I’m constantly amazed at the versatility of pork. Because of pork’s naturally subtle, delicate flavor, and buttery texture, it is somewhat similar to chicken. Pork can be flavored so many ways to achieve a variety of truly delicious results.

Perhaps it’s these qualities that has made pork the meat of choice to sausage-makers around the world who flavor the pork with everything from herbs and chiles to nuts and fruits. And remember, pork can also be smoked and/or cured to become ham, enjoyed as much in Parma as in Pasadena.

During the past few decades American pork has been bred to be lower in fat, thus the ad campaign about “the other white meat.” Another advantage to cooking with pork is that it is relatively inexpensive; even the prized tenderloins sell for a fraction of the price of beef tenderloins or racks of lamb.

The recipes in this chapter run the gamut for ways to enjoy pork from many of the world’s cuisines. You’ll find recipes that are quick and casual because much of the seasoning is in the sausage itself, and you’ll find dishes that are easy but also elegant enough to serve to guests.