Chefs Ian Curley and Porkfat’s Narin “Jack” Kurasai pull apart the best cuts for which purpose and share their expert tips.

The meat is submerged in a tasty cooking liquid and the skin/rind is high and dry and exposed to extreme heat. The flavour ...

This recipe delivers rich, juicy pork with a golden, crisp top layer that pairs perfectly with a glass of 21 Gables Chenin Blanc.

Raymond Blanc is dreaming about his stuffed pork recipe. “This is one of those dishes that instantly creates happiness in the ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...