309 port recipes

Hot and spicy spareribs grill low and slow with indirect heat, then baste with a tomato, cider vinegar, brown sugar, and chili powder sauce. Sticky, smoky backyard barbecue ribs.

Three-meat chili loaded with ground beef, steak, pork, and linguica sausage, slow-simmered with black beans, green chilies, and beer for deep, layered heat that feeds a crowd.

Pork shoulder chops braised with golden hominy and carrots in chicken broth, finished with pink pickled onions. A one-pan riff on pozole that lets the pork do the talking.

An exotic and succulent dish made with lean beef, veal, chicken and turkey. A heavenly dish for meat lovers!

Maple glazed pork chops grilled with a crosshatch sear, finished in the oven, and served over sharp cheddar whipped potatoes with whiskey buttered applesauce and tarragon-tossed carrots.

Green beans with fermented black beans and pork: classic Sichuan-style stir-fry with salty-funky fermented black beans, ground pork, garlic, and ginger. Weeknight wok dinner, 15 minutes start to finish.

Microwave pork and noodle casserole with cream of chicken soup, sharp cheddar, corn, and bell pepper. A retro one-dish dinner ready in about 20 minutes.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.

Toast whole spices like cumin, cardamom, and fiery dried chilies to unlock smoky depth in this homemade Ethiopian berbere blend that transforms stews and grilled meats.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

Pichelsteiner is a hearty Bavarian layered stew of pork, beef, and mutton slow-cooked with potatoes, carrots, celeriac, and leeks in beef stock. A rustic German classic that gets better the next day.

Turn leftover teriyaki pork into a quick wok dinner with ramen noodles, crisp napa cabbage and shredded carrots in a savory teriyaki broth. A smart 35-minute leftover makeover.

Southern-style chopped barbecue pork shoulder rubbed with crushed red pepper, slow-roasted with vinegar, and tossed in tangy barbecue sauce. Fall-apart tender with serious kick.

Garlic-rubbed pork spareribs baked low and slow under a tropical glaze of pineapple, chili sauce, brown sugar, ginger, and dry mustard. Sticky, sweet, tangy, and falling off the bone.

Krautfleisch is a German pork and cabbage casserole braised with paprika, caraway seeds, and tomato puree. Simmered low and slow until fork-tender, finished with sour cream.

Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.