694 port recipes

Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.

Add some flavor to your pork chops with this simple recipe that will let them spend some time in the summer heat.

Homemade country-style pork sausage seasoned with sage, savory, and cracked peppercorns. No casings needed. Grind, chill overnight, slice, and pan-fry for breakfast or any meal.

Homemade Polish kielbasa recipe: spiced beef and pork sausage with sweet paprika, marjoram, and fresh garlic, ground and stuffed into casings. Authentic old-world sausage-making.

Vietnamese-style grilled pork chops marinated in fish sauce, garlic, onion, and a touch of sugar for that signature savory-sweet caramelized crust. Six ingredients, deep flavor, weeknight friendly.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

Kraut in chops is a 2-ingredient Pennsylvania Dutch classic: pork chops fried golden, then finished with simmered sauerkraut that soaks up the pork drippings. Serve with mashed potatoes.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Italian pork tenderloin roast studded with garlic and sage, brushed with olive oil, and baked until juicy. Five ingredients and ready in under an hour.

Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or mashed potatoes.

A succulent pork dish that is served with a savory gravy that can easily be made in your brand new crockpot!

Make your ribs feel special with this easy-to-follow crockpot that will have dinner ready in a flash!

Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.

Italian stuffed pork chops with basil pesto, crushed croutons, and sun-dried tomatoes. A simple 4-ingredient filling that turns ordinary chops into a flavorful baked dinner.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.