Meat

Pork Loin Ribs

The meatier rib section sold in Hong Kong as 腩排, with a thicker cap and surrounding pork over the bones.

繁體中文: 腩排
English: Pork Loin Ribs
Bahasa Indonesia: Pork Loin Ribs (腩排) — iga babi bagian loin
Tagalog: Pork Loin Ribs (腩排) — tadyang mula sa bahaging loin

What is it?

FEHD maps 腩排 to Pork loinrib. This page keeps the Hong Kong market identity instead of inventing another Western cut equivalence.

How to identify it

Look for parallel ribs under a thicker meat layer and fat seams; it is not merely small chopped rib pieces or an intact narrow Yat Zi strip.

Thicker pork over the ribs
Ribs remain parallel
Cut face shows meat, fat and bone

Common confusion

Pork Spareribs / Yat Zi Paai (HK-style Pork Rib Strip)

Loin ribs are meatier than generic chopped spareribs; Yat Zi Paai emphasizes one intact uncut strip.

Common Hong Kong household uses

Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.

Preparation or handling

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

When the employer says 腩排, do not buy any bone-in pork; check the meat cap and rib arrangement.

What Ma’am or Sir may say

買一斤腩排，斬件炆。

The employer wants one catty of meaty loin ribs chopped for braising.

Useful market phrase

唔該要一斤腩排，斬件。

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Last reviewed

2026-08-24