71 red pork recipes

Seared pork chops finished in the oven, served over a warm Granny Smith apple relish with curry, cinnamon, ginger, and toasted almonds. Sweet, tart, and warmly spiced for a grown-up fall dinner.

Sai Grog: ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, coriander root, and fish sauce, grilled in natural casings. Authentic Thai spicy sausage in 40 minutes.

Sweet and sour pork stir fry with pineapple, cucumber, tomato, and red pepper in a fish sauce and vinegar glaze, finished with a light cornstarch coating. A 30-minute wok dinner.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Traditional German sweet-and-sour red cabbage braised with apples, red wine, brown sugar, and vinegar. Simmered in a Dutch oven for an hour until tender and glossy. The classic side dish for sauerbraten, pork roast, or schnitzel.

Great recipe, measurements worked out perfectly. Used the resulting jelly with Apple stuffed pork chops (linked below). The sweet slightly tart would work great with some spice, perhaps red pepper flakes added for a sweet-spicy kick.

Braised red cabbage with apples, red wine, brown sugar, and apple cider vinegar, topped with crispy bacon. A sweet-tart German-style side dish for roast pork.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

German braised red cabbage in red wine with apples, cinnamon, and cloves. Sweet-tart Rotkraut simmered until tender but still crisp, a classic side for roast pork or sauerbraten.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

Traditional German braised red cabbage with Granny Smith apples, red wine, and a splash of vinegar to lock in the ruby color. Sweet-tart side dish for pork roast, sausages, and holiday tables.