Brazil

Feijoada (Black Bean Stew)


-1 lb. dry black beans
-4 Tbsp. extra virgin olive oil
-1 lb. pork shoulder, cut into chunks
-2 large onions, sliced
-1 head of garlic, peeled and chopped
-1 lb. carne seca or corned beef, cut into chunks
-1/2 lb. fresh sausages, such as chorizo or Italian sausage
-1 lb. smoked sausage, such as linguica or kielbasa
-1 smoked ham hock or shank
-3-4 bay leaves
-Water
-1 14.5 oz. can crushed tomatoes
-Salt


1. Soak beans in hot water while you prepare the rest of the stew.

2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. Remove from pot, set aside.

3. Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.

4. Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour.

5. Drain the black beans and add to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.

6. Add the tomatoes, stir well and add salt to taste. Simmer uncovered, until the meat begins to fall off the ham hock, probably 2-3 hours. Serve with white rice and hot sauce, and desired sides.

Source: https://www.simplyrecipes.com/recipes/feijoada_brazilian_black_bean_stew/

Czech Republic

Veprova Pecene (Roast Pork)
-2 Tbsp. vegetable oil
-1 Tbsp. prepared mustard
-2 Tbsp. caraway seeds
-1 Tbsp. garlic powder
-1 Tbsp. salt
-2 tsp. ground black pepper
-5-lb. pork shoulder blade roast
-3 medium onions, chopped (optional)
-1/2 C. beer
-1 Tbsp. cornstarch
-2 Tbsp. butter

1) In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
2) Preheat oven to 300-325 degrees F. (*Note- source recipe says to roast at 350 for 3.5 hours)
3) Arrange the onions, IF using, in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
4) Roast 2 hours in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 3-4 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
5) In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

**Recipe is traditionally served with dumplings ("knedliky") and sauerkraut.

Source: http://allrecipes.com/recipe/69833/czech-roast-pork/

El Salvador

Pupusas (the national and one of the most popular dishes in El Salvador)

*This recipe comes from my sister-in-law!

Masa/Dough:

-just less than 1/2 bag of Maseca (corn flour)

-warm water (enough to bring masa to desired consistency)

-about 2 Tbsp canola oil

-generous salt

Curtido:

-1 head cabbage, thinly sliced

-1 carrot, shredded

-1 onion, thinly sliced

-1 C. apple cider vinegar

-oregano, to taste

-salt, to taste

Optional fillings:

-shredded mozzarella

-refried beans

-chicharrones

-minced bell pepper

1) To make masa, add warm water to Maseca. When soft, add oil and salt, mix well.

2) To make curtido, place prepared vegetables in a large bowl. Pour boiling water over to cover. Once soft, drain. Add cider vinegar and 1 C. cold water, more or less to taste. Add oregano and salt.

3) To make pupusas, roll a small piece of dough into a ball, flatten out with palms until about 3" around. Put 1-2 Tbsp. filling in center, and close dough around, re-forming ball. Flatten out again, and fry several minutes on each side until masa is cooked through. Serve with curtido.

Cambodia

Egg Rolls
*recipe yields 55-60 egg rolls

-1 lb gr pork OR gr beef
-2 C cabbage, shredded
-1 C bean sprouts
-1 C carrot, shredded
-2 C vermicelli rice noodles
-4 garlic cloves, finely minced
-1 yellow onion, chopped finely
-1 tsp sugar
-1/2 tsp salt
-1 tsp chicken bouillon
-3 Tbsp oyster sauce
-1 Tbsp soy sauce
-1/4 tsp fresh black pepper
-32 oz egg roll wraps (2 packages)
-oil (for deep frying)
-1 Tbsp flour
-3 Tbsp water

-sweet and sour sauce (homemade or store-bought)

1) Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length.
2) In a large bowl mix first 12 ingredients and set aside.
3) In a small bowl mix flour and water to make a loose paste to seal the wrappers.
4) Instructions on how to roll the egg rolls should be on back of the packages. Use 1-2 Tbsp filling for each wrapper and seal edges with the water and flour mixture.
5) Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount of egg rolls per batch.
6) Serve with a sweet and sour sauce.

