I also dislike biscuits and gravy (and not just because the sausage gravy is typically pork sausage so means it would make me sick.) I like mashed potatoes with gravy and a biscuit to sop it all up - but biscuits gone soggy in a plate full of gravy with no main course for the gravy is disgusting....
And I loathe fried green tomatoes. But I also dislike raw tomatoes always, the juice of them defiles everything it touches... I only like tomatoes in salsas, sauces, stewed, or if you cook them with citrus/vinegar which denatures the flavor I dislike such as on ceviche or bruschetta.
I also think chicken and waffles is a disgusting combination and don't understand why some people like it.....
But before you accuse me of hating too much on one cuisine. I also loathe kombucha (smells like unwashed gym socks), kimchi (remember I dislike slaws and sauerkraut), oysters (it's a texture thing eating them raw - but mussels are one of my favorite foods), beets (they taste like the smell of dirt and I'm not a mole), bleu cheese & gorgonzola (smells and tastes like bile), thousand island dressing and similar "burger sauces", sweet pickles, liver smells awful, pâté and foie gras are both gross. O and I hate bloody mary drinks...tomato juice generally is icky. Though clamato is even ickier.... I'm sure there's others, but I can't think of them now.... Cobb salad and wedge salad are of no interest to me, lol. Most of what I dislike comes down to smell or texture issues, tbh.
There's also a LOT of other cuisines and foods that can be problematic for me with sneaky pork.... Things like bacon wrapped shrimp and prosciutto wrapped dates will make me pout because I love shrimp and I adore dates, but if they're clearly labeled I'm grateful to know tbh. When bacon in everything was super trendy, it was actually really hard for me to eat out or order cocktails unless it was a safe style ethnic cuisine or a simple "Jameson and ginger" or "vodka and soda water" drink or a pint of Guinness.... Drinks so simple and classic you can't/won't fuck them up with an unlisted bacon garnish of some sort....
Italian food - I adore lasagna and spaghetti with meatballs and manicotti and meat bolognese HOWEVER Italian sausage is a blend of pork and beef so almost all meat sauces and meat pastas are no go without checking unless made by hand without pork. And then there's sneaky ones like carbonera where it looks vegetarian, but the sauce can't be made without the prosciutto.... Usually when I eat at Italian restaurants, I stick to vegetarian pastas in sauces that are an herb form of 2 or more of butter/olive oil/balsamic/cream/shredded cheese. Bonus points if it's marked vegetarian, lol.
Mexican/southwest - I have long periods of my life I live on burritos, quesadillas, enchiladas, huevos rancheros, tacos.... This is one of my forever fav food groups but I do need to be cautious of a few things. Tamales are traditionally made with lard (specifically a type of leaf lard from a very specific portion of the pig) even if they are meatless tamales. This is one of the things that most frequently saddens and disappoints me but I always need to ask because I ADORE good tamales but can't eat any made with lard -- so I do make them at home. Pinto beans are typically cooked with ham/bacon and refried beans are often larded so I can't eat them without checking - black beans are almost always fine so they're my default choice of beans. (this is also true of canned beans - I can't eat canned pinto beans, baked beans, refried beans, and some brands of kidney beans as they all were prepared with pork for flavor. I buy dried beans to soak and boil as needed for price and BPA lining cans and not to have them taste like metal - but it also means I can be certain the beans are pork free.)
Asian cuisines - appetizers tend to use pork (especially eggrolls/spring rolls, wontons, dumplings, dim sum - all of which I love when veggie or chicken or shrimp) and I've only ever had vegetarian pho with the mushroom broth because meat broth is typically mixed pork and beef. BUT, the respect for strict Buddhists within the culture means anything that you order vegetarian will not have sneaky pork in it. And sushi/sashimi is always good as is hibachi table. (Sarku is my go to fast food from a food court because there's no pork ever on the grill so no chances of cross contamination. It's a safe choice for me, always. Also teriyaki is just fucking delicious. Always.)
