Because pork is symbolic of prosperity, this recipe for sweet-sour ribs is a favorite dish on Chinese New Year. Complex in flavor, but easy to make.

Cooking pork shoulder, liver, and duck fat with spices, splashes of cognac and wine makes a simple, hearty French country pate. Perfect for entertaining.

Posole is a thick, hearty soup, but the name also refers to dried corn. For this recipe use canned hominy and pork shoulder. Cook until the meat is tender.

Pork loin roast and its accompanying buttery sauce are filled with prunes, a great companion for pork. The recipe is simple and perfect for entertaining.

Pork and clams, a classic Portuguese combination, are paired tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.

Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.

These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.

Pulled pork is a staple of the South. Make this at home with pork shoulder and cook long, low, and slow for tender, succulent meat. Enjoy the leftovers.

Meaty pork spareribs are marinated in Portugal’s hot sauce called molho de piri-piri then are grilled over an open flame–just like in Portuguese countryside.

For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.