The Hungry Mouse (2)
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns.
This simple recipe makes a tasty ham.
This regal roast consists of two center-cut pork rib sections tied together in the shape of a crown.
The complex flavor of calvados paired with the heartiness of pork creates a dish that is simply divine.
At Soby's restaurant in Greenville, S.C., chef Shaun Garcia serves this Applewood smoked bacon–wrapped pork tenderloin on roasted-garlic mashed potatoes and broccolini with a habanero butter sauce.
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