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(er. I like all of those.)

BBQ pork off of a whole pig. Simply fantastic

Center loin of pork butterfied and stuffed with garlic, rosemary and carmelized onion, then rolled up tied off and seasoned with salt, pepper, more garlic and gray salt. Roasted at 350 till done. Basted on and off with flat white wine. mmmmmm

My favorite pork preparation is a recipe called Dixie Pork Chops (tho I make it with the better-marbled pork steaks instead). You saute the steaks until browned on each side, remove them to an oblong baking pan. Add slices of Granny Smith apple and a couple tablespoons of brown sugar.

Add a few tablespoons of all-purpose flour to the skillet. Whatever fat is in the pan adheres to the flour, and you then brown the flour over medium, stirring. Add hot water and a few tablespoons of cider vinegar to the pan. Stir til thickened. Pour all over the pork and apples. Seal with foil and bake in a medium oven til tender, 1 1/2 hours or so.

Runner-up fav pork preparation would be oven-baked ribs. In third place, pork shoulder in green chili sauce. Mmmm.

I should add that you drain the pork after it's boiled for 2 mins. D'oh!

Homemade carnitas, using lime and orange juice, cooked long and low until it is crisp on the outside and melting within.

That and good applewood smoked bacon, which I use in everything.

My mom's recipe: a quick (half an hour or less) marinade of lemon slices with just enough juice to coat. Dredge lightly in seasoned flour and pan fry in your preferred cooking oil with a couple pats of butter. Server with either your favorite mashed potatoes or string beans dish.

I am just can't beat a nice Irish breakfast of bangers and rashers (Irish sausage and bacon), black and white pudding (also known as blood pudding, which is pretty much made with what is leftover from the pig...) , with eggs cooked in the pork fat and a side of beans and chips.

I ate so many rashers my Irish friends gave me the nick name BaconBoy, which I can even say in sign language!

I love the bon appetite recipe for spiced rubbed pork tenderlion with andouille sausage gravy...I get so many requests for it. For father's day, I made my dad cajun boudin stuffed pork chop with a creole mustard and syrup glaze. It was outstanding.

seriously. in what ways do i NOT like pig?! my least favorite is probably tenderloin. But the favorites are obviously Bacon, any pork-filled sausage, pulled pork, carnitas, and vietnamese pork chops.

yum
yum
yum

Gotta be Bacon!! Tasty, tasty bacon!

I think my least favorite pork preparation is scrapple, but I'm pretty sure that's mostly sawdust anyway.

I love all pork fixed anyway.

I like pork about any way I can get it! I grilled pork tenderloin for dinner (a pic is here) to celebrate my wife's last day teaching high school this year. Right now I'm eating pork loin chops. I'd seasoned them with a little Kosher salt, fresh ground pepper, and a sprinkling each of mild chili powder and ground mustard. I then seared them out on the grill over high heat, then finished over a low medium heat. The outside is crispy, the inside tender. Scrumptious!

I have tried many recipes for pork dumplings because it is my favorite comfort food. I have whole cookbooks on dim sum, and the most authentic recipes seem to have only a few ingredients. But by far my favorite preparation is in---would you believe?---Jeff Smith's "Frugal Gourmet Cooks Three Ancient Cuisines." His dumpling recipes in the "China" section have more flavor than any I've eaten in a restaurant. They include soy sauce, rice wine, sesame oil, garlic, ginger, scallions,salt, egg white, cornstarch, bamboo shoots. I throw in chopped bok choy to add more green specks. Those pork dumplings pack a wallop of flavor.

pulled pork, ala north carolina virginia sauce... :)

Adapted from Cooks Illustrated: Apricot glazed pork loin roast stuffed with apricot figs, nuts & stuff. The pork is butterflied and brined, the stuffing is baked separately and then it's all brought together in a wonderful way!

