Top Results for Pork Lamb

Uzbek plov, also called palov, is a Central Asian rice dish prepared by cooking rice with meat, onions, and carrots in a seasoned base. Uzbek versions commonly use lamb or beef and are associated with family gatherings, holidays, and communal cooking; large batches are traditionally made in a kazan,...

Known as plov, palov or osh, this Uzbek rice dish belongs to the wider Central Asian pilaf tradition. Rice cooks with a seasoned mixture of meat, onions and carrots, absorbing flavor from ingredients prepared in the same pot. In a common method, the meat and vegetables form a base called zirvak befo...

Made in a defined area of Parma province near Zibello, Culatello di Zibello is an Italian cured pork specialty protected by a Protected Designation of Origin (PDO). It uses a selected muscle portion from the hind leg rather than an entire bone-in ham. The trimmed meat is salted, enclosed in a natura...

Prosciutto di San Daniele is an Italian dry-cured ham produced in the Friuli Venezia Giulia region. Designated PDO status guarantees its unique production methods including the incorporation of pig trotters during aging. This contributes to the ham’s distinctive flavor and texture. It's valued by fo...

Dry-cured pork legs from the Parma area of Italy become Prosciutto di Parma through a regulated process protected by a Protected Designation of Origin (PDO). That designation ties the name to specified sourcing and production requirements. Salt and extended maturation develop the ham's delicate savo...

Carolina pulled pork is a traditional American barbecue dish consisting of a whole pork shoulder cooked slowly over low heat until it can be easily shredded. The preparation is rooted in the culinary traditions of North and South Carolina, where pitmasters rely on local hardwoods for extended smokin...

Cooking an entire hog over wood coals gives Carolina whole-hog barbecue its defining character. Closely associated with eastern North Carolina, the method brings together meat from different parts of the animal rather than relying on a single cut. Slow pit cooking develops tenderness and smoke flavo...

Memphis dry rub ribs are a regional American barbecue specialty consisting of pork ribs coated in a blend of spices and slow-smoked without the use of sauce. The dry rub typically includes ingredients such as paprika, garlic powder, onion powder, black pepper, and celery seed, creating a caramelized...

Lechon is a Filipino dish consisting of a whole pig spit-roasted over charcoal for several hours until the skin becomes crispy. It holds significant cultural importance in the Philippines, where it serves as the centerpiece for major celebrations including fiestas, weddings, and holidays such as Chr...

Smoked pork shoulder, often referred to as 'pulled pork' when prepared in the traditional Southern American barbecue style, involves slow-cooking a bone-in pork shoulder over wood smoke for 8-14 hours at temperatures between 225-250°F. The extended cooking time breaks down the tough connective tissu...

Bigos, often known as Hunter's stew, is a traditional Polish dish made from finely chopped meat and stewed sauerkraut or fresh cabbage. It is widely considered one of Poland's national dishes and is characterized by its hearty, complex flavor profile that develops over multiple days of reheating. Th...

Samarkand Plov is a regional variation of the traditional Central Asian rice dish known as pilaf, specifically associated with the city of Samarkand in Uzbekistan. Unlike other regional preparations where the ingredients are thoroughly mixed before serving, Samarkand Plov is distinguished by its str...

Bun Cha is a traditional Vietnamese dish that originated in Hanoi. It consists of grilled pork, specifically marinated pork patties and slices of pork belly, cooked over a charcoal flame. The meat is served in a bowl of sweetened, diluted fish sauce, accompanied by a plate of cold rice vermicelli no...

Siu Yuk is a traditional Cantonese barbecue dish consisting of roasted pork belly characterized by its crispy, blistered skin and tender meat. The preparation involves marinating the pork, air-drying the skin, and roasting it at high temperatures to create the signature crackling texture. It is a st...

Döner Kebab is a dish consisting of seasoned meat—typically lamb, beef, or chicken—stacked onto a vertical rotating spit and roasted slowly. As the outer layer cooks, it is shaved off in thin slices and traditionally served inside a flatbread, often accompanied by fresh vegetables and various sauces...

Laghman is a traditional Central Asian dish consisting of hand-pulled noodles served with a savory stew. The topping typically features diced meat, bell peppers, tomatoes, onions, and other seasonal vegetables stir-fried or simmered together. It reflects the culinary heritage of the Uyghur people bu...

Sinigang na baboy is a traditional Filipino soup or stew characterized by its distinctly sour and savory flavor profile. The dish features pork, typically ribs or belly, simmered with a variety of vegetables such as water spinach, daikon radish, and eggplant. The sourness is traditionally derived fr...

Kabuli Pulao is a traditional Afghan rice dish featuring fragrant basmati rice simmered in lamb broth. It’s distinguished by the inclusion of caramelized carrot slices, plump raisins, and tender pieces of lamb. This classic pilaf is a staple of Afghan cuisine and is commonly enjoyed within Afghan fa...

Adana Kebab is a Turkish hand-minced spiced lamb kebab named after the city of Adana in southern Turkey, distinguished by its use of tail fat and red pepper and traditionally shaped on wide flat skewers.

Babi Guling is a Balinese spit-roasted suckling pig stuffed with a spice paste of turmeric, lemongrass, and galangal, central to Balinese Hindu ceremonial feasts and increasingly popular as street food.

Memphis wet ribs are a regional American barbecue preparation consisting of pork ribs basted with a tomato and vinegar-based sauce during and after the smoking process. This style represents the sauced counterpart to Memphis's signature dry-rub ribs, where the meat is coated only in spices. The wet...

Produced by the Wisconsin-based Nueske family business, this applewood-smoked pork bacon carries a tradition dating to 1933. Its defining feature is the use of genuine applewood during slow smoking, giving the meat a pronounced smoke character. The product belongs to the familiar category of cured p...

St. Louis Style Spare Ribs are a specific preparation of pork spare ribs characterized by a uniform, rectangular shape achieved through precise butchering. The process involves removing the sternum, rib tips, cartilage, and the excess flap meat from the bottom of the rack. Originating from meatpacki...

South Tyrol's Speck Alto Adige combines two approaches to preserving pork: gentle cold smoking and dry curing. Made from pork legs, this Italian alpine ham develops its character through seasoning, alternating exposure to smoke and fresh air, and subsequent maturation. The method produces a cured me...

Gaeng Daeng, or Thai red curry, is a coconut milk curry made from dried red chili paste and widely considered the most internationally recognized of Thailand's curry family, with roots in central Thai court cuisine.

Mortadella Bologna is a large cooked pork sausage originating in Bologna, Emilia-Romagna, with PDO status since 1998, and is one of the oldest documented Italian salumi, with references dating to the 14th century.

Kalua pig represents a traditional Hawaiian cooking method utilizing an imu—an underground oven. The whole hog is slowly smoked this way, resulting in intensely smoky pork with a unique flavor profile. It’s a staple of luau celebrations and remains significant within Hawaiian culture. This preparati...

The authentic Roman version relies solely on cured pork cheek (guanciale), egg yolks, Pecorino Romano, and black pepper. The magic lies in the emulsionthe heat from the pasta gently cooks the egg mixture into a creamy coating without scrambling it. Using guanciale over pancetta is non-negotiable for...

Originating in Xuanwei in China's Yunnan province, Xuanwei Ham is a dry-cured pork specialty made from hind legs. Traditional production involves salting and prolonged drying and maturation, often beginning in the colder winter months. Local pig breeds are associated with the ham's history. Its deep...