Welcome to the Celtnet Pork Recipes Home Page

Welcome to Celtnet's Pork Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the pork recipes added to this site. The term refers refers to the meat of the domestic pig Sus scrofa and the wild boar. Pigs in one form or another have been an important meat animal since the iron age at least (and probably earlier). It has also long been a staple of European agriculture as pigs are relatively easy to rear. However, in the near East there has been a transition (beginning with the Egyptians) where the pig went from being holy to being sacred and then being profane. Thus there is a prohibition on the consumption of pork in the Jewish and Muslem faith. This is one of the reasons that pork (whether wild or domesticated) is often sold as 'bush meat' in West Africa. Indeed, my wife still refers to pork as 'bush meat'. Pork is a very versatile meat and forms the basis of many East Asian dishes. As a result I have pork and pig-associated recipes here from all corners of the world and from many periods in history. It should be noted that bacon, ham and many sausages are formed from pig meat and these are therefore also classed under pork recipes. Enjoy...

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goose and Duck Recipes
Ham Recipes Lamb Recipes Mutton Recipes
Offal Recipes Pork Recipes Turkey Recipes
Veal Recipes

Alphabetical list of pork recipes follow (limited to 100 recipes per page). There are 775 recipes in total:


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Ćevapčići
     Origin: Serbia
Baked Ham with Creole Mustard Glaze
     Origin: American
BLT Pizza with Cheese
     Origin: American
A Different Sauerbraten
     Origin: German
Baked Ham with Marmalade Horseradish Glaze
     Origin: American
Blue Bayou Jambalaya
     Origin: Cajun
A Good Cassoulet
     Origin: France
Baked Ham with Raspberry and Dijon Mustard Glaze
     Origin: American
Boeuf Bourgignon
     Origin: France
Amaretto Tinned Ham
     Origin: American
Baked Potato, Bacon and Egg Breakfast
     Origin: British
Boeuf Bourgignon with Tamarillos
     Origin: Fusion
Ancient Pork Stew
     Origin: Ancient
Baked Savoury Eggs
     Origin: British
Boeuf en Daube
     Origin: France
Andalusian Turkey
     Origin: France
Baked Whiskey-glazed Ham
     Origin: American
Boeuf et Olive en Cocotte
(French Beef and Olive Casserole)
     Origin: France
Andouille Sausage
     Origin: Cajun
Banana and Corn Casserole
     Origin: Swaziland
Boiled Collar of Bacon with Creamy Mustard Sauce
     Origin: Ireland
Angefüllte Schweinekoteletts
(Stuffed Pork Chops)
     Origin: Germany
Barbecue Pork Roast
     Origin: American
Boiled Ham
     Origin: British
Angels on Horseback
     Origin: British
Barbecued Baby Back Ribs
     Origin: British
Boiled Pork
     Origin: Sao Tome
Angels on Horseback with Prunes
     Origin: British
Barbecued Pork Strips
     Origin: American
Bolitas de Jamon
(Ham Balls)
     Origin: Aruba
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Basic Cajun Jambalaya
     Origin: Cajun
Borsch
     Origin: Russia
Appetizer Pate Cheesecake
     Origin: American
Basic Irish Sausages
     Origin: Ireland
Boston Baked Beans with Marmite
     Origin: British
Apple and Celery Stuffing
     Origin: British
Bauernfruhstuck
(Farmers Breakfast)
     Origin: German
Botsford Inn Honey Baked Ham with Fruited Cumberland Sauce
     Origin: American
Apple-cinnamon Ham
     Origin: American
Bavarian Sausage Salad
     Origin: German
Boulangére Stuffing for Goose
     Origin: France
Apple-smoked Barbecue Ribs
     Origin: American
Bayerische Schweinekotletts
(Bavarian Pork Chops)
     Origin: German
Bourgeois Stuffing for Goose
     Origin: British
Apricot Glazed Ham with Pineapple and Cherries
(Apricot Glazed Hamwith Pineapple and Cherries)
     Origin: American
Bayerische Schweinekotletts der Mikrowelle
(Microwave Bavarian Pork Chops)
     Origin: German
Braised Bean Curd
     Origin: Fusion
Apricot-mustard Glazed Ham
     Origin: British
Bayerischer Wurstsalat
(Barvarian Sausage Salad)
     Origin: German
Braised Bell Peppers
     Origin: British
Aromatic Baked Ham in a Blanket
     Origin: American
Bayou Smoky Creole Mustard Sauce
     Origin: Louisiana
Braised Celery
     Origin: Ireland
Arroz Español
(Spanish Rice)
     Origin: Spain
Bayrisches Bratensäuglingshwein
(Bavarian Roast Suckling Pig)
     Origin: German
Braised Gammon
     Origin: British
Aruba Chicken
     Origin: Aruba
Beacan Bruithe
(Savoury Lemon Sauce)
     Origin: Ireland
Braised Meatballs
     Origin: Chinese
Austro-Asian Roast Pork
     Origin: Australia
Beef à la Daube Le Maire
     Origin: American
Braised Pork and Red Cabbage
     Origin: British
Bableves Csülökkel
(Bean Soup with Knuckle of Pork)
     Origin: Hungary
Beef Cakes
     Origin: British
Braised Pork Loin with Cream and Caraway
     Origin: Germany
Bacon and Cabbage Soup
     Origin: Irish
Beef Loaf with Horseradish Sauce
     Origin: British
Braised Savoy Cabbage
     Origin: British
Bacon and Deadnettle Strata
     Origin: British
Beef Rouladen
(Beef Rolls)
     Origin: Germany
Braised Veal Cutlets
     Origin: British
Bacon and Onion Soufflé
     Origin: British
Beef Soup with Winter Vegetables
     Origin: British
Braised Venison with Mustard and Porter
     Origin: British
Bacon and Rice Creole
     Origin: Louisiana
Benedict Strata
     Origin: British
Bramberger Fleich und Kohl
(Bramberger Meat and Cabbage)
     Origin: German
Bacon Clapshot
     Origin: Scottish
Bermudan Spinach Salad
     Origin: Bermuda
Bratwurst im Bier, Berin-art
(Bratwurst in Beer, Berlin Style)
     Origin: German
Bacon Froise
     Origin: British
Bierrocks
     Origin: Germany
Brawn
     Origin: British
Bacwn Berw a Saws Persli
(Boiled Bacon and Parsley Sauce)
     Origin: Welsh
Black Forest Ham with Fresh Figs
     Origin: British
Breakfast Biscuits and Gravy
     Origin: American
Bake Mete Pye
(Pie of Baked Meat)
     Origin: English
Black Liver Pudding
     Origin: Ireland
Breakfast Pancakes
     Origin: British
Baked Eggs
     Origin: Cuba
Black-eyed Pea Gumbo
     Origin: Cajun
Breakfast Pizza
     Origin: British
Baked Ham in Champagne
     Origin: American
Blackberry-crusted Chipotle Pork
     Origin: British
Breakfast Pizza 2
     Origin: British
Baked Ham with Apricot Bourbon Glaze
     Origin: American
Blackcurrant-crusted Chipotle Pork
     Origin: American
Baked Ham with Cornbread Apricot Stuffing
     Origin: American
Blackened Pork Chops
     Origin: Fusion

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What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.


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