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

A bone-in pork roast takes little time to cook. The bone conducts meat, so you only need to cook pork roast for 20 minutes per pound at 350 degrees Fahrenheit.

Back away from those dried-out pork chops. The key to moist, succulent pork happens before you ever crank up the heat. Here's ...

If you're wondering how to cook smoked pork hocks in the oven or on the stove, we've got the scoop on the best way to roast or boil ham hock so it's delicious.

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to ...

Discover authentic ways South Carolinians keep Lowcountry cooking unique, from Carolina Gold rice and she-crab soup to Gullah ...

Usually nestled in a corner of the cooler near the fresh-cut meats, these smoky diamonds-in-the-rough (and similar meats like pork neck bones) and your ticket to the best greens and peas.

A kebab requires little more than a fire, a skewer and some meat to make. That elemental quality is perhaps why it has endured across millennia and why it still feels primal and comforting to gather ...

Bud’s House of Meat is a carnival for carnivores. The meat counter stretches the entire length of the interior and features just about every cut from every available animal that can be sold.

After searing pork chops, a complex sherry pan sauce sweetened with fresh orange juice and dried fruit, and seasoned with ras al hanout comes together quickly in the skillet.

There's nothing quite like coastal Japan—I love waking up to island-dotted bays and gentle sea breezes. In this particular town, though, the landscape is peppered with tendrils of steam and mist that ...