Meat
Pork Shin
A relatively lean lower-leg cut with firm muscle bundles and connective-tissue seams, suited to soup and slow cooking.
- 繁體中文
- 豬展
- English
- Pork Shin
- Bahasa Indonesia
- Pork Shin (豬展)
- