Baby back ribs get deep smoky flavor from a freshly ground spice rub and a sticky barbecue glaze.

This timeless stuffed pork loin recipe offers ingredient flexibility with seasonal suggestions for herbs, meat, and vegetables.

Nestled in a bun, tossed with pasta, or tucked into savory masa, here are some of our favorite ways to prepare and serve pulled pork.

Whether they use serrano ham, country ham, smoked ham, or prosciutto, these dishes are our favorite ways to get ham on the table.

Tender pork meatballs simmer in Carolina Gold barbecue sauce — a sweet-tangy blend of mustard, brown sugar, and apple cider vinegar.

Set it and forget it to make these delicious, largely hands-off pork dishes.

Crispy, lacy Vietnamese crêpes sizzle in the pan before being folded around pork, shrimp, shiitake mushrooms, caramelized onions, and bean sprouts.

The crust is key on these glazed holiday centerpieces.

A simple glaze of dark stout and brown sugar develops a malty, caramel-like bittersweetness in the oven.

All the flavor of gyoza without any folding or pleating.

Boost simply seasoned grilled pork tenderloin by serving it on a bed of wilted napa cabbage studded with sweet apricots and flavored with toasted curry powder.

Chef Tim Love braises the pork for hours so it comes out succulent and tender.

Topped with thinly sliced pork belly, this savory Japanese cabbage pancake is easy to make at home.

This surprisingly easy one-pan recipe comes from Melissa Clark's 2022 cookbook "Dinner in One."

Ground pork, shiitake mushrooms, and napa cabbage simmer in a soy-mirin sauce, then bake under a flaky puff pastry lid for a skillet supper inspired by Japanese dumpling flavors.

Jacques Pépin's version of classic Alsatian braised sauerkraut with assorted meats, sausages, and potatoes is sure to become a winter tradition in your kitchen.