Sichuan Braised Pork Cheeks

I can never get enough of a Sichuan-style red-braise with chili bean paste (made from fava beans and chili oil), fermented black beans, soy sauce, wine, and sugar. Plenty of sichuan peppercorns go into the braise and are sprinkled on top, if desired. The spicy rich sauce can be spooned over rice or noodles and served with vegetables, roasted or braised. Daikon is the classic Sichuan pairing for red-braised meat, but root vegetables of any kind would be good, as would cauliflower or long-cooked g...

Pork Cheeks Braised in Tomato Wine Sauce

An Italian braise with a tomato-red wine sauce is always a winner, and a step away from being a complete meal with the addition of pasta, spaetzle, or polenta.

Thai Style Grilled Pork Neck

This marinated grilled pork neck with a tart and spicy tamarind dipping sauce is a easy way to bring some powerful Thai flavor to the table, and it's perfect for a summer cookout!

Vietnamese Caramel Pork

Tender pork in a savoury sweet glaze made with just a handful of supermarket ingredients, Vietnamese Caramel Pork is incredibly easy to make.

Thai-Inspired Slow-Roasted Pork Shoulder Feast

For a fresh take at your next pig-out, keep the pork prep simple, and elevate your fixings game with traditional Thai ingredients and garnishes.

Braised Instant Pot Pork Belly

This Soy Sauce Braised Instant Pot Pork Belly results in easy, tender, and delicious pork belly, and makes for an easy meal with lots of slow-cooked flavor.

Braised Pork Belly with Meigan Cai (梅干菜焖肉)

Braised Pork Belly with Meigan Cai (梅干菜焖肉) is a well-known recipe from Shaoxing, China that many home cooks have come to know and love.

Bowl-Steamed Pork Belly

Chinese-style pork belly steamed in a bowl with pickles and chilies until tender.

Braised Pork Belly Dong Po Rou

Braised Pork Belly Dong Po Rou is a beautiful, traditional, and incredibly easy pork belly dish to make. Braised Pork Belly Dong Po Rou uses 7 ingredients!

Shanghainese Sticky Red-Cooked Pork Belly

Pork is included in almost every Chinese celebration, in which it symbolizes abundance and wealth. This glossy, aromatic pork belly is "red-cooked," or coated in a sticky soy-based reduction typical of Shanghainese cuisine. The result is sweet and savory cubes of meltingly tender meat in an aromatic sauce.