27 articles
Adobada
Adobada (also spelled adovada) is Mexican and Southwestern pork marinated in a red chile-and-vinegar adobo, griddled for tacos or braised as New Mexican carne adovada; a northern cousin of al pastor without the pineapple.
Bak kut teh
Bak kut teh (肉骨茶, bah-kut-tê, rou gu cha), literally 'meat bone tea', is a Malaysian-Singaporean pork-rib herbal soup with no tea in it; styles include clear peppery Teochew and dark soy Hokkien/Klang versions, with a disputed origin.
Char siu (叉烧)
Char siu (叉烧) is Cantonese fork-roasted, honey-glazed barbecued pork, a siu mei staple developed from the older 'insert-roast' (插烧) technique. Known for shoulder-meat cuts, sweet marinade, char siu rice, and char siu bao dim sum.
Chicharrón
Chicharrón: fried pork skin or pork fried in its own fat, a staple across Spain, Latin America, and the Philippines; distinct from US pork rinds, with regional forms like torrezno de Soria, llardons, and Mexican chicharrón prensado.
Chitlins (soul food)
Chitlins (chitterlings), pig intestines cleaned and simmered or fried, are a soul food staple of the African American South tied to slavery-era foodways, the Jim Crow-era Chitlin Circuit, and documented Yersinia food safety risks during holiday preparation.
Chitterlings
Chitterlings, or chitlins, are pig small intestines eaten as food, an old European dish now central to African American Southern and winter holiday cuisine; raw preparation carries Yersinia enterocolitica risk, requiring pre-boiling and careful handling.
Cordon bleu (dish)
Cordon bleu (cordon-bleu, "blue ribbon") is a breaded cutlet filled with ham and melted cheese, a Swiss classic attributed to Brig, Valais; the name comes from the Order of Saint Esprit and also denotes a skilled cook and the Le Cordon Bleu school.
Faggot (food)
A faggot is a traditional British meatball of minced meat and offal, breadcrumbs, and herbs, often wrapped in caul fat and served with gravy and peas in Wales and the Midlands.
Gyros
Gyros (γύρος, also gyro) is a Greek dish of seasoned pork or chicken shaved from a vertical rotisserie, wrapped in pita with tomato, onion, tzatziki, and fries; descended from Turkish döner, distinct from shawarma.
Ham
Ham: the cured hind leg of pork, from US city ham and country ham to Parma, Serrano, and Ibérico. Covers dry vs wet curing, nitrite chemistry and limits, PDO rules, curing times, and 2024 market data.
Ham hock
Ham hock, also known as pork knuckle, is the lower portion of a hog's leg. It is cured or smoked and is used to flavor long-cooked dishes.
Kielbasa
Kielbasa (kiełbasa) is the Polish word for sausage and a family of Polish meat products, usually smoked pork with marjoram and garlic; in American English it names one smoked U-shaped sausage, unlike the broad Polish category.
Larb (ລາບ)
Larb (ລາບ, Thai ลาบ), also laap or laab, is the national minced meat or fish salad of Laos, eaten in Isaan Thailand, Shan State, and Yunnan, bound with khao khua toasted rice powder, herbs, and chili, served with sticky rice; a UNESCO-listed symbol of Lao identity.
Mett
Mett, also called Hackepeter or Schweinemett, is a German specialty of seasoned raw minced pork eaten raw on bread rolls (Mettbrötchen) with raw onion, sold same-day under strict German rules, with the Mettigel hedgehog as its party form.
Philippine adobo
Philippine adobo is the Filipino braise of meat, seafood, or vegetables in vinegar, garlic, bay leaf, and usually soy sauce. The name is Spanish (adobar, to marinate); the technique predates colonization and the first record is the 1613 Vocabulario de la lengua tagala.
Porchetta
Porchetta is an Italian whole deboned pig or suckling pig seasoned with salt, pepper, garlic, rosemary, or wild fennel, tied and roasted whole; a central Italian street food, with Porchetta di Ariccia holding EU PGI status since 2011.
Pork chop
Pork chop: a loin cut of pork sliced perpendicular to the spine, sold as rib, loin, blade, sirloin, porterhouse, or T-bone chops; cooked to 145°F with a 3-minute rest and safe when pink at temperature.
Pork pie
Pork pie: British cold pie of chopped pork and jelly in hot water crust pastry; the Melton Mowbray variant (PGI, uncured grey pork, 30% minimum meat) is its protected regional form.
Pork ribs
Pork ribs are cuts from the pig's rib cage: baby back ribs from the loin, spareribs and St. Louis cut from the belly, plus rib tips and country-style. USDA safe temperature is 145 degrees F with a 3-minute rest; slow cooking melts collagen into gelatin.
Pork roll
Pork roll, also called Taylor ham, is a smoked, cured processed pork loaf from Trenton, New Jersey, created by John Taylor in 1856, renamed under the 1906 Pure Food and Drug Act, and eaten as the state's signature pork roll, egg, and cheese sandwich.
Samgyeopsal (삼겹살)
Samgyeopsal (삼겹살), "three-layer meat," is unmarinated pork belly grilled at the table, the default Korean barbecue meal eaten as ssam wraps. Key figures: ₩21,321 per 200 g Seoul restaurant average (Aug 2026), 33.2% of chilled pork consumption in 2022, Samgyeopsal Day March 3.
Schnitzel
Schnitzel, from German for "slice", is a thin breaded fried meat cutlet, best known as the Wiener Schnitzel, Austria's veal national dish; distinct from Italy's bone-in, butter-fried cotoletta alla milanese, with variants in Germany, Israel, and Argentina.
Scotch egg
Scotch egg: a hard-boiled egg wrapped in sausage meat, breadcrumbed, and fried; a British pub and picnic snack. Claimed 1738 by Fortnum & Mason, first printed 1808, possibly descended from Indian nargisi kofta.
Scrapple
Scrapple, also called panhaas or Philadelphia scrapple, is a Mid-Atlantic breakfast loaf of pork scraps, cornmeal, and buckwheat flour, sliced and fried; a Pennsylvania Dutch dish from German panhas, mass-produced since 1863.
Sisig
Sisig (sizzling sisig): Filipino Kapampangan dish of chopped pork face, ears, and liver with onions, chili, and calamansi, served on a hot plate; reinvented in 1970s Angeles City by Aling Lucing Cunanan, now a pulutan and heritage dish.
Toad in the hole
Toad in the hole: traditional British dish of sausages baked in Yorkshire-pudding batter (eggs, milk, flour), served with onion gravy; name first recorded in Grose's 1787 Provincial Glossary.
Tonkatsu (とんかつ)
Tonkatsu (とんかつ, pork cutlet) is a Japanese yoshoku dish: thick pork, breaded in panko and deep-fried, pioneered in 1899 at Rengatei in Ginza from French côtelette, served with cabbage, rice, and sauce.