Roasted baby back pork ribs
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 adding missing items with reliable sources.

Pork bakkwa, made with a meat preservation and preparation technique originating from ancient China[2]
Pork bakkwa, made with a meat preservation and preparation technique originating from ancient China[2]

A

B

C

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.[3]
Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.[3]
Cha siu bao – a Cantonese barbecue-pork-filled bun (baozi)[4]
Cha siu bao – a Cantonese barbecue-pork-filled bun (baozi)[4]

D

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

E

F

G

Geera pork

H

I

J

Judd mat Gaardebounen – smoked collar of pork with broad beans
Judd mat Gaardebounensmoked collar of pork with broad beans

K

Kaeng hang le

L

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

M

Minced pork rice

N

Nam tok mu is a Thai salad prepared using pork
Nam tok mu is a Thai salad prepared using pork

O

P

A pig roasting on a rotating spit
A pig roasting on a rotating spit
Pork chops, cooked and served
Pork chops, cooked and served
Pork knuckles and ginger stew is a dish in traditional Cantonese cuisine
Pork knuckles and ginger stew is a dish in traditional Cantonese cuisine

R

Pork rica-rica
Pork rica-rica
Roujiamo being prepared
Roujiamo being prepared

S

Rullepølse (spiced meat roll)
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).
Stegt flæsk is a dish of fried bacon from Denmark that is generally served with potatoes and a parsley sauce (med persillesovs).

T

A pork tenderloin sandwich, with a side of french fries
Tokwa't baboy is a typical Philippine appetizer consisting of pork ears, pork belly and deep-fried tofu
Tokwa't baboy is a typical Philippine appetizer consisting of pork ears, pork belly and deep-fried tofu

V

W

Y

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.