But what happens if you don't have any pork on hand, but want the same vibe for your recipe? To help figure out which cut of meat would work best as a sub, Food Republic spoke to Erica Blaire Roby ...

The marbled nature of pork shoulder ensures that the meat remains succulent and tender during the slow-cooking process, whereas leaner cuts like pork tenderloin would be rendered dry and grainy when ...

"Chuck eye steaks are sometimes referred to as a 'butchers' steak,'" said Jermone. And it bodes well for the cut's quality if butchers are hoarding them. Chuck is a cut at the very top and front of ...

Crispy pata ... until the meat approaches liquefaction, hung out to dry and then blasted with hot oil, the final product is a plunder of salt, fat and crunch. At Spoon & Pork, a casual Filipino ...

Pork belly refers to the raw, unsmoked, and uncured whole slab of meat cut from the pig's underside. Though bacon can come from various places like the pig's back or sides, most American grocery ...

He authored several cookbooks such as “The Little Adobo Book,” a collection of adobo recipes from all over the country, from Adobong Crispy Pata ... beef liver, cut into ¼-inch cubes ½ c ...