253 pork recipes

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

A traditional Acadian blood pudding made from fresh pork blood, slow-simmered pork, heart, lung, and neck with onions, cloves, savory, and coriander. Served as a sauce or stuffed into natural casings.

A simple and delicious baked beans side dish that can made with some help from your crockpot.

Kalakukko: a traditional Finnish rye-crusted fish pie with pork and small whole fish sealed inside a dense rye dough, slow-baked for hours. A Savonian heirloom and Easter specialty.

It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.

Tender pork knuckles simmer slowly with tangy sauerkraut until falling-apart tender, then fluffy dumplings drop into the bubbling pot for a hearty Pennsylvania Dutch comfort meal steeped in Old World tradition.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Jo Mazzotti casserole, a hearty baked noodle dish of ground pork, onions, and mushrooms in a rich tomato sauce with cubes of sharp cheddar melted through. An old-school Midwestern crowd-pleaser.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Hulled corn soup (Ai) is a traditional Native American dish made by nixtamalizing dried corn with hardwood ashes, then simmering with red kidney beans and salt pork for hours until tender.

Guisadong sitao simmers Filipino long beans with pork, shrimp, and shrimp juice in a garlic-tomato sauté base. Hearty weeknight Filipino vegetable stew ready in 45 minutes.

Smoky, sweet stove top baked beans loaded with crispy bacon, brown sugar, bell pepper, mustard, and liquid smoke. No oven needed for this crowd-pleasing BBQ side that gets better the longer it sits.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Mexican pita pockets stuffed with seasoned ground beef, beans, salsa, cheddar, lettuce, and tomato. A taco-meets-pita mashup that holds together better than a tortilla. Ready in 30 minutes.