1,929 port recipes

German pork chops in onion beer sauce (Schweinekotelett in Zwiebelsosse). Pan-fried chops simmered in beer and beef broth with sliced onions and gravy.

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

Pork chops over easy slow-cooks dredged and browned chops in chicken and rice soup until fork-tender. A set-and-forget weeknight dinner ready when you walk in the door.

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.

Pickin' pork marinates bone-in pork shoulder in apple cider vinegar overnight, then slow-roasts wrapped in foil for fall-apart North Carolina-style pulled pork. Just three ingredients.

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.

Homemade pork sausage patties seasoned with allspice, cloves, and ginger. Six simple ingredients, no casings, and pan-fried golden brown in minutes.

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.

Polynesian pork stir-fry with pineapple chunks, soy sauce, ginger, and green pepper in a glossy cornstarch glaze. Garnished with coconut and ready in 40 minutes.

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

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.

Pork tenderloin marinated 24 hours in soy sauce, ketchup, and garlic, then roasted and rolled in toasted sesame seeds. Served sliced thin with Chinese hot mustard for an Asian-inspired finish.

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.