1,948 pork recipes

Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.

It's so quick and easy to make your own breakfast sausage, perfect for homemade sausage and egg on a biscuit. Even better you control the salt, never buy store-bought again.

Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.

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.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

Maine clam chowder simmers ground clams with salt pork, onions, and potatoes, finished with evaporated milk. Old-fashioned New England chowder with deep coastal flavor.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

New England clam chowder with rendered salt pork, golden onions, tender potatoes, and fresh chopped clams in a milk broth. Old-school chowder, no flour thickener.

Thai stuffed zucchini soup, tender zucchini cups filled with seasoned pork and cilantro, steamed, then swimming in hot fish-sauce-spiked broth. Gentle, clear, and deeply aromatic.

Caribou and pork sausage with grated potato mixed right into the grind. Allspice and cayenne bring warmth while the potato keeps every link moist and hearty.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

Old-fashioned baked beans made from dried navy beans with salt pork, molasses, brown sugar, and pure maple syrup. Slow-baked for 5-7 hours until the sauce turns thick and the pork rind crisps up.

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.