At Peads & Barnetts Farm, Oliver Woolley draws on his family’s British heritage for cooking pork shoulders via a classic recipe from The River Cafe in London. “My entire family has been cooking this ...

The meat is submerged in a tasty cooking liquid and the skin/rind is high and dry and exposed to extreme heat. The flavour ...

Few snacks hit the salty, savory craving quite like pork cracklings. Traditionally deep-fried and heavy, they’ve now gotten a lighter makeover thanks to the air fryer. With just a bit of prep and no ...

Pernil 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 ...