695 pork recipes

It's so quick and easy to make your own breakfast sausage, perfect for homemade sausage and egg on a biscuit. Even better you control the salt, never buy store-bought again.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

Thai stuffed zucchini soup, tender zucchini cups filled with seasoned pork and cilantro, steamed, then swimming in hot fish-sauce-spiked broth. Gentle, clear, and deeply aromatic.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie recipe

Ham loaf made with ground ham and pork, saltine crackers, eggs, and condensed tomato soup. A classic Midwestern meat loaf that divides into four freezer-friendly portions.

Homemade Balkan-style skinless sausages (cevapi) made from a three-meat blend of lamb, veal, and pork with paprika and garlic. Grilled until charred and smoky.

A succulent ribs dish that can satisfy anyone's hunger! Just remember to bring the napkins!

Homemade sweet Italian sausage with ground pork, fennel, coriander, garlic, and parsley. No casings, no special equipment. Mix, shape, and cook or freeze for up to three months.

Very typical Polish winter soup that's easy to make.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Homemade Polish kielbasa-style sausage made from coarsely ground pork shoulder seasoned with marjoram, garlic, and black pepper. Stuffed into casings and tied at 4-inch intervals; freezer-friendly for batch cooks.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Oven-baked spareribs on a bed of sauerkraut with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Feeds 10 with just 10 minutes of prep.

Another homemade Italian sausage, mild or hot as desired.