List of pork dishes: Difference between revisions
case fix |
|||
(21 intermediate revisions by 10 users not shown) | |||
Line 6: | Line 6: | ||
The consumption of pork is prohibited in [[Judaism]], [[Islam]], and some Christian denominations such as [[Seventh-day Adventism]]. |
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 [[larva]]e of a species of [[roundworm]] ''[[Trichinella spiralis]]'', commonly called the [[trichina worm]]. In the [[United States]], the [[USDA|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|date=September 2016}} |
|||
{{Compact ToC|center=yes|align=center|seealso=yes|notesfirst=|extlinks=no|refs=yes|sep=·}} |
{{Compact ToC|center=yes|align=center|seealso=yes|notesfirst=|extlinks=no|refs=yes|sep=·}} |
||
Line 21: | Line 21: | ||
===B=== |
===B=== |
||
* Babi guling (Indonesian pig roast) |
|||
* {{annotated link|Bai sach chrouk}} |
* {{annotated link|Bai sach chrouk}} |
||
* {{annotated link|Bakkwa}} (can also be made with beef or lamb) |
* {{annotated link|Bakkwa}} (can also be made with beef or lamb) |
||
* {{annotated link|Bicol |
* {{annotated link|Bicol express}} |
||
* {{annotated link|Binagoongan}} |
* {{annotated link|Binagoongan}} |
||
⚫ | |||
* {{annotated link|Bopis}} |
* {{annotated link|Bopis}} |
||
* {{annotated link|Braised pork rice}} |
* {{annotated link|Braised pork rice}} |
||
Line 65: | Line 65: | ||
===D=== |
===D=== |
||
[[File:BCfood12.JPG|thumb|upright|[[Dongpo pork]] is a [[Hangzhou]] dish<ref>{{cite book|title=Michelin Must Sees Shanghai|year=2010|publisher=Michelin Apa Publications|location=London|isbn=978-1-906261-99-3|pages=133|url=https://books.google.com/books?id=PjlQTjxgcDoC|editor=Cannon, Gwen}}</ref> |
[[File:BCfood12.JPG|thumb|upright|[[Dongpo pork]] is a [[Hangzhou]] dish<ref>{{cite book|title=Michelin Must Sees Shanghai|year=2010|publisher=Michelin Apa Publications|location=London|isbn=978-1-906261-99-3|pages=133|url=https://books.google.com/books?id=PjlQTjxgcDoC|editor=Cannon, Gwen}}</ref> made by pan-frying and then [[red cooking]] [[pork belly]].]] |
||
* {{annotated link|Dinakdakan}} |
* {{annotated link|Dinakdakan}} |
||
* {{annotated link|Dinuguan}} |
* {{annotated link|Dinuguan}} |
||
Line 75: | Line 75: | ||
* {{annotated link|Espetada}} |
* {{annotated link|Espetada}} |
||
* {{annotated link|Everlasting (food)|Everlasting}} |
* {{annotated link|Everlasting (food)|Everlasting}} |
||
* Entremeada |
|||
===F=== |
===F=== |
||
Line 96: | Line 95: | ||
[[File:FOOD Geera Pork.jpg|thumb|[[Geera pork]]]] |
[[File:FOOD Geera Pork.jpg|thumb|[[Geera pork]]]] |
||
* {{annotated link|Galbi}} |
* {{annotated link|Galbi}} |
||
* Gammon |
|||
* {{annotated link|Geera pork}} |
* {{annotated link|Geera pork}} |
||
* {{annotated link|Goetta}} |
* {{annotated link|Goetta}} |
||
Line 119: | Line 117: | ||
===K=== |
===K=== |
||
[[File:แกงฮังเล ที่ หลู้ลำ.jpg|thumb|[[Kaeng hang le]]]] |
[[File:แกงฮังเล ที่ หลู้ลำ.jpg|thumb|[[Kaeng hang le]]]] |
||
[[File:Kapampangan_Kilayin2.jpg|150px|thumbnail|right|[[w:en:Kapampangan_cuisine |"Kilayin"]]]] |
|||
* {{annotated link|Pork rinds|Khaep Mu}} |
* {{annotated link|Pork rinds|Khaep Mu}} |
||
* {{annotated link|Kakuni}} |
* {{annotated link|Kakuni}} |
||
* {{annotated link| |
* {{annotated link|Kalakukko}} |
||
* {{annotated link|King Rib}} |
* {{annotated link|King Rib}} |
||
* {{annotated link|Khao kan chin}} |
* {{annotated link|Khao kan chin}} |
||
* Khao Kha Mu (Braised pork leg on rice) |
|||
* Khao Mu Krob (Crispy pork on rice) |
|||
* {{annotated link|Nam_ngiao|Khanom Chin Nam Ngiao}} |
* {{annotated link|Nam_ngiao|Khanom Chin Nam Ngiao}} |
||
* {{annotated link|Kaeng hang le|Kaeng Hang Le}} |
* {{annotated link|Kaeng hang le|Kaeng Hang Le}} |
||
* Kaeng Kra Dang |
|||
* Kho mu yang |
|||
* {{annotated link|Kotlet schabowy}} |
* {{annotated link|Kotlet schabowy}} |
||
* {{annotated link|Kushikatsu}} |
* {{annotated link|Kushikatsu}} |
||
Line 142: | Line 137: | ||
* {{annotated link|Lechona}} |
* {{annotated link|Lechona}} |
||
* {{annotated link|Likëngë}} |
