Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ pork
• olive oil
• smoked link sausage
• imitation crabmeat
• margarine
• egg
• white rice
• worcestershire sauce
• seasoning salt
• salt
• black pepper
• garlic powder
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add sausage and fry for 5 minutes. Add imitation crab and cook for another 5 minutes.
2. 2 Move imitation crab and sausage mixture to the edges of the pan. Melt margarine in the center of the pan. Add eggs and cook, stirring with a spatula, until eggs are soft scrambled, 3 to 5 minutes.
3. 3 Add cooked rice, Worcestershire sauce, seasoning salt, salt, pepper, garlic powder, and parsley flakes. Mix until combined and cook until hot, 3 to 5 minutes. Serve.

By MissNessaFromCottagevilleSC

Ingredients

• ✓ pork
• bacon
• ground beef
• onion
• baked bean
• barbecue sauce
• biscuit dough

Instructions

1. 1 Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.
2. 2 Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.

By SMART-ALEKS

Ingredients

• ✓ pork
• ground beef
• bacon
• onion
• baked bean
• kidney bean
• great northern bean
• ketchup
• brown sugar
• salt
• mustard powder
• white vinegar
• molasses

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a Dutch oven over medium heat. Use a large pot or saucepan if you do not have a Dutch oven. Add the beef, bacon and onion. Cook and stir until beef is evenly browned and crumbled. Drain off grease.
3. 3 Stir in the baked beans, kidney beans and Great Northern beans. Combine the ketchup, brown sugar, salt, mustard powder, vinegar and molasses; stir into the beans. If you are not using a Dutch oven, transfer to a casserole dish.
4. 4 Bake for 1 1/2 hours in the preheated oven.

By Jackie E

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
2. 2 Combine baked beans, ketchup, cooked bacon, brown sugar, and mustard powder in a bowl. Pour mixture into the prepared dish. Arrange bacon strips on top. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour. Remove foil and continue baking until top is browned and crisp, 20 to 30 minutes.

By thedailygourmet

Ingredients

• ✓ pork
• water
• white rice
• broccoli
• cream of celery soup
• mayonnaise
• black pepper
• curry powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
3. 3 Combine pork, cooked rice, and broccoli in a large bowl. Stir in soup and mayonnaise; season with pepper and curry powder. Transfer to a 9x13-inch baking dish; cover with aluminum foil.
4. 4 Bake in the preheated oven until evenly heated through, 45 to 50 minutes. Remove foil for the last 5 minutes.

By JULIE NOYES

Ingredients

• ✓ pork
• parsley
• carrot
• celery
• garlic
• bread crumb
• black pepper
• quail
• bacon drippings

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
3. 3 Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
4. 4 Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

By Cookiemonstor0909

Ingredients

• ✓ pork
• butter
• onion
• baked bean
• frankfurter
• brown sugar
• mustard
• celery salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Sauté onions in hot butter until tender.
3. 3 Stir in beans with pork and frankfurters. Mix in brown sugar, mustard, and celery salt until well combined. Transfer to a 2-quart casserole dish.
4. 4 Bake in the preheated oven for 40 minutes, stirring occasionally.

By Kirby Goldsberry

Ingredients

• ✓ pork
• skewer
• salt
• black pepper
• seasoned salt
• egg
• milk
• bread crumb
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Thread 2 or 3 cubes of pork onto each skewer. Sprinkle pork on all sides with salt, pepper, and seasoned salt; set the skewers aside.
3. 3 Whisk eggs and milk together in a bowl. Place bread crumbs in a separate bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish; set the dish aside. Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dip each pork skewer into egg mixture, then press into bread crumbs to coat; dip pork skewers a second time into egg mixture and then crumbs.
5. 5 Lower pork skewers carefully into the hot oil in batches. Fry until crisp and golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pork skewers. Arrange fried pork skewers on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
6. 6 Carefully transfer the baking dish into the preheated oven and bake for 20 minutes. Remove foil and bake 10 minutes more to dry out the crumb coating.

By Jennifer

Ingredients

• ✓ pork
• baked bean
• bacon
• onion
• brown sugar
• ketchup
• barbecue sauce
• mustard
• molasses

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine baked beans with pork, bacon, onion, brown sugar, ketchup, barbecue sauce, mustard, and molasses in a Dutch oven; cover the Dutch oven.
3. 3 Bake in the preheated oven until thickened and bubbling, 45 to 60 minutes.

By duffsden

Ingredients

• ✓ pork
• egg
• celery
• onion
• bean sprout
• mushroom
• chicken breast
• ground beef
• salt
• black pepper
• chicken bouillon
• water
• white sugar
• soy sauce
• water
• cornstarch

Instructions

1. 1 Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
2. 2 Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
3. 3 To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

By Deba

Ingredients

• ✓ pork
• white vinegar
• soy sauce
• ketchup
• garlic
• bay leaf
• black pepper
• green bean

Instructions

1. 1 Stir together the vinegar, soy sauce, ketchup, garlic, and bay leaves in a large saucepan. Add the cubed pork, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the pork is tender, about 2 1/2 hours. Stir occasionally. If using the green beans, add them during the last half hour of cooking.

By joy

Ingredients

• ✓ pork
• bacon
• ground beef
• baked bean
• white bean
• butter bean
• brown sugar
• barbecue sauce
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook bacon until crisp. Drain, crumble, and set aside. In the same skillet, cook and crumble the ground round until evenly browned. Drain.
3. 3 In a large deep casserole dish or Dutch oven, combine the bacon, beef, baked beans, white beans, and butter beans. Stir in the brown sugar, barbeque sauce, and onion soup mix until well blended.
4. 4 Bake, uncovered, for 1 hour in the preheated oven.

By Michael D'Angelo

Ingredients

• ✓ pork
• enchilada sauce
• onion powder
• sour cream
• green chili
• colby monterey jack cheese
• tomato soup
• garlic powder
• cumin
• flour tortilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
3. 3 Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
4. 4 Bake in preheated oven until hot and bubbly, about 30 minutes.

By STEPHZ2003