For the best hog jowl every time, there are some key tips to keep in mind: Pat dry: Thoroughly pat the meat dry before using to make sure it browns nicely without steaming. Render slowly: Avoid ...

Pork chops are incredibly versatile, especially when prepared in this manner. We spoke with an expert about flavor ...

1. Clear an area of level ground of any combustible leaves or sticks. Lay out a two-layer base of blocks as shown. Build a fire inside the pit. After the coals have burned down, divide them into ...

Experience the mouth-watering process of cooking Babi Guling, or Suckling Pig, in Bali. This traditional dish features a pig ...

This recipe explains how to cook pork ribs kaldereta by slow-simmering the ribs in a tomato-based sauce until tender. Rich, ...

We’re back with even more pig parts to explore in the second half of our Lost Recipes look at all things hog, or at least all things besides the normal stuff like bacon, pork chops and ham. Last week, ...

The Holiday Edit Is Returning — With Some Special Guests A twice-weekly newsletter with our tips for an actually enjoyable season, just for New York subscribers.

In today's Oregonian, I've contributed a FoodDay story about my adventures cooking a whole pig in my Caja China, a Cuban roasting box that can do 70 pounds of meat in less than four hours. Exciting, ...

New Orleans resident Ryan Rogers has entered the eating contests at Lafayette's Boudin Cook-Off several times, but it wasn't until last year that he took home a golden pig for scarfing down 24 ounces ...