I love serving pork snacks when I have friends over because they always get eaten first. From sticky hands ribs to crunchy munchies, these are 17 of my favorite apps. They allow me to create a spread that looks nice without a ton of work. Some of these snacks are a bit messier than others so be sure to grab some napkins.
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1) Bacon-Wrapped Jalapeño Poppers
I get why these little guys are the first to disappear at every party I have.
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Bacon-Wrapped Jalapeño Poppers
Baked until crispy and bubbly, smoky bacon-wrapped cheesy jalapeño poppers.
Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with foil.
- Mix the cream cheese, cheddar, and garlic powder until smooth.
- Fill each jalapeño half generously with the cheese mixture.
- Wrap each one with a half slice of bacon and secure with a toothpick.
- Bake for 22 to 25 minutes until the bacon is crisp and the cheese is bubbling.
- Let them cool for 5 minutes before serving so nobody burns their mouth.
Notes
Wear gloves while seeding the jalapeños unless you want spicy fingers for the rest of the day.
2) Pork and Apple Skewers
One of the combinations that always works is savory pork with sweet apples.
Pork and Apple Skewers
Pork tenderloin and apple cubes are glazed with honey mustard and grilled.
Ingredients
Method
- Soak wooden skewers in water for 20 minutes if using.
- Whisk together the honey, mustard, and olive oil for the glaze.
- Thread the pork and apple chunks alternately onto the skewers.
- Brush generously with half the glaze and grill over medium heat for 12 to 15 minutes, turning often.
- Brush with the remaining glaze in the last few minutes until sticky and caramelized.
- Rest for 5 minutes before serving warm.
Notes
Firm apples like Honeycrisp hold up best so they don't turn to mush on the grill.
3) Sweet and Spicy Pork Bites
You will want to try just one more!
Sweet and Spicy Pork Bites
Pork chunks mixed with a sticky chili-honey sauce that has a bit of heat.
Ingredients
Method
- Pat the pork cubes dry and season lightly with salt.
- Heat the oil in a skillet over medium-high and sear the pork until browned on all sides, about 8 minutes.
- Whisk the honey, sriracha, soy sauce, and cornstarch together in a small bowl.
- Pour the sauce over the pork and toss to coat.
- Simmer for 4 to 5 minutes until the sauce thickens and clings to every piece.
- Serve hot with toothpicks and extra napkins.
Notes
Dial the sriracha up or down depending on how brave your crowd is.
4) Mini Pulled Pork Sliders
No utensils are needed and they are big on taste! This is how I do party food.
Mini Pulled Pork Sliders
Tender barbecue pulled pork topped with zesty coleslaw, then sandwiched between soft slider buns.
Ingredients
Method
- Season the pork shoulder generously with salt and pepper.
- Place it in a slow cooker with the broth and cook on low for about 4 hours until fork-tender.
- Shred the pork and toss it with the barbecue sauce.
- Quickly dress the coleslaw mix with the vinegar and a pinch of salt.
- Pile the pork onto the buns and top with slaw.
- Serve right away while everything is warm.
Notes
Make the pork a day ahead and reheat for an even easier party prep.
5) Prosciutto-Wrapped Melon Balls
It is sweet and savory and does not require any baking! It feels super fancy for how little work it takes.
Prosciutto-Wrapped Melon Balls
Refreshing two-bite starters of juicy melon balls and delicate prosciutto.
Ingredients
Method
- Scoop the cantaloupe into balls using a melon baller.
- Cut each prosciutto slice into long strips.
- Wrap a strip of prosciutto around each melon ball and secure with a toothpick.
- Arrange on a platter and drizzle lightly with balsamic glaze.
- Scatter fresh basil over the top and serve chilled.
Notes
Keep these cold until the very last minute so the melon stays crisp and refreshing.
6) Pork Belly Burnt Ends
These are some dangerously good cubes of pork belly! You'll be surprised to see how quickly you can down these candy-like meat cubes!
Pork Belly Burnt Ends
Slow-roasted and glazed pork belly cubes that are sticky, smoky, and caramelized.
Ingredients
Method
- Toss the pork belly cubes with the brown sugar, paprika, and salt.
