1,929 port recipes

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Nuernberger rostbratwurst, Bavaria's iconic short grilled sausage made from coarsely chopped pork and veal seasoned with marjoram, caraway, and nutmeg. Ideal over charcoal with sauerkraut and rye.

Nothing beats a tender and juicy pork roast, so try this tasty recipe that uses dry white wine to create a succulent taste.

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.

Pork chop and acorn squash foil packet dinner with butter, brown sugar, and honey. Sealed up tight and baked into a single-serving meal. Six ingredients, no dishes to wash.

Klops is a traditional Polish meatloaf made with ground beef, pork, salt pork, and kidney fat, finished with a cream pan gravy. Rich, old-world flavor in every slice.

New Year's pork roast slow-cooked overnight on a bed of sauerkraut with beer. A traditional good luck meal that feeds the family all day long.

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.

Turn on your crockpot this Fall, with this succulent pork chops dish that has a tantalizing taste!

British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.

Oven kalua pig wrapped in banana leaves with sea salt and liquid smoke, slow-roasted for 7 hours until fall-apart tender. A Hawaiian luau classic made at home without an underground imu.

Savor the comforting taste of Medisterkaker, traditional Norwegian pork meatballs seasoned with warm spices and simmered to perfection. This hearty dish combines ground pork, potato starch, and a touch of milk for a tender texture, making it an ideal cozy meal for any occasion.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

Traditional British raised pork pie with a hand-molded hot water crust pastry filled with seasoned diced pork and finished with jellied stock. A proper bakery-style meat pie.

Thai tapioca soup with ground pork, crab meat, garlic, and fish sauce in a savory pork broth. Silky tapioca pearls thicken this fragrant bowl, served over lettuce with fresh cilantro.

Tender pork stir-fried with carrots and celery in tangy-sweet plum sauce. This Cantonese classic is packed with ginger flavor and ready in just 30 minutes.