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2007 — 2010
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Pork chop
Carne de Porco à Alentejana is one of the most traditional and popular pork dishes of Portuguese cuisine. It is typical from the Alentejo region, in Portugal, hence the word Alentejana (from Alentejo) in its name...
Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef. The pork rind type is the skin of the pork after it has been seasoned and deep fried...
Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat...
Coddle (sometimes Dublin Coddle) is a dish traditionally associated with Dublin, Ireland. It consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes, and onions. Traditionally, it can also include barley...
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted...
Mett is a preparation of minced pork that is popular in Germany. The name is derived from Low German mett for "chopped pork meat without bacon", or Old Saxon meti for "food". It also known as Hackepeter (20th century jargon, Northern Germany and Berlin). It consists of minced pork meat, normally sold or served seasoned with salt and black pepper and eaten raw...
Moo shu pork (also spelled moo shi pork, mu shu or mu xu pork) is a dish of northern Chinese origin, possibly originally from Shandong. It is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s...
Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, fat, and skin, then rolled, spitted, and roasted, traditionally over wood...
A pork chop is a cut of meat (a meat chop) cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion...
A pork chop bun is one of the most famous and popular snacks in Macau. The bun is extremely crispy outside and very soft inside. A freshly deep-fried or pan-fried pork chop is filled into the bun horizontally. Macau pork chop buns are made to order...
Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal, chicken or pork, lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste...
Samgyeopsal is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncured bacon). The meat is not marinated or seasoned, and cooked on a grill at the diners' table...
Scrapple (Pennsylvania Dutch) is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving...
Twice cooked pork (also called double cooked pork), along with Mapo Dofu, hot pot and Kung Pao chicken, is probably the best-known Sichuan-style Chinese dish...
Vepřo-knedlo-zelo (vepřová pečeně s knedlíky a se zelím, "Roast pork with dumplings and cabbage") is considered the most popular Czech dish...
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