Meat Dish

Croatia

Translated as Lika pot, this flavorful stew combines chunks of meat such as mutton, lamb, or beef with various vegetables that include large pieces of cabbage, potatoes, onions, carrots, or parsley root. The choice of meat and vegetables relies on traditional ingredients of the area, and the whole stew represents a hearty, frugal meal that is meant to feed the whole family. It is believed that the dish is an adaptation of Bosnian pot, a similar stew hailing from the neighboring Bosnia and Herzegovina. Lika pot is still prepared in many households throughout the area and is occasionally found on the menus of traditional restaurants. It is best served accompanied by rustic, country-style bread on the side.

Lički lonac

Lički nabod is a traditional dish originating from the region of Lika. The dish consists of pork cutlets that are seasoned with salt and pepper, stuffed with a combination of ham, cheese, and bell pepper strips, then brushed with oil and grilled over hot charcoal. Once the stuffed pork cutlets become golden in color, they're taken off the grill and always served with baked potatoes or ličke police (halved baked potatoes with their skin on) on the side.

Lički nabod

Liebre con lentejas is a traditional hare dish originating from Spain. Although there are many regional variations, the dish is usually made with a combination of hare, lentils, white wine, wine vinegar, bay leaves, olive oil, peppercorns, stock, onions, garlic, bell peppers, hot peppers, tomatoes, salt, and black pepper. The hare pieces, lentils, stock, wine vinegar, bay leaves, and peppercorns are simmered for an hour in a big pot. The onions, garlic, bell peppers, hot peppers, and tomatoes are saut&eacute;ed in oil and then pur&eacute;ed or blended until smooth. The smooth mixture is stirred into the pot and the dish is simmered until everything is fully cooked and tender. The dish is seasoned with salt and pepper to taste and it's then served hot. Liebre con lentejas is often accompanied by potatoes or rice on the side. Pair the dish with a glass of robust red wine.

Liebre con lentejas

The crispy, golden Finnish meatballs are traditionally made with beef, with the occasional addition of ground pork. The meat is frequently seasoned with allspice and combined with a mixture of breadcrumbs, eggs, and onions. Although they appear in numerous varieties throughout the country, Finnish meatballs are usually round and small in size, with a light, airy texture. Typically consumed as the main course doused in a creamy brown sauce, they can also be enjoyed as a light cocktail snack.

Lihapullat

Ireland

Limerick ham is a special way of preparing a leg of pork. Traditionally, the ham is smoked over juniper branches, then left in cold water overnight before it is ready to be cooked. Most commonly, the ham is boiled in cider, then baked on high heat in order to become crispy and crunchy on the exterior. Once it is properly cooked, the ham is often served with various sauces on the side, such as horseradish and mustard sauce or cider cream sauce.

Limerick Ham

Ling moong gai is a traditional chicken dish originating from China. The dish is usually made with a combination of chicken, soy sauce, lemon juice and zest, sesame oil, ginger, cornflour, scallions, and sugar. The chicken is cut into quarters and rubbed with soy sauce. The lemon zest and juice are mixed with soy sauce, sesame oil, sugar, and water. The chicken is browned in a wok on both sides and it's mixed with ginger and lemon juice mixture. Once the liquid starts to boil, the dish is simmered over low heat until the chicken is tender. The meat is removed and cut into bite-sized pieces. Cornflour and water are stirred into a paste that's added to the sauce. The sauce is boiled until thick and it's then spooned over the chicken. The dish is usually garnished with scallions and lemon slices, and it's accompanied by rice on the side.

Ling moong gai

China

Lychee pork or lizhi rou is a traditional dish originating from Fujian. There are two versions of the dish &ndash; one has the pork pieces curled up and stained red, resembling lychees, and the other one contains the lychee fruit. The second version is more common, and it's usually made with a combination of pork, lychees, soy sauce, rice vinegar, rice wine, vegetable oil, cornflour, scallions, and salt. The pork is tenderized, cut into cubes, dredged in cornflour, and deep-fried in hot oil until golden brown. The lychee juice is mixed with soy sauce, water, rice wine, vinegar, and salt. The scallions are fried in oil and mixed with the lychee sauce mixture, pork, and lychees. The dish is stir-fried until the sauce thickens, and it's then served with rice on the side.

