247 port recipes

Plump sweet raisins marry well with turkey meat, the pork mince adds richness and moistness and the generous quantity of fresh herbs lifts this stuffing out of the ordinary.

Slow cooker stuffed green peppers filled with ground beef, pork and beans, mustard, and tomato sauce. Topped with crispy French fried onions for crunch.

An easy and lean chili that uses pork "the other white meat" instead of beef.

Authentic New England double clam chowder built from fresh-steamed clams and bottled clam juice for layered seafood depth. Salt pork, potatoes, milk, and cream simmer slowly into a thick, traditional chowder.

Pork chops in Dijon mustard sauce with tarragon and sour cream, served over egg noodles. A quick French-inspired skillet dinner with a creamy, tangy pan sauce.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

Hearty ground beef and bean skillet with mushrooms and tangy ketchup sauce. A one-pot wonder that simmers together in 45 minutes flat, and kids go wild for the spooky name.

Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

A copycat Boston Market baked beans recipe loaded with great northern beans, pork and beans, ketchup, BBQ sauce, softened onions, and sliced ham. Thick, saucy, and ready in about an hour. Cookout essential.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

This tasty side dish made with pinto beans, salt pork and jalapeno peppers goes great with rice or even bread bowls.

Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.

Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion's Head recipe brings restaurant-style elegance to your table in 30 minutes.

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.