Plonk this brown sugar glazed ham on your holiday table and then simply step back, listen to the gasped oohs and aahs, accept all manner of accolades, and then watch it disappear.
No more standing idly by as the pork chops you tossed on the grill toughen into leathery dryness. Nope. Not with this clever trick that cooks a whole pork loin and then slices it into chops after it's pulled off the heat.
This Mexican carnitas recipe is authentic braised and fried pork that's fall-apart-tender pork goodness ready for tacos.
The infatuation with all things pork belly continues. Here it's infused with herbs and left to cook low and slow until mind-bendingly tender.
There's adobo and then there's adobo. But let's not get hung up on semantics. Not when these pork chops are waiting to be devoured.
Perfect. The best brine I've ever had. Oh. My. God. That's what folks are saying about this simple weeknight supper solution.
We can certainly understand why street food has catapulted into trendiness, assuming it all tastes as soulful as these skewers.
There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.
Classic Pad Thai9/13
Unspeakably more nuanced than takeout Thai, these stir-fried noodles boast a sigh-inducing balance of salty, sour, and sweet.
A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.
The trickiest part of this recipe? Not drifting into a reverie at the mere thought of these subtly sweet chops.
Pork Belly Confit12/13
You've not truly lived until you've had pork belly prepared this way. Perhaps it's time you get a life....