pork
Videos
How-To / web

9:42
Make Pancit Molo, A Savory Filipino Wonton Soup
Dale Talde, chef & owner of Goosefeather in New York, is making pancit molo, a comforting Filipino wonton soup that he learned to make from his mother, Eva.
How-To

10:19
How To Make Bánh Cuốn, Vietnamese Rice Rolls
Helen Nguyen of Saigon Social makes Bánh Cuốn in the Munchies Test Kitchen.
Street Food Icons

7:31
$1 Skewers in DTLA - Street Food Icons
Dollar Hits is a Filipino street food staple in Los Angeles, specializing in meat skewers that cost $1.
Street Food Icons

9:33
The Master of Lechón in the South Bronx
Angel “Piraña” Jimenez has been serving his legendary Puerto Rican lechón, or roasted suckling pig, to the South Bronx for 20 years.
How-To / web

6:40
Brine and Cook Pork Chops
Watch Butcher Cara Nicoletti of Foster Sundry explain the ins and outs of dry and wet brining a pork chop.
How-To / web

6:10
Pork Buns with Hann Palcu-Chang
This pork is drenched in a delicious homemade miso sauce.
How-To / web

4:53
Confit Pork Jowl with Lee Tiernan
This is your new favorite bar snack.
How-To / web

8:41
Egg Rolls with Chef E-Dubble
Chef E-Dubble makes an egg roll that will put your local Chinese spot to absolute shame.
MUNCHIES Guide to... / web

15:18
Basque Country: Top Chefs
MUNCHIES is back in San Sebastian for a Michelin-starred chef blowout in the final installment of our Guide to the Basque Country.
MUNCHIES Guide to... / web

14:48
Basque Country: Blood Lines
Irene explores how Basques pass down food traditions over generations in the region’s rural heartland.
MUNCHIES Guide to... / web

14:15
Basque Country: The Seafood
Irene has the unusual privilege of eating the animal with the largest penis relative to body size: the goose barnacle, or Devil’s Finger.
MUNCHIES Guide to... / web

13:07
Basque Country: Old and New
In the Munchies Guide to the Basque Country, host Irene Peralta explores the culinary offerings of one of the world’s greatest food destinations.
0102