703 port recipes

No-casing Sicilian sausage patties made with pork, Chianti, thyme, paprika, and fennel seeds. Freezer-friendly and grill-ready, even straight from frozen.

Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.

Hawaiian roast pork shoulder marinated overnight in soy sauce and liquid smoke, then slow-baked until fork-tender. Three ingredients, luau-style smoky flavor, no grill or smoker required.

Try something new with your pork tenderloin by using this simple and easy to follow recipe that will feed your hunger.

Pork chops with stuffing, a one-pan skillet dinner of browned pork chops topped with apple-bread stuffing and braised until tender. Classic comfort food for two.

Sauteed pork cutlets served over cornbread stuffing with zucchini and topped with salsa. A one-skillet weeknight dinner with big Southwestern flavor.

Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.

Oven fried pork chops coated in herb-seasoned stuffing mix for shortcut breading with built-in seasoning. Egg washed and baked on a buttered sheet pan for a crisp crust without the splatter of skillet frying.

Texas-style spicy spareribs baked low and slow for 4 hours with lemon and onion slices, then glazed with spicy barbecue sauce. Fall-off-the-bone tender.

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

Classic Greek pork souvlaki skewers grilled hot, finished with lemon juice, olive oil, garlic, and crushed oregano. Streetside Athens flavor on a stick.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Grilled hickory-marinated pork tenderloin drizzled with a warm spiced apple topping. Sweet-smoky main dish with a cider-boosted apple pie filling sauce poured right over the sliced pork.

Pork chops with raspberry sauce pan-sear boneless chops, then deglaze with shallot, chicken stock, raspberry jam, and vinegar for a glossy sweet-tart pan sauce. A 30-minute bistro-style dinner.

Sauteed pork chops over sauerkraut braised with bacon, onion, caraway and apple juice, finished with fresh dill. A classic Central European dinner for two that balances rich pork against tangy, aromatic kraut.

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.