List of pork dishes

From Wikipedia, the free encyclopedia
Roasted baby back pork ribs

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.

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

Fresh pork may contain 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.[citation needed]

Pork dishes[]

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by with reliable sources.
Pork bakkwa, made with a meat preservation and preparation technique originating from ancient China[2]

A[]

  • Adobong baboy
  • Afelia
  • Amatriciana sauce

B[]

  • Bai sach chrouk
  • Bakkwa (can also be made with beef or lamb)
  • Braised pork rice
  • Butadon
  • Butajiru

C[]

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.[3]

  • Sliced chả lụa served over bánh cuốn, and garnished with fried shallots

  • Cha siu bao – a Cantonese barbecue-pork-filled bun (baozi)[4]

  • Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin that involves marinating the meat in acidic citrus juice.

D[]

Dongpo pork is a Hangzhou dish[5] which is made by pan-frying and then red cooking pork belly.
  • Dinuguan
  • Dongpo pork

E[]

F[]

  • Pickled eisbein (pickled ham hock), served with sauerkraut. In parts of Germany it is known as schweinshaxe.

  • Fabada asturiana, a rich Spanish bean stew, as typically served with crusty bread and Asturian cider

G[]

H[]

I[]

  • Inihaw na liempo

J[]

Judd mat Gaardebounen – smoked collar of pork with broad beans

K[]

L[]

Red-cooked (soy-braised) lion's head meatballs

  • Kakuni is a Japanese braised pork dish which literally means "square simmered".

  • A pound of sliced, pan-fried livermush, garnished with parsley

  • Lechona is a Colombian typical food

M[]

Minced pork rice
  • Machaca
  • Mavželj
  • Medisterpølse
  • Menudo (stew)
  • Mett
  • Minced pork rice
  • Moo shu pork
  • Mućkalica
  • Mu daet diao (Thai Style Pork Jerky)
  • Mu Kratha
  • Moo Manao (Spicy Garlic Lime Pork)
  • Mu ping
  • Mu thot krathiam (Fried pork with garlic)

  • Fried medisterpølse sausage

  • Moo shu pork, a dish of northern Chinese origin, possibly originally from Shandong

N[]

O[]

  • Okinawa soba
  • Oreilles de crisse

P[]

A pig roasting on a rotating spit
Pork chops, cooked and served

R[]

Pork rica-rica
  • Rica-rica, pork version
  • Roasted piglet
  • Roast pork:
    • Porchetta, or Italian roast pork, in Italian cuisine
    • Siu yuk in Cantonese cuisine
    • Yakiniku in Japanese cuisine
    • Flæskesteg in Danish cuisine
  • Rosticciana
  • Rou jia mo
  • Ruan zha li ji
  • Rundstück warm

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).

  • Amatriciana sauce is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato.

  • Samgyeopsal is a popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices of pork belly meat.

  • St. Louis-style barbecue – pork steaks cooking

  • Steam minced pork topped with salted egg and green onion

T[]

A pork tenderloin sandwich, with a side of french fries

V[]

  • Vindaloo
  • Vinyali

W[]

Y[]

  • Yuk Sung (also called rousong or pork floss)
  • Yuxiangrousi

  • Yuxiangrousi, 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.

External links[]

  • Media related to Pork-based food at Wikimedia Commons
  • Media related to Pork at Wikimedia Commons
Retrieved from ""