Italian-style salsa verde is a punchy, briny herb sauce that pairs well with just about any protein you throw at it. And like most herb-based sauces such as pesto or chimichurri, you can be a bit fast ...

For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch. Enrique Olvera is ...

I have a deep love of all things pork, with chicharrones being a particular favorite. If you go into a Mexican market searching for some, you might encounter several choices, depending on how big the ...

A thick-cut pork chop almost always makes more than one meal. At Perry’s Steakhouse, those pork chops are famously “seven fingers high,” but even one that’s 2 inches thick will usually yield leftovers ...

The heavy dose of fresh herbs in this recipe gives tender pork tenderloin a light and refreshing flavor. For the Salsa Verde: Combine the herbs, garlic, vinegar, capers and anchovy fillets in a food ...

Kurobuta, which is also known as Berkshire pork, means “black pig” in Japanese. The pig is black with six white points: feet, face and switch (the last few inches of the tail). It has shorter muscle ...

Polenta is a miracle of versatility: boil the cornmeal, then cool, roast until crisp and top for an alternative take on crostini canapes, or serve soft as a filling side to sit alongside lean roast ...

Chef, Tom Tilbury transforms the classic pork ribs recipe in this vibrant new take. Expect bright, delicious flavours in a sweet and earthy marinade of juniper berries, star anise and coriander seeds ...

Season your pork chops with salt and pepper. Score the fat three or four times – this will help the chops to stay flat on the BBQ and not curl up. If you’ve ever cooked a steak on a BBQ, this is the ...