Pork-Free Recipes from Around the World, Page 30

Every dish here is naturally pork-free, no substitutions needed, and comes from a real culinary tradition somewhere on the map. Prefer to wander? On any recipe you can toggle pork-free and the ingredients rewrite themselves with regional swaps.
1461 recipes · showing 1393 to 1440
Crab Back (Grenadian Stuffed Crab Shells)St. George's, Grenada · easy · 55 minCrab meat cooked with onion, spring onion, garlic, sweet pepper, Scotch bonnet, thyme and nutmeg, packed back into the shells under buttered breadcrumbs and baked golden.
Ensalada Chilena (Chilean Tomato and Onion Salad)Central Valley, Chile · easy · 27 minWedges of ripe tomato and paper-thin onion, soaked to tame its bite, dressed with oil and salt and scattered with cilantro, the salad beside every Chilean asado.
Fainá (Uruguayan Chickpea Flour Flatbread)Montevideo, Uruguay · easy · 1 h 5 minA thin batter of chickpea flour, water, olive oil and salt baked in a very hot, oiled pan until golden with crisp edges, cut in wedges and eaten with pizza.
Belizean Potato SaladBelize City, Belize · easy · 40 minSoft cubes of boiled potato and chopped egg with peas and carrots in a creamy mayonnaise and mustard dressing, the cool scoop beside stew chicken and rice and beans.
Seasoned Breadfruit (Kittitian Style)Basseterre, Saint Kitts and Nevis · easy · 1 h 5 minBoiled breadfruit tossed with onion fried golden in butter and oil, garlic, thyme, sweet red pepper and parsley, moistened with a little broth, one of the four parts of the national dish.
Empanadas de Viento (Ecuadorian Fried Cheese Empanadas)Pichincha (Andes), Ecuador · medium · 1 h 30 minPuffy fried half-moons of buttery dough filled with fresh cheese and chopped white onion, dusted with sugar while hot so every bite is salty and sweet.
Tequeños (Venezuelan Cheese Sticks)Caracas, Venezuela · medium · 1 h 25 minBatons of firm, salty white cheese wrapped in a spiral of buttery wheat dough and fried until crisp and golden, the snack no Venezuelan party is without.
Pholourie (Guyanese Split Pea Fritters)Demerara (Georgetown), Guyana · medium · 9 h 40 minAiry, golden fried balls of soaked yellow split peas blended with garlic and hot pepper, spiced with turmeric and cumin, dipped in sour mango or tamarind chutney.
Bakabana (Surinamese Plantain Fritters with Peanut Sauce)Paramaribo, Suriname · easy · 40 minLong slices of ripe plantain dipped in a light, crisp batter and fried golden, served with a warm Javanese-style peanut sauce spiked with garlic, chili, sweet soy and galangal.
Akra (Haitian Malanga Fritters)Ouest (Port-au-Prince), Haiti · easy · 1 h 10 minGrated malanga blended with garlic, scallion, green pepper, thyme, parsley and Scotch bonnet, fried in spoonfuls into craggy golden fritters and eaten hot with pikliz.
Quipes (Dominican Bulgur and Beef Fritters)Cibao, Dominican Republic · medium · 7 h 15 minTorpedo-shaped shells of soaked bulgur kneaded with seasoned ground beef, stuffed with a saucy beef and raisin picadillo and fried crisp, a fixture of every Dominican picadera.
Carimañolas (Panamanian Beef-Stuffed Yuca Fritters)Panama City, Panama · medium · 1 h 30 minTorpedoes of soft mashed yuca dough wrapped round a savory filling of ground beef cooked with onion, garlic, sweet pepper and tomato, deep-fried until crisp and golden.
Alcapurrias (Puerto Rican Stuffed Fritters)San Juan, Puerto Rico · advanced · 4 h 40 minA golden, achiote-tinted masa of grated green banana and yautía wrapped round a savory beef picadillo with olives and deep-fried until crisp outside and soft within.
Pastechi (Curaçao Fried Cheese Turnovers)Willemstad, Curaçao · medium · 1 h 30 minCrescents of soft, slightly sweet dough folded over grated Gouda, crimped and deep-fried until puffed and golden, the breakfast and party snack of Curaçao.
Guacamole con TotoposMichoacán, Mexico · easy · 30 minRipe avocados crushed in a molcajete over a paste of white onion, serrano chile, cilantro and salt, folded with tomato and served at once with warm fried corn tortilla chips.
Arroz Rojo (Mexican Red Rice)Puebla, Mexico · easy · 55 minRinsed long-grain rice fried until golden, then simmered in a blended purée of ripe tomato, onion and garlic with chicken broth, carrot and peas until dry, fluffy and brick red.
