Did you know that pork is the most widely-consumed protein in the world? It just edged over poultry’s 35% consumption with 36%. With over 7.75 billion people in the world today, that’s around 2.8 billion people that enjoy eating pork!
Pork is a well-known source of protein and minerals that help you gain muscle and boost endurance. It’s been a staple in many worldwide cuisines for ages, and scientists say that our ancestors started eating pork as early as 5000 BC!
With that said, let’s take a look at how people around the world cook their pork.
1. Baby Back Ribs (United States)
Baby back ribs are classic American comfort food that’ll have you craving for more, sticky fingers and mouth be darned!
Here, juicy and delectable pork ribs are marinated in a smoky, spicy barbecue sauce before being slapped on the grill. If done correctly, the meat falls right off the bone and melts in your mouth! This is a common dish served in celebrations such as Christmas and Fourth of July parties and is typically paired with other Southern foods like macaroni and cheese, collard greens, and mashed potatoes.
2. Lechon (Philippines)
Lechon is the shining star of many parties in the Philippines. Essentially, it’s the belle of the ball!
A suckling pig is stuffed with lots of aromatics, herbs, and spices like garlic, onions, chives, chilis, and lemongrass, among others. It’s then slow-roasted for a few hours until the insides are tender and flavorful. Almost every bit of the lechon can be eaten, though the skin is particularly beloved—the skin is super crunchy and many people scramble to the front of the line just to get a piece of that skin!
3. Samgyupsal (South Korea)
Samgyupsal in Korea literally means three layers. It refers to the layers of meat and fat on the thinly-sliced pork belly. While these slices of pork are usually unseasoned, you can also marinate them in sauces like soy sauce and red pepper paste for that extra kick of flavor.
Most, if not all, samgyupsal restaurants have a grill on every table. Customers can cook their own samgyupsal with the tongs and the scissors provided. Then, they eat the samgyupsal with rice and a couple of other Korean side dishes like glass noodles, steamed eggs, kimchi, baby potatoes, and fish cakes.
4. Involtini di Maiale (Italy)
Italy isn’t the master of just pizza and pasta, you know. They also have this thing called involtini which are basically roll-ups—cuts of meat or veggies are rolled around a filling to make a little makeshift sausage.
In involtini di maiale’s case, pork tenderloin and prosciutto are pounded until it’s thin and flat. Then, cheese is added to the middle, and the whole thing’s wrapped up into a cigar shape before being pan-fried with olive oil. It can be served as is or generously glazed over with some homemade sauce from the used oil.
5. Griot (Haiti)
Often considered the national dish of Haiti, the griot consists of pork shoulder that’s fried or roasted until glossy brown. The trick is to marinate the pork for at least a few hours—you’ll want to use vinegar and lime juice to tenderize it before coating it with a seasoning blend of herbs and spices.
The result is a delicious pork dish that is so addicting that many Haitians even nibble on them as a snack!
6. Chilorio (Mexico)
Chilorio is a salty and savory pork dish that’s enjoyed all over northern Mexico. It’s made by cooking the meat in water and fat before adding chilis and spices. Because of the ingredients, chilorio lasts a long time in the fridge and is good if you’re looking to meal prep. They can be stored in the fridge and heated up as necessary if you want something meaty in an instant.
Chilorio can be used for tacos, burritos, quesadillas, and tamales or else served with some rice and refried beans.
7. Apaki (Greece)
Apaki is a pork loin that has been smoked with the irresistible blend of wood, oregano, marjoram, thyme, and sage. It has probably the richest history out of all the entries on this list. It’s believed that the cooking method used for the apaki has been used since the Byzantine period to help preserve their meats.
Apaki can be sliced into thin strips and added to omelets or salads, or served on top of some pasta or rice.
8. Vindaloo (India)
Vindaloo is a fiery-hot curry dish originating from Goa, southwestern India, though it is typically more associated with British-Indian cuisine. It is a tomato-based curry that is flavored with chili powder, cumin, coriander, cardamom, cinnamon, and a bunch of other spices. Because of its spiciness, vindaloo is usually served with naan to mop up the soup and yogurt to help cool things down a bit.
Trust us, vindaloo is not for the faint of heart!
9. Char Siu (China)
Char siu is roasted, barbecued meat that hails from the Cantonese region of China but has since been popularized all over the world. It’s distinctively sweet, savory, and salty and is the perfect companion to almost anything. Try it out with a piping-hot bowl of jasmine rice, steamed vegetables, or atop some egg noodles.
10. Schweinshaxe (Germany)
Germans are well-known for their love of beer, and schweinshaxe sure knows how to complement it. Schweinshaxe is a staple in Oktoberfest and it’s easy to see why. This belly-busting dish is comprised of a large pork hock that’s been oven-roasted until the skin positively crackles. Enjoy the mouth-water combination of salty, crunchy skin and juicy meat with a tall glass of your favorite beer!
