From sous vide barbecue ribs to pressure cooker pasta sauce, let these recipes transport you to a pork-filled paradise.
A tonkotsu just like the one at your favorite ramen shop.
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.
Stir-fried rice noodles with shrimp, pork, and vegetables.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Red beans and rice are good right away, but they're even better the next day.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
An easy, pull-apart-tender, extra-porky roast.
Oven-cooked pulled pork that will please even the purists.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The slow-cooked, crisply charred effect, no rotisserie required.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Raise your stein to a hearty, down-to-earth slab of fried meat.
The Kind of Spam You Want to Get
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.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
A rainbow of stir-fried flavor.
A tender and moist city ham, glazed with maple syrup and mustard.
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.
We've tested just about every way, and then some.
We hunt down the best supermarket brands of bacon.
Grind your own meat for juicier sausages and more flavorful burgers.