Meat Dish

Indonesia

Babi masak tomat is a traditional dish originating from Kalimantan, where it's popular among the Dyaks. The dish is made with a combination of pork, tomatoes, garlic or scallions, lemongrass, and a spice paste consisting of ginger, chili peppers, and shallots. In order to prepare the stew, the pork is cut into chunks and it's then mixed with all the other ingredients in a pan. The dish is simmered until the pork becomes tender. If the sauce dries up, a little water is added, and if the tomatoes are too sour, a bit of sugar is added to the pan. Babi masak tomat is traditionally served with steamed rice on the side.

Babi masak tomat

Babi panggang is an Indonesian term which refers to a wide variety of grilled or roasted pork dishes. It is believed that the tradition of preparing pork in Indonesia grew out of Chinese culinary heritage, and because of religious reasons pork dishes are usually found in areas with a predominant Christian and Hindu population. Besides the extremely popular babi guling, the Balinese suckling pig, there is a broad category of different grilled pork dishes traditional to the area of North Sumatra. Before grilling, the meat is usually marinated in a mixture of traditional Indonesian spices, such as ginger, garlic, galangal, and Indonesian soy sauce ketjap manis. The spices penetrate and coat the meat, keeping it tender and packed with flavor. When grilled, the meat is usually served sliced and it's accompanied by rice, cabbage, fresh green vegetables, spiced pig blood, and the spicy sambal andaliman. Occasionally, babi panggang can refer to a slightly varied dish, which includes grilled pork slices, but also pork soup, and sliced Indonesian blood sausage. Under a somewhat different name babi pangang, this Indonesian delicacy is also widely popular in Netherlands. It was exported during the colonization period and slightly differs from the original. The Dutch prefer to douse the meat in the sweet and sour sauce and traditionally boil the meat before grilling. Occasionally, they even fry it. The original babi panggang is usually found in many traditional Sumatran restaurants, while the Dutch variety is one of the most popular options enjoyed in Chinese restaurants in the Netherlands.

Babi panggang

Cheap, quick, and easy to prepare, bacon and cabbage is an Irish dish that is traditionally made on St. Patrick's Day. Bacon in the dish refers to cured pork joint from the shoulder, paired with cabbage, and sometimes potatoes, onions, carrots, or turnips. The dish is often accompanied by a white sauce consisting of butter, flour, milk, and fresh herbs such as parsley. In the past, bacon and cabbage was mostly consumed by Irish farmers who had all of the ingredients readily available.

Bacon and Cabbage

China

White cut chicken (also known as Cantonese poached chicken) is a beloved traditional dish consumed during Chinese festivals and holidays, and especially on Chinese New Year. The dish consists of salted chicken that is cooked in water with chopped green onions, ginger, cooking wine, Sichuan peppercorns, and sesame oil. When prepared, it is transferred to a bowl filled with ice water in order to chill. Once entirely chilled, the chicken is served whole or cut into large chunks, typically accompanied by ginger scallion sauce and chili sauce, used as dips. Traditionally, Chinese people poach and serve the whole chicken, with its head and feet attached. A delicious holiday meal, this dish pairs well with hot rice, oyster sauce, and soy sauce.

Bai qie ji

Bakso is a popular Indonesian meatball soup. Like many other dishes in Indonesia, it grew out of Asian and European influences in the country. Throughout Indonesia, there are many variations of bakso, but all of them include three main ingredients: broth, noodles, and meatballs. What distinguishes bakso from other Asian varieties is the consistency of the meatballs, which should have a springy texture. Although bakso is essentially street food, it can be found anywhere from outdoor eateries to elegant restaurants. The garnishes, which are additionally added, are usually wontons, hard-boiled eggs, or tofu. The dish is typically served warm with a splash of chili or soy sauce.

Bakso

Bakso ayam is a traditional dish and a type of bakso (meatball) originating from Indonesia. These meatballs are usually made with a combination of chicken, garlic, oil, salt, sugar, corn starch, and baking powder. The ingredients are shaped into chicken meatballs that are boiled in water. Once taken out of the pot, the meatballs are plunged into ice-cold water. They can be eaten as they are or incorporated into a delicious chicken meatball soup called sup bakso ayam. It's recommended to use lean chicken breast when preparing bakso ayam.

