Celtnet Pork-based Recipes and Cookery, 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...

If you are confused about some of the cuts of pork mentioned in the recipe here, then below the list of references I provide an image showing where the pork cuts come from, along with a description of those cuts and how to cook them.

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 Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of pork recipes follow (limited to 100 recipes per page). There are 1420 recipes in total:


Image link to Medieval recipes section of the site

Medieval Recipes

Medieval recipes, Middle Ages, Medieval Food, Forme of Cury Recipes

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Chickpea Lasagne
(Chickpea Lasagne)
     Origin: British
Apple and Celery Stuffing
     Origin: British
Baked Eggs
     Origin: Cuba
Ćevapčići
     Origin: Serbia
Apple-cinnamon Ham
     Origin: American
Baked Ham in Champagne
     Origin: American
A Different Sauerbraten
     Origin: Germany
Apple-smoked Barbecue Ribs
     Origin: American
Baked Ham with Apricot Bourbon Glaze
     Origin: American
A forced cabbage
     Origin: British
Apricot Glazed Ham with Pineapple and Cherries
     Origin: American
Baked Ham with Cornbread Apricot Stuffing
     Origin: American
A Good Cassoulet
     Origin: France
Apricot Stuffing Muffins
     Origin: American
Baked Ham with Creole Mustard Glaze
     Origin: American
Aberdeen Roll
     Origin: Scotland
Apricot-mustard Glazed Ham
     Origin: British
Baked Ham with Marmalade Horseradish Glaze
     Origin: American
Afelia
(Belly Pork with Wine and Coriander)
     Origin: Cyprus
Aromatic Baked Ham in a Blanket
     Origin: American
Baked Ham with Raspberry and Dijon Mustard Glaze
     Origin: American
Agerhøns
(Partridges Poached in Milk)
     Origin: Denmark
Arroz Español
(Spanish Rice)
     Origin: Spain
Baked Potato, Bacon and Egg Breakfast
     Origin: British
Agerhøns i kål
(Partridge with Cabbage)
     Origin: Denmark
Aruba Chicken
     Origin: Aruba
Baked Savoury Duck Eggs
     Origin: British
Agrio Koyneli Stifado
(Wild Rabbit Stew)
     Origin: Greece
Australo-Asian Roast Pork
     Origin: Australia
Baked Savoury Eggs
     Origin: British
Albondigas
     Origin: American
Béchamel Sauce
     Origin: British
Baked Whiskey-glazed Ham
     Origin: American
Alcachofas con Jamon Serrano
(Baby Artichokes with Serrano Ham)
     Origin: Spain
Bableves Csülökkel
(Bean Soup with Knuckle of Pork)
     Origin: Hungary
Ballotine of Turkey
     Origin: British
Aliter in Apro
(Wild Boar, Another Way)
     Origin: Roman
Bacon and Cabbage
     Origin: British
Banana and Corn Casserole
     Origin: Swaziland
Aliter in Apro II
(Wild Boar, Another Way II)
     Origin: Roman
Bacon and Cabbage Soup
     Origin: Ireland
Bangers and Beans Supper
     Origin: British
Aliter in Apro III
(Wild Boar, Another Way III)
     Origin: Roman
Bacon and Deandettle Strata
     Origin: British
Bangers with Sweet and Sour Mash
     Origin: British
Aliter In Aprum Assum Iura Ferventia Facies Sic
(Hot Sauce for Roast Wild Boar, Another Way)
     Origin: Roman
Bacon and Eggs
     Origin: British
Bara Cig Moch a Pherlysiau
(Bacon and Herb Loaf)
     Origin: Welsh
Aliter Isicia
(Another Sausage)
     Origin: Roman
Bacon and Gruyere Frittata
     Origin: British
Barbecue Pork Roast
     Origin: American
Aliter Isicia II
(Another Sausage II)
     Origin: Roman
Bacon and Onion Mini Quiches
     Origin: Canada
Barbecued Baby Back Ribs
     Origin: British
Aliter Ius Frigidum in Aprum Elixum
(Cold Sauce for Boiled Wild Boar, Another Way)
     Origin: Roman
Bacon and Onion Soufflé
     Origin: British
Barbecued Pork Strips
     Origin: American
Aliter Pisa Sive Faba
(Peas or Beans, Another Way)
     Origin: Roman
Bacon and Rice Creole
     Origin: Louisiana
Barbecued Pork with Roasted Apples
     Origin: British
Aliter Porcellum
(Suckling Pig, Another Way)
     Origin: Roman
Bacon Clapshot
     Origin: Scotland
Barbecued Squab with Pears
     Origin: British
Amalona sy Hena Kisoa
(Eel and Pork Stew)
     Origin: Madagascar
Bacon Fraze
     Origin: British
Basic Cajun Jambalaya
     Origin: Cajun
Amaretto Tinned Ham
     Origin: American
Bacon Fried
     Origin: British
Basic Irish Sausages
     Origin: Ireland
Ancient Pork Stew
     Origin: Ancient
Bacon Froise
     Origin: British
Bauernfruhstuck
(Farmers Breakfast)
     Origin: Germany
Andalusian Sauce
     Origin: British
Bacon Grilled
     Origin: British
Bavarian Sausage Salad
     Origin: Germany
Andalusian Turkey
     Origin: France
Bacon Omelet
     Origin: British
Bayerische Schweinekotletts
(Bavarian Pork Chops)
     Origin: Germany
Andouille Sausage
     Origin: Cajun
Bacon Relishes
     Origin: British
Bayerische Schweinekotletts der Mikrowelle
(Microwave Bavarian Pork Chops)
     Origin: Germany
Angefüllte Schweinekoteletts
(Stuffed Pork Chops)
     Origin: Germany
Bacon Sauce
     Origin: British
Bayerischer Wurstsalat
(Barvarian Sausage Salad)
     Origin: Germany
Angels on Horseback
     Origin: British
Bacon Toast
     Origin: British
Bayou Smoky Creole Mustard Sauce
     Origin: Louisiana
Angels on Horseback with Prunes
     Origin: British
Bacon Turnip Mash
     Origin: British
Bayrisches Bratensäuglingshwein
(Bavarian Roast Suckling Pig)
     Origin: Germany
Another Receipt for Gravy Soup
     Origin: British
Bacon, Sausage and Black Pudding Pilaff
     Origin: Fusion
Beacan Bruithe
(Baked Mushrooms)
     Origin: Ireland
Antipasto Chef's Salad
     Origin: British
Bacon-wrapped Water Chestnuts
     Origin: Fusion
Bean and Pancetta Risotto
     Origin: British
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Bacwn Berw a Saws Persli
(Boiled Bacon and Parsley Sauce)
     Origin: Welsh
Appetizer Pate Cheesecake
     Origin: American
Bake Mete Pye
(Pie of Baked Meat)
     Origin: England

