Meatable's lab-grown sausage is a mini-bratwurst containing ... from the fat you'd get running through your slice of pork belly. Meatable is approved to hold tastings of its lab-grown sausage ...

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 ...

Well, read on to learn how to make a delicious potato soup featuring chunks of sausage and crispy pancetta, with tips for adding a parmesan rind for extra flavor. What is the difference between ...

Grind together the pork shoulder and belly, then mix with the remaining ingredients. A standard breading procedure should follow. Make patties out of the sausage, then dredge in flour, then egg ...

Discard the lovage. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat. Meanwhile, melt the butter in a saucepan ...

Start braising the pork belly first, and while that’s simmering, prepare the other ingredients. The Thai version of lap cheong (wind-dried sausage) is larger (in diameter) and a little sweeter ...

Lay the pork, flesh-side up, on a chopping board with the belly flap away from you ... then roll up into a large sausage. Secure with cook's string at 5-6 points along the loin then transfer ...

This spicy version is brimming with blood sausage, mushrooms, fish cakes, and instant ramyun. These five spice-scented, melt-in-your-mouth, crispy skin-topped pork belly bites are perfect alone ...