Source: : http://deep-fried.food.com/recipe/cambodian-egg-rolls-235218?oc=linkback

Uruguay

Choripan
(a traditional Uruguayan AND Argentinian street-style sandwich)

Chimichurri: 
-3 bunches Italian flatleaf parsley
-4 cloves garlic, peeled
-3 Tbsp. fresh oregano
-1 Tbsp. crushed red pepper flakes
-4 Tbsp. white wine vinegar
-salt and pepper
-extra virgin olive oil

1) In a food processor combine all of the above ingredients except the olive oil. Blend the mixture until it is finely chopped, and has the consistency of a pesto. Then pour the contents into a container with a tight sealing lid. Add enough olive oil to cover the mixture, probably about a half cup. Stir well. The marinade should not be too thick, It should have enough oil to make it easily spreadable. Allow the marinade to rest at room temperature until you are ready to use it.

Choripan:

-sausage (I suggest a German bratwurst. You don't need a spicy sausage, since the chimichurri has plenty of flavor on its own)
-desired amount of chimichurri (above recipe)
-fresh bread such as hoagie roll, baguette, or other sandwich roll.

1) Preheat barbeque grill very hot. Put the sausages on the grill, and let them get nice and browned on the outside. Once sausage appears done from the outside, remove them from the grill and butterfly them. Put them back on the fire, with cut sides down. Turn sausages as needed until they reach desired doneness on all sides. 
2) Warm bread on grill, cut sides down, until golden brown, remove from the grill. 
3) Promptly brush the bread generously with your chimichurri sauce, and top with sausage.



Source: http://cookeatshare.com/recipes/chimichurri-sauce-choripan-413316#ixzz2Gh8ljeUs

Réunion

Spring Rolls

(makes 20 rolls, serves 5)

-1 lb. pork loin
-1 large onion
-2 chicken drumsticks
-8 oz. carrots, peeled and shredded
-8 oz. bean sprouts, peeled and shredded
-2 eggs
-Black mushrooms
-Vermicelli
-20 spring roll wrappers
-1/4 tsp vetsin (this is MSG. apparently SALT is a fine substitute, which I will be trying)
-Salt, pepper, vinegar and oil
-a pinch of sugar
-sweet and sour sauce/sweet chili sauce


1) Soak the mushrooms and vermicelli in warm water. Meanwhile, peel and shred carrots and onion.  Next, chop the mushrooms and vermicelli. Bone and mince both the chicken and the pork loin.
2) In a large bowl, mix all the ingredients together and add the eggs to bind the mixture. Season with salt and pepper to taste.
3) Soak the sheets of the rice paper in sugar water and leave them to soften for a few minutes. Carefully, remove them from water and place them on a tea towel. Now, turn both the sheets over and let them dry the other side.
4) Next, place the filling over each square. Roll the corner over the filling and continue rolling to the opposite corner. When you reach half-way, tuck the edges in.
5) Fry the spring rolls until golden brown and cooked through, about 4 minutes. Adjust the heat as necessary. Remove with a slotted spoon and drain them on kitchen paper. Serve them at once, hot and crispy, with the sweet and sour sauce for dipping.


Source: http://reunion.runweb.com/cuisine/lang-EN-idgrp-2-id-30-3V-recette,Spring-Rolls.html

Philippines

Chicken/Pork Adobo 

-1 whole chicken, cut in serving pieces
-several cloves garlic (to taste), minced
-pepper to taste
-vinegar
-soy sauce
-3-5 bay leaves

1) Brown the meat in a large skillet.
2) Add minced garlic and pepper to taste.
3) Add vinegar and soy sauce: 1 part vinegar, 3 parts soy
sauce....enough to make a sauce. Throw in 3-5 bay leaves.
4) Cook until chicken is done. Serve with rice, and/or sauteed baby
bok choy with garlic and salt to taste.

