List of pork dishes

This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide,[1] with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved.

Roasted baby back pork ribs

The consumption of pork is prohibited in Judaism, Islam, and some Christian denominations such as Seventh-day Adventism.

Consuming fresh pork may lead to trichinosis, a parasitic disease caused by eating raw or undercooked pork or wild game infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm. In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest.

Pork dishes
Pork bakkwa, made with a meat preservation and preparation technique originating from ancient China[2]

A
  • Adobong baboy – Filipino dish composed of chicken/pork cooked in soy sauce and vinegar
  • Afelia – Cypriot pork dish
  • Amatriciana sauce – Traditional Italian pasta sauce
  • Asado de carajay – Filipino meat dish

B
  • Bai sach chrouk – Cambodian pork and rice dish
  • Bakkwa – Salty-sweet dried meat product (can also be made with beef or lamb)
  • Bicol Express – Filipino stew with chili peppers
  • Binagoongan – Filipino cooking process
  • Bondiola – Argentinian sandwich with pork shoulder
  • Bopis – Filipino dish
  • Braised pork rice – Traditional Taiwanese pork dish
  • Butadon – Japanese dish
  • Butajiru – Japanese pork and miso soup

C
Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.[3]
Cha siu bao – a Cantonese barbecue-pork-filled bun (baozi)[4]
  • Cao lầu – Vietnamese noodle dish
  • Carne de chango – Mexican pork dish
  • Carne de Porco à Alentejana – Portuguese pork dish
  • Carne de vinha d'alhos – Portuguese dish, of meat marinated with garlic and wine
  • Carnitas – Mexican dish
  • Cassoeula – Italian pork dish
  • Chả giò – Vietnamese spring roll
  • Chả lụa – Type of sausage in Vietnamese cuisine
  • Cha siu bao – Cantonese barbecue-pork-filled bun
  • Chanpurū – Japanese dish
  • Char siu – Cantonese style of barbecued pork
  • Chicharrón – Pork dish of Spanish origin
  • Chim chum – Southeast Asian street food
  • Chori burger – Filipino hamburger made with chorizo patties
  • Chorizo – Pork sausage originating from the Iberian Peninsula
  • Ciccioli – Italian pork dish
  • Cochinita pibil – Mexican slow-roasted pork dish
  • Cochonnaille – Pork product
  • Cơm tấm – Vietnamese rice dish
  • Cotechino Modena – Type of Italian sausage
  • Crackling bread – Bread flavored with cracklings
  • Crispy pata – Filipino dish
  • Crubeens – Irish food made of boiled pigs' feet

D
Dongpo pork is a Hangzhou dish[5] made by pan-frying and then red cooking pork belly.
  • Dinakdakan – Filipino dish that consists of boiled and grilled pork parts
  • Dinuguan – Filipino savory stew
  • Dongpo pork – Chinese fried braised pork dish

E
  • Eisbein – Corned ham hock
  • Embutido – Filipino meatloaf
  • Espetada – Technique of cooking food on skewers
  • Everlasting

F
  • Fabada asturiana – Asturian bean stew
  • Farinheira
  • Flæskesteg – Danish roast pork
  • Frankfurter Rippchen – German meat and potato dish
  • Fricasé – plato de gastronomía Boliviana y Peruana
  • Fritada – Traditional Ecuadorian dish
  • Full breakfast – Substantial British and Irish breakfast
  • Fun guo – Chinese steamed dumplings

G
Geera pork
  • Galbi – Korean grilled beef or pork ribs
  • Geera pork – Pork stew popular in Trinidad and Tobago
  • Goetta – US pork and oats dish
  • Griot (food) – Dish in Haitian cuisine

H
  • Ham and egg bun – type of Hong Kong pastry
  • Ham sandwich – Common type of sandwich
  • Ham – Pork from a leg cut that has been preserved by wet or dry curing, with or without smoking
  • Hamonado – Filipino Christmas dish

