521 port wine recipes

Classic Alsatian choucroute garni with pork spareribs, kielbasa, sauerkraut, potatoes, and bacon braised in white wine and chicken broth. Hearty, slow-baked comfort.

Pork dumpling soup with hand-folded siu mai dumplings in Chinese chicken broth with sesame oil. Cabbage-and-pork filling with white pepper and wine.

Slow cooker pork and apples in a creamy sage and white wine sauce, served with homemade cornmeal biscuits. Comfort food that practically cooks itself.

Chinese-style roasted spare ribs (Pei Quot) braised in black bean, soy, honey, and hoisin sauce, then roasted or grilled until sticky and dry. Spicy, sweet, and glazed.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

Chinese stir-fried pork with crispy deep-fried noodles served in lettuce wraps for an interactive, fun dinner with spicy bean sauce and crunchy texture contrasts.

A classic rustic french dish. Slow cooked pork shoulder.

Quick, easy and delicious. An ideal one pan meal for a week night.

Amazing Stuffed Leg of Duck with Red Wine Sauce recipe

If you enjoy exceptional food and after asking the moderator’s permission, would like to share an amazing recipe from progressive American cuisine pioneer Charlie Palmer. (from the Recipe Talk Forums)

Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".

Fiery Sichuan chili pork stir-fried with green chiles, garlic, roasted peppercorns, and rice wine. Tongue-tingling, garlicky, and on the table in 25 minutes flat.

Chinese lobster sauce made with ground pork, fermented black beans, garlic, ginger, and egg ribbons. A savory Cantonese-style sauce for shrimp, tofu, or rice despite having no lobster.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Pork Collioure stew braises pork shoulder in white wine and tarragon vinegar, then finishes with horseradish, mustard, cream, and parsnips. A French Catalan Mediterranean stew with a sharp, mustardy-creamy final pour.

Pork loin chops browned and braised with mirepoix, white wine, and tomato paste, then sauced with a strained sour cream, Dijon mustard, and caper finish. Bistro-style elegance in an hour.