* {{annotated link|Likëngë}} |
||
* {{annotated link|Limerick |
* {{annotated link|Limerick ham}} |
||
* {{annotated link|Linat-an}} |
* {{annotated link|Linat-an}} |
||
* {{annotated link|Lion's head (food)|Lion's head}} |
* {{annotated link|Lion's head (food)|Lion's head}} |
||
* {{annotated link|Livermush}} |
* {{annotated link|Livermush}} |
||
* {{annotated link|Lountza}} |
* {{annotated link|Lountza}} |
||
* Lombo recheado |
|||
<gallery class="center" caption="" widths="200px" heights="145px"> |
<gallery class="center" caption="" widths="200px" heights="145px"> |
||
File:Kakuni by jetalone at home.jpg|[[Kakuni]] is a [[Japanese cuisine|Japanese]] braised pork dish which literally means "square simmered". |
File:Kakuni by jetalone at home.jpg|[[Kakuni]] is a [[Japanese cuisine|Japanese]] braised pork dish which literally means "square simmered". |
||
Line 165: | Line 160: | ||
* {{annotated link|Moo shu pork}} |
* {{annotated link|Moo shu pork}} |
||
* {{annotated link|Mućkalica}} |
* {{annotated link|Mućkalica}} |
||
⚫ | |||
* Mu daet diao (Thai Style Pork Jerky) |
|||
⚫ | |||
* Moo Manao (Spicy Garlic Lime Pork) |
|||
* {{annotated link|Mu ping}} |
* {{annotated link|Mu ping}} |
||
* Mu thot krathiam (Fried pork with garlic) |
|||
<gallery class="center" caption="" widths="200px" heights="145px"> |
<gallery class="center" caption="" widths="200px" heights="145px"> |
||
File:Medisterpølse.jpg|Fried [[medisterpølse]] sausage |
File:Medisterpølse.jpg|Fried [[medisterpølse]] sausage |
||
Line 177: | Line 169: | ||
===N=== |
===N=== |
||
[[File:Nam tok kor moo yang.jpg|thumb|[[Nam tok mu]] is a Thai salad prepared using pork]] |
[[File:Nam tok kor moo yang.jpg|thumb|[[Nam tok mu]] is a Thai salad prepared using pork.]] |
||
* {{annotated link|Nam phrik ong}} |
* {{annotated link|Nam phrik ong}} |
||
* {{annotated link|Nam tok mu}} |
* {{annotated link|Nam tok mu}} |
||
Line 191: | Line 183: | ||
[[File:Pig roasting on a spit.jpg|thumb|A [[pig roast]]ing on a rotating [[Rotisserie|spit]]]] |
[[File:Pig roasting on a spit.jpg|thumb|A [[pig roast]]ing on a rotating [[Rotisserie|spit]]]] |
||
[[Image:Pork chops served.jpg|right|thumb|[[Pork chop]]s, cooked and served]] |
[[Image:Pork chops served.jpg|right|thumb|[[Pork chop]]s, cooked and served]] |
||
[[File:Pig feet ginger.jpg|thumb|[[Pork knuckles and ginger stew]] is a dish in traditional Cantonese cuisine]] |
[[File:Pig feet ginger.jpg|thumb|[[Pork knuckles and ginger stew]] is a dish in traditional Cantonese cuisine.]] |
||
* {{annotated link|Paksiw|Paksiw na baboy}} |
* {{annotated link|Paksiw|Paksiw na baboy}} |
||
* {{annotated link|Pambazo}} |
* {{annotated link|Pambazo}} |
||
Line 217: | Line 209: | ||
* {{annotated link|Pork pie}} |
* {{annotated link|Pork pie}} |
||
* {{annotated link|Pork ribs}} |
* {{annotated link|Pork ribs}} |
||
* Pork roast |
|||
* {{annotated link|Poume d'oranges}} |
* {{annotated link|Poume d'oranges}} |
||
* {{annotated link|Pulled pork}} |
* {{annotated link|Pulled pork}} |
||
Line 225: | Line 216: | ||
[[File:Babi Rica-rica 4.jpg|thumb|right|Pork [[rica-rica]]]] |
[[File:Babi Rica-rica 4.jpg|thumb|right|Pork [[rica-rica]]]] |
||
[[File:Prepare roujiamo.jpg|thumb|[[Roujiamo]] being prepared]] |
[[File:Prepare roujiamo.jpg|thumb|[[Roujiamo]] being prepared]] |
||
* {{annotated link|Red braised pork belly}}, or Mao's pork belly |
|||
* {{annotated link|Rica-rica}}, pork version |
* {{annotated link|Rica-rica}}, pork version |
||
* {{annotated link|Roasted piglet}} |
* {{annotated link|Roasted piglet}} |
||
Line 277: | Line 269: | ||
===T=== |
===T=== |
||
[[File:Pork tenderloin sandwich.JPG|thumb|A [[pork tenderloin sandwich]], with a [[ |
[[File:Pork tenderloin sandwich.JPG|thumb|A [[pork tenderloin sandwich]], with a [[side dish]] of [[French fries]]]] |
||
[[File:Tokwa't Baboy 2.jpg|thumb|[[Tokwa't baboy]] is a typical Philippine appetizer consisting of [[Pig's ear (food)|pork ears]], [[pork belly]] and deep-fried tofu]] |
[[File:Tokwa't Baboy 2.jpg|thumb|[[Tokwa't baboy]] is a typical Philippine appetizer consisting of [[Pig's ear (food)|pork ears]], [[pork belly]] and deep-fried tofu.]] |
