Pig recipes

Jokbal is rich and savory pig's trotters braised in seasonings for hours until they totally absorb the flavors and are soft, shiny, and glazed, with the meat falling off the bone. This recipe took me years to perfect and it can't get any better.

Braised Pork Trotters is a traditional dish and a common household dish with pig's feet as the main ingredient, which is delicious and rich in nutritional value.

Nose-to-tail cooking is all the rage these days, but finding tasty ways to use the odd parts can be a bit tricky. Our ancestors came up with pig trotter recipes because they had to, and

A whole roast suckling pig is quite special. No other feast food of the holiday season cooks so easily, and presents so majestically. With its mahogany, crisp skin and its sticky-tender meat, people thrill to be at the party where this is on the buffet. Measure your oven, and be firm with your butcher about the pig’s size, so you can be sure it will fit — most home ovens can easily accommodate a 20-pounder. Then, just give the pig the time it needs in a low and slow oven for its meat to…

Braised Pig’s Feet are tender, juicy, and flavorful – cooked long and slow in a rich sauce. Pig feet or pig trotters are considered one of the most delicious parts of pork. My family makes this recipe for regular weekdays and special occasions like Chinese New Year. Serve them with mashed potatoes and green vegetables for an amazing meal!

Juicy, tender, finger-licking Pig's Feet. An absolute must for New Year's Eve dinner.

All countries have some dishes that are very important to people since it unites them culturally at different levels. To fulfill this role, Spain has the Roast Suckling Pig, a fantastic recipe that comes from the south of the country and is already more than a classic of this cuisine. The cochinillo asado or as it is known in English, roasted pig is one of the most popular recipes, and it is extremely easy to make.

into the oven it goes at 190C for 1 hour and forty five minutes. And after the first half hour head chef Brett notices that the foil on the ear that I covered has come off (arrgh I would so be fired!) but George actually likes the look of the ears up and says that he will do that from now on! Don't you love chefs that don't yell at you and find rainbows instead or rain? ;) George also takes the chance to remove the string that trussed the pig as it is no longer needed.

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.

For this pork shanks recipe, Texas chef and restaurateur Tim Love masters the tough cut with a long, slow braise. The result: flavorful meat and ready-made gravy.