- Roast at 275°F on a wire rack for about 2.5 hours until tender.
- Transfer the cubes to a foil pan and toss with the barbecue sauce and honey.
- Cover and roast another 30 minutes until sticky and glazed.
- Uncover and broil for a few minutes to caramelize the edges.
- Let rest briefly, then serve with toothpicks.
Notes
Low and slow is the secret here, so don't rush the first roast.
7) Spicy Sausage Stuffed Mushrooms
These awesome mushroom caps are cheesy, warm, and super easy to pop and eat!
Spicy Sausage Stuffed Mushrooms
Mushrooms with stuffing of spicy sausage and cheese, baked to perfection and served golden brown and bubbly.
Ingredients
Method
- Preheat the oven to 375°F and lightly grease a baking sheet.
- Brown the sausage in a skillet, breaking it into small crumbles, then drain.
- Mix the cooked sausage with the cream cheese and parmesan.
- Spoon the filling into each mushroom cap and top with breadcrumbs.
- Bake for 18 to 20 minutes until the tops are golden and the mushrooms are tender.
- Cool slightly before serving.
Notes
Don't wash mushrooms under running water; just wipe them clean so they don't get soggy.
8) Pigs in a Blanket
The crowd-pleaser you will love and won't last long enough for you to take a seat.
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Pigs in a Blanket
Mini sausages wrapped in flaky golden dough are baked until perfectly puffy.
Ingredients
Method
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Unroll the crescent dough and cut it into thin triangles.
- Roll each cocktail sausage up in a strip of dough.
- Place seam-side down on the baking sheet and brush with the beaten egg.
- Sprinkle with sesame seeds and bake for 12 to 15 minutes until golden.
- Serve warm with mustard for dipping.
Notes
Serve with both honey mustard and ketchup so everyone's happy.
9) Mini BBQ Pork Pies
Pork-filled, hand-held pastries are the perfect on-the-go snack!
Mini BBQ Pork Pies
Golden baked flaky pastry cups filled with soft pork barbecue.
Ingredients
Method
- Preheat the oven to 400°F and grease a muffin tin.
- Mix the pulled pork with the barbecue sauce.
- Cut the puff pastry into squares and press into the muffin cups.
- Spoon the pork into each cup and top with a little cheddar.
- Brush the pastry edges with egg and bake for 18 to 20 minutes until puffed and golden.
- Let cool 5 minutes before lifting them out.
Notes
Leftover pulled pork from another recipe is perfect here.
10) Crispy Pork Belly Bites
It is pure magic when meat not only melts in your mouth but also has a skin that is so crisp, it shatters.
Crispy Pork Belly Bites
Pork belly cubes that are roasted so the skin crackles while the inside remains juicy.
Ingredients
Method
- Pat the pork belly very dry and score the skin in a crosshatch pattern.
- Rub the meat side with five spice and the skin with oil and salt.
- Roast at 425°F for 30 minutes, then lower to 350°F for another hour.
- Crank the heat back to 450°F for 10 minutes to crisp the skin.
- Let rest for 10 minutes, then cut into bite-sized cubes.
- Serve with a tangy dipping sauce.
Notes
The drier the skin before roasting, the crispier the crackling.
11) Pork Spring Rolls
They go fast at any gathering! Perfect for dunking, crispy and golden.
Pork Spring Rolls
Crunchy spring rolls are seasoned with pork and filled with crisp vegetables that have been fried until golden.
Ingredients
Method
- Cook the ground pork in a skillet until no longer pink.
- Add the cabbage, carrot, and soy sauce and stir-fry until just wilted, then cool.
- Spoon the filling onto each wrapper and roll up tightly, sealing the edge with water.
- Heat the oil to 350°F in a deep pan.
- Fry the rolls in batches for 3 to 4 minutes until golden and crisp.
- Drain on paper towels and serve with sweet chili sauce.
Notes
Don't overfill or the rolls will burst while frying.
12) Mini Pork Tacos
Tiny tacos let everyone get a taste without the hassle of getting a whole order.
Mini Pork Tacos
Small corn tortillas stacked with marinated pork, fresh cilantro, and some lime juice.
