Recipes › Pork

Pork recipes

294 recipes from 13 countries, none of it adapted from anybody else.

By country

• China (39)
• Cyprus (2)
• France (14)
• Germany (16)
• Greece (3)
• India (3)
• Italy (44)
• Japan (17)
• Mexico (37)
• Peru (5)
• Philippines (63)
• South Korea (20)
• Thailand (31)

Every pork recipe

• 'O Pere e 'o Musso, sourced from Italy. Trotter and muzzle simmered soft, cooled, sliced thin and dressed with nothing but lemon and salt. Pork, Veal.
• Adobada, sourced from Mexico. Pork under a thick chilli paste rubbed on like a coating, cooked in a pan so the paste catches and darkens. Pork.
• Afelia, sourced from Cyprus. The coriander seed cracked and not ground, so it stays as whole pieces in the sauce instead of turning it muddy. Pork.
• Agnolini, sourced from Italy. Mantuan stuffed pasta with amaretti in the filling, served in broth. Pork, Beef, Egg.
• Agnolotti, sourced from Italy. Piedmontese stuffed pasta pinched along a strip and dressed with the roasting juices. Pork, Veal, Egg.
• Ahle Wurst, sourced from Germany. The meat goes in still warm from the slaughter, and the article names the slow damp maturing as the point. Pork.
• Alambre, sourced from Mexico. Everything chopped together on the griddle and the cheese melted over the heap, so nothing is served in one piece. Pork, Beef.
• Albóndigas, sourced from Mexico. The meatballs go into the broth raw with the rice still uncooked inside them, so they swell and thicken it as they cook. Pork, Beef, Egg.
• Amatriciana, sourced from Italy. A sauce built in rendered guanciale fat, with the tomato cooked into it and pecorino stirred in off the heat. Pork.
• Andouillette, sourced from France. A coarse tripe sausage cooked gently and never pricked, because what is inside it is what you came for. Pork.
• Asado roll, sourced from the Philippines. A soft baked roll round a soy-braised pork filling reduced until it is almost dry. Pork, Egg.
• Aubergine with Minced Pork, sourced from China. Aubergine fried in long batons with pork scattered through it and a sharp sauce. Pork.
• Baeckeoffe, sourced from France. Three meats marinated overnight and layered raw with potatoes under a pot sealed with a rope of dough, which is not opened. Pork, Beef, Lamb.
• Bagnet, sourced from the Philippines. Pork belly boiled, air-dried, then fried three separate times so the skin shatters. Pork.
• Batchoy, sourced from the Philippines. A long pork bone broth over egg noodles, finished with crushed pork crackling. Pork.
• Batchoy Tagalog, sourced from the Philippines. A pork innard soup thickened with blood and finished with misua, with no noodle bowl to it. Pork.
• Bauernfrühstück, sourced from Germany. The potatoes and bacon are bound into an omelette rather than served as a fry-up. Pork, Egg.
• Bayrisch Kraut, sourced from Germany. The sourness is poured in rather than fermented, which is what separates it from sauerkraut. Pork.
• Beggar's Chicken, sourced from China. A whole chicken wrapped in leaves, sealed inside a flour and salt casing and baked for hours, then broken open at the table. Chicken, Pork.
• Beijing Pork, sourced from China. Shredded pork in a dark sweet sauce, rolled up at the table with raw spring onion. Pork, Egg, Tofu.
• Bicol Express, sourced from the Philippines. Pork in coconut milk reduced until the oil breaks out, with a great deal of chilli. Pork, Shellfish.
• Bierschinken, sourced from Germany. Coarse lumps of ham set in a fine paste, which is why the slice looks mottled. Pork, Beef.
• Binagoongan, sourced from the Philippines. Pork belly browned hard and then braised in shrimp paste alone, with no soy and no vinegar. Pork.
• Bindaetteok, sourced from South Korea. Pancakes ground from soaked mung beans with no flour in the batter at all, fried thick in a great deal of oil. Pork.
• Birnen, Bohnen und Speck, sourced from Germany. It is an August and September dish because all three of its parts are ready at once. Pork.
• Black Forest ham, sourced from Germany. The cure comes off before the smoke goes on, and the outside only goes black in the weeks after that. Pork.
• Blindhuhn, sourced from Germany. There is no chicken in it, and the name says a blind hen still finds a grain. Pork.
• Boat noodles, sourced from Thailand. A dark spiced beef noodle broth thickened with blood stirred in off the boil. Pork, Beef.
• Bockwurst, sourced from Germany. It is smoked before it has ever been cooked, and boiling it splits the casing. Pork, Veal.
• Bokkeum-bap, sourced from South Korea. Plain fried rice where the soy goes round the edge of the pan rather than onto the rice, so it caramelises instead of steaming. Pork, Beef, Egg.
• Bollito Misto, sourced from Italy. Several cuts boiled separately so each is right, then brought together in one broth. Chicken, Pork, Beef, Veal, Fish.
• Bolognese Sauce, sourced from Italy. A meat sauce cooked three hours with milk and very little tomato. Pork, Beef.
• Bopis, sourced from the Philippines. Lungs and heart boiled, minced fine, then fried dry with vinegar and chilli. Pork.
• Borlengo, sourced from Italy. A batter spread paper-thin in a hot pan and cooked until it is a crisp sheet. Pork, Egg.
• Borracho Beans, sourced from Mexico. Beer in place of some of the water, added early enough to lose its rawness and cook its bitterness out. Pork.
