Evidence of this livestock dates back to 5000BC and it’s now one of the most consumed meats in the world. From (almost) nose to tail, down to its bones, we make the most of succulent pork with these rich, robust global classics. 
Olivia Andrews

4 Apr 2013 - 3:19 PM  UPDATED 6 Sep 2013 - 9:31 AM




Derived from the word feijao, meaning 'beans', this hearty stew introduced by the Portuguese in the mid-1500s, bears some similarity to French cassoulet. 



Chileans have a soft spot for sandwiches and on top of their list, is the lomito, dubbed the unofficial national dish. Each of these mighty sandwiches can be 10 cm tall, filled with about 250 g of hand-shaved pork loin, half an avocado, a layer of sauerkraut, and plenty of mayonnaise. 


Tonkotsu ramen 

The stock for this famous Japanese noodle soup is made from pork bones, which are boiled for hours, breaking down the collagen, marrow and fat, unleashing a creamy, white liquid. 


Pork pie 

While pork pies are mass manufactured throughout England, the Melton Mowbray pork pie from Leicestershire is distinct in that the sides bow outwards as it's baked freestanding; the meat is fresh and coarsely chopped; and natural bone jelly is added after cooking to provide texture and to fill crevices. 

Photography by John Laurie