Ingredients
Method
- Brown the ground pork in a skillet over medium heat.
- Stir in the taco seasoning and a splash of water and simmer for 5 minutes.
- Warm the mini tortillas in a dry skillet until soft and pliable.
- Spoon the pork onto each tortilla.
- Top with onion and cilantro.
- Serve with lime wedges for squeezing.
Notes
Double up the tiny tortillas so they don't fall apart in hand.
13) Crispy Pork Gyoza
It is worth the folding effort because they are pan-fried until the bottom is golden brown and juicy on the inside!
Crispy Pork Gyoza
Dumplings are pleated and the filling contains seasoned pork, then they are pan-fried to a crisp and steamed to tender perfection.
Ingredients
Method
- Mix the pork, cabbage, green onions, and ginger into a smooth filling.
- Place a spoonful in the center of each wrapper, then pleat and seal the edges.
- Heat the sesame oil in a skillet and arrange the gyoza flat-side down.
- Fry for 2 to 3 minutes until the bottoms are golden.
- Add a splash of water, cover, and steam for 5 minutes until cooked through.
- Serve with a soy-vinegar dipping sauce.
Notes
A little water on the wrapper edges helps the pleats stay sealed.
14) Char Siu Pork Skewers
The sticky red glaze is just as nice to look at as it is to eat.
Char Siu Pork Skewers
Pork strips marinated in sweet char siu sauce, then grilled to perfection until glaze and char marks are achieved.
Ingredients
Method
- Whisk together the hoisin, honey, soy sauce, and five spice.
- Toss the pork strips in the marinade and chill for at least 30 minutes.
- Thread the pork onto skewers in a ribbon shape.
- Grill over medium-high heat for 12 to 15 minutes, turning and basting often.
- Brush with extra marinade in the last few minutes for a glossy glaze.
- Rest briefly before serving.
Notes
Marinate overnight if you have time for even deeper flavor.
15) Pork Empanadas
These hand pies are tiny golden pockets filled with juicy pork. They are yummy and great for on-the-go!
Pork Empanadas
Baked until golden-brown, flaky pastry pockets are filled with spicy ground pork.
Ingredients
Method
- Brown the ground pork with the onion in a skillet.
- Stir in the cumin and paprika and cook until fragrant, then cool.
- Spoon the filling onto each empanada disc and fold into half-moons.
- Crimp the edges with a fork to seal.
- Brush with egg wash and bake at 400°F for 22 to 25 minutes until golden.
- Cool slightly before serving.
Notes
Freeze a batch unbaked for surprise guests; just bake from frozen and add a few minutes.
16) Sticky Honey Pork Ribs
Sticky and messy, but oh so delicious and worth it! Each fall-off-the-bone rib has been cut into appitizer sized pieces!
Sticky Honey Pork Ribs
Pork ribs that have been roasted and caramelized in a honey garlic sauce.
Ingredients
Method
- Season the ribs with salt and wrap tightly in foil.
- Bake at 300°F for about 2 hours until tender.
- Whisk the honey, soy sauce, garlic, and vinegar into a glaze.
- Unwrap the ribs and brush generously with the glaze.
- Roast uncovered at 400°F for 15 to 20 minutes, basting, until sticky and caramelized.
- Serve hot with plenty of napkins.
Notes
Cutting the rack into single ribs before glazing makes them easy to grab.
17) Szechuan Pork Dumplings
These dumplings are covered in a spicy, tingly chili oil that adds some heat and a touch of wow!
Szechuan Pork Dumplings
Pork dumplings served in Szechuan chili oil with a spicy and numbing effect.
Ingredients
Method
- Mix the pork, green onions, and ginger into a smooth filling.
- Spoon the filling into each wrapper and pleat to seal.
- Bring a large pot of water to a boil and drop in the dumplings.
- Boil for 5 to 6 minutes until they float and are cooked through.
- Whisk the chili oil and soy sauce together in a serving bowl.
- Toss the drained dumplings in the sauce and serve warm.
Notes
Add a pinch of Szechuan peppercorn to the sauce for that signature tingle.