Recipes with pork
460 recipes
Paella a la Alicantina
Alicante-style paella with diced pork, young artichokes, green peppers, saffron, and rice cooked dry with separate grains. A traditional Spanish rice dish from the Costa Blanca region.
Meat Loaf Wellington
Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.
Awesome Pate Maison
Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.
Basic Irish Sausages
Basic Irish sausages grind lean pork with pork fat, then season with allspice, sage, mace, and warm spices. Bread-crumb-bound and stuffed into casings for traditional banger-style sausages.
Gumbo Z'Herbes (Green Gumbo)
Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.
Easy Laulau
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.
Apple Pork Roast
A succulent pork roast that has an extravagant taste made from apple juice and white wine.
Authentic Homemade Mince Meat
Authentic homemade mincemeat with beef, pork, raisins, dried apricots and peaches, apples, brown sugar, and warm spices simmered together. The traditional meat-based filling for old-fashioned Christmas mince pies.
Basic Lomein
Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.
Cretons
Traditional Quebec cretons (pork spread) slow-cooked with bread crumbs, milk, onion, and warm spices like cloves and cinnamon. A classic French-Canadian breakfast spread served cold on toast.
Mr. Food's Easy Wonton Soup- 1/23/96
Easy wonton soup shortcut: ground pork, chicken broth, ginger, soy sauce, mushrooms, and wonton wrappers cut into strips instead of folded. Ready in 40 minutes.
Oven Kalua Pork
Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.
Arepas Rellenas Con Guiso De Carne (Stuffed Arepas)
These scrumptious and tasty arepas can be served as an appetizer or a main dish.
DIY Yummy Chorizo (Mexican Sausage)
DIY Mexican chorizo sausage made from ground pork, dried red chile, garlic, cinnamon, Mexican oregano, and a splash of tequila. Stuffed into casings or kept bulk, the homemade version beats the supermarket tube every time.
Pozole Jalisco
Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.
Boudin (Festival)
Authentic Cajun boudin sausage stuffed with ground pork, liver, rice, onions, green onions, and a kick of red pepper. A Louisiana festival staple you can make right in your own kitchen.
Alicante-style paella with diced pork, young artichokes, green peppers, saffron, and rice cooked dry with separate grains. A traditional Spanish rice dish from the Costa Blanca region.
Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.
Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.
Basic Irish sausages grind lean pork with pork fat, then season with allspice, sage, mace, and warm spices. Bread-crumb-bound and stuffed into casings for traditional banger-style sausages.
Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.
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.
A succulent pork roast that has an extravagant taste made from apple juice and white wine.
Authentic homemade mincemeat with beef, pork, raisins, dried apricots and peaches, apples, brown sugar, and warm spices simmered together. The traditional meat-based filling for old-fashioned Christmas mince pies.
Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.
Traditional Quebec cretons (pork spread) slow-cooked with bread crumbs, milk, onion, and warm spices like cloves and cinnamon. A classic French-Canadian breakfast spread served cold on toast.
Easy wonton soup shortcut: ground pork, chicken broth, ginger, soy sauce, mushrooms, and wonton wrappers cut into strips instead of folded. Ready in 40 minutes.
Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.
These scrumptious and tasty arepas can be served as an appetizer or a main dish.
DIY Mexican chorizo sausage made from ground pork, dried red chile, garlic, cinnamon, Mexican oregano, and a splash of tequila. Stuffed into casings or kept bulk, the homemade version beats the supermarket tube every time.
Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.
Authentic Cajun boudin sausage stuffed with ground pork, liver, rice, onions, green onions, and a kick of red pepper. A Louisiana festival staple you can make right in your own kitchen.