Bakso ayam

Bakso bakar is a traditional street food item and a type of bakso or Indonesian meatballs. The meatballs are usually made with a combination of beef, starch, eggs, soy sauce, and diluted margarine. The meat mixture is often flavored with garlic, nutmeg, salt, and pepper. Once shaped, the meatballs are shortly boiled or steamed, skewered, then grilled over charcoal until fully cooked. Bakso bakar can be bought from street food vendors, but it can also easily be made in the comfort of your own home. This type of bakso should look similar to its Japanese cousin, yakitori.

Bakso bakar

As the name suggests, this bakso variety hails from Solo (Surakarta). It is prepared with firm, but tender beef meatballs that are served in beef broth. The dish is usually accompanied by yellow or vermicelli noodles and various garnishes such as fried onions, greens, or fried wontons. A bowl of bakso Solo is served with fresh chili sauce and lime wedges on the side.

Bakso solo

Balandėliai or little pigeons are Lithuanian versions of cabbage rolls. Probably brought to Lithuania by the Tatars in the 14th or 15th century, balandėliai consist of boiled cabbage leaves filled with a mixture of minced pork or beef, cooked rice, raw eggs, garlic, onions, and bell peppers. Seasoned with salt and pepper and flavored with tomato juice, the balandėliai are brought to a boil and then left to simmer on the stove until tender. They make a perfect option for a hearty lunch and are best enjoyed mixed with sour cream.

Balandėliai

Balmoral chicken is a traditional dish featuring chicken breasts stuffed with haggis. The stuffed chicken is often wrapped in bacon and then baked or grilled until cooked through. It is typically served with a creamy whisky or peppercorn sauce, which complements the rich flavors of the haggis and chicken. It is typically served with mashed tatties and peas. This dish is a popular choice for special occasions and Scottish-themed dinners, offering a hearty and flavorful meal that highlights traditional Scottish ingredients.

Balmoral chicken

Bal&scaron;ića tava is a traditional dish from Montenegro consisting of boiled veal that is roasted in a pan and combined with a delicious sauce consisting of eggs, milk, and sour cream. The veal is typically boiled with onions and carrots. The concoction is then baked for about five minutes until it turns slightly golden. The dish is usually served in bowls and garnished with parsley.

Balšića tava

Colombia

Bandeja paisa, also known as bandeja de arriero, bandeja montanera and bandeja antioquena, is Colombia's national dish since 2005, a heavy, caloric meal traditionally served on a big, oval platter and intended to be eaten for lunch. Originally, the platter provided nutrition and energy to the farmers to keep them going for the whole day and there are a total of 13 ingredients used in the dish, including golden-fried chorizo sausages with lime, hogau sauce, cooked white rice, ground beef, plantain, arepa (a thin, fried corn cake), avocado, stewed red beans, fried pork belly, and a fried egg on top of it all. This behemoth of a dish is traditionally accompanied by a mazamorra &ndash; a milk-based drink that is served chilled and features smashed maize. Bandeja paisa is actually one of the highest protein-packed dishes on Earth and is especially popular in the Paisa region departments of Antioquia and a part of Valle del Cauca in Colombia. In 2005, when it became the national dish, it was suggested that the name gets changed to bandeja montanera in order to avoid the exclusion of people that are outside the Paisa region, which led to a huge public outcry. Regardless of the name, it is best to unbuckle your belt before having a go at this gigantic meal.

Bandeja paisa

Bandel karang is a traditional pork dish originating from Nepal. The dish is usually made with a combination of pork ribs, soy sauce, flour, eggs, garlic, ginger, chili peppers, and five-spice powder. The ribs are cooked in water, then smeared with a combination of all other ingredients except the soy sauce so that they're fully coated. Once done, the spicy pork ribs are slowly mixed with the soy sauce and fried until most of the liquid has evaporated.

Bandel karang

Vietnam

B&aacute;nh m&igrave; x&iacute;u mại is a traditional b&aacute;nh m&igrave; sandwich variety made with ground pork meatballs as the main ingredient. The meatballs are usually made with a combination of ground pork, corn starch, fish sauce, garlic, black pepper, scallions, and jicama. They&rsquo;re cooked in a sauce consisting of tomatoes, garlic, oil, sugar, and fish sauce. In order to prepare the sandwich, the meatballs are placed into a sliced b&aacute;nh m&igrave; roll along with the sauce, and b&aacute;nh m&igrave; x&iacute;u mại is then typically topped with coriander, pickled daikon and carrots, and sliced chili peppers, if desired.

