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.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
This opulent terrine is a five-day project.
The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
Fresh, unsmoked ham makes a delicious roast.
A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau.
This is not your ordinary pork chops and applesauce. Continue...
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
Pork is a versatile meat, but we prefer to cook it simply—as in this recipe.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns.
This simple recipe makes a tasty ham.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.