Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.
Pork
| From Roast Pork & Crackling to Roast Pork with apples, cider vinegar & rosemary we have a great selection. And don't miss our ethnic options with such roast pork recipes as Cuban Roast Pork (Pernil O Pierna Asada Estilo Cubano) or pork roast with an Asian flavour such as Chinese Barbecued Pork (Char Siu) |
Apple and Pork Tagine
The spices of Moroccan cooking combine beautifully with pork in this unusual and flavour packed tagine.
Asian Pork Burgers with Sweet Apple Slaw
These pork burgers have plenty of flavour and the easy coleslaw adds a satisfying crunch-factor. The kids will love getting involved and assembling their own burgers!
Asian-style Pork Mince
Use this recipe for pork mince when you need meatballs, rissoles, or burger patties with an Asian flavour.
Baeckeoffe – Alsatian Meat and Potatoes Casserole
A mix of sliced potatoes, sliced onions, cubed mutton, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour.
Bánh Mì – Vietnamese Sandwiches
The sandwich is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as coriander, hot peppers, and pickled carrots.
BBQ Pork Sandwich
Slow cooked pork is at its best in these delicious sandwiches with barbecue slaw and Lexington Style barbecue sauce.
Cassoeula – Lombard Pork and Cabbage Stew
Cassoeula is a traditional dish in Lombardia. Also known as cazzoeula, it takes its name from the word cazza, or pan, in which it is prepared. A great Sunday afternoon dinner, or a nice way of warming up on a cold winter day, cassoeula is a hearty stew of cabbage and pork.
Char Siu – Honey Roasted Pork (Chinese Barbecued Pork)
Char siu (char siew) is of Cantonese origin where pork is marinated in a honey hoisin sauce, and then roast in the oven to charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, char siu (char siew) would be it.
Chicharrón Colombiano – Colombian-Style Fried Pork Belly
Chicharrón or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the well known national dish Bandeja Paisa.
Chileajo Mixteco – Mixtecan Pork in Chilli-Garlic Sauce
This is a hearty dish with protein and vegetables, and it is hot and spicy. Indeed, when you carve into a piece of meat – tender after braising for around two hours – and raise it to your to your lips, the spicy kick of the sauce is immediate. The meat brings welcome relief to the palate, while the potato provides a milder balance to the chilli.
Chinese Watercress and Pork Ribs Soup
This Watercress and Pork Rib Soup is a good springtime soup that tastes fresh, clean and delicious. A lot of Chinese restaurants serve this as Soup of the Day because it is very nutritious, popular, easy to make and good for every one.
Cochinita Pibil – Yucatan Pork Baked in Banana Leaves
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, colouring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.
Faschierte Laibchen – Austrian Rissoles
Similar to the traditional Austrian dish Faschierter Braten (Minced Pork Meatloaf), these easily made rissoles or meatballs are popular served with Erdäpfelpüree (creamy mashed potatoes) and some mixed vegetables.
Faschierter Braten – Austrian Meatloaf
Faschierter Braten is a traditional Austrian dish, often served with mashed potatoes, caramelised onion rings and sometimes served alongside a salad. It is a tasteful, satiable and inexpensive meal of beef mince and pork mince. Depending on the kind of preparation, the Braten also has other names: Netzbraten when the ground meat mass is wrapped and roasted in a pork net; Falscher Hase when it is formed like the shape of a hare’s back or Stephaniebraten when the roast is additionally filled with a hard boiled egg, pickles, and sausages
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