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Spanish cochinillo asado Su porcheddu, Sardinian cuisine. Lechón (Spanish, Spanish pronunciation:; from leche "milk" + -ón), cochinillo asado (Spanish, literally "roasted suckling pig"), or leitão (Portuguese; from leite "milk" + -ão) is a pork dish in several regions of the world, most specifically in Spain (in particular Segovia), Portugal (in particular Bairrada) and regions worldwide ...
Balinese Babi guling. In Indonesia, roast pig (using both adult or suckling pig) is called babi guling, babi putar, babi panggang or babi bakar; it is predominantly found in non-Muslim majority regions, such as Hindu Bali and Christian Batak lands in North Sumatra, the Minahasa people of North Sulawesi, Toraja in South Sulawesi, Papua, and also among Chinese Indonesians.
It is often cooked during special occasions. A simpler version has chopped pieces of pork fried in a pan or wok (lechon kawali). A variant that is popular in the Visayas region is lechon de leche, which is a whole roasted suckling pig. Also refers to the manner of cooking, i.e., spitted and charcoal-roasted, for example, lechon manok (roasted ...
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico.
Chicken inasal is a grilled chicken part, typically the breast (Pecho) or leg (Paa), while a lechon manok is a stuffed whole chicken. It is chicken marinated in a mixture of calamansi , pepper, coconut vinegar and annatto , then grilled over hot coals while basted with the marinade.
Pork rind is the culinary term for the skin of a pig.It can be used in many different ways. It can be rendered, fried in fat, baked, [1] or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish [2] and can also be used as an appetizer.
Braunschweiger, also called Dürre. Essential part of Potato-Goulash (Kartoffelgulasch). Burenwurst, also called Klobasse when cut from a larger sausage wheel. Debrecener; Extrawurst, in variants with pieces of Gherkins (Gurkerlextra) or Paprika (Pikante Extrawurst). A more refined type is called Pariser Wurst or Kalbspariser
In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of bandeja paisa surtido (chicharrón).. In Venezuela, it is known as tocineta, not to be confused with chicharrón (pork skins) (although the arepa de chicharrón uses fried pork belly instead of skins).