• Braciolone, sourced from Italy. One large joint stuffed with egg and salami, tied and braised whole for three hours. Pork, Beef, Egg.
• Braised Pork, sourced from China. Pork shoulder braised gently with rock sugar, with chestnuts added near the end. Pork.
• Braised Pork Belly, sourced from China. Pork belly cooked in caramelised sugar and soy until the sauce is thick enough to coat it. Pork.
• Braised Pork Ribs, sourced from China. Short ribs fried then braised in a sweet-sour sauce reduced hard until it turns sticky. Pork.
• Bregenwurst, sourced from Germany. Its name means brain, and it has not legally contained any since 2001. Pork.
• Budae-jjigae, sourced from South Korea. A stew arranged in sections in a cold pan, with the broth poured over at the table so nothing is cooked down into anything else. Pork, Fish, Tofu.
• Burrito, sourced from Mexico. The sides folded in before it is rolled, so nothing escapes at the ends — and it is never fried. Pork, Beef.
• Calabacitas con Puerco, sourced from Mexico. The courgette salted only in the pan and never before, because salted early it floods the dish with water. Pork.
• Calzone, sourced from Italy. A folded pizza whose filling must be dry, because steam has nowhere to go. Pork.
• Cantonese Pork Soup, sourced from China. Pork bones boiled three hours and skimmed, for a clear broth the meat has given everything to. Pork, Shellfish.
• Cantonese Roast Pork, sourced from China. Pork shoulder marinated a full day and roasted in strips, basted with maltose near the end. Pork, Tofu.
• Cappelletti, sourced from Italy. Little hats folded round a finger and cooked in the broth they are served in. Pork, Egg.
• Carapulcra, sourced from Peru. Dried potato toasted dry before it is soaked, then stewed with pork until it drinks the whole pot. Pork.
• Carbonara, sourced from Italy. Pasta in a sauce of egg and cheese thickened by residual heat alone, with no cream and no pan. Pork, Egg.
• Carne de Chango, sourced from Mexico. The pork smoked over dry sugarcane husks before it ever meets the grill, which is where all the flavour comes from. Pork.
• Carnitas, sourced from Mexico. Pork simmered soft in lard, and then the heat turned up so it fries in the same fat it cooked in. Pork.
• Casoncelli, sourced from Italy. Sweet-wrapper parcels with amaretti in the filling, dressed with butter, sage and pancetta. Pork, Beef, Egg.
• Cassoeula, sourced from Italy. The cheap cuts of the pig cooked down with savoy cabbage added late. Pork.
• Cassoulet, sourced from France. Beans and preserved meat baked for hours, where the crust that forms on top is broken back into the dish several times. Pork, Duck.
• Cemitas, sourced from Mexico. An egg-enriched roll built for a sturdy crumb, because it is loaded heavily and then squashed flat. Pork, Egg.
• Chairo, sourced from Peru. An Andean soup built on freeze-dried potato, soaked and crushed, whose black soaking water is thrown away. Pork, Lamb.
• Chalupas, sourced from Mexico. Small masa boats with a hollow pressed in by thumb, dropped into hot fat rather than griddled, and sauced the moment they come out. Pork.
• Chicharon, sourced from the Philippines. Pork skin boiled, dried, then fried twice, because it only puffs in the second fry. Pork.
• Chicharrón en Salsa, sourced from Mexico. It goes into the sauce dry and is left to go soft on purpose, which is the opposite of everything the chicharrón page works for. Pork.
• Chicken galantina, sourced from the Philippines. A whole chicken boned out through the back, stuffed, tied and roasted so it carves in rounds. Chicken, Pork, Egg.
• Chileajo de Cerdo, sourced from Mexico. A great deal of garlic going in raw and blended rather than fried, which is what the name is about. Pork.
• Chiles en Nogada, sourced from Mexico. The walnuts skinned one by one after a night in milk, which is the only way the sauce comes out white. Pork.
• Chilorio, sourced from Mexico. Pork cooked tender first and the chilli paste added only at the end, then dried until it coats every strand and goes sticky. Pork.
• Chim chum, sourced from Thailand. A clay pot of herb broth on the table, with raw meat dipped in a few slices at a time. Pork, Shellfish, Egg.
• Choriqueso, sourced from Mexico. The chorizo fat poured off before the cheese goes in, because cheese melted into rendered fat splits. Pork.
• Choucroute Garnie, sourced from France. Rinsed and squeezed sauerkraut braised in wine, with each meat added at its own time rather than all at once. Pork.
• Chūkadon, sourced from Japan. A stir-fry thickened in its own wok liquid and tipped straight over rice. Pork, Shellfish.
• Clemole, sourced from Mexico. The plain one, thickened by nothing but its own tomato — no seeds, no nuts, no bread, no chocolate. Pork.
• Cochinita Pibil, sourced from Mexico. Pork in sour orange and achiote, wrapped in banana leaf whose job is to keep the acid from drying the meat. Pork.
• Coda alla Vaccinara, sourced from Italy. Oxtail braised four hours, with a great deal of celery added at the end. Pork, Beef.
• Congee with Century Egg, sourced from China. Congee with salted pork and century egg, half the egg stirred in and half kept back. Pork, Egg.
• Cotoletta alla Bolognese, sourced from Italy. A crumbed cutlet covered with ham and parmesan and finished in broth in the oven. Pork, Beef, Veal, Egg.
