If you can afford it, choose rare-breed or at least outdoor-reared pork which will have ... joint it can be bought on the bone or boned, rolled and tied. The leg is a fairly lean cut, so if ...

Today's pork is slow-cooked until the meat is falling off the bones. It is a great way to feed a crowd, with fresh bread and a delicious coleslaw, and it is hard to go past a dollop of apple sauce ...

For a ramen restaurant that uses over 50 kilograms of pork leg and back bones on a daily basis, the name couldn’t be more apt. “We use an abundant amount of pork,” says Jameson Chiang, chef-owner of ...