Mustard Baked Ham is practically a Christmas requirement. Succulent ham is baked with a sweet mustard crust until it’s dripping with flavor. The ham makes great sandwiches, too

The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.

For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.

Pancetta, unsmoked bacon cured with salt and seasonings is the backbone of many Italian dishes. Make it at home with pork belly and this dry cure recipe.

Deeply smoked garlicky pork sausage and gruyere cheese are tossed in a mustard vinaigrette and served over field greens in this French country salad recipe.

This French recipe calls for pork chops to be seared and dressed with a pan sauce spiked with shallots, garlic, cornichons, and Dijon mustard.

These pork chops with vinegar and sweet peppers are juicy because they’re brined. Bell peppers add sweetness to the pork chops, while vinegar adds tang.

These spicy pork meatballs doused with guacamole to temper the heat are a great first course to share with friends. For a main course serve like a burger.

For this Chinese recipe, tender baby back pork ribs are marinated in a spiky rice wine-soy sauce brew, seared, then braised slow and long until tender.

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.

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.