Hong Kong

Wonton Soup

-1/2 lb. boneless pork loin, coarsely chopped
-2 oz. shrimp, peeled and finely chopped
-1 tsp brown sugar
-1 Tbsp Chinese rice wine
-1 Tbsp light soy sauce
-1 tsp finely chopped green onion
-1 tsp chopped fresh ginger root
-24 wonton wrappers  
-3 C. chicken stock
-1/8 C. finely chopped green onion


1) In a large bowl, combine pork, shrimp, sugar, rice wine, soy sauce, 1 tsp chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2) Place about 1 tsp of filling in the center of each wonton wrapper. Moisten all 4 edges of wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used. Keep covered with damp cloth until ready to boil.
3) Bring a pot of water to a boil. Drop wontons in, cooking 3-5 minutes until they float. Remove with a slotted spoon.
4) Heat chicken stock in a large pot. Drop cooked wontons in. When heated through, garnish with chopped green onion, and serve.



Source: http://allrecipes.com/recipe/wonton-soup/

Palau

Sati Babi (Pork Satay) 

-3 lb. pork butt roast, cut into 1.5" cubes
-3/4 tsp salt
-1/8 tsp gr. black pepper
-1 Tbs gr. coriander
-1 Tbs cumin seed
-1/2 tsp vegetable oil
-1/2 C. sliced onions
-1 Tbs brown sugar
-1/3 C. soy sauce
-1/4 tsp gr. ginger
-3 limes, cut into wedges

1) In large glass bowl, add salt, pepper, coriander, cumin, and vegetable oil.  Add pork cubes and stir to coat. Let sit 20 minutes. 

2) Add onion, brown sugar, soy sauce, and ginger; stir to blend. Cover and refrigerate for at least 1 hour, but best overnight.
3) Preheat an outdoor grill for high heat, and lightly oil the grate. Thread pork cubes onto skewers.
3) Cook pork on the grill, basting frequently with the remaining marinade. Turn occasionally until cooked through, about 15 minutes. Serve sprinkled with lime juice to taste. Discard any unused marinade.


Source: http://allrecipes.com/recipe/sati-babi/

Taiwan

Taiwanese Steamed Buns (Bao)

DOUGH:
-2 C. plain flour
-1 tsp dry yeast
-1/2 C. warm water
-1/2 tsp sugar
-1/4 C. milk
-1 Tbsp. baking powder

FILLING:
-100g minced pork
-2 sliced shiitake mushrooms
-2 sprigs of spring onions, sliced into tiny rings
-1 tsp ginger
-150g boiled, finely chopped cabbage
-1 tsp soy sauce
-1/2 tsp salt
-1 tsp sesame oil


1) Mix the flour with the baking powder and put through a sieve to remove lumps.
2) Mix the yeast with the sugar and half the warm water and let sit until frothy
3) Add the remainder of the water and milk to yeast and then mix into
the flour. Knead the flour mixture until a soft and elastic dough is produced.
4) Cover in a greased glass bowl and place in a warm spot for about an hour.
5) Combine all prepared filling ingredients well, and divide into 8 portions.
6) Divide the dough into 8 pieces and roll them into a round 8cm flat
discs. Put the meat filling in the centre of each disc and wrap the
edges up.
7) Put the buns on wax paper and put into a steamer and cook for about
20 minutes.