Lizhi rou

A hearty national specialty typically consumed during cooler seasons, this Chinese dish unites the sweet flavor of chestnuts with the savory and tender chicken meat. Chopped chicken is soaked in a marinade of Shaoxing wine, oyster and soy sauces, star anise, ginger, sugar, cinnamon, and seasonings, and it is then stir-fried along with mushrooms and spring onions in a saucepan with some oil. Boiled chestnuts are tossed in, and the stock is poured over the chicken. Everything&rsquo;s cooked until nice and tender, then served hot, ideally accompanied by steamed rice or noodles.

Lizi chao ziji

United States

Loco moco is Hawaii's popular comfort food, most often consisting of sticky rice at the bottom, topped with a hamburger patty, a fried egg, and the thick gravy that is poured on top of the whole combination, although there are numerous variations using bacon, ham, chicken, oysters, and shrimp. It is believed that loco moco was invented in Hilo, Hawaii in the 1940s, when Nancy Inouye, the wife of Lincoln Grill owner, prepared it as a meal that was affordable to the local children. When she put it on the menu, her husband Richard said that the kids are crazy (loco), and loco moco was born. Today, the dish is traditionally served on a paper plate, often curing hangovers and satisfying big appetites of numerous Hawaiian surfers.

Loco Moco

Locro de gallina is a traditional Andean chicken soup, particularly popular in Bolivia and in some parts of Peru. The primary ingredient is chicken, usually the whole chicken cut into pieces. Other key ingredients typically include potatoes (which provide the stew its thick consistency) and corn or maize. The flavor base of the stew is typically made from saut&eacute;ed onions, garlic, and aji peppers. Cumin, oregano, and cilantro (coriander) are commonly used to season the stew, giving it a unique and aromatic flavor profile. Some versions of Locro de Gallina are made creamier with the addition of milk, cream, or even cheese. This gives the stew a rich and velvety texture. Locro de gallina is typically served hot, often garnished with fresh cilantro or parsley., and accompanied with rice or avocado slices.

Locro de gallina

Lok lak is a Cambodian stir-fry utilizing beef, chicken, or shrimp as the key ingredients, although beef is typically the most popular option. For the beef version, a bed of lettuce leaves is traditionally topped with cucumbers, tomatoes, raw onions, and stir-fried beef along with its juices. The dish is typically consumed by pulling lettuce leaves from the bottom and adding other ingredients into it, so it is consumed similar to a wrap. Lok lak is often paired with rice on the side, and it was supposedly brought to the country by the French people from Vietnam.

Lok lak

Argentina

Lomo de llama is llama tenderloin, a prized cut from the loin of a llama. This cut is incredibly tender, succulent, and juicy, and it can be prepared similarly to beef tenderloin - as steaks, fillets, or fillet medallions. Llama meat is, however, much leaner than beef and higher in proteins, while flavor-wise, it is said to be similar to beef but slightly more intense, with hints of lamb and gaminess. Llama tenderloin is used to prepare a vast variety of specialties, and it's commonly fried, baked, stuffed, or braised in wine sauces. Typical accompaniments to dishes made with this cut of meat include mashed or boiled papas andinas (Andean potatoes), raw or cooked vegetables, quinoa salads, risottos, and chimichurri sauces.

Lomo de llama

Lomo relleno or stuffed loin is a traditional meat specialty from El Salvador, consisting of pork or beef tenderloin that is cut open and pounded lightly before it&rsquo;s rolled around a filling. The meat is typically seasoned with spices and seasonings, and it is usually brushed generously with mustard sauce or other sauce on both sides. There are many variations on the filling but it most commonly contains a variety of chopped vegetables (usually carrots, onions, potatoes, green beans, peppers, chili peppers, eggplants, or g&uuml;isquil), garlic, mushrooms, capers, olives, boiled eggs, various herbs and spices, and slices of ham or bacon. Once stuffed and secured with kitchen twine, the meat roll is usually first browned on all sides, and it is then baked in an oven until nicely colored and done. Slices of this savory specialty are typically enjoyed with accompaniments such as rice, baked potatoes, salads, and various sauces. In El Salvador, lomo relleno is often prepared during the Christmas season.

