Flashcards: Pork dishes

Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.

Sugo or salsa all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]) or alla matriciana (in Romanesco dialect) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato.

Laulau is a Native Hawaiian cuisine dish.

Afelia (Greek: αφέλια) is a traditional Cypriot pork dish.

Hoppin' John, also known as Carolina Peas and Rice is a peas and rice dish served in the Southern United States.

Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices.

Chanpurū (チャンプルー) is an Okinawan stir fry dish.

Prosciutto (/prəˈʃuːtoʊ/, Italian: [proʃˈʃutto], Italian ham) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.

A tamale (Spanish: tamal, Nahuatl: tamalli) is a traditional Mesoamerican dish made of masa or dough(a starchy dough, usually corn-based), which is steamed in a corn husk or banana leaf.

Chocolate-covered bacon is an American dish that consists of cooked bacon with a coating of either milk chocolate or dark chocolate.

Chicharrón (Spanish pronunciation: [tʃitʃaˈron],Andalusian pronunciation: [ʃiʃaˈron], Portuguese: Torresmo [tuˈʁeʒmu] or [toˈʁesmu], Filipino: chicharon, sitsaron, Chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds; chicharrón may also be made from chicken, mutton, or beef.

Pork rind is the skin (rind) of a pig.

Feijoada (Portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork, which is a typical Portuguese dish.

Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe.

Karađorđe's schnitzel (Serbian: Карађорђева шницла / Karađorđeva šnicla) is a Serbian breaded cutlet dish named after the Serbian Prince Karađorđe.

Kalakukko is a traditional food from the Finnish region of Savonia made from fish baked inside a loaf of bread.

Balchão is a spicy seafood or meat dish in Goan cuisine.

Bánh canh (literally "soup cake") is a thick Vietnamese noodle that can be made from tapioca flour or a mixture of rice and tapioca flour.

King Rib is an item of food commonly served in fish and chips shops in Scotland and Northern England.

Pizza carbonara is a variety of pizza.

The pork tenderloin sandwich contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the State of Indiana.

Tuotuorou (坨坨肉; pinyin: tuó tuó ròu) is a dish of the Yi people of Sichuan, Yunnan, Guizhou, and Guangxi provinces of China.

Sisig is a Kapampangan term which means "to snack on something sour".

Bandeja paisa, (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter) with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical meal popular in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis, (Caldas Department, Quindío, Risaralda) and part of Valle del Cauca.

Pig wings are a pork product made from the fibula of a pig's shank - a single bone surrounded by lean, tender meat.

Lechona and/or also known as lechon asado is a popular Colombian dish.

Skirts and Kidneys is an Irish stew made from pork and pork kidneys.

Gua bao (Chinese: 割包/刈包; pinyin: guàbāo; Pe̍h-ōe-jī: koah-pau; literally: "cut bread"), also known as steamed bao, pork belly buns, or ambiguously, bao, is a Taiwanese snack food consisting of a slice of stewed meat and other condiments sandwiched between flat steamed bread.

A Bacon Explosion is a pork dish that consists of bacon wrapped around a filling of spiced sausage and crumbled bacon.

Fläskpannkaka (Swedish for: pork pancake) is a Scandinavian oven-made pancake baked from eggs, milk, flour, salt and containing pieces of sliced pork.

Kotlet schabowy [ˈkɔtlɛt sxaˈbɔvɨ] is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin (with the bone or without), or with pork chop.

Likëngë are pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela.

U.S. Senate Bean Soup or simply Senate bean soup is a soup made with navy beans, ham hocks, and onion.

Nem nướng (literally "grilled sausage"), is Vietnamese grilled pork sausage or grilled meatball, and a popular Vietnamese food item, sometimes served as an individual appetizer or snack, or serviced with rice noodles or rice as a main course.

Bánh tẻ (literally "rice cakes" in Vietnamese; also called bánh răng bừa) is a variety of small steamed rice cake in Vietnamese cuisine.

Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is, however, not smoked), and cooked in butter or vegetable oil for about 15 minutes.

The Cassoeula (pronounced [kaˈsøːla]), sometimes Italianized Cazzuola or Cazzola (Italian word for trowel) or bottaggio (probably derived from the French word potage) is a typical winter dish popular in Northern Italy, mostly in Lombardy.

Fun guo, or Chaozhou fun guo sometimes spelled fun quor, fun gor, fen guo, Chiu Chow dumpling, Teochew dumpling, or fun kor is a variety of steamed dumpling from the Chaoshan area of coastal eastern Guangdong, a province in Southern China.

Cơm tấm, or broken rice, is a Vietnamese dish made from rice with fractured rice grains.

Stuffed chine is a traditional dish of salt pork filled with herbs, typically parsley, associated with the English county of Lincolnshire.

