502 red pork recipes

Santa Fe red pork chili with coarsely ground pork shoulder, beer, stewed tomatoes, and layers of cumin and chili powder. No beans, no shortcuts. A thick, meaty Tex-Mex red chili simmered low and slow.

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.

Slow-smoked pork shoulder with oak and apple wood, finished in a Dutch oven with vinegar and red pepper flakes. Real-deal pulled pork barbecue, smoked 8 to 10 hours until fall-off-the-bone tender.

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.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

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.

Ham balls with Hawaiian Punch sauce: ground ham and pork meatballs in a sweet-tangy sauce built on the nostalgic red fruit punch, mustard, and dark corn syrup. Retro potluck gold.

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.

The right balance of flavor. The pork was sweet, sour, and full of flavour. I added pineapple chunks, both green and red bell peppers to the dish. The dish looked so colourful and tasted delicious. The combination was perfect.

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

Andouille smoked sausage in Cajun red gravy: smoky pork andouille smothered with onions, celery, bell pepper, and garlic in a tomato-laced beef gravy. Spoon over rice for a Louisiana classic.

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.

Thai yellow curry paste from scratch with toasted cumin and coriander seeds, dried red chilies, lemongrass, shallots, garlic, and warm spices. Pairs naturally with beef and pork.

Texas Red Chili loaded with cubed beef, pork, and veal simmered three hours in chili powder and cumin. No beans, no tomatoes, just meat and heat the Lone Star way.

Homemade turkey sausage patties seasoned with sage, ginger, garlic, and red pepper flakes. A low-fat alternative to pork sausage with bold, spicy flavor in every bite.

Pickled beet salad tossed with English cucumber, thinly sliced red onion, and fresh dill. A four-ingredient cold side that comes together in minutes and pairs with everything from grilled fish to roast pork.