Arroz de Pato
Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…
Portuguese
Discover · complex + meals + pork + rice
16 recipes
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Course & method
Ingredients
Authentic Cajun Gumbo
The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…
Cajun
Chicken and Sausage Gumbo
The everyday Cajun household gumbo, without the seafood and ceremony of its bigger cousin: just chicken and andouille in…
Cajun
Creole Daube
Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…
Creole
Dirty Rice
A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…
Cajun
Holubtsi
A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn
Ukrainian
Jerk Meatballs in Coconut Curry Sauce
Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…
Jamaican
Lu Rou Fan
Pork belly is hand-diced into 1 cm cubes (skin on), parboiled, then braised slowly in a fragrant mixture of soy…
Taiwanese
Mapo Tofu
Mapo tofu (mapo doufu) is the dish a pockmarked widow named Chen invented in late-Qing Chengdu around 1862 to feed the…
Chinese
Mojo Pork
Mojo, pronounced moh-ho, is the foundational citrus and garlic marinade of Cuban cooking, and lechon asado al mojo, a…
Cuban
Prik King
Prik king paste fries hard in oil until aromatic and the oil splits
Thai
Samgyeopsal
Samgyeopsal, literally "three-layered flesh" after the visible stripes of meat and fat, is the most beloved…
Korean
Shellfish Gumbo
A shellfish gumbo, lighter than the full Cajun "everything" version but built on the same foundations - a deep roux, the…
Cajun
Smothered Pork Chops
Smothered pork chops is the Creole dinner that hides in plain sight, a method as much as a recipe, where any tough cut…
Creole
Tonkatsu
Thick pork loin steaks are scored, seasoned, breaded with flour-egg-panko, and shallow-fried until the crust is shatter-crisp
Japanese
Xinjiang Lamb Pilaf
A dish entirely about lamb fat carried through rice
Uyghur