Samgyeopsal is a South Korean delicacy consisting only of pork belly, the most expensive cut of pork in the country. It is so popular in South Korea that the residents eat it approximately once every four days. The name of the dish consists of three words: sam (three), gyeop (layered), and sal (meat), so it can be literally translated as three-layered meat, referring to the three visible layers of the meat.

It is believed that the dish became popular in the 1960s, when the price of soju decreased and people needed a dish to go with it, so they chose pork belly due to its low price at the time. Whether at home or in restaurants, samgyeopsal is traditionally cooked at the table in a special pan which is designed to let the fat run off the sides of it. 

Bossam is a South Korean dish consisting of sliced and steamed pork that is wrapped in leaves of vegetables such as chard, beetroot, lettuce, or Chinese cabbage. When properly prepared, the meat should have a delicately smooth, creamy taste. It is often accompanied by rice, sweet kimchi, and shrimp sauce.

The dish is traditionally served as anju, denoting dishes that go well with alcoholic beverages. Bossam is a classic example of a simple dish that really comes together with the addition of numerous condiments and toppings, so many restaurants like to serve it with side dishes such as kimchi stew, dwenjang jjigae, or seafood pancakes.

This South Korean classic consists of thinly sliced fatty pork cuts that are marinated and then grilled or pan-fried. The marinade is based on gochujang - a spicy Korean chili paste - and additions such as soy sauce, chili flakes, rice wine, garlic, and ginger.

Also known as dwaejigogi bokkeum, this pork dish is commonly prepared at home, and it is a staple at Korean restaurants. Jeyuk bokkeum is usually served with lettuce or perilla leaves that are meant to be used as wrappers, while other accompaniments include ssamjang and kimchi.

Moksal is a Korean name for pork cuts obtained from the neck of the animal. This pork cut is nicely marbled, and its tough and stiff texture makes it great for grilling. Compared to samgyeopsal (pork belly), moksal doesn’t have as much fat.

This cut comes in pork chop size, and as it’s grilled, the meat is often cut into bite-sized pieces with special scissors. This is one of the most popular pork cuts in Korea and it’s mostly used for Korean barbecue.

Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped with simmered ingredients. In this case, the topping is another Japanese favorite — tonkatsu — a deep-fried and crumbed pork cutlet, but here it is simmered together with vegetables in a seasoned sauce bound with eggs.

The earliest reference to the dish dates back to 1921 and since then numerous varieties have been developed by adding or replacing the ingredients from the original recipe. The best-known versions include katsudon made with Worcestershire sauce, miso, and soy sauce, but there are also ones that replace pork with beef or chicken.

Twice cooked pork is a Sichuan specialty prepared by cooking fatty pork leg or belly (with the skin intact) in two different ways. Pork is first simmered in a pot and cooled in the refrigerator in order for the meat and fat to firm up. After that, the meat is sliced and stir-fried with vegetables such as cabbage, bell peppers, leeks, and mushrooms until it develops a brown color and the skin gets crispy on the edges.

Ingredients may vary from one cook to another, but most of them add a sauce made with rice wine, soy sauce and various other condiments to the wok along with meat and vegetables. It is believed that the dish was invented during the Song Dynasty period by a poet who was preparing a pork dish for his friend. 

Char siu is a dish consisting of roasted, barbecued pork that has previously been marinated in the eponymous sauce, including ingredients such as soy sauce, hoisin sauce, rice wine, and star anise. The pork is usually served either as a sliced appetizer or shredded and chopped as a main meal.

In the early days of char siu, any available meats, such as wild boars and pigs were used to make the dish. The name char siu is literally translated to fork-roasted, referring to the original method of preparation in which the meat is placed on an elongated fork and roasted over an open fire that caramelizes the sugars found in the marinade. 

A version of typical Cantonese siu mei (roasted meat dishes), siu yuk is a hefty meal that is mostly consumed in small quantities, made by roasting a whole, seasoned pig in charcoal furnaces at very high temperatures, resulting in succulent, tender meat and crispy skin.

Traditionally, the meat is served as it is, but it is sometimes accompanied by either hoisin sauce or soy sauce. Since it is a known fact that the Chinese have many beliefs, in Hong Kong siu yuk is often oferred to the Jade Emperor (the first god in Chinese culture) in order to celebrate a movie's opening, hoping that the movie achieves great success in the cinemas. 

Simple, juicy, and savory lu rou fan is a popular Taiwanese dish consisting of ground pork braised in soy sauce, five-spice powder, and rice wine until it becomes tender and flavorful. It is traditionally served over rice, although some cooks like to replace the rice with noodles.

Sometimes, pickled cucumbers or shiitake mushrooms are served alongside the dish. Literally translated, lu rou fan means stewed meat rice, and the dish is sometimes referred to as Taiwanese ragú. In Taiwan, lu rou fan was originally consumed as a nutritious and healthy meal for farming families, but today it can be found almost everywhere, from home kitchens to restaurants and street stalls.