Pork

🇬🇾Guyana

Guyanese Garlic Pork

Garlic pork

Pork steeped for days in vinegar with crushed garlic, thyme and hot pepper, then fried in its own marinade.

🇹🇼Taiwan

Hakka Braised Pork

客家封肉

Hakka braised pork belly, slowly cooked with soy, sugar and wine until glossy.

🇹🇼Taiwan

Hakka Stir Fry

客家小炒

A Hakka wok dish of pork, squid, dried tofu and vegetables in a savoury sauce.

🇲🇬Madagascar

Henakisoa sy Amalona

Pork cooked with freshwater eel and Malagasy aromatics in a rich inland preparation.

🇵🇬Papua New Guinea

Highlands Pork Mumu

The Highlands version of mumu — pork is the celebratory meat, layered with kaukau, fern greens, and plantains in the earth oven; pork is a symbol of wealth and status.

🇺🇸United States

Hog Fry

A Pennsylvania Dutch and Ohio meal of pork scraps and organs, fried with potatoes and onions.

🇸🇰Slovakia

Holubky

Holúbky

Cabbage leaves rolled around minced pork and rice and braised in a tomato or kraut sauce, served with a spoon of sour cream.

🇪🇨Sierra (Andean Highlands), Ecuador

Hornado

Ecuadorian pork marinated with garlic and spices, slow-roasted until the skin crackles, then served with mote, llapingachos, salad and ají.

🇵🇭Ilocos, Philippines

Ilocano Crispy Pork

Bagnet

Ilocano deep-fried pork belly, twice-cooked for extra crispiness, served with KBL (kamatis, bagoong, lasuna).

🇱🇺Luxembourg

Jambon en Croûte

Ham am Deeg

A whole ham wrapped in pastry and baked, sliced at the table with mustard and a salad — the standard Luxembourgish festivity dish.

🇧🇦Herzegovina, Bosnia and Herzegovina

Japrak

Rice and minced meat rolled in raštika — collard or kale leaves rather than vine leaves — and simmered in a shallow pot.

🇱🇺Luxembourg

Judd mat Gaardebounen

Smoked pork collar soaked overnight, boiled with bay and onion, then sliced thick over broad beans stewed in a cream and bacon sauce, with boiled potatoes.

🇹🇭Northern Thailand (Lanna), Thailand

Kaeng hang le (Hang Lay Curry)

แกงฮังเล

Kaeng hang le, the Northern Thai pork belly curry of Burmese descent with ginger, tamarind and no coconut milk, is a named Lanna dish.

🇨🇿Czech Republic

Karbanátek

Spiced fried pork patty, a Czech pub and home-cooking staple.

🇩🇰Denmark

Karbonader

Danish breaded pork or veal patties, pan-fried and served with potatoes, gravy, and pickled red cabbage

🇧🇬Bulgaria

Katino Meze

Катино мезе

A hot Bulgarian starter of chopped pork, onions and mushrooms sautéed in butter with paprika and herbs, served sizzling.

🇻🇳Vietnam

Khau nhuc (Vietnamese Marinated Roasted Pork Loin)

Khâu nhục

Khau nhuc, pork belly steamed for hours over taro with fermented bean curd, is a named northern-highland ceremonial dish of the Tay and Nung.

🇰🇳Saint Kitts and Nevis

Kittitian Souse

Souse

Cold pickled pork brightened with lime, cucumber, and Scotch bonnet; sharp, cleansing, and the island's most hangover cure; ladled into bowls beside steaming black pudding before the sun gets high; a Saturday cookshop ritual; a traditional Kittitian dish; the souse of Saint Kitts and Nevis; a communal weekend dish.

🇩🇪Mecklenburg-Vorpommern, Germany

Kloppschinken

Kloppschinken is Mecklenburg smoked pork ham warmed or roasted and served in thick slices with cabbage or potatoes.

🇵🇱Poland

Kotlet Schabowy

A Polish breaded pork cutlet, pounded thin, coated in flour, egg, and breadcrumbs, and pan-fried until golden. The weekday lunch icon, served with potatoes and cabbage.

🇩🇰Denmark

Krebinetter

Danish breaded pork patties, a lunch and dinner classic.

🇱🇻Latvia

Latvian Pilditi Kaposti

Stuffed cabbage rolls; shared with PL/RU/UA sarma/golubtsy and LT balandeliai

🇫🇷France

Le frésinat

Le frésinat is an Occitan pork stew combining tender meat with beans, herbs, and a reduced savory sauce.

🇵🇭Philippines

Lechon in Vinegar Sauce

Lechon Paksiw

Leftover lechon braised in vinegar, soy sauce, and liver sauce, transforming leftovers into a new dish.

🇨🇴Colombia

Lechona

A Tolimense specialty: a whole pig stuffed with pork, rice, peas, and spices, roasted for hours until the skin is crackling. Served with arepa and aji, a festive dish.

🇦🇷Argentina

Lechón al Asador

A whole suckling pig roasted on a spit or cross over slow coals until the skin is crackling and the meat is tender. A festive dish for celebrations and holidays.

🇩🇴Dominican Republic

Lechón Pernil

Dominican roasted pork leg (pernil), marinated with garlic, oregano, and sour orange, slow-roasted until crispy. A Christmas and celebration dish, served with moro.

🇵🇹Centro, Portugal

Leitão da Bairrada

Wood-oven roast suckling pig with crackling skin and tender, juicy meat.

🇱🇹Lithuania

Lithuanian Beef Rolls

Suktiniai

Thin pounded beef or pork rolled up with filling and braised; also known as zrazai.

🇲🇾Penang, Malaysia

Loh Bak

Five-spice pork rolls.

🇨🇳Fujian, China

Lychee Pork

荔枝肉

A Cantonese dish of pork shaped and fried to resemble lychees, in a sweet-sour sauce with lychees.

🇵🇹Madeira, Portugal

Madeiran Garlic-and-Wine Pork

Carne de vinha-d’alhos

Madeiran pork is marinated in wine, vinegar, garlic, bay, and spices before being browned and cooked tender.

🇨🇴Cali, Colombia

Marranitas

A Cali and Valle del Cauca snack of ripe plantain stuffed with chicharrón (pork rind), fried until golden. A savory, crispy, and chewy street food.

🇩🇪Mecklenburg-Vorpommern, Germany

Mecklenburger Rippchen

Mecklenburger Rippchen are cured pork ribs or chops warmed with cabbage or potatoes, retaining a rosy centre.

🇩🇪Mecklenburg-Vorpommern, Germany

Mecklenburger Rippenbraten

Mecklenburger Rippenbraten is a roast pork rib section braised or roasted with apples, prunes and onion for a sweet-savoury sauce.

🇨🇳Shandong, China

Moo Shu Pork

木樨肉

Mu xu rou, egg and wood-ear stir-fried with pork and rolled into thin pancakes, is a named northern Chinese dish and not the American takeaway version.