• Crackling Bread, sourced from France. A savoury loaf whose crackling is rendered and cooled hard before it goes anywhere near the dough. Pork.
• Crispy Pata, sourced from the Philippines. A whole hock boiled tender, dried hard, then deep fried in one piece. Pork.
• Crossing the Bridge Noodles, sourced from China. A bowl of broth under a seal of hot fat, into which raw slices and noodles are dropped at the table and cook in the bowl. Chicken, Pork, Egg.
• Currywurst, sourced from Germany. The sauce is the dish, and it is ketchup with curry powder rather than a curry. Pork, Fish.
• Dandan Noodles, sourced from China. A sauce built cold in the bottom of the bowl and never cooked, with hot noodles dropped on top and stirred up at the table. Pork.
• Daube, sourced from France. Beef marinated raw in wine and orange peel then layered into the pot unbrowned, with the wine going in exactly as it came off the meat. Pork, Beef.
• Deep-Fried Pizza, sourced from Italy. A filled dough parcel fried rather than baked, sealed completely so the oil stays out. Pork.
• Dinakdakan, sourced from the Philippines. Grilled pork face and ears sliced and dressed cold, served at room temperature rather than hot. Pork, Egg.
• Dinamita, sourced from the Philippines. Long chillies deseeded, stuffed with cheese and rolled in a wrapper that must be sealed properly. Pork.
• Dinuguan, sourced from the Philippines. Pork in a dark blood sauce, with the vinegar in before the blood so it never curdles. Pork.
• Dongbei Pork, sourced from China. Pork in a thick potato-starch batter, fried twice and tossed in a clear sweet-sour sauce. Pork.
• Dubu Kimchi, sourced from South Korea. Boiled tofu laid in slices beside stir-fried kimchi and pork, with the two never mixed together. Pork, Tofu.
• Dumpling Soup, sourced from China. Thin-skinned dumplings cooked in the broth they are served in. Pork, Shellfish.
• Dumplings, sourced from China. Pleated dumplings with a thick skin, boiled and drained, sturdy enough to fry afterwards. Pork.
• Dwaeji-gukbap, sourced from South Korea. Pork broth over rice, where the broth is ladled on and poured back twice to bring the rice up to temperature. Pork, Shellfish.
• Egg Roll, sourced from China. A thick wheat wrapper around a filling cooked and cooled first, fried until blistered. Pork, Egg.
• Eisbein, sourced from Germany. It is cured and then boiled, and the same cut roasted answers to a different name. Pork.
• Embutido, sourced from the Philippines. A pork meatloaf rolled in foil and steamed, with the egg running down the middle of every slice. Pork, Egg.
• Eo-mandu, sourced from South Korea. Dumplings whose wrapper is a thin slice of white fish rather than dough, dusted with starch and steamed. Pork, Fish, Egg, Tofu.
• Estofadong baboy, sourced from the Philippines. Pork caramelised in sugar before any liquid goes in, then braised with vinegar and fried saba. Pork.
• Farsu Magru, sourced from Italy. A stuffed beef roll whose name says it is lean and whose cross-section says otherwise. Pork, Beef, Egg.
• Ficelle Picarde, sourced from France. Savoury crêpes rolled round mushrooms and ham, baked under cream, where the mushrooms are cooked until the pan is dry. Pork, Egg.
• Fileja, sourced from Italy. Eggless pasta rolled round a thin rod into a spiral tube, dressed with nduja. Pork.
• Filipino spaghetti, sourced from the Philippines. A deliberately sweet meat sauce built on banana ketchup, with the sweetness balanced not hidden. Pork.
• Fish longganisa, sourced from the Philippines. A skinless fish sausage held together by pork fat and a long rest, chilled before it is fried. Pork, Fish.
• Flönz, sourced from Germany. The fat shows as white specks in a red-brown sausage, and that is what the eye is meant to check. Pork.
• Frankfurter Rippchen, sourced from Germany. Cured and never smoked, which is the whole difference from Kassler, and warmed through in the kraut. Pork.
• Frankfurter Würstchen, sourced from Germany. It comes out square in cross-section, because it was stacked in boxes with paper between the layers. Pork.
• Frijoles Charros, sourced from Mexico. Kept deliberately brothy and eaten as a soup from a bowl, with everything cooked in the liquid rather than into it. Pork.
• Frijoles Puercos, sourced from Mexico. Fried down hard until it is stiff enough to hold a shape on a spoon and a tortilla will stand up in it. Pork.
• Galette, sourced from France. A savoury pancake of buckwheat and water with no milk and no egg in the batter, rested overnight and folded square round its filling. Pork, Egg.
• Galho, sourced from India. A rice and pork porridge carried by Chinese knotweed. Pork.
• Gamjatang, sourced from South Korea. Pork spine simmered until the meat falls off, with the potatoes going in whole and late so they hold their shape. Pork.
• Garbure, sourced from France. A soup thick enough to stand a spoon in, where the ham bone goes in at the start and the cabbage at the very end. Pork, Duck.
• Garmugia, sourced from Italy. A spring soup of young vegetables added in order of toughness, with beef browned first. Pork, Beef.
• Genovese Sauce, sourced from Italy. A Neapolitan sauce of beef and far more onion than beef, cooked until the onion collapses. Pork, Beef.
• Gimbap, sourced from South Korea. Seaweed rolls whose rice is seasoned with sesame oil and salt and never with vinegar, with each filling cooked separately. Pork, Shellfish, Egg.
