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

This isn’t just any pork roast — it’s a true Danish classic, elevated with the irresistible power of grilling. With ultra-crispy crackling on top, melt-in-your-mouth meat inside, and a rich, creamy ...

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

A cast iron dish of super crispy, golden brown pork cracklings, surrounded by sliced limes. - rafaelgraminho/Shutterstock We may receive a commission on purchases ...

Roast dinner enthusiasts all have their favourite bits, be it the spuds or the stuffing. But for pork aficionados, it's all about the crackling. The battle for that final slice of perfectly rendered ...

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 ...

We may receive a commission on purchases made from links. For the uninitiated, cracklings (or "cracklins'") are essentially the same as pork rinds and chicharrones — fried pork skin. But cracklings ...