सुअर-का-भुना-मांस इसके अंग्रेजी अर्थ का उदाहरण

Wilson negotiated sales to England for return cargoes of beef, pork and coffee as well as materials for the assembly of cotton bales (iron hoops and gunny cloth).

* Ramen (ラーメン) – thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menma (pickled bamboo shoots), seaweed, or boiled egg.

Okinawa soba (沖縄そば) – a thick wheat-flour noodle served in Okinawa, often served in a hot broth with sōki (steamed pork), kamaboko (fish cake slice), beni shōga (pickled ginger) and kōrēgusu (chilli-infused awamori).

Kuy teav – a pork broth based rice noodle soup served with ground pork, shrimp, meat balls, pork liver and garnished with fried garlic, green onions, cilantro, lime and [sauce].

It is a long-simmered soup most often made with pounded chicken, fish, or pork and seasoned with common Lao ingredients such as fish sauce, lime leaves, galangal, garlic, shallots, Lao chillies, and perilla.

Lao khao soi is a soup made with wide rice noodles, coarsely chopped pork, tomatoes, fermented soy beans, chillies, shallots, and garlic, then topped with pork rind, bean sprouts, chopped scallions, and chopped cilantro.

Hae mee (虾面; pinyin: xiāmiàn), or "prawn noodles" – egg noodles served in richly flavored dark soup stock with prawns, pork slices, fish cake slices and bean sprouts topped with fried shallots and spring onion.

Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns.

Kyay oh – a popular noodle soup made with pork and egg in Burmese cuisine.

Batchoy – a noodle soup from Iloilo garnished with pork innards, crushed pork cracklings, chopped vegetables, and topped with a raw egg.

Mami – a noodle soup similar to the Chinese variety, with either a beef, pork, chicken, or wanton garnish and topped with chives.

Chopped pork (with fat to give more flavor to the soup) is fried before the water is added.

A variety of noodles, from wide rice noodles to egg noodles, are served in a light stock made from chicken, pork or vegetables, or a mixture thereof, and often topped with either cuts of meat (popular is char siu), fish, pork or beef balls, or wontons, or combinations thereof, and sprinkled with coriander leaves.