• Ginataang munggo, sourced from the Philippines. Mung beans boiled plain and then finished in coconut milk, not stewed in it from the start. Pork.
• Ginataang ubod, sourced from the Philippines. Heart of palm cut along the grain and barely cooked, so it keeps its snap in the coconut milk. Pork, Shellfish.
• Ginisang Munggo, sourced from the Philippines. Mung beans cooked to collapse before anything else enters the pot. Pork, Shellfish.
• Gising-gising, sourced from the Philippines. Chopped long beans in coconut milk with enough chilli to wake you up, which is the name. Pork, Shellfish.
• Gorditas, sourced from Mexico. A thick masa cake griddled whole, then split open along its edge and stuffed through the slit. Pork.
• Gringas, sourced from Mexico. Chilli-marinated pork and cheese in a flour tortilla, griddled in the fat that runs out of the meat. Pork.
• Gyoza, sourced from Japan. Dumplings fried, steamed and fried again in one pan, with a lacy skirt made from a flour slurry. Pork.
• Gyros, sourced from Greece. Thin slices of marinated pork stacked, pressed and roasted as one block, then shaved off the outside. Pork.
• Hakka Pork, sourced from China. Belly fried until its skin blisters, then steamed on a bed of preserved greens that take up the fat. Pork.
• Hakka Pork Soup, sourced from China. A twelve-minute soup where the pork is the point rather than the broth. Pork.
• Hakka Pork with Taro, sourced from China. Slices of belly and taro stacked alternately and steamed, then turned out as a single dome. Pork, Tofu.
• Hamburg steak, sourced from Japan. A patty bound with milk-soaked panko, thrown between the hands and dimpled before it cooks. Pork, Beef, Fish, Egg.
• Hamonado, sourced from the Philippines. Pork braised sweet in pineapple, marinated briefly because pineapple does not stop. Pork.
• Hardinera, sourced from the Philippines. A meatloaf steamed upside down in a tin, so the decoration ends up on top. Pork, Egg.
• Hiyashi chūka, sourced from Japan. Noodles washed in iced water and dressed in a sharp cold sauce, with toppings in stripes. Pork, Fish, Egg.
• Hot and Sour Soup, sourced from China. A thickened soup where the heat is white pepper rather than chilli, and the vinegar goes in after the pan has left the stove. Chicken, Pork, Egg, Tofu.
• Hōtō, sourced from Japan. Unsalted flat noodles cooked in the miso broth itself, thickening it as they go. Pork, Fish.
• Huevos Motuleños, sourced from Mexico. The yolks left deliberately liquid, because the yolk is part of the sauce that binds everything underneath. Pork, Egg.
• Humba, sourced from the Philippines. Pork braised dark and sweet with fermented black beans, which is what adobo has not got. Pork.
• Hunan Pork Belly, sourced from China. Pork belly sliced and steamed for two hours over fermented beans and dried chilli. Pork.
• Hunan Pork with Green Peppers, sourced from China. Thin pork and fresh green chillies thrown together over the highest heat you have. Pork.
• Igado, sourced from the Philippines. Pork and liver cut in matchsticks, with the liver cooked separately and put back at the end. Pork.
• Inihaw na Liempo, sourced from the Philippines. Belly grilled slowly over embers and basted only in the last few minutes. Pork.
• Jajangmyeon, sourced from South Korea. Wheat noodles under a black bean sauce whose paste is fried in oil for a full five minutes before anything else happens. Pork.
• Jjamppong, sourced from South Korea. A red seafood noodle soup whose vegetables are charred in a dry screaming-hot wok before any liquid. Chicken, Pork, Fish, Shellfish.
• Jokbal, sourced from South Korea. Trotters braised for hours and then cooled in their liquid before slicing, which is the only way they cut cleanly. Pork, Shellfish.
• Kadyos, baboy, kag langka, sourced from the Philippines. Pigeon peas, pork hock and unripe jackfruit in a sour broth the peas turn purple. Pork.
• Kaeng hang le, sourced from Thailand. A dry curry with no coconut milk, carried by ginger and tamarind and a long slow braise. Pork.
• Kaeng pa, sourced from Thailand. A waterbased curry with no coconut and no sugar, hot and herbal rather than rich. Pork.
• Kaeng phrik kraduk mu, sourced from Thailand. Pork ribs simmered long in a thin chilli broth, with the ribs cooked before the paste goes in. Pork.
• Kakuni, sourced from Japan. Pork belly boiled twice before it is braised, so the braise itself stays clear and sweet. Pork, Egg.
• Kaldereta, sourced from the Philippines. A tomato stew thickened with liver spread, which is what makes it kaldereta. Pork, Beef.
• Katsu curry, sourced from Japan. A plated dish about keeping the crust dry: sauce to one side, cutlet sliced at the last second. Pork.
• Khai yat sai, sourced from Thailand. A thin flat omelette folded into a sealed parcel round a filling cooked and cooled first. Pork, Egg.
• Khao chae, sourced from Thailand. Cooked rice rinsed until the water runs clear and served in scented iced water, with side dishes. Pork, Shellfish, Egg.
• Khao kha mu, sourced from Thailand. A pork leg braised whole for hours in five-spice soy until the skin goes to jelly. Pork, Egg.
• Khao khluk kapi, sourced from Thailand. Shrimp paste rice served with its garnishes separate, mixed by whoever is eating it. Pork, Shellfish, Egg.