Moldova

Sarmale (Stuffed Cabbage Leaves)

-3 1/4 C. long grain rice, rinsed
-2 lbs. pork loin roast, finely diced
-1 lb. carrots, chopped
-1 lb. onions, chopped
-pinch of salt to taste
-black pepper to taste
-3 Tbs tomato paste
-1/2 tsp. dried dill weed
-1/4 C. sunflower seed oil
-6 oz. parsley roots, chopped (or parsnip or turnip)
-1 med. head cabbage
-sour cream
-lemon juice (optional)

1) Place rice in a medium bowl, and pour boiling water over it. Let
soak for 15 minutes, then drain.
2) Heat 2 Tbs oil in large skillet on med.-high. Add carrots, onions,
parsley root, and tomato paste. Cook & stir until vegetables are
tender. Transfer vegetables to the bowl with rice.
3) Heat 2 more Tbs oil in same skillet on med.-high. Add pork and cook
for about 2 min., just until browned on the outside. Transfer to the
bowl with rice and vegetables, season with dill and black pepper. Stir
until mixture is well blended. Set aside to cool.
4) Carefully remove the leaves from the head of cabbage. Place them in
a large pot with about 2 inches of water. Bring to a boil, and let
cook 5 - 10 minutes, until tender and flexible. Drain and remove
leaves, leaving enough leaves on bottom of pot to cover.
5) On each leaf, place about 2 Tbs of the rice mixture in the center,
and wrap the leaf around to cover. Place the stuffed leaves into the
pot.
6) When pot is full, place a few boiled cabbage leaves over the top to
cover. Pour boiling water into the pot to cover cabbage rolls, and
place on med.-low. heat. (add a Tbs of lemon juice if desired for more
flavor) Cover and simmer about 30 minutes until rice is tender. Serve
with sour cream.

Singapore

Sing Chow Mai Fun (Singapore Fried Rice Noodles)

-2 cloves garlic, minced

-1 Tbs minced ginger

-8 dried or fresh shiitake mushrooms

-12 oz. fine dry rice vermicelli (Wai Wai brand recommended)

-2 stalks celery, sliced thin

-1 med. yellow onion, sliced thin

-4 jalapenos, seeded & sliced thin

-1 C. bean sprouts, rinsed & drained

-8 green onions, root end trimmed, cut into 2-inch pieces

-1 lb. shrimp, peeled & deveined

-1 lb. char siu (barbecued pork), cut into matchsticks

-4 Tbs veggie oil, divided

-3 Tbs oyster sauce

FOR SAUCE:

-3 Tbs Madras (hot) curry powder

-2 cloves garlic, minced

-1 Tbs minced ginger

-1 C. chicken broth

-4 Tbs soy sauce

-4 tsp. sugar

-2 tsp hot chili paste

-2 Tbs veggie oil

1) If using dried mushrooms, soak in hot water for 30 min., drain, then cut off stems. Slice mushrooms thinly.

2) Put vermicelli in large bowl, soak in hot water for 8-10 min., or until noodles are soft. Drain and set aside.

3) MAKE SAUCE: Heat 2 Tbs oil in small pan over med. heat. Add curry powder, ginger, and garlic, and sauté until fragrant. Add chicken broth, soy sauce, sugar, and chili paste. Stir to combine, then cover & cook 5 min. Remove from heat and set aside.

4) Heat 2 Tbs oil in large wok over high heat. Add garlic and ginger, cook until garlic begins to become golden. Add celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry 3 min., until veggies start to soften. Set aside in bowl.

5) Heat last 2 Tbs oil in wok over high heat. Add shrimp, and stir-fry them until they start to turn pink on both sides. Add the bbq pork and toss to combine.

6) Add noodles, veggies, sauce, and oyster sauce. Mix thoroughly, and serve.

Greece

Souvlaki

-2 lbs. boneless, skinless meat cut in 2" cubes (chicken, lamb, pork, or beef)

-1/2 C. olive oil

-2 lemons, juiced

-1/4 C. wine (red is best, but white works too)

-2 tsp. dried oregano

-1 tsp. dried thyme

-3 cloves garlic, chopped

-1/2 medium onion, chopped

-salt and pepper to taste

-quartered onions, bell peppers in chunks, cherry tomatoes, mushrooms

1) Place cubed meat in large, re-sealable bag (or dish)

2) Whisk together olive oil, lemon juice, & wine. Add herbs, garlic, & onion. Pour into bag with meat and seal. Shake to mix well.

