This item
Pork Shin
- Relatively lean lower-leg muscle
- Firm bundles with white connective tissue
- Often sold as a cylinder or thick cross-cut piece
Meat
Pork Shin
A relatively lean lower-leg cut with firm muscle bundles and connective-tissue seams, suited to soup and slow cooking.
Share with Helper
Choose the recipient language and share that exact page.
3 identity clues
- Relatively lean lower-leg muscle
- Firm bundles with white connective tissue
- Often sold as a cylinder or thick cross-cut piece
Names in other languages
- 繁體中文
- 豬展
- English
- Pork Shin
- Bahasa Indonesia
- Pork Shin (豬展)
- Tagalog
- Pork Shin (豬展)
Name in Cantonese (Jyutping): zyu1 zin2 No Cantonese voice on this device
What is it?
豬展 is the common Hong Kong written term; FEHD lists the formal character form 豬𦟌 as Pork shin. Both refer to this market cut here.
How to identify it
Look for a firm lean cylindrical or cross-cut piece, pink-to-red muscle and visible white connective-tissue seams. Shape alone is not conclusive after cutting.
Common confusion
Compare
Pork Collar Butt
- Boneless shoulder-neck cut
- Fine scattered fat marbling
- Usually more irregular in shape than pork shin
How to identify it
Pork shin is a leaner lower-leg cut with connective tissue; pork collar butt is from the shoulder-neck area and usually has more fat marbling.
Common Hong Kong household uses
Commonly used in soup, braises and other long moist cooking.
Choosing & preparing
Keep raw pork separate from cooked food, use separate boards and knives, then wash hands and contact surfaces. Cook the centre to at least 75°C for 30 seconds.
Storage
Keep covered on the lowest refrigerator shelf at 4°C or below; freeze at -18°C or below and thaw at 0–4°C or in a microwave.
Helper tip
Ask for 豬展 and state soup or braise. If the butcher shows a different cut, send the employer a photo before buying.
What Ma’am or Sir may say
買一斤豬展煲湯，要原件唔好切片。The employer wants about one catty of pork shin in one piece for soup, not thinly sliced.
Useful market phrase
唔該要一斤豬展煲湯。Meaning: One catty (斤) of Pork Shin for soup, please.
Does the image look correct?
Last reviewed:
Sources (5)
- 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