394 salt pork recipes

Cajun-style grilled pork chops rubbed with a triple-pepper spice blend of white, red, and black pepper plus onion powder. Just 6 ingredients for bold, smoky flavor.

Oven-baked spareribs on a bed of sauerkraut with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Feeds 10 with just 10 minutes of prep.

Another homemade Italian sausage, mild or hot as desired.

Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.

Honey-glazed pork loin roast basted with soy sauce, vinegar, dry mustard, and garlic. A seven-ingredient glaze builds a golden, caramelized crust through repeated brushing.

Easy baked pork chops in a wine and sour cream sauce.

This homemade sausage has a wonderful texture and outstanding flavor with a slight greenish tinge from the swiss chard and kicked up a notch with Frangelico liquor.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Homemade pork sausage loaded with triple coriander: whole seeds, ground spice, and fresh cilantro. Includes step-by-step casing and linking instructions for DIY sausage makers.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.

Cherry almond glazed pork loin roasted low and slow, then finished with a spiced cherry preserves glaze of cinnamon, nutmeg, cloves, and toasted almonds. A show-stopping holiday roast.

Homemade Mexican pork chorizo, ground pork blended with garlic, vinegar, oregano, cumin, cinnamon, and cloves. The mixture cures overnight, then crumbles into a skillet for tacos, eggs, or breakfast hash.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

BBQ Pork Roast with a sage, allspice, coriander, and nutmeg spice crust, slow-roasted on a dome grill using indirect heat, then finished with an applesauce and brown sugar glaze.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.