Crispy pata at Engeline's This deeply flavorful pig's foot—a Filipino specialty—is boiled and fried, a process that yields fall-apart-tender meat concealed beneath a thick layer of fragrant fat and crispy skin. Rip off a chunk and dip it into the sawsawan, a tangy mix of soy sauce, vinegar and hot chilies. 58-28 Roosevelt Ave between 58th and 59th Sts, Woodside, Queens (718-898-7878). $11.95.
Whole Pig at Fatty Cue Every weekend at this Southeast Asian barbecue hot spot, chef Zak Pelaccio and pit master Robbie Richter throw a whole pig in their smoker. The result? An epic Sundays-only feast, offering platters of assorted piggy parts (hope for a piece of the unctuous head and crackly skin), served with steamed buns, pickled onions and spicy pineapple curry. 91 South 6th St between Bedford Ave and Berry St, Williamsburg, Brooklyn (718-599-3090, fattycue.com). $18.
Chicharrones from Flying Pigs Farm These puffy pork rinds—made from the deep-fried skin of upstate, heritage-breed hogs—boast a satisfying crackle and just a touch of salt, making them the perfect portable snack for Greenmarket wandering. The porcine treats are available intermittently throughout the season—farmers Michael Yezzi and Jennifer Small announce new batches via their Twitter page (@flyingpigsfarm). Union Square Greenmarket, Fri, Sat 8am--4pm * Grand Army Plaza Greenmarket, Sat 8am--2pm * $3 per bag.
Spicy pork meatballs at the The Meatball Shop These bracing Berkshire pork meatballs, stippled with pickled hot cherry peppers, break the marinara mold. You can choose your sauce and preparation (stuff the orbs into a hoagie or eat them with polenta); we take ours in a bowl, smothered in a creamy white-wine-and-Parmesan sauce, with a slice of focaccia for mopping it up. 84 Stanton St between Allen and Orchard Sts (212-982-8895, themeatballshop.com). Naked balls with sauce and foccacia $7.
Banh mi sausage at the Meat Hook Picture the best parts of a banh mi sandwich: juicy pork, tart pickled carrots and jalapeos, fresh cilantro, ginger and spicy sriracha sauce. Now imagine all of those things ground up and tucked into a neat six-inch sausage link. It's a mad-scientist experiment gone right. 100 Frost St between Leonard St and Manhattan Ave, Williamsburg, Brooklyn (718-349-5033, the-meathook.com). $10.99 per pound.
Pork Milanese at Roman's This juicy, schnitzellike pork cutlet makes regular cameos on Roman's daily-changing menu—and it's easy to see why. To prepare the simple slab, a slice of loin is pounded thin and rolled in baguette crumbs, then fried in olive oil and butter until golden and crisp. Lemon wedges and a tangle of seasonal greens heaped on top balance the fat. 243 DeKalb Ave between Clermont and Vanderbilt Aves, Fort Greene, Brooklyn (718-622-5300, romansnyc.com). $19.
Chef's ma pau tofu at Szechuan Gourmet Spice fiends might just meet their match in this dish of silken tofu cubes immersed in a bath of hot red chilies and mouth-numbing Szechuan peppercorns, topped with minced pork and leeks. Spooning the stuff over white rice curbs the fire a little, but the taste-bud-searing sensation lingers throughout the meal. 21 W 39th St between Fifth and Sixth Aves (212-921-0233, szechuangourmetnyc.com). * 242 W 56th St between Broadway and Eighth Ave (212-265-2226). $10.
Wonton with hot sauce (#6) at White Bear Don't be frightened by the bright-red chili oil slicked atop these satiny pork-and-chive-stuffed beauties. The dumplings, showered with chopped scallions and served by the dozen, pack the perfect amount of heat. 135-02 Roosevelt Ave, entrance on Prince St between Roosevelt Ave and 40th Rd, Flushing, Queens (718-961-2322). $4.50.