26 pork rind recipes

Loukanika, traditional Greek pork sausage with orange zest, allspice, marjoram, garlic, and red wine, stuffed into natural casings. Homemade sausage with authentic Mediterranean flavor.

Traditional Mexican posole with pork loin, pork rinds, pork shanks, dried hominy, red chili pods, and oregano. A rich, hearty stew simmered low and slow for hours.

Chicharron en salsa verde features crispy pork rinds simmered in a tangy tomatillo and serrano chile sauce until tender. A classic Mexican comfort dish served with warm tortillas and refried beans.

Snails Sommeroise is a rustic French escargot dish: snails simmered with herbs, then browned in a savory tangle of bacon, ground walnuts, anchovy and garlic and served over a bed of wilted spinach.

Baked pork chops layered with sweet potatoes and pineapple rings under a brown sugar glaze. A retro tropical-leaning Sunday dinner that bakes in one casserole dish.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Slow cooker stuffed green peppers filled with ground beef, pork and beans, mustard, and tomato sauce. Topped with crispy French fried onions for crunch.

Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.

Sweet and sour pork with vinegar-simmered pork shoulder, pineapple, peppers, and onions in a glossy honey-soy sauce. Restaurant takeout, recreated at home with tender meat.

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

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.

Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.

Old-fashioned baked beans made from dried navy beans with salt pork, molasses, brown sugar, and pure maple syrup. Slow-baked for 5-7 hours until the sauce turns thick and the pork rind crisps up.