1,134 salt pork recipes

Roast venison loin marinated 24 hours in olive oil and aromatics, seared in clarified butter, and served with a savory wine sauce made from the bones, port, sherry vinegar, and currant jelly.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

Barbadians make Black Cake for weddings, birthdays and at Christimas time. Indeed, no Christmas holiday is felt to be complete without black Cake. People from many of the islands make a similar cake. This Black Cake derived from the British Plum Pudding which is a must on their Christmas menu.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.

Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.

Loaded with veggies and with a hint of sweetness, this chili recipe has been my family's favorite for many, many years.

Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Three-ingredient slow-roasted pork shoulder seasoned with just oil, salt, and pepper. Simple, hands-off roasting that lets the pork speak for itself.

New England creamy clam chowder built the right way: bacon-rendered base, tender potatoes, two cans of minced clams, and a finish of half-and-half plus heavy cream. No tomatoes, no shortcuts.

Hickory-smoked pulled pork shoulder with simple salt and pepper seasoning, slow-smoked low and slow. Tender, smoky, BBQ-shack worthy.