• Khao mu daeng, sourced from Thailand. Roast pork sliced over rice with a dark gravy thickened separately and poured at the table. Pork, Egg, Tofu.
• Khao tom, sourced from Thailand. Cooked rice dropped into hot stock so the grains stay whole, not boiled down into porridge. Pork.
• Khua kling, sourced from Thailand. Mince dry-fried with paste until no liquid is left at all, and fiercely hot by design. Pork.
• Kimchi Bokkeumbap, sourced from South Korea. Fried rice that needs the rice cold and a day old, because fresh rice steams instead of frying. Pork, Egg.
• Kimchi Jjigae, sourced from South Korea. A stew built on kimchi old enough to be sour, fried hard in pork fat before any liquid goes anywhere near it. Pork, Fish, Tofu.
• Kushikatsu, sourced from Japan. Small pieces on skewers in a batter rather than egg wash, with one dip of the shared sauce. Pork, Shellfish, Egg.
• La tiang, sourced from Thailand. A lace of egg drizzled from the fingers into a hot pan, folded round a sweet-salty filling. Pork, Egg.
• Laing, sourced from the Philippines. Dried taro leaves simmered in coconut milk and deliberately not stirred. Pork, Shellfish.
• Larb, sourced from Thailand. Minced meat cooked in its own liquid and dressed off the heat, with toasted rice powder for body. Pork.
• Lasagna, sourced from Italy. Egg sheets layered with a long-cooked meat sauce and besciamella, not ricotta. Pork, Beef, Egg.
• Leberkäse, sourced from Germany. It means liver-cheese and contains neither, and it is baked as a loaf for the crust. Pork, Beef.
• Lechon, sourced from the Philippines. A rolled belly stuffed with lemongrass, dried hard, then blasted for the skin. Pork.
• Lechon Kawali, sourced from the Philippines. A slab of belly boiled, dried, fried, and only then cut. Pork.
• Lomi, sourced from the Philippines. The noodles thicken their own broth, and an egg is drizzled through at the end. Pork, Egg.
• Loukaniko, sourced from Greece. A coarse pork sausage scented with orange peel and fennel, where everything including the mincer is kept cold. Pork.
• Lumpia, sourced from the Philippines. Thin rolls kept thin, sealed with flour paste and fried twice. Pork, Egg.
• Lumpiang adobo, sourced from the Philippines. A wet, salty, already-cooked filling reduced almost dry or it bursts the wrapper. Pork.
• Lumpiang Hubad, sourced from the Philippines. The sariwa filling served with no wrapper at all, which the name says. Pork, Shellfish.
• Lumpiang labong, sourced from the Philippines. Bamboo shoots boiled in two changes of water before they go anywhere near a wrapper. Pork.
• Lumpiang Sariwa, sourced from the Philippines. A fresh unfried roll in a soft crepe, under a thick garlic peanut sauce. Pork, Shellfish, Egg.
• Lumpiang ubod, sourced from the Philippines. The one that is never fried: a soft crepe, with garlic-peanut sauce poured over. Pork, Shellfish, Egg.
• Luosifen, sourced from China. A broth simmered from snails and bones for hours, where the smell everyone mentions comes from the bamboo rather than the snails. Pork, Shellfish, Tofu.
• Maccheroni alla Pastora, sourced from Italy. Pasta dressed with raw ricotta loosened in its own cooking water, with crumbled sausage. Pork.
• Maki mi, sourced from the Philippines. The broth is thickened on its own and poured over noodles boiled separately. Pork.
• Manchamanteles, sourced from Mexico. The mole with fruit in it, added late enough that the pineapple and plantain keep their shape. Chicken, Pork.
• Mandu-guk, sourced from South Korea. Dumplings cooked in the broth they are served in, which therefore must not be allowed to boil. Pork, Fish, Egg, Tofu.
• Maultasche, sourced from Germany. The casing is defined by law: whole egg, water, and durum or spelt flour. Pork, Beef, Veal, Egg.
• Mechado, sourced from the Philippines. A pot roast with a strip of pork fat pushed through the middle of the beef. Pork, Beef.
• Memelas, sourced from Mexico. Pinched while still raw and left oval, then griddled — not pinched hot and round like a sope. Pork.
• Menchi katsu, sourced from Japan. A minced patty chilled hard before crumbing so it survives the oil, and fried from cold. Pork, Beef, Egg.
• Menudo, sourced from Mexico. The tripe scrubbed with coarse salt and lime, blanched and rinsed before any cooking starts — and nothing later makes up for skipping it. Pork, Beef.
• Mi krop, sourced from Thailand. Vermicelli fried to a crisp nest and tossed in caramel at the last second, eaten immediately. Pork, Shellfish, Egg.
• Minestra Maritata, sourced from Italy. Bitter greens married to a long pork broth, each cooked apart first. Pork.
• Misua, sourced from the Philippines. Salted thread-thin wheat noodles that need one minute and no extra salt. Pork, Egg.
• Molotes, sourced from Mexico. Sealed into a pointed spindle with the filling inside and then deep fried, so it puffs away from the filling. Pork.
• Mondeghili, sourced from Italy. Milanese meatballs made from meat that has already been cooked once. Pork, Beef, Egg.
• Morcón, sourced from the Philippines. A beef sheet rolled raw round egg and sausage and braised, with the braising liquid as sauce. Pork, Beef, Egg.
• Mu kratha, sourced from Thailand. A domed pan grilling meat in the middle while a moat of broth cooks everything else. Pork, Shellfish, Egg.
