World Recipes

French-Vietnamese baguette sandwich with pâté, pork, pickled vegetables, and cilantro.

Roman classic: egg, guanciale, pecorino, black pepper — no cream.

Roman pasta with guanciale, egg yolks, Pecorino, and black pepper, tossed off-heat into a silky custard sauce.

Slow-braised pulled pork fried crispy in its own fat.

Sticky, caramelized BBQ pork — the soul of Cantonese cuisine.

Honey-lacquered roast pork with caramelized edges, sweet-savory glaze, and a deep red hue from fermented red bean curd.

Brazil's national dish: a rich black bean stew loaded with smoked and cured pork cuts, served with rice, farofa, and orange slices.

Meltingly tender pork belly in caramelized soy-sugar sauce — Mao's favorite dish.

Spit-roasted pork with pineapple, onion, cilantro on corn tortillas.

Chile-marinated pork carved from a vertical spit, topped with pineapple, onion, and cilantro on small corn tortillas.

Creamy pork bone broth with thin noodles, chashu, and soft egg.

Rich, creamy pork bone broth simmered for 12+ hours with thin noodles, chashu pork, ajitama egg, and nori.

Thin-skinned dumplings filled with pork and hot soup.

Delicate steamed dumplings filled with pork and rich, hot soup sealed inside — Shanghai's greatest contribution to dumpling-kind.

Roman pasta with guanciale, tomato, pecorino, and black pepper.

Puerto Rico's signature rice with pigeon peas, sofrito, and pork, cooked in a caldero for a crispy pegao bottom.

A crusty baguette filled with pate, cold cuts, pickled daikon and carrot, cilantro, jalapeño, and Maggi sauce.

Grilled pork patties and belly served with noodles and herbs in dipping broth — Hanoi's lunch.

Charcoal-grilled pork patties and belly served with rice vermicelli, fresh herbs, and a tangy dipping broth.

Pork shoulder confited in its own lard until fall-apart tender, then crisped for contrasting textures.

Yucatecan pulled pork marinated in achiote and sour orange, wrapped in banana leaves and slow-roasted.

Pressed sandwich of roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread.

Spicy sesame-peanut noodles with seasoned pork mince.

Thin wheat noodles in a rich sesame paste and chili oil sauce topped with savory pork mince and preserved vegetables.

Fluffy steamed buns filled with sweet BBQ pork.

Black bean stew with multiple pork cuts — Brazil's national dish.

Pan-fried pork dumplings — crispy bottom, steamed top.

Braised-then-fried pork shoulder with a citrus and scotch bonnet marinade, Haiti's most beloved dish.

Boiled or pan-fried pork and cabbage dumplings — China's most beloved food.

Crescent-shaped boiled or pan-fried dumplings with a juicy pork and Chinese chive filling.

Tonkatsu cutlet simmered with egg over rice — the comfort food of comfort foods.

Fermented kimchi stew with pork — the older the kimchi, the better.

A bubbling, fiery stew of well-fermented kimchi, pork belly, and tofu in an intensely savory broth.

Pork shoulder marinated in garlic mojo criollo and slow-roasted until falling apart with crispy skin.

Mashed fried green plantains with garlic and chicharrón — Puerto Rico's beloved side.

Fried green plantains mashed with garlic, olive oil, and chicharron, formed into a dome and served with broth.

Ground meat stir-fried with holy basil and chilies — Thailand's most eaten dish.

Ground meat stir-fried with holy basil, chilies, and garlic in a savory fish-sauce-and-oyster-sauce combo, served with a fried egg over rice.

Pork shoulder studded with garlic and adobo, marinated overnight and slow-roasted until the skin crackles.

Slow-roasted pork belly wrapped around loin with herbs and garlic.

Hearty hominy soup in rich red chili broth with pork.

Hearty hominy soup in a rich red chile broth with shredded pork, served with a platter of fresh garnishes.

Slow-smoked pork shoulder shredded and sauced — American BBQ at its best.

Pork shoulder smoked until fall-apart tender, pulled and dressed with vinegar-based sauce.

Thick handmade corn masa cakes stuffed with cheese, beans, or chicharron, griddled and served with curtido.

Pork wontons drenched in spicy, numbing chili oil sauce.

Pounded thin veal or pork cutlet, breaded and pan-fried in butter until the coating puffs and turns golden.

A tangy, savory pork soup soured with tamarind (or green mango), loaded with vegetables like kangkong and radish.

Chopped grilled pig face and ears sizzling on a hot plate with calamansi, chili, onions, and a raw egg stirred in — bold and crunchy.

Spare ribs trimmed St. Louis-style, dry-rubbed and smoked until tender with a caramelized bark.

Masa dough filled with meat and salsa, steamed in corn husks.

Panko-crusted deep-fried pork cutlet — the crunch is everything.

Boiled then stir-fried pork belly with leeks and doubanjiang.

Belly pork simmered then wok-fried with doubanjiang, leeks, and fermented black beans until the edges curl and caramelize.

Shrimp-pork wontons in clear broth with thin egg noodles.

Roman pasta sauce of guanciale, tomato, Pecorino Romano, and chili flake, tossed with bucatini.

Pork ribs simmered in a peppery, herbal broth with garlic, star anise, and cinnamon — a Hokkien-Malaysian classic.

Thick wheat noodles topped with a savory fermented soybean paste sauce with ground pork and julienned cucumber.

