Especially when preparing large cuts of pork, all the varying elements of the meat may feel intimidating. From skin to bone and fat, knowing what to keep and how to use it can strongly impact the ...

What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Now place the pork in a tin, skin-side up ...

At FIG, it’s a chicken liver pâté. We use a really old-school process that isn’t used very often, where we emulsify the pork fatback and the chicken livers with bacon. It is as smooth as ...