• Mu ping, sourced from Thailand. Pork marinated in coconut milk overnight and basted with it, grilled fast over a high heat. Pork.
• Nam ngiao, sourced from Thailand. A tomato and pork rib noodle broth with no coconut, thickened by dried kapok flowers. Pork.
• Nam tok, sourced from Thailand. A whole cut grilled and sliced, dressed in the larb manner but never minced. Pork.
• Ngo hiang, sourced from the Philippines. Wrapped in bean curd sheet and steamed before frying, which is why it slices cleanly. Pork, Shellfish, Egg, Tofu.
• Nikuman, sourced from Japan. A yeasted bun proved twice and steamed white, with the filling set firm by chilling. Pork.
• Okonomiyaki, sourced from Japan. A cabbage pancake bound by grated yam and dashi batter, pressed once and then never again. Pork, Fish, Egg.
• Olive all'Ascolana, sourced from Italy. Big green olives stoned in a spiral and stuffed with three meats before frying. Chicken, Pork, Beef, Egg.
• Pachamanca, sourced from Peru. Meat and roots cooked in a pit between stones heated until they crack, sealed under earth for two hours. Chicken, Pork, Lamb.
• Pagliata, sourced from Italy. Unopened intestine braised in tomato, the milk inside setting to a curd. Pork.
• Pancit, sourced from the Philippines. Noodles cooked by absorbing broth in the pan, a ladle at a time. Chicken, Pork.
• Pancit Canton, sourced from the Philippines. Wheat noodles stir-fried dry, a different noodle from the bihon version. Chicken, Pork, Shellfish.
• Pancit Molo, sourced from the Philippines. A dumpling soup with no noodles in it, despite the name. Chicken, Pork, Shellfish, Egg.
• Pancit Palabok, sourced from the Philippines. A thick orange shrimp sauce poured over rice noodles, never tossed with them. Pork, Fish, Shellfish, Egg.
• Pasta 'ncasciata, sourced from Italy. Baked pasta lined with fried aubergine and turned out whole to be cut in wedges. Pork, Beef, Egg.
• Pasta alla Gricia, sourced from Italy. Guanciale and pecorino with no egg and no tomato, which is what makes it gricia. Pork.
• Pasta e Fagioli, sourced from Italy. Half the beans sieved for body, with the pasta cooked in the soup itself. Pork.
• Pata Tim, sourced from the Philippines. A whole hock braised until it collapses, in a sweet star anise soy. Pork.
• Pâté, sourced from France. A coarse pork terrine pressed under a weight overnight and not eaten until the third day, because it has not finished until then. Pork, Egg.
• Phat kaphrao, sourced from Thailand. A two-minute stir fry where the basil goes in off the heat and must be holy basil. Pork, Egg.
• Phat khi mao, sourced from Thailand. Wide noodles with no sweetness and a great deal of fresh chilli, pounded rather than sliced. Pork.
• Phat mi Khorat, sourced from Thailand. Thin noodles fried dry with a fermented fish sauce, darker and plainer than pad thai. Pork, Fish.
• Phat phrik khing, sourced from Thailand. A stir fry with curry paste and no liquid, where the long beans are half the dish. Pork.
• Phat si-io, sourced from Thailand. Wide fresh noodles charred in a dry hot pan before any sauce touches them. Pork, Egg.
• Philippine Adobo, sourced from the Philippines. Pork braised in vinegar and soy, with the vinegar left alone until it has boiled. Pork.
• Philippine asado, sourced from the Philippines. Pork braised whole in soy, star anise and calamansi, then sliced and returned to its sauce. Pork.
• Pig's Trotters and Ginger Vinegar Stew, sourced from China. Pig's trotters and ginger vinegar stew (豬腳薑) is a Cantonese Chinese dish traditionally prepared for new mothers, but which is now also a popular everyday dish. The main ingredients of Pig's Trotters and Ginger Vinegar Stew are: pig trotters, ginger, Chinese sweet black vinegar, eggs, salt, and oil. You want to be able to fill your pot, so actual quantities will depend on your pot. Pork, Egg.
• Pinakbet, sourced from the Philippines. Vegetables layered and shaken rather than stirred, seasoned only with bagoong. Pork, Shellfish.
• Pinikpikan, sourced from the Philippines. Chicken charred over a flame before it is simmered, with salt-cured pork for depth. Chicken, Pork.
• Pisarei e Fasò, sourced from Italy. Breadcrumb dumplings pressed with the thumb, in a borlotti and tomato sauce. Pork.
• Pizza Capricciosa, sourced from Italy. The same four toppings scattered across the whole base, with the ham added after. Pork.
• Pizza Quattro Stagioni, sourced from Italy. Four toppings in four separate quadrants, which is the whole dish. Pork.
• Poc Chuc, sourced from Mexico. Pressed thin and in the sour orange for twenty minutes only, because the acid starts cooking it after that. Pork.
• Pollo Motuleño, sourced from Mexico. Built on a fried tortilla and assembled one plate at a time, because the tortilla has about two minutes. Chicken, Pork.
• Popiah, sourced from China. Soft wheat skins rolled around a long-braised turnip filling, never fried, and drained hard so the skin does not go through. Pork, Shellfish, Egg, Tofu.
• Porchetta, sourced from Italy. Belly rolled around loin with fennel, cooked low then blasted for the crackling. Pork.
• Pork Knuckle, sourced from China. A whole knuckle braised three hours until the skin is sticky and the meat falls off the bone. Pork.
