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List of pork dishes

This is a list of 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 and Islam.

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 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.

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Pork dishes

File:Bak kwa.jpg
Pork bakkwa. Bakkwa is made with a meat preservation and preparation technique originating from ancient China.[2]

A

B

File:Panela de balchão de porco.JPG
Pork balchão. Balchão is a spicy seafood or meat dish in East Indian cuisine.

C

File:Charsiu.jpg
Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.[3]

D

File:BCfood12.JPG
Dongpo pork is a Hangzhou dish[5] which is made by pan-frying and then red cooking pork belly.

E

F

G

H

File:紅燒肉 Braised pork in brown sauce.jpg
Hongshao rou is a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and dark soy, and rice wine.

I

J

K

L

M

N

O

P

R

S

File:Rullepølse.JPG
Rullepølse, (spiced meat roll)
File:Stegt flæsk med persillesovs 2.jpg
Stegt flæsk is a dish of fried bacon from Denmark that is generally served with potatoes and a parsley sauce (med persillesovs).

T

Tokaire / tokay

 pork casserole    Quebec

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. 

External links