Many cooks gently boil that fat until it's tender (others skip that part), then fry it until it's crispy. You can serve it with condiments like guacamole or put it into dishes like tacos or burritos.

Boneless pork loin chops are floured, seared and baked until tender in a tomato sauce stocked with vegetables, mushrooms, ...

Sprinkle a little salt over the rind. Pour 1cm (1/2 ... Belly or shoulder of pork is best here as you are generally guaranteed a decent amount of fat from those two cuts, and fat is essential ...

In the U.S., chicharrón typically means pork rinds — and possibly pork cracklings ... in stews or in soup. With fat or without, crunchy or soft, chicharrón is a beloved staple of Mexican ...

The livermush sandwich from McDowell Local uses the Hunter’s Livermush that's been a fixture in Marion, North Carolina, since 1955.

From fish and meat that can harbour bacteria to ingredients that shouldn’t be served raw, these are the surprisingly ...