I
  • Inihaw na liempo – Barbecue dishes from the Philippines

J
Judd mat Gaardebounen – smoked collar of pork with broad beans

K
Kaeng hang le
"Kilayin"
  • Khaep Mu – Pork skin, raw or fried
  • Kakuni – Japanese braised pork dish
  • Kalakukko – Finnish savoury pie
  • King Rib
  • Khao kan chin
  • Khanom Chin Nam Ngiao – Food
  • Kaeng Hang Le – Northern Thai curry dish
  • Kotlet schabowy – Polish variety of breaded pork cutlet
  • Kushikatsu – Japanese food
  • Kway Chap – Chinese snack

L
Red-cooked (soy-braised) lion's head meatballs
  • Laulau – Traditional Polynesian dish of cooked of taro leaves and stem
  • Lechon – Piglet fed on its mother's milk
  • Lechon kawali – Filipino-style deep-fried pork belly
  • Lechon paksiw – Filipino cooking process
  • Lechona – Piglet fed on its mother's milk
  • Likëngë – Type of sausage
  • Limerick ham – method of preparing a joint of bacon within the cuisine of Ireland
  • Linat-an – Filipino stew or soup made from pork or beef with various vegetables
  • Lion's head – Chinese stewed meatball dish
  • Livermush – US pork and cornmeal dish
  • Lountza – Meat delicacy

M
Minced pork rice
  • Machaca – Mexican dish
  • Mavželj – meatball wrapped in caul fat and roasted in the oven.
  • Medisterpølse – Type of Scandinavian sausage
  • Menudo (stew) – Philippine stew
  • Mett – Minced raw pork
  • Minced pork rice – Minced pork rice dish (Lo bah png, Taiwanese cuisine)
  • Moo shu pork – American Chinese dish
  • Mućkalica – Serbian dish
  • Mu kratha – Thai Table-cooked dish
  • Mu ping – A street food in Thailand

N
Nam tok mu is a Thai salad prepared using pork.
  • Nam phrik ong
  • Nam tok mu – Thai and Lao pork salad
  • Nataing
  • Nikuman – Filled bun in various Chinese and Chinese-influenced cuisines
  • Nilagang baboy – Filipino stew or soup made from pork or beef with various vegetables

O
  • Okinawa soba – Type of Japanese noodle
  • Oreilles de crisse – Quebec dish (food)

P
A pig roasting on a rotating spit
Pork chops, cooked and served
Pork knuckles and ginger stew is a dish in traditional Cantonese cuisine.
  • Paksiw na baboy – Filipino cooking process
  • Pambazo – Mexican traditional dish
  • Pastie – Northern Ireland dish of battered deep-fried meat and vegetables
  • Pata tim – Filipino pork dish
  • Peking pork – meat dish
  • Pernil – Slow-roasted marinated pork dish
  • Petit Salé
  • Pickle meat – Louisiana cuisine specialty
  • Pig fallopian tubes
  • Pig roast – Mealtime event roasting a whole pig
  • Pig's ear – Cooked ear of pig for human consumption
  • Pig's organ soup
  • Pig's trotters – Culinary term for pig's feet
  • Porchetta – Italian pork dish
  • Pork and beans – Culinary dish
  • Pork asado – Filipino meat dish
  • Pork ball – Traditional Taiwanese pork dish
  • Pork blood soup
  • Pork chop – Type of meat cut, sometimes served with applesauce
  • Pork chop bun – Macau snack
  • Pork chops and applesauce – Dish in Spanish and British cuisine
  • Pork knuckle – Joint on the hog's leg between the ham and trotter
  • Pork knuckles and ginger stew – Cantonese dish
  • Pork pie – English meat pie
  • Pork ribs – Cut of pork
  • Poume d'oranges – Medieval pork dish
  • Pulled pork – Pork barbecue dish of the Southern United States
  • Pyeonyuk – Korean boiled beef or pork dish

