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A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato sauce sharpened with red wine, vinegar, Worcestershire and Tabasco. Two kinds of salami sit beneath grated mozzarella and cheddar, with jalapeños scattered on top. The pan technique gives a chewy crumb and a crisp, cheese-lacquered base.
A good bánh mì is mostly assembly. The bread should be light and crackly, the pâté smeared on thickly, the mayo generous, the meat layered cold and the herbs and pickles loaded right to the edges. A short blast in a hot oven is what crisps the loaf; the filling goes in straight after. Eat standing up over the sink.
Bifanas are Portugal's national lunch sandwich, sold at every counter from Lisbon to Porto. Slices of pork loin (paper-thin, across the grain) marinate for a couple of hours in white wine, garlic, paprika, bay and black pepper, then go into a screaming-hot pan with olive oil and a knob of butter for sixty seconds a side. The marinade reduces in the pan to a salty, winey sauce, which gets ladled over a halved papo-seco roll along with the pork. Add mustard, or a squirt of piri-piri, and you've nailed it. Eaten standing at the counter with a glass of Sagres beer, or in Porto with a Super Bock.
Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics. The hock seasons the broth and gives up its meat at the end of the cook. Finished with a splash of cider vinegar to brighten and a pinch of cayenne for warmth. Eaten in shallow bowls with the broth, often spooned over rice.
Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley, green onion, cayenne, salt, pepper. Either bought ready-made boudin (casings removed) or made from scratch by simmering then mincing pork shoulder with the aromatics. Filling rolls into walnut-sized balls; chills for 30 min so they hold shape. Dredges in flour, egg, then seasoned breadcrumbs. Deep-fries for 3-4 minutes at 175°C.
A pizza built on layered heat: nduja, roquito peppers, fresh green chilli, Calabrese sausage and a touch of dried oregano. After baking, torn fior di latte and a watercress-pesto salad are scattered on top for cool, peppery contrast. A bold pizza that needs a properly hot oven and a confident hand with the spice.
A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work. You build a base of onions, peppers, sliced chouriço, smoked paprika, tomato and white wine in the bottom of the cataplana, then layer clams, mussels, prawns and chunks of firm white fish on top, clamp the lid shut, and steam it all for less than ten minutes. The lid lifts at the table to release a cloud of paprika-and-wine-scented steam, which is the entire point of the dish. If you do not have a cataplana, any wide pan with a tight lid does the same job. Coriander and lemon at the end, crusty bread for the broth, and vinho verde for everything else.
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled tightly in moistened rice paper and fried twice for maximum crunch. The double-fry technique gives chả giò their characteristic bubbled, blistered crust. Served with cool lettuce leaves, herbs and a punchy nước chấm dipping sauce.
A hearty Spanish soup featuring sweet chestnuts paired with spicy chorizo sausage, caramelized vegetables, and warming spices. The saffron adds a subtle earthiness, creating a comforting autumnal dish with rich, smoky flavors.
Pork skin (the back-fat skin sold at butchers, or any thick skin from a fresh pork side) is scraped clean of all subcutaneous fat, this is the critical step; remaining fat prevents puffing. The clean skin then dries: either oven-dry at low heat for several hours, or air-dry in the fridge for 1-2 days, until completely brittle and almost translucent. The dried skin is then plunged into hot oil (200°C) where it puffs dramatically in 5-10 seconds into the characteristic crackling clouds. The pork is drained, seasoned with salt and chilli salt, and eaten warm. Some Mexican versions add a final spritz of lime juice + chilli powder + Tajín after frying.
A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender chicken, and pancetta. The soft-boiled egg adds creaminess to the velvety emulsified dressing.
This showstopper from western Chinese cooking combines spices and sauces in a signature style. Deep-fried spareribs are braised until tender, then finished in the oven with a glossy, spicy coating. The combination of chilli bean sauce, hoisin, and yellow beans creates a complex, savoury flavour profile characteristic of the region. The spareribs can be finished in the oven, under a grill, or on a barbecue.
Chile's street sandwich and the food that fuels any Sunday football game or summer picnic. You take a Chilean longaniza (or any good fresh pork sausage), split it lengthways but leave it attached at one end so it opens like a butterfly, and grill it six minutes per side until the surface is charred and the inside still juicy. Marraqueta rolls split and toast briefly on the grill, the sausage tucks into the roll, and a generous spoonful of pebre goes on top. Some hands add a dab of mayo or mustard. Eaten immediately, standing up, with a beer in the other hand.
A vibrant Spanish dish combining tender pork tenderloin and spiced chorizo sausage in a rich tomato sauce, served alongside crispy roasted new potatoes. The chorizo releases its flavourful oils into the sauce while the potatoes develop golden, crispy exteriors. Bright lemon juice balances the richness of the pork and chorizo, creating a dish that is both comforting and fresh.
The Valparaíso bar classic, the giant shareable platter that lands in the middle of the table at every port-city watering hole. You deep-fry thick-cut chips until they're crisp and gold, sear thinly-sliced sirloin (lomo) hot in a wide pan, soften and lightly char onion in the same fat, and fry eggs sunny-side up. Everything piles into a single wide platter: chips on the bottom, steak and onion on top, eggs cracked over the lot so the yolks can run down. Some versions add slices of chorizo. Eaten communally with forks reaching from every side and a cold beer doing the rounds.
Pork shoulder is rubbed with a paste of achiote, orange and lime juices, garlic, oregano and warming spices, then left to marinate overnight. The pork is wrapped in banana leaves and roasted low and slow until it shreds with two forks. The pibil sits in its own bright red juices; warm corn tortillas and habanero-bright pickled red onions are the only accompaniments needed.