Type what you have

Ingredients

• ✓ pork
• butter
• red onion
• potato
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
2. 2 Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.

By Chicago Chef

Ingredients

• ✓ pork
• tortilla chip
• soy sauce
• five-spice powder
• cheddar cheese
• sour cream
• water
• wasabi paste
• cabbage
• carrot
• green onion
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Arrange chips on a foil-lined 10x15-inch baking pan.
2. 2 Toss pork, soy sauce, and five-spice powder together in a bowl. Top chips with pork mixture and Cheddar cheese.
3. 3 Bake in the preheated oven until cheese is melted and pork is heated through, about 5 minutes.
4. 4 Stir sour cream, water, and wasabi paste together in a small bowl.
5. 5 Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream.

By Jamie

Ingredients

• ✓ pork
• oil
• onion
• mushroom
• chicken broth
• celery
• salt
• black pepper
• bean sprout
• almond
• soy sauce
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork; cook and stir until lightly browned, 5 to 7 minutes. Add onion and mushrooms; cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover the skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
2. 2 Stir bean sprouts and almonds into pork mixture until incorporated. Whisk soy sauce and cornstarch together in a small bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

By LLGARD

Ingredients

• ✓ pork
• vegetable oil
• mushroom
• rice
• vegetable oil
• garlic
• ginger
• celery
• onion
• carrot
• red bell pepper
• soy sauce
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until liquid has evaporated, and mushrooms are browned, about 15 minutes. Set mushrooms aside.
3. 3 Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Set aside.
4. 4 Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute. Add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in bell pepper and cooked mushrooms just until combined.
5. 5 Add in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

By Carrie Elizabeth

Ingredients

• ✓ pork
• cilantro
• lime
• hot chile pepper
• sesame oil
• green onion
• gochujang
• pumpkin puree
• oil
• bucatini
• hoisin sauce
• green onion
• garlic
• paprika
• black pepper
• salt
• ground pork
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium high heat and cook pork, while breaking up into small pieces, 2 to 3 minutes. Season with salt, pepper, and smoked paprika and keep cooking and stirring until pork is crumble and is browned up, about 5 minutes.
3. 3 Lower heat to medium and add garlic and green onions. Cook for 30 seconds until fragrant. Mix in hoisin sauce and cook until sauce has glazed over all the pork pieces, 1 to 2 minutes. Transfer pork topping to a bowl.
4. 4 Pour out cooking grease but leave 1 tablespoon of grease in the skillet. Add pumpkin puree, gochujang, green onions, sesame oil, and chili peppers. Cook and stir over medium heat for 2 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Fish out noodles and drop into the skillet with the pumpkin sauce. Reserve about 1/2 cup pasta cooking water.
6. 6 Squeeze lime juice on top of the noodles. Add about 2 tablespoons pasta water on top and mix noodles with the sauce until well combined. Keep adding pasta water, a little at a time, until sauce has reached your preferred consistency.
7. 7 Turn off heat and stir in chopped cilantro. Transfer noodles to a plate and top with ground pork.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ pork
• pinto bean
• barbecue sauce
• red onion
• water

Instructions

1. 1 Combine pinto beans, pulled pork, barbecue sauce, onion, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ pork
• onion
• wonton wrapper
• canola oil
• barbecue sauce

Instructions

1. 1 Mix pulled pork and onion together in a bowl.
2. 2 Spoon pork mixture, about 1 teaspoon per wonton, onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling, forming a triangle. Press to seal.
3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking.
4. 4 Working in batches, fry wontons in the hot oil until golden brown, about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.

By Leslie Kelly

Ingredients

• ✓ pork
• beef frankfurter
• barbecue sauce
• mustard
• baked bean

Instructions

1. 1 In a saucepan filled with water, boil the frankfurters for about 5 minutes.
2. 2 In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
3. 3 When the frankfurters are cooked, combine them with the sauce mixture for about 10 to 15 minutes or until heated through.

