13 side pork recipes

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

Hulled corn soup (Ai) is a traditional Native American dish made by nixtamalizing dried corn with hardwood ashes, then simmering with red kidney beans and salt pork for hours until tender.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

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

Granny Fearing's baked beans: a Southern-style classic with canned pork and beans doctored up with ketchup, molasses, brown sugar, and smoked bacon. A sweet-and-smoky side ready in 90 minutes.

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

Dressed-up pork and beans with green chile sauce, molasses, and dill relish. This old-school stovetop side comes together fast with pantry staples and packs a sweet-tangy-spicy punch.

Borracho beans (frijoles borrachos) with dried pinto beans simmered with pork and garlic, then sauteed with jalapenos, tomatoes, onions, and beer. Authentic Tex-Mex side dish.

Four-bean casserole with pork and beans, pinto, kidney, and green beans baked in chili sauce and brown sugar. A dump-and-bake potluck side dish for a crowd.

Mushroom stuffing made with sliced fresh mushrooms, scallions, butter, and bread crumbs. The earthy umami-rich side that turns any roast bird or pork into a Thanksgiving-worthy meal.

Authentic Mexican black beans slow-simmered with salt pork, garlic, and epazote herb. Rich, velvety beans perfect as a side dish for tacos or served over rice for a hearty meal.

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.