pork Recipe Ideas – Family Meals Made Simple
Find easy and affordable recipes featuring pork. Great for lunch, dinner, or meal prep.
Recipes with pork
The soup made from cabbage and minced meat is sweet and fresh, the cabbage is soft, and the minced meat is tender and juicy. It is a home-cooked dish that goes well with rice.
A classic hearty dish from Sichuan and Chongqing's traditional outdoor banquets, "Jia Sha Rou" (stuffed pork belly with red bean paste) is a must-have for the New Year's Eve dinner table! Slices of fatty, tender pork belly are wrapped around smooth red bean paste, steamed with brown sugar and glutinous rice until soft and flavorful. It's sweet, rich, and not greasy at all, and the pork skin soaks up the broth, becoming incredibly tender and chewy. Its sweet taste is suitable for all ages, and it's always in high demand. A perfect dish for entertaining guests, whether at a traditional outdoor banquet or New Year's Eve dinner, it instantly adds a festive atmosphere to the table.
The amaranth in the soup is fresh, tender and smooth. The soup is slightly red, and tastes delicious with a light fragrance and a slight sweetness.
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This stir-fried pork belly with pickled chili peppers looks incredibly appetizing! The golden, crispy pork belly is coated in fragrant, orange-red pickled chili peppers, and topped with vibrant green garlic sprouts and red and green peppers. The bright and festive colors are incredibly appealing. The rich, fatty pork belly and the tangy, spicy pickled chili peppers blend perfectly. One bite is fragrant but not greasy, spicy yet slightly sweet—it's so delicious you won't be able to stop eating! Plus, with both meat and vegetables, the nutritional balance is just right, making it a perfect dish to eat with rice.
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A refreshing soup mixed with the aroma of sliced meat and salted egg is a great choice for summer soup
Two types of pork dumplings—one filled with minced pork mixed with soaked black (white-back) fungus and fried garlic, the other with pork mixed with chopped Chinese chives and garlic—each crowned with a shrimp piece. They’re wrapped in wonton skins, boiled until tender, and best dipped in aged black vinegar.
Sichuan cured pork belly—that's a longing etched into the DNA of every Sichuanese. In previous years, we'd eat cured pork belly made from pigs raised by our neighbors back home. Those pigs were raised for over a year, so they were incredibly fatty; the fat slices alone were as wide as a hand, making it quite a hefty meal. This year, I decided to make it myself—a down-to-earth, family-style version. I specifically chose leaner cuts of pork, finally achieving "cured pork belly freedom"! Look at this! The layers of fat are distinct, golden and translucent, glistening with oil—it makes my mouth water just looking at it. Unlike the dark, charred kind from smoking back home, this is clean and easy to wash. A close sniff reveals a subtle cypress aroma mixed with the numbing fragrance of Sichuan peppercorns. Steaming it releases a rich, smoky flavor that fills the room. The fatty parts are tender and not greasy, while the lean parts are firm and chewy—every bite is the taste of home.