Using a slow cooker to make pork chops is a wonderful way to make dinner with less effort and still get tender, juicy meat.

Like with a brine, salt is central to why the dry rub resting time varies with the cut of pork. Read more: 15 Tricks For Making The Most Crispy Chicken Thighs Ever A big mistake when brining small ...

Pancetta is dry-cured pork belly, which is the same cut that ... Pancetta is another example of true dry-curing. The meat is first salted and then dried, resulting in a product that is shelf ...

In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper ... For best results, pat the pork dry before applying the rub. This helps the rub stick ...

4kg piece of higher-welfare pork belly, bone in 6 bay leaves 2 tablespoons sea salt 2 tablespoons coriander seeds 2 ...

The recipe called for a quick dry rub for the boneless pork shoulder. I generously poured a mix of smoked paprika, salt, pepper, garlic, onion, and oregano on top of the meat and rubbed it in.

For the Chinese salted fish, choose a thick, moist and fleshy piece, rather than a chunk that's dry and bony. The minced pork shouldn't be too lean - if there's not enough fat, the dish will be dry.

Preheat the oven to 240C/220C (fan)/Gas 9.. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin ...