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.
Stir-fried rice noodles with shrimp, pork, and vegetables.
A tonkotsu just like the one at your favorite ramen shop.
Red beans and rice are good right away, but they're even better the next day.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
The undisputed king of the taco cart.
An easy, pull-apart-tender, extra-porky roast.
Oven-cooked pulled pork that will please even the purists.
Bring these beans to your next potluck and wait for the compliments to roll in.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Thick, hearty, loaded with flavor, and entirely customizable.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Hearty, fragrant, with a subtle dairy sweetness.
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.
Pork chops with a sweet-and-savory caramelized crust.
Pork belly gets braised in soy sauce, sake, and aromatics until tender.
The Kind of Spam You Want to Get
The magical salume that will change how you cook.
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.
Everything you need to know to stuff an omelette right.
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.