Fluffy buttermilk biscuits smothered in peppery sausage cream gravy.

Cajun pork and rice sausage links seasoned with green onions, parsley, and cayenne.

Silky potato soup with razor-thin shredded collard greens and slices of chourico sausage.

Chewy Hoi An noodles with char siu-style pork, crispy wontons, fresh herbs, and a small amount of rich broth.

Pork belly and hard-boiled eggs braised in a dark coconut water caramel sauce with fish sauce and pepper.

Marinated pork and clams cooked together with fried potatoes, cilantro, and white wine from the Alentejo region.

Crispy fried spring rolls with pork and shrimp — the fried counterpart.

Hunan-style braised pork belly — spicier and less sweet than Shanghai version.

Grilled chorizo sausage split and served on crusty bread with chimichurri, the iconic Argentine street sandwich.

Collard greens slow-simmered with smoked ham hock in pot liquor until silky and deeply savory.

Broken rice with grilled pork chop, egg meatloaf, and pickled vegetables.

Silky rice porridge slow-cooked until creamy — ultimate comfort food.

Grilled ham and Gruyère sandwich with béchamel — France's ultimate grilled cheese.

Crispy fried béchamel croquettes with jamón — Spain's most popular tapa.

Open-topped steamed dumplings filled with pork, shrimp, and shiitake mushrooms, topped with fish roe.

Open-topped pork and shrimp dumplings with fish roe.

Asturian white bean stew with chorizo, morcilla, and pork belly.

Rich Asturian white bean stew with chorizo, morcilla (blood sausage), and smoked pork, slow-cooked until creamy.

Thick wheat noodles smothered in a glossy black fermented soybean paste sauce with diced pork and vegetables.

A Japanese sandwich of thick-cut tonkatsu, tonkatsu sauce, and shredded cabbage between crustless shokupan milk bread.

Minced meat salad with lime, fish sauce, toasted rice powder, and herbs.

Minced pork seasoned with lime juice, fish sauce, toasted rice powder, chilies, and fresh herbs — eaten with raw vegetables.

Twice-cooked pork belly — simmered until tender then deep-fried until the skin shatters like glass.

Whole pig stuffed with rice, peas, and spices, roasted for 12+ hours until the skin is shattering crisp.

Giant, tender pork meatballs braised with napa cabbage.

Hearty Andean stew of white corn, squash, beans, and pork, traditionally served on national holidays.

Rich miso-based broth ramen — Sapporo's gift to the world.

Sapporo-style ramen with a rich miso-based broth, butter, corn, bean sprouts, and thick curly noodles.

Massive Italian-Creole sandwich of cured meats and cheese with olive salad on a round sesame loaf.

The 'ancestor' of carbonara — guanciale, pecorino, pepper, no egg or tomato.

Banana leaf-wrapped bundles of grated green banana and root vegetable masa filled with seasoned pork.

Savory custard tart with bacon, Gruyère, and cream in buttery crust.

Creamy red kidney beans simmered with andouille sausage, the holy trinity, and ham hock, served over rice.

Braised pork belly stuffed in crispy flatbread — Xi'an street food.

Veal escalopes wrapped with prosciutto and sage, pan-fried in butter.

Thin veal cutlets topped with prosciutto and sage, pan-fried in butter and deglazed with white wine.

Thick-sliced pork belly grilled at the table, wrapped in lettuce with ssamjang.

Thick slices of unmarinated pork belly grilled at the table, wrapped in lettuce with garlic, ssamjang, and kimchi.

Bavarian roasted pork knuckle with crackling-crisp skin, tender meat, served with sauerkraut and dumplings.

Clear soy-based chicken and pork broth ramen with wavy noodles, chashu, menma, and scallions.

Marinated pork cubes grilled on skewers, served in pita with tzatziki, tomato, onion, and fries.

Thick-cut pork loin breaded in panko and deep-fried to a shattering golden crust, served with tonkatsu sauce and cabbage.

Tiny meat-filled pasta swimming in rich chicken/beef broth — Bologna's pride.

Thick wheat noodles with savory fermented soybean paste sauce and fresh vegetables.

Pork sausages served over buttery mashed potatoes with rich onion gravy.

Grilled pork sausages served with tangy fermented sauerkraut and mustard.

Ham and Gruyere sandwich coated in bechamel, topped with more cheese, and broiled until golden.

Rice cooked with ground pork, chicken livers, and the holy trinity, getting its 'dirty' color from the meat.

Alsatian ultra-thin pizza with creme fraiche, thinly sliced onions, and lardons, baked at high heat until charred.

Cowboy beans — pintos with bacon, chorizo, tomato, and jalapeño.

Black-eyed peas and rice cooked with smoked pork, traditionally eaten on New Year's Day for good luck.

Thin, crispy spring rolls filled with ground pork, carrots, and water chestnuts, served with sweet chili sauce.

Wok-fried smoked pork belly with garlic shoots — rural Hunan home cooking.

Battered pork in tangy sweet-sour sauce with pineapple and bell peppers.

Crispy battered pork pieces tossed in a tangy sauce of vinegar, ketchup, and pineapple with bell peppers.

Spicy Mexican chorizo crumbled and fried for tacos.

Autumn onion tart with caramelized onions, lardons, and sour cream custard in a bread dough crust.

Berlin's iconic sliced fried sausage topped with curried ketchup sauce and curry powder, served with fries.

Delicate clear soup with winter melon, dried shrimp, and pork.