pork

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.

Helen Nguyen of Saigon Social makes Bánh Cuốn in the Munchies Test Kitchen.

Dollar Hits is a Filipino street food staple in Los Angeles, specializing in meat skewers that cost $1.

Angel “Piraña” Jimenez has been serving his legendary Puerto Rican lechón, or roasted suckling pig, to the South Bronx for 20 years.

Elena Yamamoto, co-chef at Karasu, shows us how to make the very popular Japanese dish, Tonkatsu.

Grandma has the most fuego take on eating pork. Listen carefully.

These perfectly steamed buns are light, fluffy, and filled with sweet and savory slow-cooked pork belly.

Watch Butcher Cara Nicoletti of Foster Sundry explain the ins and outs of dry and wet brining a pork chop.

This pork is drenched in a delicious homemade miso sauce.

This is your new favorite bar snack.

Chef E-Dubble makes an egg roll that will put your local Chinese spot to absolute shame.

MUNCHIES is back in San Sebastian for a Michelin-starred chef blowout in the final installment of our Guide to the Basque Country.