Meat
Pork Liver
Raw pig liver, an offal ingredient; appearance is supporting evidence only, so confirm the original label or counter sign.
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3 identity clues
- dark reddish-brown colour
- smooth surface with lobed outline
- Pork Liver label confirms the animal source
Names in other languages
- 繁體中文
- 豬肝
- English
- Pork Liver
- Bahasa Indonesia
- Hati babi
- Tagalog
- Atay ng baboy
Name in Cantonese (Jyutping): zyu1 gon1 No Cantonese voice on this device
What is it?
Pork Liver 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
dark reddish-brown colour; smooth surface with lobed outline; Pork Liver label confirms the animal source.
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 pig liver. Slice it thinner than 1 cm, keep the heat source on, and boil or stir-fry for at least 3–5 minutes depending on thickness. Wash hands and clean work surfaces afterwards.
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
買豬肝，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Pork Liver, with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要豬肝，要原裝標籤或檔口牌清楚嗰款。Meaning: Pork Liver, please, with a clear original label or stall sign.
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Sources (8)
- 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
- Hong Kong Centre for Food Safety — Safe Cooking of Pig Liver to Prevent Hepatitis E