Boiled PeanutsLowcountry (South Carolina), United States · easy · 13 h 10 minRaw peanuts in their shells soaked and then simmered for hours in heavily salted water until the kernels are soft as cooked beans, eaten warm from the shell.
Solomon Gundy (Jamaican Smoked Herring Pâté)Kingston (Surrey), Jamaica · easy · 40 minSmoked red herring boiled to draw out the salt, then blended with vinegar, onion, scallion, Scotch bonnet, thyme and pimento into a spicy, tangy paste for spreading on crackers.
Pepper Shrimp (Jamaican Spicy Shell-On Shrimp)Kingston (Surrey), Jamaica · easy · 50 minShell-on shrimp cooked fast in a fiery broth of Scotch bonnet, garlic, pimento, thyme and vinegar until bright red, eaten warm from a bag and peeled with the fingers.
Candied Salmon (Salmon Candy)British Columbia, Canada · medium · 9 h 20 minStrips of wild salmon cured in brown sugar and salt, dried to a tacky skin, then hot-smoked over alder and brushed with maple syrup until sticky, chewy and glazed.
Saheena (Trinidadian Split Pea and Dasheen Leaf Fritters)Port of Spain, Trinidad & Tobago · medium · 2 h 20 minA spiced split pea and flour batter packed with shredded young dasheen or spinach leaves, dropped by the spoonful into hot oil and fried golden, served with green mango chutney.
Aloo Pie (Trinidadian Fried Potato Pie)Port of Spain, Trinidad & Tobago · medium · 1 h 40 minA soft yeasted dough folded round mashed potato seasoned with garlic, geera and hot pepper, then deep-fried until puffed and golden and eaten with chutney.
Mariquitas (Cuban Green Plantain Chips with Mojo)Havana, Cuba · easy · 35 minGreen plantains shaved lengthwise into long, paper-thin ribbons, fried in small batches until crisp and curled, salted at once and dipped in garlicky lime mojo.
Diri Djon Djon (Haitian Black Mushroom Rice)Ouest (Port-au-Prince), Haiti · easy · 1 hLong-grain rice cooked in the inky, earthy liquor of dried Haitian djon djon mushrooms with garlic, thyme, clove and peas, turning grey-black and fragrant, served beside meat or fish on special days.
Chirmol (Guatemalan Charred Tomato and Mint Salsa)Sacatepéquez (Antigua), Guatemala · easy · 25 minTomatoes charred over a flame until blistered and soft, chopped with their skins and mixed with onion, fresh mint, cilantro, lime and salt, the salsa that goes beside every Guatemalan grill.
Bollitos de Yuca (Dominican Cheese-Filled Cassava Balls)Cibao, Dominican Republic · medium · 3 h 10 minBoiled cassava mashed smooth with butter, milk and parsley, wrapped round cubes of cheese, rolled in egg and flour and fried until golden, crisp outside and molten in the middle.
Chenchén (Dominican Savoury Cracked Corn)Cibao, Dominican Republic · easy · 1 hCoarse cracked corn simmered slowly with garlic, butter, evaporated milk, coconut milk and broth until soft, creamy and thick, the south-western side for stewed goat.
Pan de Coco (Honduran Garifuna Coconut Bread)San Pedro Sula, Honduras · medium · 2 h 25 minSoft, dense, barely sweet yeast rolls made with coconut milk and grated coconut instead of milk and eggs, baked golden and served warm beside seafood soups and stews.
Catrachitas (Honduran Fried Tortillas with Beans and Cheese)San Pedro Sula, Honduras · easy · 25 minSmall corn tortillas fried until crisp, spread with warm refried red beans and showered with grated dry white cheese, sometimes with pickled onion or hot sauce.
Sorullitos de Maíz (Puerto Rican Cheese Corn Fritters)San Juan, Puerto Rico · easy · 45 minLittle fingers of cornmeal cooked with butter and a touch of sugar, mixed with grated Edam, rolled and fried until crisp and golden, served with a dish of garlicky mayoketchup.
Guineítos en Escabeche (Puerto Rican Pickled Green Bananas)San Juan, Puerto Rico · easy · 4 h 45 minBoiled green bananas steeped in a warm olive-oil and vinegar escabeche with soft onions, garlic, bay, peppercorns and green olives, served cool beside roast pork or fried fish.
Panades (Belizean Fish-Filled Corn Turnovers)Belize City, Belize · medium · 1 h 15 minLittle half-moons of achiote-tinted corn masa filled with a seasoned fish hash, fried crisp and eaten hot with a sharp, fiery curtido of onion, habanero and vinegar.
