1,134 salt pork recipes

Rustic Italian braised rabbit with red wine, tomatoes, garlic, and bay leaves. A traditional Roman-style dish that makes its own rich pasta sauce.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Classic headcheese simmers pork hocks with onion and sage until the meat falls off the bone, then sets in its own gelatinous cooking liquid. The traditional European charcuterie made simple.

Homemade Polish kielbasa: a traditional sausage of pork shoulder, beef chuck, veal, and pork fat seasoned with marjoram, paprika, allspice, savory, and garlic. Old-country flavor.

Dave's deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.

Add a fruit explosion to your succulent pork chops with this tasty recipe that will have everyone licking their chops!

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Crispy deep-fried Australian dim sims stuffed with minced pork, prawns, cabbage, and shallots in wonton wrappers. A classic Aussie takeaway snack ready in 15 minutes. Serve with soy or sweet and sour sauce.

Scotch-Canadian haggis made with pork liver, crispy pork fat cracklings, and rolled oats, steamed in a loaf pan then sliced and pan-fried golden. Hearty heritage cooking.

From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Microwave glazed pork loin roast: a garlic-studded loin brushed with a sweet-savory orange marmalade and mustard glaze, cooked tender in the microwave. A juicy roast without turning on the oven.

Kalakukko: a traditional Finnish rye-crusted fish pie with pork and small whole fish sealed inside a dense rye dough, slow-baked for hours. A Savonian heirloom and Easter specialty.

Homemade country sausage patties with sage, black pepper, and a hint of brown sugar. Six-ingredient breakfast sausage you mix, shape, and pan-fry. No casings required.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.