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 ...

Homemade pork carnitas are all about getting the right combination of tender meat, rich flavor, and beautifully browned edges ...

Learn how to make enchiladas verdes filled with juicy carnitas and topped with a vibrant tomatillo salsa. This step-by-step recipe shows you how to prepare the pork, assemble the enchiladas, and ...

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 ...

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 ...

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 ...

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 ...

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 ...