Stewart, in a YouTube video detailing braised pulled pork, recommends positioning the pork shoulder so that the fat side is ...

I like to flavour the pork with a lot of ginger. Cut the rhizome into strips about the same size as the white radish so that the pieces look almost the same when cooked. The simmered ginger is ...

Season the pork shoulder generously with salt and pepper ... If you have made this ahead of time, let it cool so the fat has a chance to rise to the surface, then spoon it off if you like ...

Warm the oil in a heavy pot over medium-high heat. When hot, add pork. Sear on all sides until golden brown, about 7 minutes. (If necessary, work in batches to avoid crowding.) Stir in onion ...

is an Italian dish with a raw egg yolk and guanciale (cured pork jowl) cooked together to create a rich, thick sauce that coats the pasta. Usually, if you see the word "braised" in a recipe name ...

Remove the vegetables, skim the fat from the surface, and reduce the sauce until it is a coating consistency. (The dish is best when made a day ahead and reheated.) In separate bowls, whisk the ...

However, it effectively made the rice more flavourful. The braised pork pieces had a good ratio of fat to meat, and were tender to bite. The fried egg also had a runny yolk like the one in Set E, ...

Loosely inspired by the flavors of Japanese kakuni, this supple sticky-sweet and salty braised pork belly comes together in just one pot. In this fiery Indian classic, chunks of pork shoulder and ...