Lomo relleno

Lomo saltado is a traditional dish consisting of stir-fried marinated slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes. The dish is typically served with French fries and rice on the side, and can be found on the menus of almost all Peruvian restaurants, whether simple or upscale. The dish has had a big Asian influence due to the influx of Chinese immigrants during the 19th century. Over the years, some Chinese cooking techniques were combined with the Peruvian, and new dishes were invented, such as lomo saltado. Today, there are many variations on the dish, so beef can be replaced by chicken, when it is called pollo saltado. If the potatoes are replaced with noodles and vegetables, it is then called tallarin saltado. With its fusion of old and new worlds, lomo saltado still holds its status as one of Peru's most loved dishes.

Lomo saltado

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Teochew braised duck is a traditional dish from the Chaozhou region of China, especially popular in the Singaporean Teochew community. This dish exemplifies the Teochew culinary style, which emphasizes the preservation of the original flavors of the ingredients and employs techniques like braising and slow cooking. The duck is cleaned, and its inner cavity might be stuffed with various aromatics or seasonings, depending on the recipe. The primary braising liquid typically consists of a mixture of soy sauce, water, sugar, and a variety of aromatics like star anise, cinnamon, and ginger. Some recipes may also include rice wine, garlic, and other ingredients. The duck is braised in this mixture for an extended period until tender and flavorful, absorbing the rich, savory flavors from the braising liquid. Once cooked, the duck can be sliced and served with a portion of the reduced braising liquid that serves as a sauce. The skin should be glossy from the braising liquid, and the meat tender and flavorful. In Teochew communities, this dish might be found at celebratory events, festivals, or family gatherings, but can also be found on hawker stands. 
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Lor ark

Lorne sausage is a Scottish favorite made with a combination of ground beef, rusk, and various spices such as nutmeg, cilantro, and ground black pepper. However, it is technically not a sausage &ndash; the combination is tightly packed in a rectangular tin and left to set in the refrigerator. It is then sliced into square pieces which are fried or grilled. Although the exact origins of lorne sausage are still murky, it is believed that the dish was named after the region of Lorne in Argyll. Nowadays, the sausage is incorporated into sandwiches or served as a part of the Scottish version of the full breakfast.

Lorne Sausage

This Thai snack consists of grilled or deep-fried meatballs made with a mixture of ground meat (usually beef or pork) combined with herbs and seasonings. The dish is served on a bamboo skewer, typically accompanied by a sweet-and-spicy dipping sauce. Luk chin ping is sold by many street vendors in Thailand and it is beloved by children and adults alike.

Luk chin ping

Switzerland

Lummelbraten is a traditional dish originating from Basel. The dish is made with a combination of beef, butter or cream, garlic, onions, carrots, celery, white wine, mustard, and red wine. The meat is lightly fried, and the other ingredients are deglazed with wine and shortly boiled. Once done, the meat is cut into slices, topped with the sauce, and traditionally served with the vegetables (carrots, celery) and fried potatoes on the side. Although it's not traditional, some people like to serve lummelbraten with rice and peas as accompaniments.

Lummelbraten

Australia

Lu pulu is a traditional dish utilizing taro leaves, coconut milk, onions, tomatoes, and canned corned beef, which is usually imported from New Zealand. The ingredients are wrapped in taro leaves, and the whole concoction is then wrapped in aluminum foil or banana leaves and baked in an oven for about 2 hours. The dish should be served hot and paired with anything from rice to yams.

Lu pulu

Simple, juicy, and savory lu rou fan is a popular Taiwanese dish consisting of ground pork braised in soy sauce, five-spice powder, and rice wine until it becomes tender and flavorful. It is traditionally served over rice, although some cooks like to replace the rice with noodles. Sometimes, pickled cucumbers or shiitake mushrooms are served alongside the dish. Literally translated, lu rou fan means stewed meat rice, and the dish is sometimes referred to as Taiwanese rag&uacute;. In Taiwan, lu rou fan was originally consumed as a nutritious and healthy meal for farming families, but today it can be found almost everywhere, from home kitchens to restaurants and street stalls.