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Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet And Sour Pork
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A History of English Food''. Random House. . Pages 52–53 Sweet and sour sauce remains popular in Asian and Western cuisines. By region East Asia Chinese cuisine Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour comes from《燒尾宴食單》, a menu of the food served in Tang Dynasty (618-907) festivals written in 708. It included many sweet and sour dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house; one of them is the iconic Chinese dish sweet and sour spare ribs. Some authors say that the original sweet and sour sauce () came from the Chinese province of Henan, but the sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly Char Siu With Rice
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancetta
Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. (in Italian). Uses For cooking, it is often cut into cubes (''cubetti di pancetta''). In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). republication of ''La Buona Vera Cucina Italiana'', 1966. Types The two basic types of pancetta are the ''arrotolata'' (rolled) and ''stesa'' (flat). The ''arrotolata'', salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the ''stesa'' is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of ''arrotolata'', to which capicola is added in the center of the roll (''pancetta coppata''). The rolled type is typical of northern Ita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of taste, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schlachtplatte
A ''Schlachteplatte'', ''Schlachtplatte'', ''Schlachtschüssel'' (Southern German) or ''Metzgete'' (Swiss and southwestern part of Baden-Württemberg in Germany) is a hearty German dish that primarily consists of boiled pork belly (''Kesselfleisch'') and freshly cooked '' Blutwurst'' and '' Leberwurst'' sausages. The cooking process produces sausage juices which, together with any split sausages, are used as a soup known as '' Metzelsuppe''. As a result, in many places, e.g. in parts of the Palatinate, the entire festival and the meal in particular are known as ''Metzelsupp''. Common accompaniments to a ''Schlachtplatte'' are ''sauerkraut'' and bread or potatoes or, in South Germany, potato pancakes (''Dotsch'' or ''Reiberdatschi''). Other elements might be fresh ''Bratwurst'' and ''Mettwurst'' or raw, spiced bratwurst filling. In Rhinehessen it is also common to enrich the dish with a sauce from part of the pig's blood (''Schweinepfeffer'' or ''Schwarz Brie''). The word is d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine. The Michelin Guide of 2015 awarded a three-star ranking (the highest designation) to 11 restaurants in Germany, while 38 more received two-star rankings and 233 one-star rankings. , Germany had the fourth-highest number of Michelin three-star restaurants in the world, after Japan, France, and the United States. Hot foods Meat The average annual meat consumption is per person. The most common varieties are pork, poultry and beef. Other varieties of meat are widely available, but are considered to be insignificant. Source: Statista.com, 2017 Meat is usually braised; fried dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stegt Flæsk
''Stegt flæsk'' () is a dish from Denmark consisting of fried pork belly and generally served with potatoes and parsley sauce (''persillesovs''). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'.Andrew Stone, Carolyn Bain, Michael Booth, Fran Parnelpage 49 and page 53 Denmark Edition: 5, illustrated 2008, Lonely Planet , 364 pages The pork belly or "breast" cut of a pig is used for ''stegt flæsk'' and the strips are cut about 1/4 inch thick. In Danish cuisine ''Stegt flæsk'' is the national dish of Denmark and one of the country's most popular foodstuffs and has been described as "a dish of pork fat, and only pork fat, in parsley sauce." An "alternative guide to Denmark" from the British broadcaster BBC described ''stegt flæsk med persillesovs'' as fried slices of pork with fat served with parsley sauce and boiled potatoes."And for those who haven't had enough of old Porky Pig, the Danes also like ''stegt medister'', a thick sausage with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flæskesteg
''Flæskesteg'', flɛːskə.stɐ̯jthe Danish version of roast pork, is considered to be one of Denmark's principal national dishes. Always prepared with crackling, it is also a favourite for the Danish Christmas dinner served as the evening meal on 24 December or Christmas Eve. History Pork has been a Danish favourite for centuries but it was after the Industrial Revolution in the 1860s when wood-fired ovens were introduced for use in the home that, in addition to sausages and hams, roast pork became a popular dish. From the beginning, joints were always cooked together with the rind in order to provide crackling. Ever since, this has remained a prerequisite for the dish."La cuisine danoise" , ''Ambassade du Danemark Luxembourg''. Retrieved 15 December 2011. Traditional recipe The trad ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hallaca
Hallaca (, ; alt. spelling, ''hayaca'' and ''ayaca'') is a traditional dish from Venezuela that looks like a tamal, though different in flavour, texture, ingredients and cultural significance. It consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and has several regional variants. It has been described as a national dish of Venezuela. Some speculate it originated from the Orinoquia. Characteristic of the hallaca is the delicate corn dough made with consommé or broth, and lard colored with annatto. Hallacas are also commonly eaten in eastern Cuba, Trinidad where it is called pastelle, and parts of Colombia, Ecuador, Aruba, and Curaçao. Origins Hallaca is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan De Jamón
Pan de jamón (ham bread) is a typical Venezuelan Christmas bread, filled with ham, raisins and green olives. Many variations have been created, some filling the bread with other ingredients like turkey or cream cheese and others using puff pastry as the dough. Pan de jamón appeared in the beginning of the 20th century and slowly became a tradition in the Christmas season in Venezuela and Madeira. History According to Miro Popić, Venezuelan journalist and commentator specialized in gastronomy, the recipe is believed to be created in December 1905 by Gustavo Ramella, owner of a bakery located in Caracas. Apparently the original bread was filled only with ham. Other recognized bakeries started making the bread and added new ingredients. By 1920 olives, nuts, and capers were added to the filling. See also * List of ham dishes * Venezuelan cuisine Venezuelan cuisine is influenced by its EuropeanKohnstamm, Thomas; Kohn, Beth"Venezuela."Lonely Planet. Accessed October 2011. (Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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