Belizean Shrimp CevicheBelize City, Belize · easy · 1 hChopped shrimp steeped in plenty of fresh lime juice with ripe tomato, onion, cucumber, cilantro and habanero, served cold with crisp corn tortilla chips.
Arroz con Guandú y Coco (Panamanian Rice with Pigeon Peas and Coconut)Panama City, Panama · easy · 45 minLong-grain rice cooked in coconut milk with green pigeon peas, onion, garlic and culantro until fluffy, gently sweet and rich, the festive rice of the Panamanian table.
Tutu (Curaçao Cornmeal with Black-Eyed Peas)Willemstad, Curaçao · medium · 9 h 20 minA thick, golden cornmeal mash cooked with soft black-eyed peas, coconut milk, garlic and a little sugar, finished with butter and served with fried fish, saltfish, stoba or cheese.
Balchi di Piska (Curaçao Fish Balls)Willemstad, Curaçao · medium · 1 h 25 minSmall balls of poached white fish ground with onion, sweet pepper, celery, scallion and hot pepper, spiced with nutmeg and cumin, fried golden and served with a tangy tomato sous krioyo.
Bajan Sweet Bread (Barbados Coconut Bread)Bridgetown, Barbados · easy · 1 h 55 minA dense, crumbly, loaf-shaped Barbadian coconut bread packed with grated coconut and raisins, scented with almond and spice, with a sugar-glazed crust, sliced and eaten with tea.
Saint Lucian Green Fig SaladCastries, Saint Lucia · easy · 1 h 45 minBoiled green bananas, the green figs of Saint Lucia, diced and folded with mayonnaise, peas and carrots, sweet pepper, scallion, onion and garlic into a creamy, potato-salad-style Sunday side.
Salsa Criolla (Peruvian Red Onion Relish)Lima, Peru · easy · 45 minPaper-thin red onion rinsed until mild, tossed with slivers of ají amarillo, lime juice, cilantro and a little oil, the sharp, crunchy relish that goes on the side of half the plates in Peru.
Anticuchos de Corazón (Peruvian Beef Heart Skewers)Lima, Peru · medium · 5 hCubes of beef heart marinated in ají panca, vinegar, garlic, cumin and oregano, threaded on skewers and seared over hot coals, served on the street with boiled potato, corn and ají sauce.
Casquinha de Siri (Brazilian Stuffed Crab Shells)Bahia, Brazil · medium · 55 minCrab meat cooked down with onion, tomato, pepper, a touch of dendê oil and coconut milk, spooned back into shells, topped with breadcrumbs and Parmesan and baked until crisp.
Arroz con Coco Titoté (Colombian Caramelized Coconut Rice)Antioquia, Colombia · easy · 1 h 5 minCoconut milk boiled down until its solids fry and caramelize into brown titoté, then cooked with rice, raisins and a little sugar into a sweet-salty, toffee-coloured rice for fried fish.
Garrapiñada (Argentine Candied Peanuts)Mendoza, Argentina · easy · 25 minPeanuts cooked in sugar syrup until the sugar turns to a white crust and then melts again into a crackly, vanilla-scented caramel shell, the warm paper cone of the city street cart.
Papas a la Provenzal (Argentine Garlic and Parsley Fries)Mendoza, Argentina · easy · 50 minGolden fried potato batons tossed while still hot with raw chopped garlic and parsley, the provenzal mix Argentines put beside milanesas and grilled steak.
Machas a la Parmesana (Chilean Baked Clams with Parmesan)Central Valley, Chile · easy · 35 minChilean surf clams opened onto their half shells, splashed with white wine and lemon, dotted with butter, blanketed with Parmesan and baked until golden and bubbling.
Calzones Rotos (Chilean Twisted Fried Pastries)Central Valley, Chile · medium · 50 minStrips of orange-scented dough slit and pulled through themselves into little knots, fried golden and buried in icing sugar, a Chilean treat for tea time and rainy afternoons.
Ceviche de Camarón (Ecuadorian Shrimp Ceviche)Pichincha (Andes), Ecuador · easy · 1 h 35 minBriefly poached shrimp in a cold, soupy marinade of lime and orange juice, tomato, red onion, cilantro and a little of their own broth, served with plantain chips, toasted corn and popcorn.
Menestra de Lentejas (Ecuadorian Lentil Stew)Pichincha (Andes), Ecuador · easy · 1 hLentils simmered thick in a refrito of onion, pepper, tomato, garlic, cumin and achiote, the menestra that sits beside rice, grilled beef and patacones on Ecuador's everyday lunch plate.
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