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From sous vide barbecue ribs to pressure cooker pasta sauce, let these recipes transport you to a pork-filled paradise.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
A tonkotsu just like the one at your favorite ramen shop.
Stir-fried rice noodles with shrimp, pork, and vegetables.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
A rich, tart pork and vegetable stew with layers of sour and savory flavor.
Tons of seafood flavor is packed into the sauce of this classic Filipino noodle dish.
Red beans and rice are good right away, but they're even better the next day.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Keep it traditional with this sage and sausage dressing.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
An easy, pull-apart-tender, extra-porky roast.
Thick, hearty, loaded with flavor, and entirely customizable.
Oven-cooked pulled pork that will please even the purists.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
These little cocktail meatballs are hoi-sinfully delicious.
This all-belly porchetta is as rich and crisp as it comes.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
When (and when not) to use guanciale, bacon, pancetta, and salt pork.
Never panic at the butcher's counter again.
Be the dinner party host hero your friends deserve with this Thai-inspired pork feast.
We've tested just about every way, and then some.
This old-school pan-cooking method is still worth taking for a spin.
Perfect pork tenderloin, every time.
Never overcook a pork chop again.
Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.
The tricks for ribs without any chewy cartilage.
Juicy, perfect chops, time and time again.
Grind your own meat for juicier sausages and more flavorful burgers.
Pork ribs haven't always been a barbecue staple.
We hunt down the best supermarket brands of bacon.