Dry, flavorless pork chops need not apply because these babies are more juicy and flavorful then a pork chop has the right to ...

If you want to braise really delicious, fork-tender pork chops, try using the shoulder or sirloin cut, both of which require ...

There's no correct cut of meat to choose when making pork and sauerkraut, as many work well. Here are the best cuts based on ...

Don't be fooled: not all pork chops are alike. While one may be tender and only need a quick sear, others can be tough and require a good long braise. Why? Even though pork chops are all cut from ...

This Japanese adaptation of the Chinese dish char siu is seasoned with sugar, sake and dark soy sauce and braised at a low temperature ... Place the pork into a small deep roasting tin.

Chump chops are boneless and the biggest of the three. They all come from the loin and can be cooked in the same way as loin. They're also good braised; browning the meat first in a hot frying pan ...

Lightly sear the pork skin in a hot pan to get rid of any hair. Some people use tweezers, but this is much easier. Add pork, one spring onion/scallion, half the ginger and half the Shaoxing wine ...

Yes, I know that browning meats before you stew or braise them gives the dish deeper ... I like to flavour the pork with a lot of ginger. Cut the rhizome into strips about the same size as the ...

The noble pig provides many different cuts of meat for us to enjoy, including both pork shoulder and pork loin. Here's what ...