703 port recipes

Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Pork and ginger dumplings shaped into open-topped cups, topped with diced carrot for color, and steamed for 20 minutes. A classic Chinese shao mai dim sum recipe you can make at home in 30 minutes.

Homemade Chinese egg rolls stuffed with roast pork, shrimp, bean sprouts, mushrooms, and water chestnuts, fried golden and crispy. A classic appetizer with a crunchy shell and savory, textured filling.

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Beer-braised pot roast marinated overnight in dark stout with caraway, rosemary, and cloves, then slow-cooked until fork-tender. A German-Belgian style beef braise with a deep, malty gravy.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Pot and cot roast braises beef pot roast in apricot juice with marjoram, basil, and cream sherry, then reduces the liquid to a glossy fruit syrup. Sweet-savory fruited beef roast for company.

Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.

Quick pork stir-fry using store-bought Kimchee (from a Korean store).

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

A vibrant Vietnamese-style banh mi stuffed with sliced pork, pate, grated carrots, cucumber, cilantro, jalapeno, and a punchy fish sauce and chili garlic dressing. No cooking required.

A succulent crockpot dish that's made with a scrumptious pork roast, orange juice and a bit of honey.