• Pork Tenderloin, sourced from China. Tenderloin seared whole, rested, and sliced thin across the grain. Pork.
• Potjevleesch, sourced from France. Four meats packed raw in layers and set in their own jelly, which comes from the bones rather than from gelatine. Chicken, Pork, Veal, Rabbit.
• Pozole, sourced from Mexico. The whole dish waits on the hominy, which is ready when every grain has burst open into a four-petalled flower. Chicken, Pork.
• Prosciutto e Melone, sourced from Italy. Two ingredients, where everything depends on choosing and slicing them. Pork.
• Pyeonyuk, sourced from South Korea. Boiled pork wrapped tight and pressed under a weight as it cools, so it slices thin without falling apart. Pork, Shellfish.
• Queso Flameado, sourced from Mexico. The spirit warmed separately and lit as it goes on, never poured cold from the bottle onto hot cheese. Pork.
• Raclette, sourced from France. A cut face of cheese melted on its own and scraped straight onto the plate, with nothing mixed into it at all. Pork, Beef.
• Rafanata, sourced from Italy. A baked egg and potato cake built on grated fresh horseradish. Pork, Egg.
• Rafute, sourced from Japan. Skin-on belly simmered in spirit and raw sugar until the skin itself is the thing you eat. Pork, Fish.
• Ragù Napoletano, sourced from Italy. Whole pieces of meat cooked in tomato for most of a day, the sauce eaten first. Pork, Beef.
• Rat na, sourced from Thailand. Charred wide noodles under a separate thickened gravy, the two never cooked together. Pork.
• Red curry, sourced from Thailand. The plainest of the coconut curries, thinner than phanaeng and hotter than green. Pork.
• Relleno Negro, sourced from Mexico. The chillies burned black on purpose, outdoors, and the smoke is the whole flavour of the dish. Pork, Turkey, Egg.
• Risi e Bisi, sourced from Italy. Rice and peas kept soupy, with a broth made from the pods. Pork.
• Rosticciana, sourced from Italy. Pork ribs cut into singles and grilled over embers, dressed only after. Pork.
• Sai krok Isan, sourced from Thailand. A pork sausage made sour by three days of fermentation on cooked rice, not by any acid. Pork.
• Sai ua, sourced from Thailand. A fresh sausage carrying its aromatics in the mince, grilled slowly in a coil. Pork.
• Sakhu sai mu, sourced from Thailand. Small tapioca pearls worked into a dough with hot water, wrapped round a sweet-salty pork filling. Pork.
• Saltimbocca alla Romana, sourced from Italy. Veal, ham and sage cooked flat in four minutes, ham side down first. Pork, Veal.
• Samgyeopsal, sourced from South Korea. Thick pork belly grilled plain with no marinade at all, cut up with scissors in the pan and wrapped in a leaf at the table. Pork.
• Sanguinaccio Dolce, sourced from Italy. A dark chocolate cream set with pig's blood, which must never boil. Pork.
• Sarapatel, sourced from India. The meat is parboiled before it is diced, and offal is half of it. Pork.
• Shambar, sourced from Peru. A thick wheat and bean soup where the wheat is soaked overnight and cooked before anything else goes near the pot. Pork.
• Sheftalia, sourced from Cyprus. Wrapped in caul fat, which bastes the meat and then all but disappears — there is no skin and no casing. Pork, Lamb.
• Shrimp with Lobster Sauce, sourced from China. Prawns in a savoury sauce set with beaten egg, containing no lobster at all. Pork, Shellfish, Egg.
• Sichuan Pork in Garlic Sauce, sourced from China. Shredded pork stir-fried fast in a sauce that is sour, sweet and hot at once. Pork.
• Sinantolan, sourced from the Philippines. Grated santol rind squeezed repeatedly to take the sourness down, then cooked in coconut milk. Pork.
• Sincronizadas, sourced from Mexico. Two flour tortillas with ham and cheese between them — a sandwich, and it is built and cut like one. Pork.
• Sinigang, sourced from the Philippines. A sour pork broth where the souring agent is the whole decision. Pork.
• Siomai, sourced from the Philippines. Open-topped pork and prawn dumplings, steamed, with calamansi and chilli oil on the side. Pork, Shellfish, Egg.
• Siopao, sourced from the Philippines. A white steamed bun round a sweet soy pork filling, each one sitting on its own paper. Pork.
• Sisig, sourced from the Philippines. Pork boiled, then grilled, then chopped and served on a plate hot enough to sizzle. Chicken, Pork, Egg.
• Siu Yuk, sourced from China. Roast pork belly where the skin blisters into hard bubbles, which takes a day of drying and then fifteen fierce minutes. Pork.
• Sopas, sourced from the Philippines. A milky chicken and macaroni soup, with the pasta boiled apart so it does not drink the broth. Chicken, Pork.
• Souvlaki, sourced from Greece. Cubes of pork on skewers with a marinade that has no acid in it until the end, so the meat does not go chalky before it reaches the fire. Pork.
• Spam musubi, sourced from Japan. Glazed fried luncheon meat pressed onto rice in the tin it came out of. Pork.
• Spätzle, sourced from Italy. A soft green batter scraped into boiling water, finished with speck and cream. Pork, Egg.
• Ssambap, sourced from South Korea. A table of leaves and fillings where the rice is pressed into a small ball before it goes in the leaf. Pork, Beef.