By Sheila

Ingredients

• ✓ pork
• pineapple
• barbecue sauce
• bacon bit
• glazed walnut
• cranberry

Instructions

1. 1 Preheat a smoker to 250 degrees F (120 degrees C). Place cherry wood chips into the smoker to add sweetness.
2. 2 Wash pineapple well but make sure to keep the leaves intact. Cut pineapple in half lengthwise, cutting through the middle of the leaf stalk. Cut out a V-shape down the middle of each half to remove the dense core. Hollow out each pineapple half by making cross and side cuts, but leave some meat on the skin. If pineapple gets completely hollowed out, the skin gets very flexible so leaving a little meat will keep it sturdier.
3. 3 Chop pineapple meat into 1/2-inch pieces. Pour out any remaining pineapple juice from the husks and reserve for a different use.
4. 4 Combine pineapple chunks, pulled chicken, barbeque sauce, and bacon bits in a large bowl; mix to combine. Fill pineapple halves with the mixture and top with glazed walnuts and cranberries.
5. 5 Place pineapple halves into the smoker and smoke until outsides look darker and leaves start to shrivel, about 1 1/2 hours.
6. 6 Remove pineapple halves from the smoker very carefully as they will be very soft and flexible.

By Scott V

Ingredients

• ✓ pork
• bacon
• baked bean
• ketchup
• brown sugar
• mustard powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until browned and crispy but not burned, about 6 minutes. Transfer bacon to a baking sheet lined with paper towels. Allow grease to drain.
2. 2 Pour off some liquid from the beans, clearing at least 1 inch from the top of the can, but leaving some liquid. Add beans and remaining liquid, ketchup, brown sugar, and mustard to the Instant Pot®. Mix in bacon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By thedailygourmet

Ingredients

• ✓ pork
• baked bean
• onion
• bacon grease
• brown sugar
• ketchup
• bacon

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a 2 quart casserole dish, combine the pork and beans, onion, bacon grease, brown sugar and ketchup. Mix well and top with the bacon strips.
3. 3 Bake at 300 degrees F (150 degrees C) for 1 1/2 to 2 hours.

By Suzanne

Ingredients

• ✓ pork
• baked bean
• flour tortilla
• onion
• monterey jack cheese
• enchilada sauce

Instructions

1. 1 Pour beans into a pot and bring to a simmer over medium-low heat.
2. 2 Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
3. 3 Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

By Chef Kevin

Ingredients

• ✓ pork
• baked bean
• brown sugar
• ketchup
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine baked beans, brown sugar, ketchup, and Worcestershire sauce in a casserole dish.
3. 3 Bake in the preheated oven, covered, until hot and bubbly, about 45 minutes.

By Margie Kirkman

Ingredients

• ✓ pork
• bread
• baked bean
• luncheon meat
• american cheese
• ketchup
• yellow mustard

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
2. 2 Place the bread onto a baking sheet. Spread the baked beans with pork onto each slice of bread, then cut the luncheon meat into 8 slices, and place a slice on each piece of bread. Cover with a slice of cheese, then add a dollop of ketchup and mustard to each. Broil in preheated oven until the edges of the bread have toasted and the cheese is melted and golden.

By Dawn Starr

Ingredients

• ✓ pork
• vegetable oil
• garlic
• chicken broth
• soy sauce
• apple cider vinegar
• bay leaf
• coconut milk
• all-purpose flour

Instructions

1. 1 Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
2. 2 Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
3. 3 Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.

By METALMOMMY

Ingredients

• ✓ pork
• salt
• onion
• cornmeal
• all-purpose flour
• baking powder
• baking soda
• egg
• honey
• buttermilk
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degree C).
2. 2 In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
3. 3 In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
4. 4 Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

By Dee

Ingredients

• ✓ pork
• braunschweiger
• cream cheese
• milk
• onion
• worcestershire sauce
• chili powder
• sugar
• garlic

Instructions

1. 1 Mix together sausage, cream cheese, milk, and onion in a medium bowl. Season with Worcestershire sauce, chili powder, sugar, and garlic, and mix until well blended.
2. 2 Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.

By DANI706

Ingredients

• ✓ pork
• butter
• onion
• tomatillo salsa
• chicken stock
• tortilla chip
• cheddar cheese

Instructions

1. 1 Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
2. 2 Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

By Ashley Baron Rodriguez

Ingredients

• ✓ pork
• milk
• chicken broth
• barbecue sauce
• chili powder
• black pepper
• oregano
• salt
• parsley

Instructions

1. 1 Combine milk and chicken broth in a large pot. Add pulled pork and barbecue sauce and stir. Stir in chili powder, black pepper, oregano, and salt. Let simmer over low heat, stirring occasionally, for 45 minutes.
2. 2 Divide into 6 bowls and top with parsley.

