This item
Pork Chop
- a thick pork slice
- may have one bone section or no bone
- Pork Chop label or butcher confirmation
Meat
Pork Chop
A Hong Kong butcher pork-chop cut that may be bone-in or boneless; appearance is supporting evidence only, so confirm the original label or counter sign.
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3 identity clues
- a thick pork slice
- may have one bone section or no bone
- Pork Chop label or butcher confirmation
Names in other languages
- 繁體中文
- 豬扒
- English
- Pork Chop
- Bahasa Indonesia
- Pork chop (potongan daging babi)
- Tagalog
- Pork chop
Name in Cantonese (Jyutping): zyu1 paa4 No Cantonese voice on this device
What is it?
Pork Chop is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.
How to identify it
a thick pork slice; may have one bone section or no bone; Pork Chop label or butcher confirmation.
Common confusion
Compare
Pork Loin Ribs
- Thicker pork over the ribs
- Ribs remain parallel
- Cut face shows meat, fat and bone
How to identify it
Pork loin ribs show several joined parallel ribs; a pork chop is one slice, but bone presence still depends on the label.
Common Hong Kong household uses
Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.
Choosing & preparing
Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.
Storage
Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.
What Ma’am or Sir may say
買豬扒，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Pork Chop, with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要豬扒，要原裝標籤或檔口牌清楚嗰款。Meaning: Pork Chop, please, with a clear original label or stall sign.
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Sources (7)
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong Food and Environmental Hygiene Department — Public Market Items - Pork
- Hong Kong Food and Environmental Hygiene Department — Pork Cantonese pinyin
- Hong Kong Centre for Food Safety — Safety Tips on Handling Pork
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT