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Our favorite pork recipes - 1428 recipes

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In large skillet, cook bacon until crisp and crumble

  • 1 Ib bacon
  • 1 onion, chopped
  • 10 oz package sliced mushrooms
  • 1 large loaf Italian bread, cubed
  • 12 eggs, lightly beaten
  • 3 T milk or cream
  • 8 oz package shredded Italian cheese blend (Provolone, Mozzarella & Asiago), or any other cheese
4.3/5 (7 Votes)

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Green chiles make this Paleo pork stew flavorful and add a little zip

  • TOPPINGS:
  • 10 fresh New Mexico or Anaheim green chiles
  • 5 poblano chiles
  • 2 jalapeño chiles
  • 6 medium tomatillos, husked and rinsed well in warm water, then dried
  • 1 large white onion, halved and peeled
  • 6 tablespoons canola oil, divided
  • 3 pounds pork shoulder, cut into 1/2-inch cubes
  • 6 garlic cloves, gently smashed and peeled
  • 1 tablespoon ground cumin
  • 1 tablespoon coriander
  • 1 tablespoon minced fresh oregano leaves
  • 1 tablespoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 quarts low-sodium or homemade chicken stock
  • 1 bunch fresh cilantro with stems
  • 6 fresh epazote leaves*, optional
  • 2/3 cup crumbled fresh goat cheese or queso fresco
  • Very thinly sliced red radishes
  • Toasted salted pumpkin seeds (pepitas)
  • Chopped cilantro
  • Warm corn tortillas
4/5 (6 Votes)

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1. In large saucepan, combine the first nine ingredients

  • 2 cans, 8 oz unsweetened crushed pineapple, undrained
  • 1 cup Barbecue sauce
  • 2 tbs unsweetened apple juice
  • 1 tbs minced fresh rosemary or 1 tsp dried rosemary crushed
  • 1 tsp minced garlic
  • 2 tsp grated lemon peel
  • 1 tsp liquid smoke (optional)
  • 1/2 tsp salt
  • 1/4 pepper
  • 1 3-4 lb boneless pork loin roast
4.3/5 (3 Votes)

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At Migrant in Maui, chef Sheldon Simeon makes his own chow fun noodles

  • brown butter broth
  • 1 tablespoon unsalted butter
  • 1 cup chicken stock
  • 1 teaspoon Asian fish sauce
  • 1/4 teaspoon ground annatto seeds (see Note)
  • noodles
  • 12 ounces fresh wide rice noodles, such as chow fun, or 8 oz. dried noodles
  • 3 tablespoons canola oil, plus more for tossing
  • 3 ounces torn curly kale
  • 2 ripe tomatoes, cut into wedges
  • 1/2 small red onion, thinly sliced
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce
  • Kosher salt
  • 2 tablespoons soy sauce
  • 1 teaspoon instant dashi powder
  • 6 ounces warm Chinese-style roast pork, chopped (1 1/2 cups)
4.3/5 (3 Votes)

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1. Preheat oven to 375o F

  • 1 large eggplant
  • 1/4 cup tahini
  • 2 cloves garlic
  • Juice of 1 small lemon
  • 1/8 tsp ground cumin
  • 1/2 cup loosely packed italian parsley
  • 2 TBSP extra virgin olive oil (plus
  • extra for drizzling)
  • 4 slices bacon
  • Freshly ground pepper to taste
  • Sea salt to tast
4/5 (4 Votes)

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Serve with Roasted Beets and Carrots

  • 4 to 6 boneless pork chops. Thick enough to slit open
  • 1/2 to 1 cup finely chopped onion
  • 1-3 T olive oil
  • Bunch kale. 1-2 cups Finely chopped.
  • Can substitute Swiss chard, collard greens or spinach which may cook faster
  • 1 apple plus or minus. Finely chopped.
  • 1-2 Tablespoons almond meal (or plain bread crumbs) per chop
  • 1 lb each beets and carrots (0r more they shrink a lot)
  • 2 T each Olive Oil and Red wine vinegar
4/5 (4 Votes)

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1. HEAT the oil in a large saucepan over medium-high heat

  • SERVINGS: 4
  • 2 Tbsp peanut oil
  • 1 pork tenderloin (about 3/4 pound), cut into thin strips
  • 4 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 8 oz mushrooms, thinly sliced
  • 3 c chicken broth
  • 2 c water
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 Tbsp low-sodium soy sauce
  • 1/4 tsp thai seasoning
  • 4 oz chinese wheat noodles
  • 8 oz spinach, stems removed and coarsely chopped
  • 1 carrot, shredded
4.3/5 (3 Votes)

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1. In a small bowl, beat the cream cheese, egg and milk until blended

  • 4 oz cream cheese, softened
  • 1 egg
  • 1 tbsp milk
  • 1/3 c real bacon bits
  • 1/4 c shredded Swiss cheese
  • 1 tbsp dried miced onion
  • 1 large plum tomato, seeded and finely chopped, divided
  • 1 tube (10.2 oz) larget refrigerated biscuits
4.3/5 (3 Votes)

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Bacon-wrapped shrimp and a tangy mayonnaise sauce make this appetizer, which is fun to serve at Halloween

  • For the Remoulade:
  • 48 large shrimp (approximately 2 lbs.. - with shells), shelled and deveined
  • 1/4 cup dry white wine
  • 1 teaspoon finely shredded lemon peel
  • 1 to 1-1/2 teaspoons prepared garlic chili sauce
  • 1/2 teaspoon salt
  • 6 strips bacon, quartered (in half lengthwise and then again cross), flattened with the back of a knife to prevent curling
  • Wooden toothpick
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon prepared chili garlic sauce
  • 1 teaspoon salt
  • 2 green onion, finely chopped (both white and green parts)
4.5/5 (4 Votes)

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# In a wok or large skillet heat oil over medium-high heat

  • 2 * 2 tablespoons cooking oil
  • 1 * 1 16-ounce package frozen stir-fry vegetables (carrots, snow peas, mushrooms, and onions)
  • 12 * 12 ounces pork strips for stir frying
  • 2 to 3 * 2 to 3 teaspoons Jamaican jerk seasoning
  • 3/4 * 3/4 cup bottled plum sauce
  • 2 * 2 cups hot cooked rice or pasta
  • * Chopped peanuts
4.5/5 (4 Votes)

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Pressure cooking is a healthy way to cook dry beans, and even works without soaking in a pinch

  • 2 tablespoons butter
  • 2/3 cup cooked bacon pieces
  • 1/2 red onion, diced
  • 1/4 cup light brown sugar
  • 1 bag (16-ounce) frozen lima beans
  • 1/2 cup water
  • salt and pepper to taste
3.9/5 (37 Votes)

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4 servings

  • 2-2 1/2 pounds pork belly
  • 22 oz. stout
  • 1-2 cups pork or chicken stock
  • 1/3 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sugar
  • 1 tablespoon whole cloves
  • 1 tablespoon whole mustard seeds, ground
4.1/5 (18 Votes)

Any burning questions? Our chefs answer!

Beer-Infused Slow-Cooked Pork Belly Bacon Mushroom Breakfast Casserole