderloin with cinnamon-spiced apples and raisins. Only 5 ingredients, 5 minutes of prep, and one pan for an easy weeknight dinner.

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

A delicious and hearty New England fish chowder is packed with flavor. Serve it with some crusty bread aside.

Add some flavor to your pork chops with this simple recipe that will let them spend some time in the summer heat.

Make your ribs feel special with this easy-to-follow crockpot that will have dinner ready in a flash!

Glorified pork chops smothered in cream of celery soup and simmered until tender. A 4-ingredient, 20-minute weeknight dinner served over rice. Simple comfort food at its most nostalgic.

Homemade Sicilian pork sausage with fennel seeds, coarse black pepper, and garlic, stuffed into natural casings. Make it hot or sweet with just 6 ingredients.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

No one likes a dry pork roast, so try this succulent crockpot recipe that will have everyone licking their lips!

Sausage and pork jambalaya: authentic Cajun one-pot rice cooked with pork shoulder, smoked sausage, onions, and shallots. The real-deal Louisiana method with a crusty bottom and deeply spiced broth.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.

Danish leveropostej: a classic pork liver pate with anchovies, onion, allspice, and clove, wrapped in pork fat and baked in a water bath. Served sliced on smorrebrod or as a first course.

Thai tapioca soup with ground pork, crab meat, garlic, and fish sauce in a savory pork broth. Silky tapioca pearls thicken this fragrant bowl, served over lettuce with fresh cilantro.

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.