1,948 pork recipes

Add a German touch to your succulent pork ribs with this tasty recipe that's extremely easy to follow.

Traditional Newfoundland fish and brewis with salt cod, hardtack bread, and fried salt pork scrunchions. A three-ingredient Maritime classic soaked overnight.

Homemade Mexican chorizo from scratch with just pork, chili powder, oregano, garlic, and vinegar. Bold, smoky, and ready to fry in 40 minutes or store for weeks in the fridge.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Homemade monastery-style herbal sausage with pork, beef, thyme, marjoram, pimento, and ground cinnamon stick. Hand-ground and stuffed into pork casings for traditional European sausage making.

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.

Homemade brown 'n' serve sausage: ground pork seasoned with sage, thyme and a pinch of clove, shaped into patties or links, par-cooked, then stashed in the fridge or freezer to brown crisp whenever you want them.

Smoke-cooked pork ribs rubbed with Chinese five-spice dry rub and glazed with sweet BBQ sauce. Fall-off-the-bone tender with Asian flavors, perfect for outdoor cooking.

DIY Mexican chorizo sausage made from ground pork, dried red chile, garlic, cinnamon, Mexican oregano, and a splash of tequila. Stuffed into casings or kept bulk, the homemade version beats the supermarket tube every time.

A large batch cured German style sausage from scratch.

Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.

Turnips simmered in salt pork broth, half pureed and half cubed, thickened with a stream of cornmeal and finished with a touch of cream. A rustic, old-fashioned soup with deep, porky flavor.

Homemade venison sausage with a 50/50 venison-pork blend, garlic, salt, and black pepper. A simple family recipe for making bulk sausage from ground deer meat.

Vietnamese spring rolls (cha gio): crisp rice-paper rolls stuffed with ground pork, crab, glass noodles, garlic, and shallots, fried to a deep golden crunch. The crackly fried appetizer everyone fights over.

Chinese-style corn soup with browned pork and silky egg ribbons swirled through creamed corn broth. Just five ingredients and 35 minutes for a bowl of pure comfort.

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.