Pork belly braised in a broth of soy sauce, brown sugar, star anise, ginger, garlic, Chinese rice wine, and cloves. Referred to in our household as "fatty pork", this is a classic Taiwanese comfort food.

eat: slow smoked ribs
to cook, since I haven't made a smoker: mirin/soy braised pork belly

If I could only eat one kind of meat for the rest of my life, it would be pork. The choices are endless. Maybe my favorite way of eating it is sneaking the crispy fatty pieces of a pork shoulder as I'm pulling it for pulled pork sandwiches. The puller gets first pick of the best pieces.

chinese roast pork

How can I choose? Ribs, shoulder, chops, tenderloin, bacon, sausage...curses, now I'm hungry.

Much like the others commenting here, I feel like everything is better with bacon. However, being a good southern boy, my favorite pork dishes are usually some form of bar-b-que. My dad's baby backs with a simply butter and apple jelly glaze or my own pulled smoked shoulder. I like my pulled pork sandwich with my spicy-sweet vinegar sauce and homemade slaw on it. Incidentally, my I put bacon in my coleslaw - no lie.

Pulled Pork, Milk braised pork loin, maple braised pork belly, any and all kinds of sausages. Pork rules.

Adding to my comment from yesterday on this question, the one, single, solitary pork thing I cannot stand is pork rinds. On a scale from 0 to 10 I give pork rinds a [wretch!] ;-)

Pernil, in fact I posted a recipe for pernil on serious eats already.

Pork belly with kim chee. Tacos al pastor. any manner of nicely cooked pork chop. Pork BBQ ribs.

My mother's Ragout! Cube 2 lbs. pork loin seasoned with salt & pepper, add chopped onion, cover with water, simmer until tender, about 1 hour. Reserve broth. Shred meat.
Make meatballs, l/2 ground pork, l/2 ground beef season with cinnamon, clove and nutmeg (l/4 to 1/2 tsp.each), salt, pepper, l cup breadcrumbs, one egg, 1 small onion chopped. Cook meatballs in reserved liquid on medium heat.
Over medium heat, brown l cup flour in frying pan. To the browned flour add cold water, enough to make a gravy. Add to meatballs, add shredded pork and heat for 15 minutes. Serve with boiled or mashed potatoes.

I vote for tacos al pastor...

Bacon. Chops. Loin. Bacon. Butt in the slow cooker. Bacon sandwich. What's not to like about the glorious pig?

Pernil: pork shoulder with plenty of garlic, cooked low and slow.

A Southern staple in itself, I grew up eating succulent, juicy ham on major holidays with cloves, brown sugar, mustard and pineapple. But the best part was the leftover ham and biscuits the next morning!

Bacon
Canadian Bacon
BLT
Bacon and eggs
British rashers of Bacon

Cochinita Pibil. Slow roasted pork shoulder in orange juice wrapped in banana leaves.

Robert Rodriguez featured it on his 10 minute cooking school. You can watch it on YouTube.

I like Pork with Black Pepper Sauce -- sauteed pork with peppers and maybe onions and/or garlic with Chinese BP sauce from a jar over rice. Or breaded pork cutlets with mac and cheese and spinach souffle. Or just a bacon sandwich.

Slowly BBQ'd St. Louis Style Ribs with a Guava/Chipotle glaze. Served with an ice cold Labatt's Blue.

Brian's pulled pork ....& Homer's right

mom's pork chops with peas and onions (nice and soft) in yummy soy sauce/wine/water/corn starch sauce

Steam minced pork. Get about 200g of lean meat, use 2 big knife and start chopping. It makes a nice rhythm of "clong clong", while mincing the meat, add in some pepper and sesame oil. When it is well incorporated, the meat will be quite lumpy and transfer it to a bowl. Add about a small teaspoon of cornstarch, salt to taste and some chinese cooking wine. Stir and mix well. Scoope the meaty mixture to a glass plate, sprinkle some julienne ginger (fried with some sesame oil), and steam on high heat until done. The whole kitchen will have a wonderful aroma and makes you drool. Serve hot with plain white rice. Mum used to make this for me when I am not feeling well. Very appetizing. Brings back fond memory.

Smoked pork butt is THE best. NO marinade - NO rub. An all natural presentation.

Gotta be the bacon placemat!!

There's a pulled pork pita served at a café in my university that's the single best food item available on campus. Some kind of magical Mediterranean-style marinade transforms it into mouthfuls of porky heaven.

pure pork dry salami.