1,929 port recipes

Homemade Vienna sausages with beef, veal, and pork emulsified smooth and seasoned with nutmeg, cardamom, and cloves. Stuffed into sheep casings and gently cooked.

Don't have a barbecue? Don't worry, this fast and tasty version of spareribs will have you licking your lips at dinner!

Those who love meat balls with surely enjoy this scrumptious recipe that doesn't take long to prepare.

Kalakukko: a traditional Finnish rye-crusted fish pie with pork and small whole fish sealed inside a dense rye dough, slow-baked for hours. A Savonian heirloom and Easter specialty.

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.

Flour-dredged pork chops seasoned with garlic, browned golden, then slow-cooked in chicken and rice soup for 6 to 8 hours. Set it, forget it, and come home to fork-tender chops.

Cold white-cut pork is a Cantonese classic: boneless pork leg gently poached with ginger, scallions, and rice wine, then ice-shocked and chilled. Sliced paper-thin for dipping in soy or chili oil.

Country-style pork chops simmered with apples, onions, and mixed vegetables served over quick-cooking rice. A one-skillet weeknight dinner with sweet-savory farm flavors.

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.

Greek pork braised with celery in a silky avgolemono sauce of egg yolks, lemon, and butter-flour roux. A tangy, comforting classic from the Aegean home kitchen.

Pork schnitzel pounded thin and pan-fried until golden in a classic flour-egg-breadcrumb crust. Crisp on the outside, juicy inside, on the table in 30 minutes.

Caramelized onion stuffing makes this roast pork lion more flavorful.

This German schweineschnitzel is a classic and traditional dish that's made of lean pork, coated with egg and cread crumbs and fried in the butter. It's crispy outside and tender inside.

Butterflied pork tenderloin marinated in Dijon mustard, barbecue sauce, olive oil, and rosemary, then grilled hot and fast. Just 6 ingredients and under an hour from start to plate.

Slow-roasted pork shoulder rubbed with garlic, sazon, and homemade sofrito, served with Spanish rice and pigeon peas. A Latin-style feast with fork-tender pork, crispy skin, and arroz con gandules on the side.