Pork

This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day. "Spoon it over creamy stone-ground grits or a hot, split spoon-bread muffin," Peacock suggests.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the other hand, you could serve this in larger amounts as a side dish or even instead of a pasta course. And because the ragu is even better the second day, I make a lot, so you will have leftovers. Soft polenta, blended with plenty of cheese and butter, is lusciously creamy and becomes the delicious base for the meaty mushroom and sausage ragu. This is a terrific start to a fall meal of fish and a salad. Polenta may be yellow or white; I prefer yellow because of its color and slightly earthy, intense flavor.

Rosemary and garlic give these succulent pork chops Mediterranean flair.

Editor's note: The recipe and introductory text below are from 1080 Recipes by Simone and Inés Ortega. Empanada Gallega

Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.

This needs a long, lazy roasting, so enjoy the aromas as you get ready for the party.

Roasted fingerling potatoes would be great with this colorful dish. Ask the butcher to roll and tie the pork loin for you.

Food editor Maggie Ruggiero has taken lentils "from canned to Cannes" in this très simple—and très français—dish.

It may sound like the kind of bogus claim made on late-night infomercials, but trust us when we say it's true: You really can have juicy ribs ready in an hour! Finishing the ribs under the broiler is the secret to getting a perfectly crisp-moist texture.

For this dish, we used The Silver Palate's packaged cranberry-apple chutney, which is available at some supermarkets. If you can't find apple chutney, try mango chutney instead.

We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy white wrapping, adding crisp cucumbers and scallions, and transforming it into an American original with pork belly. Make them at home, and the first bite will prove they are worth the effort.

Serve these handheld pies alone or with applesauce, mustard, or roasted apples.

We love it whenever an inexpensive cut of meat is coaxed into a glorious showstopper, and this pork masterpiece is perhaps the best example we can think of. Even the sight of it is delightful, as it glazes over with a sheen in shades of rose and amber. The garlicky adobo—that's the marinade, not the commercial powder—is pushed into slits in the meat to penetrate to the deepest layers; the outer layer, rubbed on the roast, forms a sticky crust of irresistible caramelization; and the skin becomes a rich, crunchy chicharrón, the last pieces of which everyone will surely fight over.

Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing it with avocado, rice, and cilantro, and to inject a little heat with a splash of hot sauce. We would not turn down an accompanying plate of crunchy tostones (twice-fried green plantains).

Tortas In this favorite, the deep, rich flavor of refried beans gets topped with roast chicken or pork and fresh flavors like pickled jalapeños, citrusy cilantro, cool avocado, and comforting crema.

This hearty Mexican stew is made with pork in a red chile broth that’s studded with hominy. Build the base by toasting two kinds of dried chiles, then purée into a paste that gets sautéed in oil.