Sneaky American/European food places for pork:
Soups: a lot of soups are problematic.... all chowders are by definition cream based soups with bacon in them - which sucks because I love clam chowder and it's one of the things I miss the most. Also some "meatless" vegetarian sounding soups are not such as potato leek soup is typically cooked with bacon and split pea is cooked with ham. A lot of places also use bacon or bacon grease in their broccoli cheese soup, cauliflower soup, and beer cheese soup. Also, pork broth is frequently used to cook fish at nice restaurants so I always need to ask before I order fish...
Veggies commonly cooked with bacon for flavor but menu might not say: brussel sprouts, green beans, mustard greens, cooked kale or chard. As mentioned pinto beans and refried beans. (this also makes chilis questionable even if they don't use ground pork in it unless it's a vegan chili or I make it or someone who knows to check the beans they use for pork/bacon/lard.) German style potato salads are made with bacon drippings as are 7 layer salads and green bean casseroles. Some bbq places even use bacon drippings in mac and cheese without listing it.... Cuban style rice is cooked with ham or bacon.
Sweets: Anything that uses gelatin that doesn't specifically say it's bovine gelatin. So jell-o. Gummies and jelly beans made with gelatin. (carauba wax and guar gum are fine - so Swedish Fish and Sour Patch Kids and jellybeans are good. Also any Haribo gummies produced in Turkey only use bovine gelatin, but any made in Germany or USA I can't eat.) No marshmallows or desserts made with marshmallows like rice krispie treats or marshmallow fluff because all marshmallows in America except vegan marshmallows use porcine gelatin now. (vegan marshmallows are made from tapioca and actual marsh mallow plant -- they're actually really good and if you roast them over a fire they work really well for s'mores which is great because I love roasted marshmallows but they will not melt down for rice krispie style treats...) Also traditional nougat uses gelatin, but in the last 6 years or so Mars switched to a non-gelatin nougat so I can once again eat Milky Way and Snickers and 3 Musketeers bars. (that took some digging to find out, lol.) Some pies, cakes, and cookie recipes that use lard - particularly British and German and some Irish recipes.
Not food related: gummy vitamins unless they're vegan. Pills with gel caps that aren't vegan gel caps. Certain off brand adhesives in bandages which cause a rash/hives and use pork bones as part of the glue (band-aid brand is fine and 3M sensitive and waterproof are fine but not their regular ones.) Certain drugs like statins and a lot of medical stents and porcine valves in heart surgery and vascular patches are made from cultured pig tissue. Most American insurance won't cover human insulin (which is crazy expensive in the states) but other insulins are pork derived. So I'm rather SOL if I get heart disease or diabetes while living in the USA. Also certain monoclonal treatments are developed in porcine clonal lines and certain enzyme treatments (like for pancreatitis) and certain IV treatments can cause anaphylaxis for people with meat related allergies. Certain vaccines (including rabies vaccines and the nasal spray form of flu vaccine, all forms of flu vax pre-2019/20 flu season) use porcine gelatin as a stabilizing agaent and I should only get under supervised medical attention til we know how my multi-system allergy will react to injected pork proteins.... I had to do deep level research into the non-active ingredients to double check for pork in the creation/derivation of all of the covid vaccines...and even with that, given my multi system reaction, they chose to keep me under special lengthy observation since it's a multi-system issue and said it was good I was getting the J&J one shotthat never used porcine cell lines anywhere along the production line -- not a two shot because especially Moderna or AstraZeneca as those did use porcine lines along the creation of the coating proteins though not the final product. That was intentional on my part -- I'd have waited if Moderna and Astra Zeneca were my only vax option initially just in case.
There's also a non-zero possibility that my long-time porcine allergy COULD turn into a full blown aplha-gal syndrome (especially if I get any tick bites from a Lonestar tick or chigger bites) and then I'd have to stop eating beef and maybe dairy as well as pork. (All mammalian proteins -- fish and poultry aren't affected by alpha gal allergy.) There's varying levels of sensitivity and you can outgrow alpha gal sensitivity to bring dairy and/or beef/venison back into my diet. But given I have gelatin sensitivity to pork, I'd likely be in the most severe group.... (My pork protein allergy MAY be alpha gal related and there's now a test for typical alpha gal syndrome, but it's unlikely given I'm fine with other meats but so sensitive to all pork products even tiny minute amounts.)
