But, they can also accentuate other elements of taste. In fact, using meaty-tasting pork rinds in recipes like a brown sugar-glazed meatloaf can work to provide balance against the sweetness. That ...

The blog The Edgy Veg developed a quick recipe using rice paper sheets and an amalgamation of seasonings to replicate the smoky flavor of commercial pork rind snacks that is entirely vegan.

Pork cracklings, the fatty skin leftover from rendering lard, are a perfect addition to savory cornbread. But don't confuse ...

Rub the rind and sides of the pork with the remaining 1 tablespoon of sea salt flakes (or 1½ teaspoons of fine sea salt). Get out a large roasting tin (I use one that measures 34 x 37 x 5cm/13½ ...

In a medium bowl or deep plate, mix the crushed pork rinds, grated parmesan cheese and spices. In a separate small bowl, beat ...

If it's already packaged in a cling-filmed tray, leave it like that until you're ready to use ... the pork fillet. This only takes minutes to cook, as you'll see in Mike Robinson's video recipe ...

Plus a single pork tenderloin is usually the perfect size (about a pound) to use when you're making dinner for just two people. Food & Wine's guide gives you all the recipes you need to make ...

But pig’s head isn’t always easy to get, so for this recipe, I use pork belly and add a couple of pig ears. I also like to mix in a couple of poached pig brains, which give the sisig a creamy ...

Pork belly may have already passed its peak on restaurant menus, but since when did crispy, juicy, fatty pork ever go out of style? In fact, chef Jose Garces thinks you need to use more of this ...