Pork Recipes
79 recipes with pork, including Bolognese Sauce, Sauce Tomat and Cassoulet. 3 take less than 30 minutes.
Miso Ramen
Sapporo-style miso ramen — a rich chicken broth seasoned in the bowl with a miso, sesame and garlic base, with wok-fried minced pork, bean sprouts and cabbage, sweetcorn and a melting pat of butter on top.
Pork Vindaloo
Goa's fiery, tangy pork curry, descended from a Portuguese dish of pork in wine vinegar and garlic: pork shoulder marinated overnight in a paste of dried chillies, vinegar and spices, then braised until dark, sharp and hot.
Albóndigas
Spanish meatballs in tomato sauce, served as a tapa or a main — pork and beef with garlic and parsley, dusted in flour, browned and simmered in a sauce of onion, tomato, white wine and paprika.
Fabada Asturiana
The winter bean stew of Asturias — creamy fabes beans simmered slowly with chorizo, morcilla, pork belly and a pinch of saffron, never stirred, so the beans stay whole and the broth thickens on its own.
Kimchi Jjigae
Korea's everyday kimchi stew — well-fermented, sour kimchi simmered with pork belly, chilli flakes and tofu into a fiery, sour broth, eaten bubbling hot from the pot with a bowl of rice.
Courgette Moussaka
A summer Bulgarian moussaka in which fried courgette slices take the place of potatoes, layered with minced meat cooked with tomato and baked under the classic set topping of yoghurt and eggs.
Currywurst
Berlin's street-stall favourite since 1949 — fried pork sausage, sliced and drowned in a warm, sweet curry-spiced tomato sauce, dusted with more curry powder and eaten with a bread roll.
Roast Pork Knuckle
Pork knuckle simmered with bay and allspice, then roasted on a bed of onions with beer until the skin blisters into crackling and the meat falls from the bone — Bulgarian tavern food for cold evenings.
Rulo Stefani (Bulgarian Meatloaf)
Bulgaria's festive meatloaf — seasoned minced pork and beef rolled around a row of hard-boiled eggs, gherkins and carrot, so every slice shows a bright cross-section; served hot or cold on holiday tables.
Pork with Prunes
A festive Bulgarian winter dish — pork shoulder braised with prunes, onion and red wine until the prunes melt into a dark, sweet-sour sauce; a favourite on the Christmas table, when pork is the meat of the season.
Goi Cuon (Vietnamese Summer Rolls)
Fresh, uncooked rolls from southern Vietnam: rice paper wrapped around prawns, pork, rice vermicelli, lettuce and herbs so the pink prawns show through, served with a hoisin and peanut dipping sauce.
Bun Cha (Hanoi Grilled Pork with Noodles)
Hanoi's lunchtime classic: caramelised pork patties and slices of pork belly grilled over charcoal, served floating in a warm, sweet and sour fish-sauce broth with cold rice vermicelli and a heap of fresh herbs.
Banh Mi with Lemongrass Pork
Saigon's street sandwich, born of French colonial bread: a crisp, airy baguette filled with lemongrass-grilled pork, pâté, mayonnaise, quick-pickled carrot and radish, cucumber, coriander and fresh chilli.
Bigos (Polish Hunter's Stew)
Poland's hunter's stew — sauerkraut and fresh cabbage slow-cooked for hours with pork, smoked sausage, bacon, dried mushrooms and prunes. A winter and Christmas dish that tastes better each time it is reheated.
Spaghetti and Meatballs
The Italian-American Sunday classic — soft beef and pork meatballs, kept tender with milk-soaked bread and Parmesan, browned and then simmered in a garlicky tomato sauce that clings to the spaghetti.
Scotch Eggs
The British picnic and pub classic — soft-boiled eggs wrapped in herby sausage meat, crumbed and fried until crisp, so the yolk is still jammy when you cut through.
Stuffed Aubergines with Mince
Aubergine halves hollowed out and fried, then filled with minced pork and beef cooked with onion, tomato and parsley and baked under a thin layer of kashkaval — the meat-filled sibling of imam bayildi.
Pork with Rice
Pork shoulder braised until tender, then baked with rice in its own paprika-red cooking liquid until the grains have drunk every drop and the top crisps — the pork cousin of the Bulgarian chicken with rice.
Pork with Potatoes
The Bulgarian Sunday tray of pork shoulder and potatoes baked with onion, paprika and savory in a little white wine — covered first so the pork softens, then uncovered so both brown in the fat.
Stuffed Tomatoes with Mince and Rice
Large ripe tomatoes hollowed out and filled with minced meat and rice cooked with their own pulp, onion and dried mint, then baked until the tomatoes slump and the rice swells in the juices.
Hot and Sour Soup
The Sichuan-style soup of pork, tofu, mushrooms and bamboo shoots in a lightly thickened broth — its heat comes from white pepper rather than chilli and its sourness from black vinegar, both stirred in at the very end.
Wonton Soup
Cantonese wonton soup — pork and prawn dumplings in paper-thin wrappers, floated in a clear chicken broth seasoned with ginger, white pepper and sesame oil, with a little pak choi for crunch.
Karađorđeva Šnicla (Serbian Stuffed Schnitzel)
Created in Belgrade in 1959 and nicknamed the “maiden's dream” — a pork schnitzel rolled around creamy kajmak, breaded and fried golden, then served with tartare sauce and lemon.
Porchetta
The herb-stuffed roast pork of central Italy's market stalls — pork belly rolled around garlic, fennel seed, rosemary and lemon zest, then roasted slowly until the meat is juicy and the skin shatters.
Frequently asked questions
How many recipes with pork are on svcs.bg?
79: 76 cooking recipes, 1 salad and 2 sauces.
What is the quickest recipe with pork?
Szechuan Dry-Fried Green Beans, in about 25 minutes. Yakisoba (27 min) and Currywurst (28 min) are quick too.
What goes with pork in these recipes?
Most often mince (29), beef (20) and rice (13) (the number of recipes is in brackets).
How is a recipe with pork chosen?
From its ingredient list, not its name: a recipe is here when its ingredients include pork. Stocks, seasonings and lines like "water for the rice" don't count. The list updates itself with every new recipe.