Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
You’ve not truly lived until you’ve had pork belly prepared this way. Perhaps it’s time you get a life….
Two different cooking techniques—steaming and then braising—ensure that this Chinese-style pork belly (fresh bacon) is amazingly tender.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.
Pork loin and sweet potatoes, both of which come into season in autumn, are a classic Southern pairing. This earthy pork dish is served with a rich pan gravy.
This recipe for a hearty Swiss potato braise is deeply flavored with German speck or slab bacon, pears, apples, and a touch of cream.
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
This Malaysian recipe for pork shoulder simmered in soy sauce and warm spices is infused with lemongrass and galangal giving it a Southeast Asian taste.
Pork chops smothered with peppers, vinegar, and black olives, this recipe offers satisfying flavors that jump off the plate, yet it’s simple to make.
For this grilled bratwurst recipe, all you need are sausage and a grill. Add some onions and peppers into the mix, and you’ve got an easy bratwurst dinner.
A classic Chinese Sichuan recipe, this stir-fry douses tender pork with a spicy brown sauce fragrant with ginger and garlic.
Uber-messy, kid-friendly, and make-ahead, these spareribs draw their pleasing “I’ll have some more, please” taste from just the right amounts of citrus, honey, and soy.
Pork belly is a staple in Japanese cooking. Here the pork belly is braised and served simply. It’s unctuous, flavorful, and an elegant appetizer.
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