3) Marinate in fridge at least 2 hours or overnight.

4) Remove meat, discard marinade. Skewer meat, alternating with veggies.

5) BBQ, broil, or bake (at 400 degrees) until cooked through. Serve with tzatziki sauce.

Burma

Tamarind Pork

-3.5 Tbs. tamarind paste

-8.5 oz. boiling water

-2 large onions, roughly chopped

-4 garlic cloves, crushed

-1 tsp. crushed dried chilies

-8 Tbs. groundnut oil (peanut oil)

-1/4 tsp. ground turmeric

-1 tsp. shrimp paste

-1.5 lbs. pork, cut into 2.5 cm cubes

1) Add boiling water to tamarind paste, and use a fork to extract the juice. If needed, strain through seive to remove any pulp or stones.

2) Pound onion, garlic, & chilies in pestle/mortar or chop very finely.

3) Heat oil in sauce pan, add onion mixture. Cook on moderate heat 20-30 min. until onions have carmelized (reddish-brown). Add turmeric and shrimp paste. Break up the paste with wooden spoon, incorporating into onion mixture.

4) Add pork, cook until liquid from pork has evaporated. Stir often so as not to burn onion mixture. Add tamarind liquid, bring to boil. Reduce heat, simmer uncovered 20-30 min. until liquid is reduced and oil returns.

5) Reduce heat to low, add a lid, and simmer gently 30-45 min. until pork is tender, falling apart easily. Taste, season as need. Should taste salty, sour, and sweet.

Source: http://www.netcooks.com/recipes/Pork/Tamarind.Pork.html

Antigua and Barbuda

Pork Chops with Banana and Bacon

-4 pork chops, about 1/4" thick

-3/4 Tbs cumin

-salt and pepper to taste

-juice of 1 lemon

-2 Tbs softened butter

-2 large bananas

-6 strips bacon

-beer (optional)

1) Combine the butter, salt, pepper, and cumin. Rub mixture into both sides of meat.

2) Saute the bacon briefly, until some of the fat has rendered. Remove and drain.

3) Peel bananas and cut into 1/4"  chunks. Place bananas on a dish and sprinkle with lemon juice.

4) Cut bacon strips into lengths just long enough to wrap around each banana slice. place on bananas on skewers, threading through where the bacon slice overlaps.

5) Place the pork chops on a hot grill for 15 minutes, turning once.

6) Turn grill down to medium, adding the bacon and bananas.Grill for 10 minutes, turning both the meat and the bananas. For extra flavor, baste with beer while the meat cooks.

Bosnia & Herzogovina

Cevapi  

Meat:

-1 lb. ground lamb

-1 lb. ground veal

-1 lb. ground pork

(you can sub. any of those with beef)

-3 Tbs. hot Hungarian paprika (or sweet if you don't want it hot)

-1 large yellow onion, peeled, chopped

-2 Tbs. freshly ground pepper

-salt to taste

-3 cloves fresh garlic, peeled

-pinch of freshly grated nutmeg, crushed

-olive oil for basting

 

1) Mix all ingredients, except oil, thoroughly. roll mixture into little "cigars", about 1" x 3". rub lightly with olive oil.

2) Grill or broil until done.

3) Serve w/ yogurt sauce, with flatbread/pita.

 

Yogurt sauce:

-1 pint plain yogurt

-juice of 1 lemon

-1/2 cucumber, peeled, grated, drained for 1 hour

-2 cloves fresh garlic, peeled & crushed

-salt & white pepper to taste

 

1) Chill prepared cucumber

2) Mix all ingredients. Chill until ready to serve.