Ham & Cabbage Hash by Salad Foodie

This is a fast dinner-in-a-skillet recipe, and a good way to use up leftover ham or roast beef. Lots of vegetables make the meat go further and keep calories, fat, sodium and carbs to a reasonable level. A healthy and homey stand-by recipe for breakfast and/or casual dinners.

Dry Rub For Pulled Pork by Ben

This dry rub will take your pulled pork to a whole new level! With eight different spices, you can't go wrong.

Pork Sausage with Braised Fennel by Nate Appleman

This is one of our most popular dishes at SPQR. You can cook the sausage any way you like but I'd recommend frying it light extra virgin olive oil - should get to a nice dark brown color outside. Serve this with my Fried Brusseles Sprouts and pasta. Enjoy!

BBQ Pork and Potato Tacos by Brett Ede

Pepper Pork Cutlets with Onion Gravy by Chef Smith

Beer Grilled Pork Chops by Chef Smith

Pork Tenderloin Scallopine with Dried Cherry Sauce by Debi Shawcross

Caramelized Lemongrass Marinade by Henry Moline

This recipe is widely used by grilled-food vendors in Vietnam. This marinade’s sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb.

Honey Thyme Pork Chops by Kyra Martin

This was such a great marinade. I think it'd be great on chicken too!

Thai Style Pork by Kyra Martin

The flavor in the marinade is really good. You almost don't need the peanut butter!

Crown of Roast Pork by Chef Smith