502 red pork recipes

Authentic Tuscan bean soup with cannellini, savoy cabbage, fresh herbs, and a rich ham and salt pork soffritto. Ladled over toasted Italian bread with a drizzle of olive oil.

Bone-in pork chops marinated in soy, sherry and garlic, then grilled hot and fast. Topped with a fresh blueberry-ginger relish spiked with serrano chile, cilantro and lime for a sweet-heat finish.

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter's table centerpiece.

Citrus barbecued pork ribs basted in a tangy fresh-juice glaze of orange, lemon, honey, horseradish, mustard, and Worcestershire. Bright, zippy ribs that cut through the richness of slow-grilled pork.

Pueblan tinga, a smoky Mexican stew of shredded pork or chicken with charred tomatoes, chipotle in adobo, chorizo, and warm spices. Serve over rice or stuffed into bolillos.

Numero Uno Chili simmers ground beef and pork with cocoa, cinnamon, toasted cumin, and Mexican oregano for a rich, complex bowl with serious depth. Kidney beans and cornmeal round out the texture.

No-bean Tex-Mex chili built on a blend of ground beef and pork, simmered in beer and tomato with a heavy hand of cumin, garlic, jalapenos and a touch of honey. A bold, meaty pot with serious Southwestern heat.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Beef and pork meat loaf loaded with melty mozzarella, Parmesan, and sautéed red peppers. Herb-seasoned with basil and thyme, glazed with ketchup, and ready in under an hour.

Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.

Seared pork tenderloin roasted with bell peppers, zucchini, and onions in a rosemary white wine and apple juice sauce with red currant jelly. A gorgeous autumn dinner in one hour.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Succulent pork chops glazed with a savory-sweet Asian marinade featuring molasses, soy sauce, and aromatic ginger. Quick weeknight dinner that brings restaurant-quality flavor to your table in under 30 minutes.

Classic Alsatian choucroute garni with pork spareribs, kielbasa, sauerkraut, potatoes, and bacon braised in white wine and chicken broth. Hearty, slow-baked comfort.

Four-bean casserole with pork and beans, pinto, kidney, and green beans baked in chili sauce and brown sugar. A dump-and-bake potluck side dish for a crowd.

Pork chili verde slow-cooked with tomatillos, jalapeños, and green chiles, then crisped under the broiler. Tex-Mex burrito and bowl filler with deep, smoky flavor.