Meat Dish

Italy

Polpette di polpo, or octopus meatballs, are a signature dish from Puglia, particularly cherished in Salento for aperitifs. The dish is made by blending boiled octopus with bread soaked in milk, parsley, and saut&eacute;ed with garlic, oil, and chili pepper. After forming the mixture into meatballs, they are either fried or baked. Some variations include the addition of grated pecorino, adding a zesty twist to this flavorful southern Italian delicacy.

Polpette di polpo

Polpette di riso are traditional Italian rice balls, often made from leftover risotto. The rice is shaped into small balls, sometimes stuffed with ingredients like cheese, vegetables, or meat, and then coated with breadcrumbs before being fried or baked. The basic recipe consists of rice, egg, Parmigiano Reggiano, parsley, pepper, salt, breadcrumbs, and oil for frying. They are crispy on the outside and creamy inside, making them a popular snack or appetizer. These rice balls are similar to arancini and are commonly enjoyed throughout Italy, with variations depending on the region.

Polpette di riso

Polvorosa de pollo is a traditional chicken pot pie originating from Venezuela. The dish is especially popular in Caracas, but it's enjoyed throughout the country. It consists of fragile and delicate dough (hence the polvorosa in the name, from polvo, which means dust) and the chicken filling with shredded and stewed chicken and vegetables. The pie dough is made with a mixture of flour, sugar, butter, and cold water, while the filling usually consists of olive oil, onions, leeks, scallions, garlic, bell peppers, hot peppers, chicken breasts, white wine, mustard, tomatoes, raisins, manzanilla olives, capers, Worcestershire sauce, bay leaves, and seasonings. Once filled and shaped, the pie is baked in the oven until golden brown, and it's then served cut into slices.

Polvorosa de pollo

Although there is no set recipe for this traditional Romanian dish, pomana porcului usually consists of various cuts of pork such as ribs and tenderloin, and offal such as liver, while modern variations may also include different types of sausages. The ingredients are simply fried in lard and the dish is typically served with mămăligă - a type of cornmeal porridge similar to polenta. Pomana porcului is associated with the traditional pig slaughter that takes place before Christmas, usually on or after the feast day of Saint Ignatius. The meal is prepared by families as a sign of appreciation for everyone who had helped them in the process.

Pomana porcului

Ponta de agulha is a term used in Brazilian butchery to refer to a specific cut of beef from the rib section. This cut is part of the rib, characterized by its rich marbling and flavor. It is a popular choice in Brazilian barbecue (churrasco) due to its tenderness and juiciness. It can also be roasted in an oven or slow-cooked to enhance its tenderness and flavor.

Ponta de agulha

Porc aux pruneaux is a French bistro classic. The dish consists of roast pork with prunes that have been doused in wine. There are numerous versions of the dish, so pork chops, tenderloin, or pork shoulder can be used in the preparation. Other typical ingredients include shallots, lemon juice, mustard, thyme, rosemary, allspice, and bay leaves. This hearty dish is usually served with bread, mashed potatoes, or roasted potatoes.

Porc aux pruneaux

Porchetta is a traditional, moist, boneless pork roast prepared all over Italy. This rustic dish is made by carefully deboning a piglet or a fully grown pig, flavoring it generously with salt, garlic, rosemary, fennel seeds or some other aromatic herbs and filling it with the stuffing, which changes depending on the region - it can be the liver, fat or pieces of skin and meat, also flavored with salt and spices. The meat is then rolled up, spitted and slowly roasted over a wood fire. When finished, it is sliced very thinly and served warm or cold with some bread. Although popular in the whole country, with many regions offering their spin on the recipe, porchetta originated in central Italy, with Ariccia, in the Province of Rome, being the town most closely associated with it. Porchetta is considered to be a festive dish, but due to its deliciousness and popularity, nowadays it is also a favorite street food, usually served on its own or as a filling for sandwiches.