||
* {{annotated link|Tamale}} |
* {{annotated link|Tamale}} |
||
* {{annotated link|Taro dumpling}} |
* {{annotated link|Taro dumpling}} |
||
Line 284: | Line 276: | ||
* {{annotated link|Pork tenderloin sandwich|Tenderloin sandwich}} |
* {{annotated link|Pork tenderloin sandwich|Tenderloin sandwich}} |
||
* {{annotated link|Thai suki}} |
* {{annotated link|Thai suki}} |
||
⚫ | |||
* {{annotated link|Tocino}} |
* {{annotated link|Tocino}} |
||
* {{annotated link|Tokwa’t baboy}} |
* {{annotated link|Tokwa’t baboy}} |
||
Line 292: | Line 283: | ||
* {{annotated link|Trinxat}} |
* {{annotated link|Trinxat}} |
||
* {{annotated link|Tuotuorou}} |
* {{annotated link|Tuotuorou}} |
||
* {{annotated link|Twice |
* {{annotated link|Twice-cooked pork}} |
||
===V=== |
===V=== |
Latest revision as of 04:25, 13 May 2024
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.
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.[citation needed]
Pork dishes[edit]
A[edit]
- 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[edit]
- 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[edit]
- 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
-
The main ingredients in Carne de porco à alentejana are pork, clams and potatoes
-
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[edit]
- Dinakdakan – Filipino dish that consists of boiled and grilled pork parts
- Dinuguan – Filipino savory stew
- Dongpo pork – Chinese fried braised pork dish
E[edit]
- Eisbein – Corned ham hock
- Embutido – Filipino meatloaf
- Espetada – Technique of cooking food on skewers
- Everlasting
F[edit]
- 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
-
Pickled eisbein (pickled ham hock), served with sauerkraut. In parts of Germany it is known as schweinshaxe.
G[edit]
- 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[edit]
- 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[edit]
- Inihaw na liempo – Barbecue dishes from the Philippines
J[edit]
- Jambonette
- Jambonneau
- Jokbal – Korean pork dish
- Judd mat Gaardebounen – Savory dish from Luxembourg
K[edit]
- 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[edit]
- 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[edit]
- 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
-
Fried medisterpølse sausage
-
Menudo is a traditional stew from the Philippines.
N[edit]
- 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[edit]
- Okinawa soba – Type of Japanese noodle
- Oreilles de crisse – Quebec dish (food)
P[edit]
- 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[edit]
- 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:
- Pernil – Slow-roasted marinated pork dish in Cuban cuisine
- Porchetta – Italian pork dish, or Italian roast pork, in Italian cuisine
- Siu yuk – Variety of roast pork in Cantonese cuisine in Cantonese cuisine
- Yakiniku – Korean-style Grilled meat cuisine in Japan in Japanese cuisine
- Flæskesteg – Danish roast pork in Danish cuisine
- 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[edit]
- 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
-
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[edit]
- 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[edit]
W[edit]
- Waknatoy – Philippine stew
- Wet Tha Dote Htoe – Burmese street food
Y[edit]
- Yuxiang shredded pork – Chinese pork dish
-
Yuxiang shredded pork, also called fish flavored pork slices, is a common type of Sichuan cuisine.
See also[edit]
References[edit]
- ^ Raloff, Janet. Food for Thought: Global Food Trends. Science News Online. May 31, 2003.
- ^ 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.
- ^ TVB. "TVB." 廣東菜最具多元烹調方法. Retrieved on 2008-11-19.
- ^ 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.
- ^ Cannon, Gwen, ed. (2010). Michelin Must Sees Shanghai. London: Michelin Apa Publications. p. 133. ISBN 978-1-906261-99-3.
External links[edit]
- Media related to Pork-based food at Wikimedia Commons
- Media related to Pork at Wikimedia Commons