From Food & Wine

Chefs love pork belly because it's inexpensive yet tastes luxurious. Joseph Lenn, a chef at Blackberry Farm, cures it overnight in salt and sugar to add flavor, then braises it until it's meltingly tender. Chef Tip: To brown spaetzle, dry it well after boiling.

Pork Belly with Buckwheat Spaetzle and Collards

From Better Homes and Gardens

Slow cook beer-simmered pork and sauerkraut to serve on rye bread with Swiss cheese.

German-Style Pork Sandwiches

From Better Homes and Gardens

Allspice and juniper berries are the perfect accents for Canadian bacon. Look for juniper berries with the spices in your grocery store.

Pork and Sauerkraut