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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.
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.
Carnitas are a classic Mexican dish of slow-cooked, tender pork that's finished until crispy and golden. The meat is cooked low and slow in its own fat with aromatic spices, citrus, and a hint of cola for sweetness, creating incredibly flavourful, versatile shredded pork. This dish is endlessly adaptable, perfect for filling burritos, tacos, quesadillas, or topping salads.
A thick bechamel cooks with finely diced ham or cooked chicken until it pulls away from the pan in a glossy mass. Chilled overnight (or at minimum 4 hours) until firm enough to shape into small cylinders. Each croqueta is breaded twice for a crisp shell that holds the soft, almost-pourable filling inside. Shallow-fried, not deep-fried, at moderate heat.
Pinto beans are soaked overnight, then simmered with onion and garlic until tender. A separate pan crisps the bacon, browns the chorizo and softens the onion, jalapeño and tomato into a thick base. The two are combined for a final simmer with coriander, and the broth turns smoky, salty and rich. Eaten by the spoonful from a bowl, or set out alongside grilled meats and tortillas.
Dried red beans soak overnight. Bacon and chorizo render in a wide pot; aromatics build the base; soaked beans simmer with a chunk of green plantain (the trick, it dissolves over the cook and naturally thickens the broth) and pork belly for 2 hours. Hogao folds in at the end. Lime brightens.
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.
Mojo, pronounced moh-ho, is the foundational citrus and garlic marinade of Cuban cooking, and lechon asado al mojo, a whole pig or shoulder marinated in it and roasted slowly, is the centrepiece of Christmas Eve dinners across Cuba and the Cuban diaspora in Miami, Tampa and beyond. The defining ingredient is naranja agria, the sour or bitter orange, whose juice is sharper and more aromatic than regular orange and which provides the acid backbone of the marinade. If you cannot find sour oranges, the universal substitute is two parts fresh orange juice to one part lime juice, with a splash of grapefruit if you have it. The rest of the mojo is generous: a head of garlic crushed into paste, dried oregano (Cuban oregano if possible, regular Mediterranean otherwise), cumin, salt and good olive oil. The pork shoulder is stabbed all over and the marinade pushed deep into the flesh, then left overnight so the acid begins to break down the muscle fibres. The roast itself is forgiving: low and slow, fat-side up, until the meat pulls apart with a fork and the skin crackles. Leftovers become the heart of a Cuban sandwich, layered with ham, Swiss cheese, mustard and pickles in pressed bread. Difficulty is low. The only thing to plan for is time: the marinade needs overnight, and the roast takes most of an afternoon.
Pork shoulder and pork ribs are simmered with onion, garlic and bay until tender, building a stock that becomes the soup base. Dried guajillo and ancho chillies are toasted, soaked and blended with the cooking stock, then strained back into the pot with cooked hominy and the shredded meat for a final simmer. The bowls are topped at the table with shredded cabbage, sliced radish, dried oregano, lime wedges and tostadas, so each diner finishes their own.
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.
Prik king paste fries hard in oil until aromatic and the oil splits. Thinly sliced pork (or chicken) joins; sears for 4 minutes. Green beans (snake beans, French beans or fine green beans) go in for 5 minutes; fish sauce, palm sugar and torn kaffir lime leaves finish. Served over jasmine rice with fresh herbs.
Delicate spring rolls filled with silky cellophane noodles, tender wood ears, savory pork, and sweet crab, then deep-fried until golden and crispy. Served with a vibrant, fiery chilli sauce, these Southeast Asian gems are perfect as an appetizer or main snack. The contrast between crispy exterior and tender filling is irresistible.
Pork shoulder is sliced thin, marinated in a paste of rehydrated guajillo and ancho chillies, achiote, vinegar, garlic, pineapple juice and spices, then seared hard in a screaming-hot pan. Served on warm corn tortillas with chopped onion, coriander, lime, and small chunks of charred pineapple.
Two cuts of pork (sliced belly and seasoned mince patties) are marinated in a fish-sauce, garlic and shallot mixture, then char-grilled fast over high heat to keep them juicy. They land in bowls of warm fish-sauce dressing alongside cooked rice vermicelli, fresh mint, Thai basil, lettuce, pickled green papaya and a sprinkle of garlic and chilli. Diners assemble each spoonful at the table from the components, lifting noodles and herbs into the broth.