This simple yet hearty stew has its origins a Spanish lamb dish called chanfaina. Hondurans came up with their own version using pork liver. They call it candinga.
Tag: Pork
Candinga Hondureña
Dublin Coddle
(Irish potatoes braised with sausages and bacon)
Dublin coddle is a simple and filling mix of potatoes, sausages and bacon that often serves as a hearty Irish dinner.
Bun Thit Nuong
(Vietnamese rice noodles with pork and vegetables)
Bún thịt nướng is a simple meal from Vietnam consisting of cold rice vermicelli mixed with fresh vegetables and topped with hot barbecued pork.
Boerewors
(South African homemade farmer's sausage)
This spiral-shaped sausage is a popular braai (barbecue) meat in South Africa. Made with beef and pork and flavored with coriander and vinegar, boerewors has its roots in the Netherlands.
Baked Country Ham
(American Southern roasted ham)
Country hams are an old tradition in the American South. Fresh pork legs are salt-cured, sometimes smoked, and then dry aged for several months.
Bánh Mì
(Vietnamese baguette sandwich)
The foundation of this versatile sandwich is French: baguette, mayonnaise and sometimes paté. But everything else in the Saigon sub is pure Vietnamese.
North Carolina Pulled Pork Recipe
(American Southern barbecue pork sandwich)
A certain type of barbecue, using vinegar and sugar as a baste and seasoning for the slow-cooked meat, is unique to the eastern part of North Carolina.
Nacatamales
(Honduran, Nicaraguan meat and vegetable-filled tamales)
Nacatamales are popular steamed corncakes from Nicaragua and Honduras, similar to Mexican tamales, but larger, filled with meat and vegetables and steamed in banana leaves.
Feijoada
(Brazilian pork, beef and black bean stew)
Feijoada, or feijoada completa, is Brazil's national dish, a lusty meat and bean stew slow simmered and traditionally served as a Saturday afternoon meal.
Fabada Asturiana
(Spanish sausage and bean stew)
Fabada, or fabada asturiana, is a rich, warming stew of beans and sausages that originated in the Asturia region on the northwest coast of Spain. Asturians enjoy it as a hearty midday meal.