Stir-fried rice noodles with shrimp, pork, and vegetables.
A tonkotsu just like the one at your favorite ramen shop.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
An easy, pull-apart-tender, extra-porky roast.
Red beans and rice are good right away, but they're even better the next day.
Bring these beans to your next potluck and wait for the compliments to roll in.
Oven-cooked pulled pork that will please even the purists.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Pork chops with a sweet-and-savory caramelized crust.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
A slowly reduced sauce packs a deep and complex barbecue flavor, while tender and creamy beans round it out.
The slow-cooked, crisply charred effect, no rotisserie required.
Thick, hearty, loaded with flavor, and entirely customizable.
Bring Thai street food into your backyard with these simple skewers.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
No smoker? No worries.
You don't need an earthen pit to make this.
Perfectly cooked Italian sausages, with a classic sweet-and-sour accompaniment.