Six-Hour Pork Shoulder Bun at Oiistar
Like a supertender pulled pork sandwich minus the sauce-slicked fingers.
Baby Backs with Homemade Hoisin Sauce at BellyQ
You want these baby backs, which are far leaner than their sparerib siblings.
Double-Bone Berkshire Chop at Bavette’s Bar & Boeuf
It’s a hunk of meat the size of a steak, but it’s white meat—so it’s kind of good for you, right?
Two Tails at Fulton Market Kitchen
The new surf and turf: a crispy pig tail and a lobster tail on the same plate.
Eggs Benedict at the Bristol
Extrasmoky sliced ham takes this basic Benedict to the brunch stratosphere.
Boudin Rouge at Big Jones
In addition to blood, this traditional sausage boasts loin, belly, and lean meat—practically an entire pig in each bite.
Pork Tripe and Pig’s Feet at The Purple Pig
You will use every last piece of grilled toast to sop up the funky tomatoey goodness in this bowl.
Pig’s Feet Tostada at Xoco Wicker Park
Rick Bayless is one of the few people who can get diners to eat pickled pig’s feet with gusto.
Baked Potato Bing Bread at Parachute
Think a loaded baked potato bursting with bacon in easy-to-handle bread form.
Bucatini at Cafe Spiaggia
Guanciale, which is in this dish, is just the fancy Italian word for cured jowl meat. That translates to a hit of straight pork fat. Heaven.
Whiskey-Marinated Pork Neck with Nam Jim Jaew at Mott St
Neck meat can turn pretty tough if it’s not treated right, but getting it drunk on a whiskey marinade softens things up.
Pig Face with Sunny-Side-Up Egg at Girl & The Goat
No worries: This dish looks like just like a slice of meat, so you don’t have to make eye contact with Wilbur as you eat him.
Crispy Pig’s Ears at Billy Sunday
Think of these puffy crisps as porky potato chips. The rotating flavors, such as sour cream with an onion dip, are just as addictive as their convenience store analogs.
Tempura-Fried Pig Brain at the Publican
Chef Cosmo Goss likes to feature this whenever he can, topping the brain with chimichurri and pumpkin seeds.