Roasted pig's snouts and ears by Arturo Féliz-Camilo

I know this will be literally “hard to swallow” for many! LOL! But staying true to the site theme (Traditional Dominican food) Believe me when I say that even though I myself have a bit of a hard time eating it, the taste is great! This is one of the most popular and favored street foods. In the street it is generally fried instead…

Slow Roast Pork by Hugo Matheson

A unique pork dish with sweet, rich flavors.

Aromatic pork belly roast by Lemon Squeezy

Moist, succulent pork roast with perfectly crisp crackling

Pulled Ranchero BBQ Niman Ranch Pork by Percy Whatley

Pork Tenderloin with Mushroom and Apple Stuffing by A.L. Wiebe

This is a fabulous recipe that I adapted from the Canadian Living Magazine's October 2000 edition. I have made it often, and it always turns out beautifully, and offers the cook lots of great ideas for presentation. I have used this stuffing in thick-cut pork chops, as well as a plain old boneless roast.

Fatty Cheong's Char Siew by ExChefInMA

This is a recipe that a friend found for me at http://ieatishootipost.sg when I was thinking about making Chinese style BBQ ribs. When I made this, I used boneless country style ribs, and marinated them over night. I found that this made enough marinade for 2 different applications.

Uru Mus Roast (Roast Pork) by Brett Ede