EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThrough a cloud of steam, Rob Martinez, an executive producer at Righteous Eats, gets footage of a cook holding a plate of sizzling sisig (chopped pork, onion, chili pepper and an about-to-be-placed egg) at Renee’s Kitchenette in Woodside, Queens, April 17, 2023. (Jutharat Pinyodoonyachet/The New York Times)
EditorialThe limited-edition Crown Jewel Celebration Pork Pie, created by the British chef Calum Franklin in collaboration with the pie maker Dickinson & Morris in London on April 24, 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)
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)
EditorialSome of the ingredients for pork-cabbage casserole: Savoy cabbage, onion, garlic, lemon, long-grain rice, scalliions, and a blend of fresh herbs, in New York, Feb. 1, 2023. (Armando Rafael/The New York Times)
EditorialPork belly dries in the village of Gang Biansun, near the urban pig farm on the outskirts of Ezhou, China, on Jan. 10, 2023. When it comes to the Chinese diet, pork carries a special cultural and culinary significance. (Gilles Sabrie/The New York Times)
EditorialSen. Richard Shelby (R-Ala.) is one of the last of the big-time pork barrel legends who managed to sustain the flow of money to his state even as anti-spending fervor gripped his party. (Haiyun Jiang/The New York Times)
EditorialCassoulet-style dish of lamb shanks and beans is complemented by a persimmon and pomegranate salad, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialA butcher shop offering grass-fed and pasture-raised beef, pork and poultry, in Montgomery, N.J., April 22, 2022. (Tony Cenicola/The New York Times)
EditorialSheet-Pan Crispy Pork Schnitzel. Breaded and fried cutlets cut across a broad swath of cuisines; this iteration is baked in the oven for greater efficiency and less mess. Food Stylist: Simon Andrews. (David Malosh/The New York Times)
EditorialPeta Pork Protest at the Supreme Court, Supreme Court of the United States, Washington, District of Columbia, United States of America - 11 Oct 2022