You know that quip that Irish coffee is the only food to contain the four basic food groups? Sugar, fat, caffeine and alcohol. Well, to many minds, the sole two elements that comprise pork belly are ...

1. Prepare the porchetta: Place the pork belly on a cutting board and, with a chef’s knife, score the flesh, making a 2-inch diamond pattern. Be careful not to puncture the skin. 2. In a small skillet ...

This is Nadine Levy Redzepi’s high-low approach to pork, combining a humble, fatty cut with upscale but affordable preserved truffles. The meat is cooked until just tender; it won’t be meltingly soft ...

Trim the pork and score the rind. If you purchased a pork loin with the belly attached, unroll the roast so the skin side is down. Examine the belly portion and determine whether you need to trim away ...

Getting your Trinity Audio player ready... We’re accustomed to seeing lamb as an Easter meal; time was, baby sheep were birthed in the springtime only, and hence came to be a symbol both of spring and ...

Traditional porchetta is the kind of dish you either order from a restaurant or make for a special occasion. It’s made by wrapping a spice-rubbed pork loin with pork belly and then roasting it until ...

Move over turkey. It’s time for this Italian festive rolled pork roast to become the star of the table. Across cultures – from Filipino lechon to the American South’s pig pickin’ – a roasted pig is ...

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary and thyme. It’s served ...

Every holiday table features a show-stopping centerpiece, a grand beast that’s the highlight of the festive meal. These elaborate main courses often include cuts such as beef tenderloin, prime rib or ...

Under his chef’s apron, Sean Kelly wears a T-shirt that reads “Porchetta ‘Bout It,” with an accompanying cartoon of a pig happily serving a plate of steaming pork. Beneath the humor, Kelly is serious ...