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Chinese Chef Jiang Ming’s Stir-fried Shredded Pork with Hot Fish Sauce — Shang Palace

Stir-fried Shredded Pork with Hot Fish Sauce

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from the Shangri-La Hotel, Chiang Mai

Executive Chef Laia Pons’ Moo Hong — Kata Rocks Clubhouse

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Slow Cooked Pork Belly with Five Spices

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from Phuket's Kata Rocks Resort & Residences

Executive Chef Alexandre Demard’s Larb Moo Thord — Oxygen Dining Room

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Larb Moo Thord

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from the x2 Chiang Mai Riverside Resort.

Sous Chef de Cuisine Suppakon Bunyawong’s Samui Grilled Pork with Mango Tomato Honey Sauce — Latest Recipe

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Grilled Pork with Mango Tomato Honey Sauce

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from Le Méridien Koh Samui Resort & Spa....

Executive Chef Phubase Chuprakong’s Grilled Marinated Pork Chop with Spaghetti and Mushroom Sauce — Italics

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Grilled Marinated Pork Chop with Spaghetti and Mushroom Sauce

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from akyra Manor Chiang Mai.

Neighbourhood Chef Chamlong “Jimmy” Pewthaisong’s Deep-Fried Pork with Roasted Rice and Chili Powder — Metro on Wireless

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Deep-Fried Pork with Roasted Rice and Chili Powder

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from Hotel Indigo Bangkok Wireless Road

Head Chef Cheng Kam Sing’s Hong Kong Style Crispy Barbecued Boneless Suckling Pig — Silk Road

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Hong Kong Style Crispy Barbecued Boneless Sucking Pig

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from The Athenee, Bangkok.