304 pork recipes

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.

This delicious chicken dish is loaded with succulent chicken chunks, fresh asparagus and red bell pepper that are cooked with garlic, ginger, soy sauce and sesame oil. Serve it with rice to make a complete meal.

Cool cantaloupe wedges topped with warm blueberry compote simmered in port wine, cinnamon, and lemon. An elegant fruit dessert ready in 15 minutes with just 7 ingredients.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Stilton mille-feuille layers crisp puff pastry rounds with whipped blue cheese mousse, port-soaked golden raisins, and warm walnuts. An elegant dinner-party first course or cheese-course dessert.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

Ginger-soy marinated chicken stir-fried with crisp asparagus, red bell pepper, and onion in sesame and chili oil with a splash of port wine. A vibrant Chinese-style wok dinner served over rice.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.