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50 results for Pork

Apple Stuffing

This works great as a stuffing for pork chops and pork roasts. It also works well as a side with roast turkey.

Apple

Arambasici (Croatian Sour Cabbage Rolls)

| Cuisine of Croatia

Croatian

Austrian Meatloaf (Faschierter Braten)

| Austrian Cuisine

Meat

Babi Panggang Sauce

Babi panggang is an Indonesian term applied to a variety of grilled pork dishes. In the Netherlands, babi panggang has become a fusion dish, typically prepared and served with a tomato-based sauce.

Sauce

Baby Back Ribs

There are two methods here: the traditional smoking, and the oven smoking method. Both of them produce mouthwatering, fall-off-the-bone ribs.

Pork

Baked Pork Chops

A relatively simple recipe for baked pork chops.

Pork Chop

Bigos (Polish Cabbage Meat Stew)

Bigos is considered the Polish national dish by many. For more information see Wikipedia's article on Bigos.

Cabbage

Binagoongan (Sautéed Pork with Shrimp Paste)

| Cuisine of the Philippines

Pork

Braised Collard Greens

In the southeastern United States, collard greens are frequently served as a side item. They are traditionally cooked in a pot of premade broth or water flavored with pork.

Collard Greens

Bulgarian Fresh Sausage (Kebapcheta)

Pork

In some countries, such as the United States, bulk sausage is sold in supermarkets. This is sausage with no casing that breaks up during cooking as easily as any other ground meat. But in other countries, bulk sausage is not sold as such, so if you want to follow a recipe that calls for bulk sausage

Brown Sugar

Burgoo

Burgoo is traditional to Western Kentucky and has endless variation. While true tradition burgoo is made from game meats or mutton, modern variation are made from BBQ pork and/or chicken. Recipes range in size from enough to feed a family to a entire community. While cooked meats are used, BBQ meats

Southern U.S.

Burmese Pork Curry

| Cuisine of Burma | Meat | Curry

Curry

Bánh chưng

Bánh chưng (literally "steamed cake") is a traditional Vietnamese dish which is made from glutinous rice, mung beans and pork, all wrapped in (Stachyphrynium placentarium) and tied tightly with strings (Maclurochloa sp.). It is traditionally eaten during Lunar New Year ().

Vietnamese

Bò bía

Bò bía is the southern Vietnamese variant of popiah, a Fujianese/Teochew-style fresh spring roll filled with an assortment of fresh, dried, and cooked ingredients, eaten during the Qingming Festival and other celebratory occasions.

Vietnamese

Cabbage Rolls in Yogurt Sauce (Sarmi)

Sarmi is a Bulgarian dish of stuffed cabbage leaves, which shows significant Greek influences. For a gathering you may wish to consider presenting these somewhat 'white' rolls side-by-side with a dish of cabbage rolls in tomato sauce (see Cabbage Rolls in Tomato Sauce (Holubtsi)).

Bulgarian

Cachupa (Cape Verdean Corn Stew)

Cachupa is a popular dish eaten throughout West Africa. It requires a lot of time to prepare.

Stew

Callaloo (Caribbean Stewed Greens)

| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Caribbean

Candied Apricots

This is a very easy recipe made with only a few ingredients. The apricots can be served with chicken, pork or Turkish dolma pilav. This should be enough for two people but it can easily be scaled up.

Apricot

Cao lầu (Vietnamese Pork Noodles with Greens)

| Cuisine of Vietnam

Vietnamese

Chili with Meat

Chili

Chipotle BBQ Ribs

| Southwestern U.S. cuisine

Southwestern

Chipotle Maple Glazed Pork Tenderloin

Pork tenderloin is at its best when quickly cooked on the grill.

Pork

Chop Rub

This rub is great on steak, pork, and chicken.

Spice Mixes

Choucroute (Sauerkraut with Meat and Potatoes)

| Alsatian recipes

French

Chuck Wagon Beans

| American cuisine | Beans

Camping

Cinnamon Glazed Apples

Serve this with pork chops, or as a dessert.

Apple

Cochinita Pibil (Mexican Braised Pork)

| Meat recipes

Pork

Coq au Vin II

French

Coq au Vin III

Nearly all coq au vin recipes other than those altered for low-fat diets start with lardons, or their more available substitutes, unsmoked bacon or pancetta. The lardons are cooked, and the rendered fat used for browning the other ingredients, and (with the addition of the flour) to form the roux wh

Chicken

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