Pickled pork is another one of those great-value cuts that eat and punch well above their tasty weight. It's like the moistest ham you could imagine. You cook as you would corn beef, then eat it ...

It has no bones so it is easy to carve. Quite often when cooking pickled pork the poaching liquor turns cloudy and a lot of foam and impurities bubble to the surface. This is mainly due to the brine.

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 ...