• Steamed Buns with BBQ Pork, sourced from China. This is a yeast dough bun that is stuffed with a meat filling and steamed until cooked. Chicken, Pork.
• Steamed Ground Pork, sourced from China. A single pork patty steamed flat with an egg sunk into the middle. Pork, Egg.
• Stuffed Tofu, sourced from China. Blocks of tofu hollowed and packed with a springy fish paste, fried on the cut face only and then braised. Pork, Fish, Egg, Tofu.
• Suam na mais, sourced from the Philippines. A thin corn soup thickened only by grating half the cobs instead of cutting them. Pork.
• Sukhothai noodles, sourced from Thailand. A sweet-sour pork noodle broth with raw long beans cut in and ground peanuts on top. Pork.
• Sundae, sourced from South Korea. Blood sausage filled only two thirds because the rice and noodles swell, steamed slowly and sliced cold. Pork.
• Sundubu Jjigae, sourced from South Korea. A fierce red stew with tofu so soft it cannot be handled, tipped in whole and broken in the pot with a spoon. Pork, Fish, Shellfish, Egg, Tofu.
• Sweet and Sour Pork, sourced from China. Marinated pork fried twice and met by a red fruited sauce off the heat, so the coating is still crisp when it reaches the plate. Pork, Egg.
• Tacacho, sourced from Peru. Green plantain roasted rather than boiled, then pounded with pork fat and pressed into balls. Pork.
• Tacos, sourced from Mexico. The tortilla doubled and nothing fried — two warm tortillas per taco, because one tears under anything wet. Chicken, Pork.
• Tacos al Pastor, sourced from Mexico. Thin slices stacked into a cone with pineapple at the top, so the outside chars and is shaved off while the inside goes on cooking. Pork.
• Tangsuyuk, sourced from South Korea. Starch-battered pork fried twice, with the sauce served beside it in a bowl rather than poured over. Pork, Egg.
• Thai suki, sourced from Thailand. A plain clear hotpot whose entire character is in the sauce, not in the broth. Pork, Beef, Shellfish, Egg, Tofu.
• Tlayuda, sourced from Mexico. The tortilla dried hard first and then grilled flat over coals, so it goes brittle in patches and stays bendy in others. Chicken, Pork.
• Tocino, sourced from the Philippines. Pork cured sweet and red for three days, then fried in water first and its own syrup after. Pork.
• Tofu with Ground Pork, sourced from China. Soft tofu in a thickened chilli bean sauce, the pork used as a seasoning rather than a filling. Pork, Tofu.
• Tokwa't baboy, sourced from the Philippines. Fried tofu and boiled pig's ear dressed at the last moment, so the tofu is still crisp. Pork, Tofu.
• Tonjiru, sourced from Japan. Pork and roots fried in sesame oil first, simmered long, with the miso still added off the heat. Pork, Fish.
• Tonkatsu, sourced from Japan. A thick cutlet crumbed in panko and fried once at a steady heat, rested and cut across. Pork, Egg.
• Tortas, sourced from Mexico. Crumb pulled out of both halves so the filling sits below the crust line, then the whole thing pressed on the griddle. Pork.
• Tortellini, sourced from Italy. Small squares wrapped round a fingertip, filled with pork and cured meat, served in broth. Pork, Beef, Egg.
• Tostilocos, sourced from Mexico. Built inside the opened bag and eaten out of it, because the bag is the bowl and the mixing vessel. Pork.
• Tripes à la Mode de Caen, sourced from France. Tripe blanched twice in fresh water before anything else happens, then cooked in cider for most of a day. Pork, Beef.
• Truffade, sourced from France. Sliced potatoes fried with aged cheese and pressed into a cake with a crust, where nothing is mashed and nothing is beaten. Pork.
• Tuslob buwa, sourced from the Philippines. A bubbling pan of brain and liver kept boiling at the table while rice is dipped into it. Pork.
• Twice Cooked Pork, sourced from China. Pork belly simmered whole, cooled, sliced thin and then fried hard with leeks. Pork.
• U' Pastizz 'Rtunnar, sourced from Italy. A hand-raised Lucanian pasty filled raw with diced lamb and pork. Pork, Lamb.
• Vincisgrassi, sourced from Italy. A Marche baked pasta with offal in the sauce and marsala in the dough. Chicken, Pork, Veal, Egg.
• Vindaloo, sourced from India. Pork marinated in palm vinegar and garlic, and the vinegar is the dish rather than the heat. Pork.
• Waknatoy, sourced from the Philippines. A tomato pork stew with pickles in it, and the pickle liquid goes in too. Pork.
• Xiaolongbao, sourced from China. Steamed dumplings with soup inside them, which gets there as a cold jelly cut into cubes and folded through the filling. Pork.
• Yaki udon, sourced from Japan. Thick udon fried in a soy and dashi seasoning rather than a sauce, and dried before it goes in. Pork, Fish.
• Yakisoba, sourced from Japan. Steamed wheat noodles loosened with water, not oil, and sauced only at the very end. Pork, Fish.
• Yam Soup, sourced from China. A soup the yam itself thickens, with no starch and no long boiling. Pork.
• Zhajiangmian, sourced from China. A bean sauce fried slowly until the oil splits out and floats, served over noodles with raw vegetable shreds piled on top. Pork.
• Zongzi, sourced from China. Glutinous rice and pork tied up in bamboo leaves and boiled for hours, where the fold is the only thing stopping it unpacking itself. Pork, Egg.

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