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Roast Pork
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,Raloff, JanetFood for Thought: Global Food Trends Science News Online. May 31, 2003. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribs From The Pit
The rib cage, as an enclosure that comprises the ribs, vertebral column and sternum in the thorax of most vertebrates, protects vital organs such as the heart, lungs and great vessels. The sternum, together known as the thoracic cage, is a semi-rigid bone, bony and cartilage, cartilaginous structure which surrounds the thoracic cavity and supports the shoulder girdle to form the core (anatomy), core part of the human skeleton. A typical human thoracic cage consists of 12 pairs of ribs and the adjoining costal cartilages, the sternum (along with the manubrium and xiphoid process), and the 12 thoracic vertebrae articulating with the ribs. Together with the skin and associated fascia and muscles, the thoracic cage makes up the thoracic wall and provides attachments for extrinsic skeletal muscles of the neck, upper limbs, upper abdomen and back. The rib cage intrinsically holds the muscles of respiration (thoracic diaphragm, diaphragm, intercostal muscles, etc.) that are crucial for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trichinella Spiralis
''Trichinella spiralis'' is a viviparous nematode parasite, occurring in rodents, pigs, bears, hyenas and humans, and is responsible for the disease trichinosis. It is sometimes referred to as the "pork worm" due to it being typically encountered in undercooked pork products. It should not be confused with the distantly related pork tapeworm. Description ''Trichinella'' species, the smallest nematode parasite of humans, has an unusual lifecycle, and are one of the most widespread and clinically important parasites in the world. The small adult worms mature in the small intestine of a definitive host, such as a pig. Each adult female produces batches of live larvae, which bore through the intestinal wall, enters the blood (to feed on it) and lymphatic system, and are carried to striated muscle. Once in the muscle, they encyst, or become enclosed in a capsule. Humans can become infected by eating infected pork, horsemeat, or wild carnivores such as fox, cat, hyena or bear. Mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat or to be served. A dish may be served on tableware, or may be eaten in one's hands. Instructions for preparing a dish are called recipes. Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Naming Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or ''bistecca alla fiorentina'', and sometimes not: ''poached eggs Florentine'' essentially means "poached eggs with spinach". Some are named for particular individuals: * To honor them: for example, Brillat-Savarin cheese, named for the 18th-century French gourmet and famed political figure Jean Anthelme Brillat-Savarin; * After t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasting
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexico
Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Mexico covers ,Mexico ''''. . making it the world's 13th-largest country by are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cochinita Pibil
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf. Methods ''Cochinita'' means baby pig, so true cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes, or vinegar are employed to approximate the effect of the bitter orange on the meat. Another important in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Cuốn
''Bánh cuốn'' (, ''rolled sheets'') is a Vietnamese dish originating from Northern Vietnam. In Vietnamese cuisine ''Bánh cuốn'' is made from a thin, wide sheet of fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of ''chả lụa'' (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce which is fish sauce called '' nước chấm'' (Nuoc Mam). The rice sheet in ''bánh cuốn'' is extremely thin and delicate. It is made by steaming a slightly fermented rice batter on a cloth that is stretched over a pot of boiling water. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam. A different version of ''bánh cuốn'', called ''bánh cuốn Thanh Trì'' and ''bánh cuốn làng Kênh'', may be found in Thanh Trì, a southern district of Hanoi and Kênh village of Nam Định, an ancient village in the centre of N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chả Lụa
''Chả lụa'' (() or ''giò lụa'' () is the most common type of sausage in Vietnamese cuisine, made of pork and traditionally wrapped in banana leaves. Production and consumption Traditionally, ''chả lụa'' is made of lean pork, potato starch, garlic, ground black pepper, and fish sauce. The pork has to be pounded into a paste; it cannot be chopped or ground, as the meat would still be fibrous, dry, and crumbly. Near the end of the pounding period, a few spoonfuls of fish paste are added to the meat for flavor. Salt, black pepper, and sugar can also be added. The meat is now called ''giò sống'', meaning "raw sausage", and can also be used in other dishes than sausages. The mixture is then wrapped tightly in banana leaves into a cylindrical shape and boiled. If the banana leaf is not wrapped tightly and water leaks inside while it is being boiled, the sausage will spoil quickly if kept at room temperature. The sausage has to be submerged vertically into boiling water; a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carne De Porco à Alentejana
Carne de Porco à Alentejana (Pork with clams) is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander. Usually, about 800 g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. Cumin is often added in northern Portugal as well. It is then fried until golden brown, when clams are added and cooked. Traditionally, this dish is served with cubed potato fries or baked potatoes. Its origin is uncertain, the name would appear to be from Alentejo, but this is disputed by some, who give its roots to the Algarve. The reason behind it are the clams, who are much more popular in seaside towns rather than places far from the ocean, like the majority of Alentejo who only has one sizeable fishing port, Sines, and small fishing villages on the coast, and has a mainly meat-based cuisine. It may be an example of fusion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charsiu
''Char siu'' () is a Chinese, specifically Cantonese–style of barbecued pork. Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for '' chasiu baau'' or '' pineapple buns.'' Five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. It is classified as a type of ''siu mei'' (), Cantonese roasted meat. Meat cuts Pork cuts used for ''char siu'' can vary, but a few main cuts are common: * Pork loin * Pork belly – produces juicy and fatter ''char siu'' * Pork butt (shoulder) – produces leaner ''char siu'' * Pork fat * Pork neck end – very marbled (''jyu geng yuk'') Cantonese cuisine ''Char siu'' literally means "fork roasted" (''siu'' being burn/roast and ''cha'' being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bak Kwa
Bakkwa, also known as rougan, is a Chinese salty-sweet dried meat product similar to jerky. Bakkwa is made with a meat preservation and preparation technique originating from China. The general method of production has remained virtually unchanged throughout the centuries, but the techniques have been gradually improved. It is traditionally made of pork, beef, or mutton, which is prepared with spices, sugar, salt and soy sauce, then dried on racks at around to a final water activity between 0.60 and 0.69. Nowadays, products with a softer texture, lighter color and less sugar are preferred. The type of bakkwa products has a higher water content, and thus has a softer texture and lower sugar content. Whereas the traditional bakkwa has a water activity below 0.7, bakkwa tends to be closer to a water activity of about 0.79. Nevertheless, can have a similar shelf life to other types of bakkwa. Bakkwa is very popular in Singapore and Malaysia where it is traditionally eaten during ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
