305 port recipes

Bamberger Krautbraten (Bramberger Meat and Cabbage Casserole) recipe

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.

Kare-kare is a rich Filipino meat and vegetable stew in peanut sauce, simmering pork hocks and stewing beef with eggplant, green beans, and annatto-tinted oil. Serve with rice and bagoong.

Pork, potatoes and mushrooms flavored with crushed coriander seed.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Pork chops and cheesy potatoes layer sliced potatoes, onions, and cheddar with cream of mushroom soup, then crowns it all with browned pork chops. A nostalgic Sunday-supper casserole baked until fork-tender.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Try a new fish dinner this summer with this succulent recipe that will become one of your favorites for years to come.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Enjoy this thick and savory pork stew made with carrots, potatoes and apple cider.

Make your spareribs feel special with this simple recipe that calls for sauerkraut, cabbage and apple slices.

Old-fashioned home baked beans with navy beans, salt pork, molasses, and dry mustard. Slow-baked for 6 hours in a bean pot for deep, smoky-sweet flavor.

A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.

Schweines mit Bodabire und Aepfel is a rustic Swiss-German pork stew braised with potatoes, tart apples, and turnip in its own juices. Just eight simple ingredients.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.