Char siu (Chinese: 叉燒; Cantonese Yale: chā sīu; literally: "fork roast") is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

Cha siu bao or Chāshāobāo is a Cantonese barbecue-pork-filled bun (baozi).

Schweinshaxe (German pronunciation: [ˈʃvaɪns.haksə]), in German cuisine, is a roasted ham hock (or “pork knuckle”).

Bánh bột lọc is a small, clear-looking, chewy tapioca dumpling in Vietnamese cuisine that can be eaten as appetizers or small snacks.

Tourtière (French pronunciation: ​[tuʁ.ˈtjɛʁ], Quebec French : [tuʁ.ˈt͡sjaɛ̯ʁ]; also popularly referred to in Canada in print and in its pronunciation as tortière) is a meat pie originating from Quebec, usually made with finely diced pork, veal or beef.

Trinxat is a food from the Pyrenees, principally Andorra and the Catalan counties of Cerdanya and Alt Urgell.

Dinuguan (also called dinardaraan in Ilocano, tid-tad in Pampanga, dugo-dugo in Cebuano, rugodugo in Waray, sampayna or champayna in Northern Mindanao and tinumis in Bulacan and Nueva Ecija) is a Filipino savory stew of pork offal (typically lungs, kidneys, intestines, ears, heart and snout) and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.

Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China.

Baeckeoffe (English: "bake oven") is a French casserole dish that is typical in the French region of Alsace, situated on the border with Germany.

In British English, Haslet, (also spelled 'Acelet'), refers to a pork meatloaf with herbs, originally from Lincolnshire.

Roujiamo (Chinese: 肉夹馍; pinyin: ròujīamó), also known as rougamo or rou jia mo, meaning "meat burger" or "meat sandwich," is a street food originating from Shaanxi Province and now widely consumed all over China.

Nataing is a Cambodian style red pork.

Roasted piglet or pečenje (pech-EH-nyeh) in Serbian is a Serbian-Montenegrin national meal.

A pork chop bun is one of the most popular and famous snacks in Macau, and has been described as a Macanese specialty.

Siu yuk (Chinese: 燒肉; pinyin: shāo ròu; Cantonese Yale: sīu yuhk; literally: "roast meat") is a variety of siu mei, or roasted meat dishes, in Cantonese cuisine.

Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê, Teochew dialect: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore, where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like the Sumatra, Indonesia and Southern Thailand.

Bún bò Huế (pronounced [ɓun˧˥ ɓɔ˧˩ hwe˧˥]) or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò).

The espetada is a typical Portuguese dish made usually of large chunks of beef rubbed in garlic and salt, skewered onto a bay leaf stick cooked over hot coals or wood chips.

Kakuni (角煮) is a Japanese braised pork dish which literally means "square simmered".

Carne de Porco à Alentejana is one of the most traditional and popular pork dishes of Portuguese cuisine.

A pork pie is a traditional British cold meat pie.

Rullepølse (Danish pronunciation: [ˈʁuləˌpʰølsə], rolled sausage), also spelled Rullepoelse or Rullepolse, is a traditional Danish cold cut.

Bakkwa, also known as rougan (肉干), is a Chinese salty-sweet dried meat product similar to jerky.

Pyeonyuk refers to thinly sliced meat which has been boiled and pressed in Korean cuisine.

Bánh cuốn (literally "Rolled cake") is a dish from Northern Vietnam.

Livermush is a Southern United States food product composed of pig liver, head parts, and cornmeal.

Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America.

Chả giò [literally "minced pork sausage"] (alternatively Nem rán ["fried sausage"] in the Northern Vietnamese dialect), is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese communities.

Rössypottu is a traditional Finnish dish which originates from the Oulu region yet is very much unknown in the southern parts of the country.

Se'i or sei is a typical smoked meat from Kupang, Timor island, East Nusa Tenggara, Indonesia.

Cao lầu is a regional Vietnamese dish made with noodles, pork, and local greens, that is found only in the town of Hội An, in the Quảng Nam Province of central Vietnam.

Carne de chango (Spanish for "monkey meat") is a lime-marinated, smoke-cured cut of pork loin principally seen in the Catemaco region of the state of Veracruz in Mexico.

Crackling bread is a dish from the Southern United States which consists of cracklings baked into a type of cornbread.

Crispy pata is a Filipino dish consisting of deep fried pig trotters or knuckles served with a soy-vinegar dip.

Taro dumpling is a variety of dim sum served within Chinese cuisine.

Ham and egg bun is a type of Hong Kong pastry.

Ham salad is a traditional Anglo-American salad.

Horumonyaki (Japanese: ホルモン焼き) is a kind of Japanese cuisine made from beef or pork offal.