I actually like pork, America’s third‑favorite meat, even more than the second‑place protein, chicken. For me, pork is more versatile, more tender, and more flavorful and unlike chicken, you’re not forced to choose between pricey free‑range options and ultra‑processed budget choices. It’s simply good, honest meat that adapts beautifully to almost any cuisine.
To prove my preference, I’ve included five of our favorite pork recipes, yours and mine, each one showing just how international, flexible, and delicious pork can be. You can clearly see from this collection that I love global flavors, and pork handles them all with ease.
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Baby Back Rib Pulled Pork Sliders
This is one of the most popular leftover lunches I’ve shared and for good reason. If you’ve got a few baby back ribs left from dinner (I had six), plus some BBQ sauce, you’re just 15 minutes away from a delicious second-day meal. Pull the meat off the bone, mix it with the sauce, gently warm it up and pile it onto slider buns. That’s it. Add slaw or a few spicy nacho chips if you want, but honestly, it’s great just as is.
Tender Seared Wild Boar Rib Chops with Garlic and Thyme
Wild boar may be considered an exotic meat, but I see it at my butcher’s counter often enough that it feels almost familiar. I buy it from time to time as a nice change, partly because I like the look of it, and partly because I still enjoy shopping in person rather than relying on home delivery. Despite its reputation, wild boar isn’t gamey at all. The flavour is surprisingly mild, which lets seasonings shine and complement the meat rather than overwhelm it. A few sprigs of fresh thyme and some crushed garlic cloves are all it really needs, and the dish is done.
This Hungarian Paprikash Stew can be made exactly the same way with either pork or beef, and it was probably one of the very first recipes I ever learned to cook. It’s incredibly simple and wonderfully versatile, just five ingredients, cooked low and slow until the meat becomes tender and the sauce thickens into a rich, paprika‑deep gravy. Serve it with plain boiled potatoes, and add dill pickles or hot pickled peppers on the side for the classic finish.
Carne de Porco a Alentejana – Braised Pork Shoulder
This recipe for Carne de Porco à Alentejana is a beautifully authentic marinated and braised pork shoulder stew, passed down through three generations of one Portuguese family. It sounded so good that I had to ask for the recipe, and to keep it true to its roots, I followed the handwritten notes exactly as they were written. The results did not disappoint. The combination of crispy fried potatoes, tender braised pork, and steamed clams is extraordinary — rustic, comforting, and deeply flavorful. And whatever you do, don’t forget to drizzle some of that delectable pork sauce over the dish before serving; it’s what ties everything together.
Wiener Schnitzel is the Austrian version of this recipe and is made from veal. This Hungarian version of Schnitzel is made from pork chops or pork tenderloin. In my opinion, pork tastes better than veal as it does not dry out like veal can. Schnitzel is great paired with a slice of lemon and creamy mashed potatoes but is also really good with parslied yellow beans. Both combinations are delicious.
You can certainly tell from this collection of recipes that I like international flavors and that pork is incredibly versatile.
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