394 salt pork recipes

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Grilled Loin of Pork with Tart Cherry Sauce recipe

Classic pork chop suey with bean sprouts, mushrooms, and water chestnuts in soy sauce. Quick wok-fried Chinese-American stir-fry over rice ready in 40 minutes.

Oven-baked pork ribs glazed with a thick, sticky pineapple-brown sugar sauce spiked with Worcestershire and beef bouillon. Slow-baked until tender, then finished at high heat for a caramelized crust.

Piquant pork with horseradish: cubed pork simmered in a vinegar-caraway broth with celeriac, carrot, and clove-studded onion, finished with a bracing horseradish topping. Classic Central European comfort.

A wonderful rich flavored dinner sausage with Italian cusines.

Caramelized pork carnitas with brown sugar, molasses, tequila, and garlic simmered until glazed and sticky. A one-skillet Mexican appetizer served with picks.

Ginger-glazed ribs baked low and slow in a Dutch oven with a sweet-tangy sauce of brown sugar, ketchup, vinegar, and Italian dressing mix. Basted every 30 minutes for sticky, fall-off-the-bone results.

Smoked pulled pork shoulder doused in a tangy apple cider vinegar marinade with chipotle peppers and garlic. Hickory smoke meets slow-burn chili heat, piled on soft rolls with slaw.

A hearty ground pork meatloaf seasoned with garlic, oregano, and fresh parsley, topped with tomato sauce and baked until juicy. Simple comfort food the whole family will love.

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

Smoked carnitas: pork shoulder smoked low for three hours, then braised with onions, chilies, cumin, and garlic until the meat pulls apart. BBQ-meets-Mexican with crispy-edged tender bites.

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.