Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’. Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones.

It’s best to purchase the meat bone-in and skin-on to help keep it moist as it cooks. A full bone-in pork butt is a ...

Rub pork tenderloin evenly with 1 tablespoon oil; rub brown sugar–cardamom mixture evenly over tenderloin. Place tenderloin on prepared baking sheet. Roast pork until a thermometer inserted in ...

Roast in the hot oven for about 10 ... Ask a good butcher to chine the pork for you: this means loosening the bone, but leaving it attached. This way you get all the flavour from the bone while ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin. Pérnil is a pork roast ...

This flavoursome pork rib roast is cut from pork belly still on the bone. Perfect for marinating and then cooking low and slow before a quick grill or go on the barbecue. Preheat the oven to 140C ...

You'll find very different versions of bak kut teh ("pork bone tea") in Singapore and Malaysia. The former is strong, almost hot, with pepper, especially white pepper ...

Cooking for myself can be a challenge when you want to do a roast. Pork hocks are perfect for the ... The hock is ready when the meat pulls away from the bone with little or no resistance.

The crown pork roast is one of the most majestic looking meals -- and thus requires specific ordering instructions. However, ...

There are a few different cuts of pork that are great for roasting. If you want a showstopper, opt for a rib roast, which is basically the pork version of a prime rib. Or go big with a crown roast ...