This isn’t just any pork roast — it’s a true Danish classic, elevated with the irresistible power of grilling. With ultra-crispy crackling on top, melt-in-your-mouth meat inside, and a rich, creamy ...

For a few months now I have been craving an old-fashioned pork roast, one with the skin on that gets real crispy, sort of like chicharron. Lately, I have been staring longingly at the pork shoulders ...

Striations of crisp crackling top this 14-hour slow-cooked pork shoulder, rubbed with fennel seeds and pollen, lemon zest, garlic and chile flakes. (Jay L. Clendenin / Los Angeles Times) Striations of ...

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin that’s seasoned with adobo, a garlicky, oregano-spiced marinade. The name is a combination of ...

With so many trimmings to take care of, not to mention a turkey or ham centrepiece to get to grips with, it can seem overwhelming. But there's no reason why you can't take a shortcut or two to ease ...

The man, from Melbourne. first pat the pork belly dry to remove the moisture, scoured it and salted it before placing the meat in the fridge. He left it to cool and marinate for four hours before ...

It’s stuffed with leeks, flavored with Parmesan and fennel, and wrapped in a cloak of pork belly for a crispy finish to the ...