From sous vide barbecue ribs to pressure cooker pasta sauce, let these recipes transport you to a pork-filled paradise.
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A transporting cold-weather pasta dish.
Breaded, fried, crisp, tender, and juicy.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
Easy pork fried rice in just 15 minutes.
Finally, a Western omelette a cattle-driver would approve of.
Extra-plump and juicy sausages from the sous vide cooker.
This classic salad is a celebration of rich, cooling flavors and a diversity of textures.
Fluffy, tender, and hearty.
Sizzling-hot, refreshingly chilled, and loaded with flavor.
There's nothing dry about these babies.
An underappreciated Roman pasta gem gets its due.
Get your sous vide cooker working the night shift for the most tender-and-crisp bacon you've ever tasted.
Spinach and a rich, sweet peach sauce complete this simple, seasonal one-pot dish.
The king of ham and cheese sandwiches.
Turn leftover roast pork shoulder into a bright and silky pasta sauce.
A pressure cooker adaptation of our popular pork belly chashu recipe for ramen.
Skewer and charcoal-grill your al pastor for miniature, at-home trompo rotisserie-cooking.
Baked to hearty-yet-refined perfection.
Use the grill to coax the most flavor out of your pork this Memorial Day weekend.
All the recipes you need to make an impressive Easter ham—sous vide, maple-glazed, mustard- and brown sugar–rubbed, and more.
Sous vide your way to perfect pork.
Roast pork shoulder leftovers are perfect for recipe riffing.
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.
We hunt down the best supermarket brands of bacon.
Pork ribs haven't always been a barbecue staple.