Porchetta

Porchetta di Ariccia is a savory, moist, boneless pork roast with origins in the province of Rome, along with being a culinary icon of the Lazio region. Mature pigs are deboned and stuffed with numerous seasonings such as fennel, rosemary, and garlic. The pigs are then slowly roasted on a spit over a wood fire, resulting in succulent meat and crispy skin. The name of the dish stems from the word porco, meaning pork. It is a staple of numerous village festivals, fairs, markets, and concerts, when the street of Rome are packed with food trucks selling this flavorful dish. In Rome, it is street food that is usually served on its own or as a filling for sandwiches. Although it is one of the country's earliest specialties, dating back to the Roman Empire, a small town in Rome's Castelli called Ariccia claims its invention, and the huge popularity of the dish dates back to the 1950s when the producers of this delicacy (called porchettari) celebrated the Sagra della Porchetta di Ariccia, a popular festival in the city that serves to promote this unique dish. Italian immigrants brought the dish to the United States in the early 20th century, where it is often referred to as Italian pulled pork, usually served with spinach and cheese on sandwiches.

Porchetta di Ariccia

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio, but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed, and washed. The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard, and crunchy. Small Tuscan town of Monte San Savino, located halfway between Siena and Arezzo is renowned for their version of porchetta. It is flavored with salt, ground pepper, and wild fennel, while the filling consists of diced liver macerated in wine. The best time to try this delicious dish is in September when the Sagra della Porchetta is held - the star of the show is, of course, porchetta di Monte San Savino, but other local products and specialties are also available.

Porchetta di Monte San Savino

Porchetta di testa is a traditional dish prepared with pig's head as the main ingredient. The pig's head is deboned, cleaned, and cured with a mixture of black pepper, red pepper, salt, and fennel. It's spiced with aromatics such as parsley, lemon, garlic, and rosemary. The porchetta is stuffed with pig ears and tongue before the concoction is rolled up, tied up, placed into a water bath for at least 12 hours, then roasted or cooked. As a result, the dish has an intense pork flavor and an outer layer of gelatin. Once done, it's sliced as thinly as possible, then used in sandwiches or served with cheese and wine.

Porchetta di testa

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed and washed. The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard and crunchy. Porchetta is widely popular in the region of Marche, where the pork belly is flavored with lots of garlic, fresh wild fennel and of course, an abundance of salt and ground pepper. Sometimes the meat is also basted with white wine or cooked wine must. The result is a savory, moist, pork roast with an intense flavor that is best served cold, thinly sliced, sandwiched between slices of homemade bread.

Porchetta (Marche)

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed, and washed. The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard, and crunchy.The Umbrian version is stuffed with the pig&rsquo;s chopped entrails mixed with lard, garlic, salt, pepper, and wild fennel. The meat is then rolled, spitted, and roasted in a wood oven. Thinly sliced and served between slices of homemade bread, porchetta is one of the richest, most delicious foods you can try in Umbria, available both as a quick treat bought from food-trucks at markets or fairs, or served as a rich second course in local restaurants.

Porchetta Umbra

Pork ball is a Chinese meatball consisting of ground pork and starch, while cuttlefish is sometimes added to the combination in order to add flavor and impart a chewy texture to the meatballs. These chewy meatballs are popular in China, Hong Kong, Taiwan, Malaysia, Singapore, and Thailand. In Taiwan, pork balls are usually served in a soup known as gongwan tang, and in the Taiwanese city of Hsinchu, there is an annual festival dedicated solely to these delicious meatballs.

Pork ball

China

Pork chop bun is a Macanese specialty and one of the most famous dishes in the region. Although it is reminiscent of a typical sandwich or a hamburger, it doesn't have a lot in common with them. For a long time, Macau has been a Portuguese colony and the pork chop bun, in a way, represents a fusion of Portuguese and Asian cuisine and culture. It is praised for its simplicity because it consists of two main ingredients: a bun and a pork chop. The bun is also known as piggy bun, and it is traditionally made in Hong Kong. The inside of the bun is soft, while the outside is covered in a perfectly crunchy crust. The shape of the bun is originally Portuguese, and in Portugal it is used to make the famous bifana sandwich. Pork chop bun is distinguished by the usage of a pork chop on the bone, instead of the more typical pork cutlet. Simplicity is the main characteristic of this dish; it does not have any standard condiments or toppings, such as salad greens, cheese, or mayonnaise - the only thing that is added to pork chop bun is soy sauce, used to marinate the pork chop, and garlic, which is usually fried together with the pork chop or added to the marinade.

Pork chop bun

This exotic dish comes from Antigua and Barbuda, consisting of grilled pork chops paired with grilled banana chunks wrapped in bacon. It is recommended to sprinkle the banana chunks with lemon juice before grilling. The pork chops are usually flavored with cumin, butter, salt, and pepper, while the banana chunks are skewered in order to cook more easily.

