Recipes

Baked Spring Ham with Apricot Glaze This caramelized brown sugar and apricot glazed ham is studded with whole cloves and will fill your kitchen with a wonderfully rich and spicy aroma.

Beer Glazed Ham The Beer Glazed Ham recipe uses a read-to-eat bone-in hame, brown sugar, mustard and beer or ale.

Bone Suckin' BBQ Pork Sandwich Let a pre-made sauce do the heavy lifting for you.  A Boston Butt is slathered in sauce and slow grilled to perfection. Serve on hamburger buns.

Bone Suckin Fabulous Ribs In The Oven Want to impress all of your friends with some fabulous ribs?  This is the recipe to have everyone cleaning their plates and asking for more.

Bone Suckin’ Grilled Pork Tenderloin With Mustard Dill Sauce A pork tenderloin and fresh zuchinni is grilled with a mustard dill sauce.

Char Siu Pork Chops with Black Bean Sauce and Stir-Fried Vegetables Pork chops in a rich, flavorful sauce served with yard long beans, garlic and bell peppers.

Chile Verde, (Carne De Puerco En Chile Verde (Pork with Green Chile) This is another "authentic" Mexican recipe.

Cider-Braised Spicy Pork Stew A warm and spicy combination of apples, Brussels spouts, butternut squash with cider-braised pork, chicken broth and original Tabasco sauce.

Crock Pot Carne Adovada Pork shoulder is combined with chicken broth, New Mexico chiles, garlic, cumin and Mexican oregano and cooked in a slow-cooker for 5-6 hours on low.

Earth Family Bacon-Wrapped Pork Tenderloin Bacon is cooked and wrapped around pork tenderloins then grilled and topped with Earth Family Teriyaki Sauce.

Fresh Blueberry and Ginger Glazed Pork Ribs This recipe features ribs with a tangy glaze made with fresh Chilean blueberries, brown sugar, vinegar, fresh ginger, onion, garlic and molasses.

GourmetSleuth's Favorite Pork Roast This is our favorite and simple method of roasting pork using a fresh herb rub. Don't substitute dry herbs, it will not be at all the same.

Grilled Rosemary Pork Tenderloin Pork is marinated in Garlic, rosemary, thyme and mustard then grilled over a hot charcoal fire.

Grilled Salmon or Pork Tenderloin with Hot Squeeze A quick to make recipe livens up basic salmon or pork tenderloin using Hot Squeeze sauce.

Guisado de Puerco con Tomatillos (Pork stew with tomatillos) A traditional beef stew made with pork shoulder, garlic, onion, tomatillos, green chiles, and cilantro.

Jamaican Jerked Pork Tenderloin Pork tenderloin seasoned with Jamaican jerk spices

Mad Coyote Joe's Green Chile A green chile stew made with pork butt, onion, garlic, white potatoes, chicken broth, canned tomatoes, poblano chiles, Anaheim chiiles, Mexican Oregano and cumin.

Nopalitos and Pork Stew A thick stew made with fresh nopales (catcus paddles) pork loin, tomatoes and corn.

Paradise Stir Fry Pork is marinated then stir-fried. Serve with steamed rice.

Pecan Pork Chop Casserole Casserole includes pork chops cooked with soy sauce and onion mushroom rice.

Pork and Napa Cabbage Stir-Fry A simple heart-healthy recipe combines lean pork tenderloin, with garlic, ginger root and green onions, and Napa cabbage.

Pork Chile Verde This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.

Pork Chili With or Without Beans A thick pork chili with beans, pork, tomatoes, chicken broth, garlic, onion and spices.

Pork Chops With Cabbage And Sherry Vinegar Sauce Chef Puck presents this recipe for pork chops with a sauce containing veal stock, bacon, sherry wine vinegar, mustard and tomato.

Pork Chops With Cumin, Garlic Chipotle Rub This is a simple to make rub that goes very well with double thick pork chops. Serve with a fresh green salad and a Petite Syrah.

More Terms From This Category

Pork

	Cracklings Deep fried pork skins eaten as a snack or crumbled and added to salads, soups ...
	Pig's feet Many cultures eat pigs feet (the cut normally includes the ankle bone) in a ...
	Pork Loin The loin area of the pork is where the leanest cuts of pork are found.

• 
• Mexican Recipes
• Visit more of our most popular recipe categories.

Culinary Quote Of The Day

From James Beard...