694 port recipes

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Pork chops baked over sliced potatoes in cream of mushroom soup until fork-tender. Just 5 ingredients, one dish, and zero fuss for a hearty family dinner.

Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd's cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Hickory-smoked pulled pork shoulder with simple salt and pepper seasoning, slow-smoked low and slow. Tender, smoky, BBQ-shack worthy.

From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.

Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.

Quick microwave stuffed pork chops ready in 25 minutes. Bread stuffing fills thick-cut chops that brown first, then cook tender in the microwave.

A simple slow-roasted pork picnic shoulder that cooks low and unattended until the juices run clear. One roast stretches into three meals: sliced for sandwiches, diced for soup, and served with gravy.

Traditional Mexican posole with pork loin, pork rinds, pork shanks, dried hominy, red chili pods, and oregano. A rich, hearty stew simmered low and slow for hours.

Try something new with your pork tenderloin by using this simple and easy to follow recipe that will feed your hunger.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.

Three-ingredient slow-roasted pork shoulder seasoned with just oil, salt, and pepper. Simple, hands-off roasting that lets the pork speak for itself.

Loukanika, traditional Greek pork sausage with orange zest, allspice, marjoram, garlic, and red wine, stuffed into natural casings. Homemade sausage with authentic Mediterranean flavor.

Spit-roasted whole pork loin dry-rubbed and rested a full 30 hours, then slow-turned on the rotisserie. Finished with a splash of coffee in the pan juices for deep, unexpected roasted flavor.