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Have your butcher cut the ribs into serving size pieces. Sit back and enjoy the flavors and the compliments! Spicy chili, plum and soy sauce mixture give these ribs zip!
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Chef John's puffy, glossy Chinese steamed buns are filled with any leftover barbecue pork you have on hand.
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Thinly sliced pork is stir-fried with ginger, daikon radish, sake, and mirin in this easy Japanese weeknight dish that's full of flavor.
cooking.nytimes.com
There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011 There are the classics, of course: your French onion dips and potted shrimp And then there’s rillettes
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This soup uses both quick-cooking split peas and dry whole peas, which require an overnight soak. A delicious combination of seasonings, salt pork, and vegetables round out this satisfying creation.
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A big Boston butt pork roast is slathered with fennel seed, ouzo, and garlic, then slowly roasted on a bed of sliced onion and fennel for a magnificent main course. The cut reaches tender perfection in about 5 hours of roasting time.
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This tangy and sweet coleslaw spiced with dry mustard and celery seed makes a great topping for barbeque or pulled pork sandwiches.
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Delicious and tender pork roast with piles of vegetables and mushrooms
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Caramelized onions and hot dogs are finger-food ready when wrapped in rich butter pastry.
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Here's an old recipe I have used for years. Sauerkraut and pork sausage cooked slowly in a slow cooker. Yummm!
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".