I'm always surprised by how flavorful sautéing meat in a skillet and then deglazing the pan with wine can be. But as this fascinating recipe from Mario Batali proves, even minor adjusts can dramatically change the outcome. More

Pork tenderloin with a crust of earthy fresh thyme and zingy-sweet ginger preserves, all cooked as a one-pot oven meal with whole baby zucchinis. A one-pot roast dinner wonder. More

Each morsel is tender, crispy, spicy, full of flavor. It tastes like juicy meat jerky—a contradiction, you might think, until you experience it first-hand. More

Steaming meat? Try it if you haven't. Steamed ribs are not fall-apart tender like braised or smoked ribs. The flesh has a bit of a bounce to it; not tough, just harder than stewed preparations. But the meat is juicy and fatty, and you get the pleasure of eating the cartilage and sinews—everything except the bones—all in one bite-sized morsel. More

The ham hock is the lower segment of the pig, corresponding to the ankle or calf region. A hock is not fatty but can be made tender from all the collagen that breaks down during cooking. Best of all, the whole thing is covered in skin, and as I always say, the more skin, the better. More

My second attempt at replicating the taste and texture of al pastor at home came with some nice improvements. My secret technique? Shaping the pork shoulder into a loaf pan first. More

A Vietnamese sandwich shop classic, tender pork gets marinated in a sweet fish sauce-based marinade before being quick-grilled and stuffed into a sandwich with jalapeño peppers, pickled carrots and daikon radish, and cilantro. Personally, I'd also stick in a fat stick of cucumber for its fresh crunch. This recipe works fine in crisp French bread, but if you can find a real banh mi-style rice flour baguette, all the better. More

There's a reason this Crispy Pork and Watermelon Salad is the signature dish at Zak Pelaccio's Fatty Crab restaurants. It highlights the best of Pelaccio's cooking style, combining his love of Southeast Asian flavors with an irreverent American lean. Not too many so-called salad recipes begin with slow braising pork belly, but that's kind of the best part of this one. More

A must-visit for all sandwich lovers passing through New Orleans, Cochon Butcher is Cajun chef Donald Link's artisanal butcher shop/sandwich joint/wine bar, located right next door to the more upscale Cochon. It's a meat lover's dream: Cured hams hang from the rafters, and refrigerator cases are filled with silky terrines and pâtés, as well as—true to the restaurant's name—an entire roasted suckling pig. More

When I'm hunting for a quick weeknight recipe, it helps when a cookbook author drops a few hints. And nothing quite cuts to the chase like just declaring it the perfect weeknight meal in the recipe title. Luckily, that's exactly what Jeffrey Alford and Naomi Duguid do for this recipe from Beyond the Great Wall. And it's definitely easy. More