333 pork recipes

Three-ingredient BBQ pulled pork tortilla pizzas with mozzarella baked until bubbly and crisp. A 15-minute dinner or snack that turns leftover barbecue into something new.

Vietnamese spring rolls (cha gio): crisp rice-paper rolls stuffed with ground pork, crab, glass noodles, garlic, and shallots, fried to a deep golden crunch. The crackly fried appetizer everyone fights over.

No-casing Sicilian sausage patties made with pork, Chianti, thyme, paprika, and fennel seeds. Freezer-friendly and grill-ready, even straight from frozen.

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.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Traditional Newfoundland fish and brewis with salt cod, hardtack bread, and fried salt pork scrunchions. A three-ingredient Maritime classic soaked overnight.

A succulent dish made with savory pork, chopped onions and juicy tomatoes.

This homemade sausage has a wonderful texture and outstanding flavor with a slight greenish tinge from the swiss chard and kicked up a notch with Frangelico liquor.

Orjaleves is a traditional Hungarian wedding soup made with beef bones, pork, saffron broth, root vegetables, and handmade spiral egg noodles. A rich, celebratory first course.

A scrumptious and succulent crockpot dish made with a savory pork roast, jalapeno peppers and light beer.

Juicy grilled venison burgers with just ground pork fat mixed in for moisture. Four ingredients, ten minutes of prep, and you've got wild game burgers that rival any backyard cookout.

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.

Nuernberger rostbratwurst, Bavaria's iconic short grilled sausage made from coarsely chopped pork and veal seasoned with marjoram, caraway, and nutmeg. Ideal over charcoal with sauerkraut and rye.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.