Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.
From Roast Pork & Crackling to Roast Pork with apples, cider vinegar & rosemary we have a great selection. And don't miss our ethnic options with such roast pork recipes as Cuban Roast Pork (Pernil O Pierna Asada Estilo Cubano) or pork roast with an Asian flavour such as Chinese Barbecued Pork (Char Siu)
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A mix of sliced potatoes, sliced onions, cubed mutton, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour.
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Char siu (char siew) is of Cantonese origin where pork is marinated in a honey hoisin sauce, and then roast in the oven to charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, char siu (char siew) would be it.
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Chicharrón or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the well known national dish Bandeja Paisa.
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Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, colouring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.
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Faschierter Braten is a traditional Austrian dish, often served with mashed potatoes, caramelised onion rings and sometimes served alongside a salad. It is a tasteful, satiable and inexpensive meal of beef mince and pork mince. Depending on the kind of preparation, the Braten also has other names: Netzbraten when the ground meat mass is wrapped and roasted in a pork net; Falscher Hase when it is formed like the shape of a hare’s back or Stephaniebraten when the roast is additionally filled with a hard boiled egg, pickles, and sausages
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Danes love their pork, enjoying it in all kinds a ways, from sausage and rullepølse, to patés and chops, and of course, to roasts. The most famous Danish roast is known as flæskesteg. Most common at Christmas time, a nice flæskesteg is often served with red cabbage and candied potatoes, which eventually results in next-day leftovers which are ideal on buttered Danish rye bread as smørrebrød.
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This is one of Sichuan’s most famous vegetable dishes.
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Since the Spanish dominion brought the new ingredient to Modica, Sicily, chocolate has been a favourite addition to Sicilian dishes. Since then, the Modicans have become known for their high-quality chocolate which is often used it in savoury dishes such as rabbit ragù and mince pastries. In this lasagne, the chocolate paired with the cinnamon gives a slight sweetness to the mince and adds a velvety shine.
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You have possibly never tasted a more delicious roast pork than this Cuban Roast Pork. A large pork shoulder is slow roasted with the mojo sauce that has been marinated into the meat giving it that most delicious taste. The aroma will mesmerise you when this pork is roasting in the oven.
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