Pork

Puréed and caramelized pineapple spruce up Filipino adobo while keeping it simple enough to pull off for a weeknight meal.

Hands down the best dish I ate in Japan.

Get some pork on ya fork!

The curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia, from chef Parnass Savang of Talat Market.

Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, is simmered in vinegar, often with soy sauce, black peppercorns, and bay leaves. This recipe channels the same flavors of bright vinegar and dark soy sauce, using eggplant as the base, with the addition of ground pork for extra richness.

Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can’t quit.

Yook baeng is my most consistently delicious recipe.

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder steaks are fatty and flavorful.

A crispy-crusted pork shoulder glazed with a tangy vinegar and butter sauce.

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

These sticky-salty-sweet pork steaks are a new summer grilling staple.

The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs. 

Deb Perelman’s kids and husband all like varying degrees of spiciness in their food. This dinner manages to satisfy them all.

Blistered yet snappy asparagus and crispy pork in a robust sauce.

It just takes two to make it happen.

Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.

These ribs are tenderized with tangy kombucha—yep!—and flavored with Mexican mole spices.

From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.

Get ready to fill your home with the mouthwatering scent of this super tender, super satisfying holiday centerpiece. 

The cool kids from Elena in Montreal know how to hunker down and cook.

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

Use a roast with the skin-on and it will crisp up into an incredible savory-salty pork cracklin’.

Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.

Salty, smoky, fatty, and always in my freezer.