1,991 pork recipes

This recipe is healthier in fact is the mostly used recipe you choose but they are both original recipies cause I live in Bologna!!! From this recipe you t get out 2Kgs of ragù if you don’t need that quantity you could freeze it and can remain in the freezer of at least 2 months, here all housewifes do so.

These kabobs are served with a greek pasta salad. Filling and delicious.

A very simple, yummy spaghetti recipe for anyone to make or enjoy! Serving sizes are half a cup each.

Spice rubbed bone-in blade chop replaces the traditional pork butt to deliver a smaller quantity of pulled pork without waiting half a day to cook.

Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.

Cantonese Barbecue Pork recipe

A delicious grilled Cuban sandwich is perfect for a quick and easy week day dinner.

A gently seasoned homemade Italian sausage. Fennel seeds, oregano and a bit of garlic. Perfect for making up a batch of bulk Italian sausage for use in other recipes.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

We love the Hot and Sour soup at Lettuce Wok 'n Roll, our local Chinese restaurant, and this is my attempt to re-create their delicious concoction. Sorry that the amounts are inexact. I didn't measure very carefully when I started making the soup.

Cajun Pork Burgers recipe

Start your summer off with a bang by trying this succulent dish that is sure to satisfy your tastebuds.

I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.