A traditional Greek dish has claimed the number one spot on Taste Atlas‘ list of the 100 best pork dishes worldwide.

The winner is kontosouvli, which has received a 4.7-star rating out of 5. However, this isn’t Greece’s only entry on the list—gourounopoula landed in 48th place, while pork with celery came in at 74th.

“Kontosouvli is a traditional dish consisting of large chunks of pork marinated in a blend of herbs and spices, then slow-roasted on a spit in a style similar to gyros or souvlaki. The marinade often includes garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, and red wine,” describes Taste Atlas.

“After marinating, the meat is skewered onto a large spit and cooked over an open flame, developing a crispy, flavorful crust on the outside while remaining juicy and tender on the inside. The cooked meat is usually served in thick slices, often accompanied by pita, tzatziki, and a traditional Greek salad, among other possible sides.”

The Rest of the Top 10

In second place is gringas from Mexico, with a 4.6-star rating. This dish is a type of quesadilla, made with folded tortillas filled with cheese, pork, pineapple, onions, chili sauce, and cilantro.

Third place goes to the traditional Mayan slow-roasted pork dish, cochinita pibil, from Mexico’s Yucatán Peninsula. In this recipe, “the pork is marinated in annatto, sour orange juice, and garlic, then slow-cooked and served in tortillas, tacos, or on its own with pickled onions and roasted vegetables.”

In fourth place, also with 4.6 stars, is lechona from Colombia—a stuffed pig filled with onions, peas, herbs, and spices.

Next, also with 4.6 stars, is chilorio from Mexico. To make chilorio, “pork is slow-cooked for hours until it falls apart, then shredded into bite-sized pieces, fried in lard, and simmered in a chili sauce flavored with onions, cumin, and garlic.”

Coming in at sixth place is carnitas from Mexico—pork that is slow-cooked for three to four hours, first by simmering, then frying in its own fat or oil. It is typically served with cilantro, chopped onions, guacamole, refried beans, and tortillas.

In seventh place is samgyeopsal, the grilled pork belly dish from South Korea, followed by pernil from Puerto Rico—a marinated pork leg or shoulder that is typically served with rice, especially during Christmas.

Ninth place goes to tacos al pastor from Mexico. This dish, which translates to “shepherd style”, consists of marinated pork slices cooked on a vertical spit.

Finally, rounding out the top ten is bossam from South Korea—steamed pork wrapped in leafy greens such as chard, beet greens, lettuce, or Chinese cabbage.