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cuts of pork

Cuts of Pork:

1 — Ham; typically preserved, boiled or roasted.
2 — Shoulder; typically roasted.
3 — Neck; a more economical cut that can be minced for frying or can be slowly braised.
4 — Spare Rib Rast; for roasting.
5 — Fillet; a tender cut for flash-frying or briefly roasting.
6 — Loin or Chump; a succulent cut for roasting.
7 — Belly; a fatty cut that needs to be slowly roasted or braised, excellent for Chinese braised dishes.
8 — Belly Spare Ribs; excellent for marinating and grilling or barbecuing.
9 — Flank; for roasting or stir-frying.
10 — Hind Leg; a large joint for roasting.
11 — Foreleg; a joint for roasting or steaks.
12 — Throat; for mincing and frying.
13 — Head; for boiling or making brawn.
14 — Trotters; for braising or making jellies.
15 — Ears/Tail; for braising and flavouring other dishes

The Magnificent Weber S330

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Recipe Information: 114

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Review of: The Big Book of Christmas Recipes, a kindle eBook by Dyfed Lloyd Evans. Christmas recipe and cookery.

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Recipe Information: 5

Baking cupcakes and cakes for Christmas is a big part of the holiday tradition. Knowing which cake or cupcake recipe goes best with which frosting can enhance the flavor of your treats. Get a mint cream cheese cupcake frosting recipe, cupcake frosting techniques tips as well as tips on how to store frosting and how long to keep frosting.

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Recipe Information: 115

The Dungeness crab is one of the Thanksgiving staples along the the West Coast of the United States, as the crab is in season during November. Here you will find out how to prepare the crab ready for use in a range of other recipes.

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Recipe Information: 113

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Recipe Information: 35

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

The art of cooking is available for everyone!

By jerl15t | Published 2011-07-20 22:19:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Restaurant can combine customary cuisine in its menu with several dishes of exotic for us cuisine. In this case, you can take pleasure in the majestic taste of sirloin steak.

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Recipe Information: 114

A keurig coffee maker can be useful in many offices. They allow for quick and easy brewing and selection of coffees.


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