Pork

evidence for pig domestication at Cishan from around 8000 BP (6,000 BC)

Vindaloo's name derives from the famous Portuguese Goan dish carne de vinha d'alhos or vindalho, made with pork.

Bún chả is served with grilled fatty pork (chả) over a plate of white rice noodles (bún) and herbs with a side dish of dipping sauce.

nem cuốn, salad roll, summer roll, fresh spring roll, or rice paper roll is a Vietnamese dish traditionally consisting of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in bánh tráng (commonly known as rice paper or cold roll).

Pork

Cumian, pork, fermented soybean paste

Veal, pork, chicken, rabbit

Pork, water chestnuts, red wine lees

Meat mixture (commonly beef, pork, and chicken) and pimiento-stuffed green olives

Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil.

Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman soldiers from Lucania.

Mett (German: [mɛt] ), also known as Hackepeter (Northern Germany, Eastern Germany and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany.

It is made from the pig's shoulder meat, which gives the dish its name, "Schäufele", or the pig's scapula.

City chicken is an American entrée consisting of cubes of meat, typically pork, which have been placed on a wooden skewer (approximately 4-5 inches or 10-13 centimetres long), then fried or baked.

Bopis (bópiz in Spanish) is a piquant Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions.

It is made of pork, barley groats and potato.

Dwaeji-gukbap (Korean: 돼지국밥) is a South Korean soup especially popular in Busan made with pork, soy sauce, miso, rice wine, sesame oil, and bone broth.

Rød pølse (, "red sausage") is a type of brightly red, boiled pork sausage very common in Denmark.

Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine.

Pulled pork is an American barbecue dish, more specifically a dish of the Southern United States, based on shredded barbecued pork shoulder.

It consists of three primary ingredients: roast pork, usually lean, sliced dumpling, either potato or bread, also sliced steamed white (or less often red) sauerkraut The three items are placed separately on a plate, and the pork is covered with its own juice.

Sōki are (usually boneless) stewed pork spare ribs, with the cartilage still attached.

Galbijjim is generally made with beef or pork (돼지, dweji) short ribs.

Rendered pork fat made the most popular cooking medium, especially from the cooking of bacon.

Substantial meat and fish dishes includes flæskesteg (roast pork with crackling) and kogt torsk (poached cod) with mustard sauce and trimmings.

Pork cracklings (škvarky), ham (šunka) and bacon (slanina) are commonly eaten.

Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken, or pork.

As in France, pork is and has always been the most popular meat.

Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula of Mexico.