190 salt pork recipes

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Ham mousse with peaches, a savory baked custard of ground ham, eggs, cream, Dijon mustard, and port wine, unmolded and garnished with fresh peaches, pickled watermelon rind, and almonds.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

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.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.

Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.