Cooking pork spare ribs low and slow in the oven is an easy way of reproducing some of the conditions that pit masters have when they're making barbecued ribs, brisket and even whole animals.

Pork neck is an underappreciated cut of meat. Most people use it only for the Thai dish ko mu yang (grilled pork neck) but it is much more versatile. Because the meat is moist, it can be cooked ...

Make the classic Thai larb with ground toasted rice ... of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes.