This item
Pig Feet
- Recognisable foot and toe profile
- Tendon and several small bones
- Narrower than the thick hock joint
Meat
Pig Feet
The lower pig-foot market cut, showing the foot, toes, skin, tendon and smaller bones.
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3 identity clues
- Recognisable foot and toe profile
- Tendon and several small bones
- Narrower than the thick hock joint
Names in other languages
- 繁體中文
- 豬腳
- English
- Pig Feet
- Bahasa Indonesia
- Kaki babi bagian bawah / Pig Feet (豬腳)
- Tagalog
- Paa ng baboy / Pig Feet (豬腳)
Name in Cantonese (Jyutping): zyu1 goek3 No Cantonese voice on this device
What is it?
豬腳 is the Hong Kong market name mapped by FEHD to Pig Feet; the boundary from Pig Hock can vary by stall.
How to identify it
Look for the narrower foot profile and toes or hoof end, with tendon and several small bones under the skin; it is not the thick upper hock joint.
Common confusion
Compare
Pig Hock
- Thick rounded joint mass
- Intact skin around the cut
- Bone and tendon at cut face
How to identify it
Pig Feet is the lower foot and toes; Pig Hock is the thicker upper joint.
Common Hong Kong household uses
Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.
Choosing & preparing
Keep raw meat separate from cooked food, use separate boards and knives, wash hands and contact surfaces, and cook the centre to at least 75°C for 30 seconds.
Storage
Keep covered on the lowest refrigerator shelf at 4°C or below and thaw frozen meat only in the refrigerator or microwave. Contain a leaking package and clean contaminated surfaces; leakage alone is not used here as a spoilage test.
Helper tip
If the employer also says Pig Hock or pata, photograph the stall cut and confirm rather than relying only on translation.
What Ma’am or Sir may say
買一隻豬腳，原隻俾我睇。The employer wants to see one whole Pig Foot before deciding whether to chop it.
Useful market phrase
唔該俾我睇一隻豬腳。Meaning: Please show me one Pig Feet.
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Sources (6)
- Hong Kong Food and Environmental Hygiene Department — Public Market Items - Pork
- Hong Kong Food and Environmental Hygiene Department — Pork Cantonese pinyin
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong Centre for Food Safety — Safety Tips on Handling Pork
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT