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.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
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.
- Cool for 5 minutes before serving to prevent burns.
Notes
2) Pork and Apple Skewers
One of the combinations that always works is savory pork with sweet apples.
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
3) Sweet and Spicy Pork Bites
You will want to try just one more!
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
4) Mini Pulled Pork Sliders
No utensils are needed and they are big on taste! This is how I do party food.
Ingredients
Method
- Season the pork shoulder with 3/4 teaspoon of the salt and all of the black pepper.
- Place it in a slow cooker with the broth and cook on LOW for 6 to 8 hours, until fork-tender.
- Shred the pork, discarding large pieces of fat, and toss it with the barbecue sauce.
- Dress the coleslaw mix with the vinegar and remaining 1/4 teaspoon salt.
- Pile the pork onto the buns, top with slaw, and serve right away.
Notes
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.
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
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!
Ingredients
Method
- 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
7) Spicy Sausage Stuffed Mushrooms
These awesome mushroom caps are cheesy, warm, and super easy to pop and eat!
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
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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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
9) Mini BBQ Pork Pies
Pork-filled, hand-held pastries are the perfect on-the-go snack!
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
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.
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
11) Pork Spring Rolls
They go fast at any gathering! Perfect for dunking, crispy and 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
12) Mini Pork Tacos
Tiny tacos let everyone get a taste without the hassle of getting a whole order.
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
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!
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
14) Char Siu Pork Skewers
The sticky red glaze is just as nice to look at as it is to eat.
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
15) Pork Empanadas
These hand pies are tiny golden pockets filled with juicy pork. They are yummy and great for on-the-go!
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
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!
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
17) Szechuan Pork Dumplings
These dumplings are covered in a spicy, tingly chili oil that adds some heat and a touch of wow!
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.