By Mary Beth Jones

Ingredients

• ✓ pork
• bean
• bacon
• granny smith apple
• barbecue sauce
• brown sugar
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir pork and beans, bacon, apples, barbeque sauce, brown sugar, and raisins together in a 9x13-inch baking dish.
3. 3 Bake in preheated oven for 90 minutes.

By Nancy S

Ingredients

• ✓ pork
• baguette
• olive oil cooking spray
• mustard
• swiss cheese
• dill pickle
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
3. 3 Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
4. 4 Coat each crostini with Dietz & Watson Stone Ground Mustard.
5. 5 Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

By Dietz Watson

Ingredients

• ✓ pork
• cornstarch
• soy sauce
• vegetable oil
• carrot
• onion
• green bell pepper
• sweet and sour sauce
• pineapple chunk

Instructions

1. 1 Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
2. 2 Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
3. 3 Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
4. 4 Add pineapple chunks; cook and stir only until pineapple is heated through.

By Kikkoman

Ingredients

• ✓ pork
• vegetable oil
• garlic
• white rice
• garlic salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir ground pork and garlic in hot oil until garlic is golden brown; do not allow garlic to burn, or it will taste bitter.
3. 3 Stir in cooked rice; season with garlic salt and black pepper.
4. 4 Cook and stir until heated through and well blended, about 3 minutes.

By JAYVEECHUN

Ingredients

• ✓ pork
• tortilla chip
• cheddar cheese
• barbecue sauce
• red onion
• bread-and-butter pickle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread tortilla chips across the bottom of a sheet pan. Sprinkle with Cheddar cheese. Spread pulled pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

By Chef Mo

Ingredients

• ✓ pork
• ketchup
• molasses
• mustard
• baked bean
• salt
• black pepper
• bacon
• green bell pepper
• ground beef

Instructions

1. 1 In a slow cooker, mix together ketchup, molasses, mustard, pork and beans, salt, and pepper.
2. 2 Cook bacon and bell pepper in a large skillet over medium heat for about 5 to 7 minutes, then add to the slow cooker. In same skillet, brown beef, and stir into the slow cooker.
3. 3 Cover, and cook on High setting for 1 hour.

By DKUNESCH

Ingredients

• ✓ pork
• bacon
• bean
• onion
• brown sugar
• molasses
• mustard

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes.
2. 2 Stir pork and beans, onion, brown sugar, molasses, and mustard into bacon in the skillet; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

By Michele Davis

Ingredients

• ✓ pork
• short-grain white rice
• vegetable oil
• water
• pork bouillon
• char siu
• green onion
• water
• preserved duck egg

Instructions

1. 1 Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.
2. 2 Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
3. 3 Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.

By Lea Eats

Ingredients

• ✓ pork
• sausage casing
• pork fat
• garlic
• salt
• black pepper
• cayenne pepper
• thyme
• paprika
• bay leaf
• sage
• liquid smoke

Instructions

1. 1 Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
2. 2 Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
3. 3 Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
4. 4 Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
5. 5 To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

By Edward

Ingredients

• ✓ pork
• ground beef
• bacon
• onion
• ketchup
• white vinegar
• brown sugar
• white sugar
• mustard powder
• baked bean
• pinto bean

Instructions

1. 1 Fry the bacon in a large skillet over medium heat until crisp, turning as needed. Remove to paper towels and drain off the grease from the skillet. Crumble the ground beef into the same skillet; cook and stir over medium heat until evenly browned. Add the onions and cook just until wilted.
2. 2 Transfer the beef, onions and bacon to a slow cooker, crumbling the bacon as you put it in. Pour in the baked beans and pinto beans. Stir in the ketchup, vinegar, brown sugar, white sugar and mustard powder. Cover and heat on Low setting for 5 to 6 hours before serving.

By Mike

Ingredients

• ✓ pork
• lemon juice
• soy sauce
• ginger
• garlic powder
• peanut oil
• sesame oil
• onion
• carrot
• broccoli
• peach
• flour

Instructions

1. 1 In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork into the dish, cover and refrigerate for several hours or overnight.
2. 2 Heat the oil in a wok over medium-high heat. Add the pork, marinade and onion, and cook stirring constantly until the meat is cooked through. Throw in the carrot and broccoli, and cook for a few minutes, then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or noodles.

By Cadence