1,115 salt pork recipes

Cape Cod fish chowder with fresh haddock, crispy salt pork, potatoes, and creamy milk broth. A hearty New England classic built on homemade fish stock for real depth.

Ground beef liver meatloaf with salt pork, onion, bread crumbs, and parsley baked until browned, served with a pan dripping gravy. A classic mid-century American liver loaf.

Add a fruit explosion to your succulent pork chops with this tasty recipe that will have everyone licking their chops!

Authentic New England double clam chowder built from fresh-steamed clams and bottled clam juice for layered seafood depth. Salt pork, potatoes, milk, and cream simmer slowly into a thick, traditional chowder.

Old-fashioned baked beans with navy beans, salt pork, sweet Maui onions, dark corn syrup, brown sugar, and ketchup baked low and slow. A family-recipe pot of New England baked beans.

Slow-simmered pinto beans with salt pork, crushed chilies, and beef bouillon. Southwestern side dish that cooks low and slow for creamy, flavorful beans.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Hungarian sausage (kolbász) is a home-smoked paprika and garlic sausage made from coarsely ground pork shoulder, beef chuck, and pork fat stuffed into natural casings, cold-smoked and air-dried for two days.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

Pork tenderloin casserole layered over scalloped potatoes and a seasoned bread crumb dressing with sage. A comforting one-dish dinner baked covered until fork-tender.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

This tasty side dish made with pinto beans, salt pork and jalapeno peppers goes great with rice or even bread bowls.

Hearty New England white clam chowder made with fresh quahogs, salt pork, potatoes, and cream, finished with crispy fried leeks. A from-scratch chowder that's thick, briny, and worth every minute.

Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.

Old-fashioned baked beans slow-cooked for 6 hours with salt pork, molasses, brown sugar, and dry mustard. Soaked overnight and baked low until thick, smoky, and caramelized.

Old-fashioned oven baked beans with navy beans, salt pork, molasses, and brown sugar. Slow-baked in a covered casserole for hours until thick, sticky, and deeply sweet-savory.