694 port recipes

Marinated pork tenderloin soaks 2 to 3 days in olive oil, soy sauce, brown sugar, Italian dressing mix, and tarragon vinegar. Grilled fast and served sliced at room temperature.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

A succulent pork tenderloin dish that's great to serve when eating with family or friends.

Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

Classic Chinese stir-fry of crunchy soybean sprouts with marinated pork and shrimp paste. Fast wok cooking keeps sprouts crisp-tender.

Get your tastebuds ready before you make this zesty dish that's perfect for the summer!

Pan-browned pork chops baked in a luscious cream cheese and Parmesan sauce until fork-tender. Rich, savory, and surprisingly simple, this is a one-dish dinner that never disappoints.

Pan-seared pork chops with a sweet-tart red currant and balsamic glaze. Sage-rubbed loin chops finished in a glossy two-ingredient pan sauce.

Pork loin browned in lard, braised with paprika-coated onions and carrots, then sauced with sour cream, capers, and caraway seeds. A Central European roast that feeds twelve.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.