Bánh mì xíu mại

B&aacute;nh ướt l&ograve;ng g&agrave; is a traditional dish originating from Vietnam, consisting of a steamed wet rice cake that&rsquo;s similar to a thin pancake. The wet rice cake is topped with boiled shredded chicken, pig or chicken innards, onions, bean sprouts, and herbs. The wet cake is made with rice flour and tapioca starch, while the innards are usually shortly fried with spices in order to preserve the fat and sweetness. Once assembled, usually in a bowl with basil and fried onions, the dish is traditionally served with chili flakes and dipping sauces on the side. B&aacute;nh ướt l&ograve;ng g&agrave; can be found throughout Vietnam and it&rsquo;s usually enjoyed in casual eateries or at street food stands.

Bánh ướt lòng gà

Bosnia and Herzegovina

Although other varieties of ćevapi are made in individual pieces, banjalučki ćevapi differ from all others because they are prepared as a meat tile typically consisting of four ćevapi connected in a row. They are usually made just with ground beef, salt, and pepper, just like sarajevski ćevapi, but ground veal and garlic are sometimes also added to the mix. After they have been grilled, banjalučki ćevapi are traditionally tucked into a round-shaped bread called lepinja, and the dish is accompanied by lots of raw onions.

Banjalučki ćevapi

Ban li shao ji is a traditional Chicken dish that's popular throughout the country, but especially in Shanghai and Zhejiang. It consists of braised chicken with chestnuts. The dish is usually made with a combination of chicken, scallions, chicken stock, soy sauce, cooked chestnuts, ginger, oil, Shaoxing wine, and salt. The ginger and scallions are stir-fried in oil with chicken pieces until they're browned. The ingredients are covered with Shaoxing wine and chicken stock and the mixture is brought to a boil. Sugar, salt, chestnuts, and soy sauce are added to the wok and the dish is simmered until the chicken is fully cooked and the chestnuts have absorbed the flavors of the sauce.

Ban li shao ji

Baranina or mutton is typical of traditional Polish cuisine, although it is rarely consumed today. Stewing, braising, grilling, and roasting are some of the traditional ways used for preparing different cuts of mutton. One of the most common mutton dishes is pieczeń barania, meaning mutton roast, which typically consists of a seasoned mutton shoulder that is studded with garlic and onions, and flavored with aromatic herbs such as marjoram or rosemary before it is roasted for a couple of hours. Meat comes out tender and pinkish on the inside with a crispy skin on top, and it is usually paired with mashed potatoes, beets, and a vegetable salad on the side. In Poland, the term baranina may sometimes be used to refer to lamb meat, although the meat obtained from lambs is usually called jagnięcina. Mutton and lamb consumption is typically associated with the mountainous regions in Poland.

Baranina

Barbecue pigtail is a traditional Trini dish that is also often prepared in Barbados and throughout the Caribbean. The dish is made with pigtails cured in brine, garlic, barbecue sauce, bay leaves, and green seasoning. Once they have been boiled with the aromatic ingredients, the pigtails are dipped in barbecue sauce and placed on a hot grill until golden brown. It is recommended to serve barbecued pigtails with pepper and barbecue sauce on the side.

Barbecue Pigtail

Originally an American invention, succulent and smoky barbecue ribs have become one of the most famous dishes in the world. The dish is typically prepared with pork ribs, usually spareribs or the tender, leaner baby back ribs. Pork is the obvious choice for the dish since it tends to be juicier on the bone, allowing the meat to come right off after the grilling process. It is one of the barbecued dishes which leans on the American-style grilling, in which the meat is cooked long, slow, and at a low temperature. To give the ribs their distinct taste and texture, they are always treated before grilling. Two most common ways include marinating and dry-rubbing. Marinating is usually done with soy or Worchester sauce, different spices, ketchup, and occasionally even whisky or honey. As the name suggests, dry-rub is usually made with powdered spices such as smoked paprika, garlic, Mediterranean or Oriental spices, sugar, and mustard. During grilling, the ribs are repeatedly smothered with a spicy barbecue sauce, which eventually provides the ribs with a luscious, viscous, and slightly spicy external layer. Ribs are a typical part of classic American barbecues, although they can be found in restaurants around the world and are also commonly prepared at home.