EditorialPaprika-rubbed pork chops and turmeric potato salad in New York, June 14, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialMark Noguchi, center, with his family making pork-stuffed wontons for saimin on the island of Oahu in Mānoa, Hawaii, June 15, 2023. (Mike Ito/The New York Times)
EditorialMark Noguchi, center, with his family making pork-stuffed wontons for saimin on the island of Oahu in Mānoa, Hawaii, June 15, 2023. (Mike Ito/The New York Times)
EditorialMark Noguchi, center, with his family making pork-stuffed wontons for saimin on the island of Oahu in Mānoa, Hawaii, June 15, 2023. (Mike Ito/The New York Times)
EditorialMark Noguchi, center, with his family making pork-stuffed wontons for saimin on the island of Oahu in Mānoa, Hawaii, June 15, 2023. (Mike Ito/The New York Times)
EditorialMark Noguchi, center, with his family making pork-stuffed wontons for saimin on the island of Oahu in Mānoa, Hawaii, June 15, 2023. (Mike Ito/The New York Times)
EditorialCoronation-related foods, including, on a pedestal, the limited-edition Crown Jewel Celebration Pork Pie, created by Calum Franklin in collaboration with the pie maker Dickinson & Morris in London on April 23, 2023. (Joanna Yee/The New York Times)
EditorialTamales with pork wrapped in corn husk steam at Yanet Guadalupe Azamar Uscanga’s home in Chandler, Ariz. on April 22, 2023. (Caitlin O'Hara/The New York Times)
EditorialA pork dish at Ninia’s Garden, an upscale Georgia restaurant in Tbilisi, the capital of Georgia, on March 10, 2023. (Justyna Mielnikiewicz/The New York Times)
EditorialCherry Tang with an offering of crispy pork belly at Ching Chung Koon temple in Hong Kong, on March 25, 2023. (Dominic Chiu/The New York Times)
EditorialCherry Tang with an offering of crispy pork belly at Ching Chung Koon temple in Hong Kong, on March 25, 2023. (Dominic Chiu/The New York Times)
EditorialCherry Tang with an offering of crispy pork belly at Ching Chung Koon temple in Hong Kong, on March 25, 2023. (Dominic Chiu/The New York Times)
EditorialCherry Tang with an offering of crispy pork belly at Ching Chung Koon temple in Hong Kong, on March 25, 2023. (Dominic Chiu/The New York Times)
EditorialEgg salad and roast pork belly with tamarind sauce from Dream of Yunnan Chong, a Chinese restaurant in Toronto’s North York area, Feb. 10, 2023. (Tara Walton/The New York Times)