Pork Chops with Bananas and Bacon

P&ouml;rk&ouml;lt is Hungary's national stew, its name derived from the word p&ouml;rk&ouml;lni, meaning to roast or singe. The stew is made from meat such as beef, lamb, pork, or chicken, simmered in a red sauce with lots of onions, garlic, and paprika powder. It is traditionally served with dumplings, boiled potatoes, or pasta, and it is recommended to pair it with a Hungarian fruit brandy. P&ouml;rk&ouml;lt's history is closely linked to the traditional Hungarian goulash, as both dishes were originally prepared as peasant meals that made hefty use of powdered paprika. Today, there are many varieties of p&ouml;rk&ouml;lt, with the names accordingly matching the key ingredient used in the dish, such as pacalp&ouml;rk&ouml;lt (tripe), marhap&ouml;lk&ouml;rt (beef), and borjup&ouml;rk&ouml;lt (veal). In the Czech Republic, p&ouml;rk&ouml;lt is traditionally made with pork, dark bread, caraway seeds, and dark beer.

Pörkölt

Pork pies are one of Britain's favorite dishes since the 1300s, when they were made in the kitchens of King Richard. Made from moist, juicy, seasoned, and minced or chopped pork, golden pork jelly, and thick, hot water crust pastry baked in small tins, they were extremely popular with hunters, travelers, and farmers because the pies are perfectly portable. Porkies are also made with chicken or beef, and today the best pies come from the town of Melton Mowbray and are still a picnic favorite, consumed at birthdays, dinners, and street parties alike. They are intended to be eaten cold, with the jelly acting as a protective layer that also stabilizes the pie. Traditionally, the pies are accompanied by mashed potatoes and thick gravy, baked beans, mushy peas, chips, or fresh vegetables, and often with a dollop of English mustard.

Pork Pie

Finland

Poronk&auml;ristys is the traditional dish of S&aacute;mi people in Finland, Norway and Sweden, prepared by saut&eacute;ing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called S&aacute;mi have been herding reindeers for a very long time. Thin slices of reindeer meat are usually saut&eacute;ed in butter, with or without onions, and slowly simmered in beer or stock until they develop a tender and succulent texture. The most common and traditional accompaniments for the dish include creamy mashed potatoes and lingonberry jam, but it can also be accompanied by pasta or rice. Although the dish can often be found in restaurants throughout Scandinavia, frozen meat can also be bought in most supermarkets. According to recent studies, along with being extremely tasty, reindeer meat is one the healthiest foods, high in B-12, omega-3, and omega-6, a possible reason why poronk&auml;ristys is consumed throughout the year.

Poronkäristys

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A porterhouse steak is a large, thick cut of beef taken from the rear end of the short loin. Although it is not linked to a specific country of origin, it is most commonly associated with British and American cuisines. It is named "porterhouse" because it was traditionally served in 18th-century porterhouses, which were inns or restaurants that served porter beer. The porterhouse steak is closely related to bistecca alla Fiorentina and is similar to a T-bone steak. The difference between a T-bone and a porterhouse is that the latter is cut from further back on the short loin, resulting in a larger portion of tenderloin and a larger overall size. The defining characteristic of a porterhouse steak is the T-shaped bone that runs through the center, separating two different cuts of meat: the strip steak (commonly known as the New York strip - marbled, flavorful cut known for its beefy taste) and the tenderloin (also known as filet mignon - tender and lean cut, prized for its mild flavor). A properly cooked porterhouse steak will have a juicy and tender texture with a combination of flavors from both the strip steak and the tenderloin. Due to its large size, it is often considered a steak for sharing or for those with hearty appetites. Porterhouse steaks are commonly grilled or pan-seared to enhance their natural flavors, and they are often served with accompaniments like vegetables, potatoes, or sauces. 
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Porterhouse

Australia

Possum stew is a dish traditionally associated with New Zealand. The animal is mainly wild-caught, skinned, and cleaned before it is cut into pieces and cooked alongside potatoes, carrots, onions, and various spices. Though it is traditionally prepared as a home-cooked meal, it is also found on the menus of local restaurants that serve it as an authentic delicacy. The stew is usually accompanied by bread on the side.