Introduction: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. Cultural Background: Fritada is a beloved Andean Ecuadorian dish of pork simmered and then fried in its own rendered fat until deeply browned and crisp at the edges. […]
Introduction: Hornado is a whole roasted pig, marinated in a garlic, cumin and beer paste and slow-roasted until the skin turns deeply crackling and the meat falls apart. Cultural Background: Hornado is a whole roasted pig, marinated in a garlic, cumin and beer paste and slow-roasted until the skin turns deeply crackling and the meat […]
Introduction: Twice-cooked crispy pork belly chunks, marinated in bitter orange and garlic before frying, chicharrones are a beloved appetizer and snack sold at roadside stands and served at nearly every Dominican celebration. Cultural Background: Twice-cooked crispy pork belly chunks, marinated in bitter orange and garlic before frying, chicharrones are a beloved appetizer and snack sold […]
Introduction: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made with five to seven types of meat for special gatherings. Cultural Background: Considered the national dish of the Dominican Republic, sancocho is a hearty stew of multiple meats and root vegetables, traditionally made […]
Introduction: Not to be confused with Argentine chimichurri sauce, the Dominican ‘chimi’ is a hefty burger-style street sandwich of griddled seasoned meat piled with cabbage slaw and sauces, a nighttime staple sold from carts known as ‘chimichurreras’ outside clubs and street corners. Cultural Background: Not to be confused with Argentine chimichurri sauce, the Dominican ‘chimi’ […]
Introduction: This garlic-and-sour-orange marinated whole roast pork is the centerpiece of Dominican Christmas Eve (Nochebuena) celebrations, traditionally slow-roasted over charcoal or wood for hours while families gather, drink and prepare the rest of the holiday feast. Cultural Background: This garlic-and-sour-orange marinated whole roast pork is the centerpiece of Dominican Christmas Eve (Nochebuena) celebrations, traditionally slow-roasted […]
Introduction: A hearty winter soup built on dried yellow split peas and smoked pork, gule ærter has warmed Danish households for centuries and is especially associated with cold-weather gatherings and the run-up to Christmas. Cultural Background: A hearty winter soup built on dried yellow split peas and smoked pork, gule ærter has warmed Danish households […]
Introduction: Flæskesteg, a pork roast with a rack of impossibly crisp crackling, is Denmark's most iconic Christmas Eve dish, though it appears at Sunday dinners year-round. Cultural Background: Flæskesteg, a pork roast with a rack of impossibly crisp crackling, is Denmark's most iconic Christmas Eve dish, though it appears at Sunday dinners year-round. Achieving perfectly […]
Introduction: Frikadeller are pan-fried pork-and-veal meatballs bound with breadcrumbs and onion, arguably Denmark's most universally beloved home-cooked dish. Cultural Background: Frikadeller are pan-fried pork-and-veal meatballs bound with breadcrumbs and onion, arguably Denmark's most universally beloved home-cooked dish. Nearly every Danish family has its own version, passed down and gently argued over across generations. Tips: Beating […]
Introduction: Cyprus's version of stuffed vine leaves, koupepia is a Sunday lunch staple, distinct from Greek dolmades by its use of ground pork alongside beef or lamb and a generous hand with fresh mint. Cultural Background: Cyprus's version of stuffed vine leaves, koupepia is a Sunday lunch staple, distinct from Greek dolmades by its use […]