R
Pork rica-rica
Roujiamo being prepared
  • Red braised pork belly – Chinese braised pork dish, or Mao's pork belly
  • Rica-rica – Indonesian type of hot and spicy spice mixture, pork version
  • Roasted piglet – Mealtime event roasting a whole pig
  • Roast pork:
  • Rosticciana – Italian pork dish
  • Roujiamo – Chinese street food of meat in flatbread
  • Rousong – Dried meat product from China
  • Ruan zha li ji
  • Rundstück warm – Warm slice of meat served in a halved roll

S
Rullepølse (spiced meat roll)
Stegt flæsk is a dish of fried bacon from Denmark that is generally served with potatoes and a parsley sauce (med persillesovs).
  • Sai krok Isan – Thai fermented sausage
  • Sai ua – Grilled pork sausage of Northern Thailand
  • Saksang – Indonesian pork dishes
  • Sakhu sai mu (Tapioca Balls with Pork Filling) – Thai snack food
  • Salsiccia cruda – Italian spiced pork cruda
  • Saltimbocca – Italian dish
  • Samgyeopsal – Korean grilled pork belly dish
  • Sarapatel
  • Sate babi – Indonesian dish of spicy seasoned, skewered and grilled meat, served with a sauce
  • Schweinshaxe – German roasted pork dish
  • Schwenker – dish
  • Se'i – Indonesian smoked meat dish
  • Senate bean soup – Soup served in the United States Senate
  • Sisig – Filipino dish that consists of pork scraps
  • Siu yuk – Variety of roast pork in Cantonese cuisine
  • Skirts and kidneys – Irish stew
  • Slavink – meat dish
  • Spiced meat roll – Traditional Danish spiced cold cut meat roll
  • St. Louis-style barbecue – Spare ribs dish
  • Steam minced pork – Chinese pork dish
  • Stegt flæsk – Danish pork dish
  • Stuffed chine – Herb-filled pork dish of Lincolnshire, UK
  • Stuffed ham – Ham dish from Maryland, United States
  • Suckling pig – Piglet fed on its mother's milk
  • Švargl – Cold cut non-dairy meat jelly or terrine
  • Syltelabb – Norwegian dish

T
A pork tenderloin sandwich, with a side dish of French fries
Tokwa't baboy is a typical Philippine appetizer consisting of pork ears, pork belly and deep-fried tofu.
  • Tamale – Traditional Mesoamerican dish
  • Taro dumpling – Chinese cuisine
  • Tenderloin – Cut of pork
  • Tenderloin sandwich – Type of sandwich originating from the United States
  • Thai suki – Thai hot pot
  • Tocino – Crunchy strips of skin and bacon cut from pork loin
  • Tokwa’t baboy – Filipino dish
  • Tonkatsu – Japanese dish of deep-fried pork
  • Tonkotsu – Ramen variety originating in Fukuoka
  • Tourtière – French-Canadian meat pie dish
  • Trinxat – resembles bubble and squeak
  • Tuotuorou – Chinese pork dish
  • Twice-cooked pork – Chinese pork dish

V
  • Vindaloo – Indian curry dish, originally from Goa
  • Vinyali

W
  • Waknatoy – Philippine stew
  • Wet Tha Dote Htoe – Burmese street food

Y
  • Yuxiang shredded pork – Chinese pork dish
  • Yuxiang shredded pork, also called fish flavored pork slices, is a common type of Sichuan cuisine.
    Yuxiang shredded pork, also called fish flavored pork slices, is a common type of Sichuan cuisine.

See also

References
  1. Raloff, Janet. Food for Thought: Global Food Trends. Science News Online. May 31, 2003.
  2. Leistner, Lothar (1999). Lund, Barbara M.; et al. (eds.). The microbiological safety and quality of food: Volume 1. Gaithersburg: Aspen Publishers. p. 306. ISBN 978-0-8342-1323-4.
  3. TVB. "TVB." 廣東菜最具多元烹調方法. Retrieved on 2008-11-19.
  4. Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005]. The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p24.
  5. Cannon, Gwen, ed. (2010). Michelin Must Sees Shanghai. London: Michelin Apa Publications. p. 133. ISBN 978-1-906261-99-3.
  • Media related to Pork-based food at Wikimedia Commons
  • Media related to Pork at Wikimedia Commons
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.