I post quick, easy smoker recipes there @sipbitego. Pork belly comes from the belly of the pig. This is also the underside of ...

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 ...

The preparation is simple: A whole hog is loaded into the smoker and cooked low ... Porchetta, a boneless pork loin wrapped in pork belly and slow-roasted, yielding crispy skin, is a thing of ...

Using a pressure cooker, a joint of pork takes just over an hour to become beautifully fork-tender. Here it’s cooked with a rich barbecue sauce, heady with paprika and spices. Put all the ...

Season chops generously with salt and pepper on both sides. In a medium bowl, combine maple syrup, mustard and vinegar. Preheat oven to 350 degrees and place a large cast iron skillet over medium ...

Here's why some brewers are reviving smoked beers. Smith calls this taproom-only light German lager an homage to the smoked beer tradition of Bamberg, Germany. It’s a great introduction to the ...

Have you been to the Bukit Timah Interim Food Centre yet? Newly set up, this interim market was created to house many of the ...

Smoke: Place on smoker and smoke for three hours at 250 ... It’s best to use pork belly. If you can’t find belly use boneless pork shoulder. Do you take the skin off pork belly burnt ends? Yes. Remove ...

Put the pork belly in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, dried chilli flakes, groundnut oil, salt and five-spice powder. Spread this paste over the ...