111 salt pork recipes

This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.

Veggie pizza quiche with mozzarella, sharp cheddar, tomatoes, mushrooms, and green peppers baked in a deep dish pie crust. Where pizza night meets brunch.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Boneless chicken thighs stuffed with a mushroom, shallot, white wine, and port cream filling, topped with melting Gouda, then roasted golden. Restaurant-worthy elegance on a home kitchen timeline.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

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.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Hickory-smoked pulled pork shoulder with simple salt and pepper seasoning, slow-smoked low and slow. Tender, smoky, BBQ-shack worthy.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

German pancake batter baked in a bread pan and topped with sliced apples or savory pork cracklings. Dust fruit version with sugar or salt the crackling one for traditional flavor.

Traditional Swabian meat dumplings made with ground beef and pork, seasoned with nutmeg and parsley, simmered gently in salted water. Serve in hot beef broth for a cozy German soup.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Pop the Cork Pasta Crunch: deep fried corkscrew macaroni tossed in Parmesan, Italian seasoning, and garlic salt. A crispy, addictive party snack or appetizer.