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
EditorialScallion pancakes topped with slices of pork blood sausage, served at San Ho Won, an acclaimed new Korean barbecue restaurant in San Francisco’s Mission District, July 13, 2022. (Aya Brackett/The New York Times)
EditorialBanh tet chien, rice cakes filled with pork belly and mung beans that practically melt into the rice, served at the Vietnamese restaurant Saigon Social in New York, June 30, 2022. (Lanna Apisukh/The New York Times)
EditorialAngel Jimenez takes the lechón asado from the oven at La Pira?a, a popular Puerto Rican food trailer in the Bronx, on May 28, 2022. (Lanna Apisukh/The New York Times)
EditorialA spread for samgyeopsal, a dish with a name that refers to pork belly’s three layers — the fat cap and the two leaner layers of meat below it, one light and one dark — in New York, May 26, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialA mixed tray that includes smoked chicken and brisket, pulled pork, a variety of sausage links and house-made pickles, at Horn Barbecue in Oakland, Calif., April 8, 2022. (Carolyn Fong/The New York Times)
EditorialPork belly braised with pickled mustard greens, served with a basket of steamed buns at Uncle Lou’s, on Mulberry Street in Manhattan’s Chinatown neighborhood, March 22, 2022. (Daniel Krieger/The New York Times)
EditorialSeng Luangrath prepares a crispy coconut-rice salad with fermented pork at Thip Khao, her Lao restaurant in Washington, Oct. 25, 2019. (Jennifer Chase/The New York Times)
EditorialPork chops in lemon-caper sauce, in New York, Oct. 24, 2019. Food stylist: Maggie Ruggiero. Prop stylist: Paola Andrea. (Sarah Anne Ward/The New York Times)
EditorialA spread of mustardy endive, seared date-and-herb topped pork chops and citrusy custard, in New York, Jan. 19, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA festive Lunar New Year dish of egg noodles stir-fried with pork belly and shrimp, in New York, Jan. 12, 2022. Food Stylist: Barrett Washburne. (Ryan Liebe/The New York Times)