I also have cross contamination issues... Like deli meat slicers if they used it for slicing ham before turkey/roast beef/cheeses. So I've pretty much entirely stopped eating deli meats and sliced meat sandwiches at restaurants. Ground beef from a facility that also makes ground pork. Pizza places either touching meats then veggies or pepperoni/prosciutto grease splatters or pooling on oven surfaces. Greasy spoon diners where they use the same griddle or utensils to flip bacon/sausage as my eggs/veggies - I've not been able to eat at Denny's or Perkins or Cracker Barrel for over 15 years now due to their kitchen cross contamination getting me so sick.... (Hu Hot is an exception for shared griddle/tools - if you use an allergy stick in your bowl, they specifically set aside an area with fresh tools that they sanitize and clean for you and clearly mark off with visual cues. Cross contamination of raw meats or tools before they cook it IS a thing so I skip the meat table entirely just do veggies and sauces and put the "add egg" stick in as well as the allergy stick.) Anything fried if they cook their bacon in the fryer OR if they have scotch eggs or fried pork belly or fried bacon wrapped jalapenos or anything like that on the menu. Any pork products cooked in the fryer make all fried things on the menu off limits to me even if they're vegetarian/vegan items like fries or sweet potato fries or tater tots....
There are actually a LOT of sneaky ways pork gets into foods/meds/topical uses including things vegetarians eat thinking there's no meat in them.... Technically, iodized salt is filtered through pig's blood in the processing of it but I can't ever eat out anywhere or buy any packaged anything if I refuse to have any iodized salt. At home I have kosher salt and various sea salts and Himalayan pink salt and I mostly cook fresh from scratch anyway. But too much iodized salt can be enough to trigger the internal bleeding same as porcine gelatin does even though the quantities are too small to set off the vomiting for days issue. Also.... Making out with a guy after he's been eating pork can cause me to start dry heaving or throwing up bile. Which definitely ruins the mood, lol. So if you plan to kiss me, you should probably definitely abstain from eating pork...I don't ask guys I date to stop having pork and bacon entirely just because I can't have it - but I do recommend not eating it on dates or right before seeing me or basically any time you think you might want to kiss me. Unless you find "your kisses make me throw up a little in my mouth" and/or bile flavored make out sessions to be oddly erotic. And then I have questions.....
Anything home cooked that you know doesn't include pork/bacon/lard or gelatin (or sneaky pinto beans precooked with it) is always good and safe to feed me. And anything packaged that is marked Kosher or halal is safe. Certain types of restaurants are always safe for me to eat anything on the menu: vegan, kosher delis, Middle Eastern, Greek, African of any kind, Indian, Afghani, Tibetan/Nepali, sushi, hibachi table, curries. And as long as I stick to vegetarian meals I'm also always safe at Thai, Chinese, Korean, Vietnamese, Lao, Cambodian, Philippine, pho, ramen. There's a reason so many of my comfort foods are from these specific "safe" cuisines.
*shrugs* So it's not just southern foods that are incredibly problematic with my pork allergy (German/Polish is equally difficult as are many French dishes which use jambon/lardons for flavor even in simple veggie dishes, though French pastries/bread are perfectly fine) - at a lot of restaurants it's fairly common for me to have to ask and double check on things before I can place an order. Or if it's not too busy, when they ask if anyone has questions I'll tell them I have a pork allergy and ask if they can check in the kitchen if there's anything I can't eat but doesn't list the sneaky pork in the description if I don't stick to vegetarian options.... So the pork allergy isn't just southern food. But it's also that southern cuisine is not only a known minefield of sneaky pork/bacon/lard, but a lot of the vegetarian options I can eat are texturally things I dislike such as grits, collards, and okra...so genuinely I've never had a southern cuisine or soul food meal I've enjoyed or that hasn't made me sick.... There are some cajun and creole and bbq items I absolutely love (also love non-larded cornbread) but I need to be very cautious about what I order and VERY clear with waitstaff/kitchen about my pork allergy.... Also, key lime pie is delicious!!! I always love a good key lime pie - and that's from south of the deep south, lol.