Eating perfect pork crackling is a multi-sensory experience. The excitement starts with that sharp, satisfying snap as your knife breaks through blistered skin, followed by the irresistible crunch as ...

For fans of comfort food, few dishes rival the richness and satisfaction of a traditional Danish pork roast — especially when it’s grilled to perfection. This version brings all the beloved elements: ...

Remove any excess moisture from the pork with paper towel and place pork belly on a shallow tray, skin side up. Roughly chop fresh thyme. Crush together peppercorns and star anise, mix in the salt and ...

Rustle up a bit of the Ramsay magic in your own kitchen with these simple but delicious recipes from Gordon’s latest book This method for roasting pork belly guarantees crispy crackling and tender ...

2kg / 4½ lb pork belly (ideally ribs in) see method good olive oil sea salt and black pepper 100ml / 3½ fl oz white wine To help ensure crisp crackling, score the rind of the pork belly thinly at ...

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 ...

You’ve seen it on menus, here’s an introduction to cooking pork belly at home. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years ...

Judges Matt Preston, George Calombaris and Gary Mehigan have a history of drooling over any dish that includes pork crackling — something Rachael clearly forgot. The 45-year-old data manager from the ...

You’ll need: About 2kg boneless pork belly with scored skin (choose one with a relatively thin fat layer); 15-30ml olive oil; 10ml salt flakes (or 5ml fine salt); 1 large or 2 medium onions, sliced ...

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 ...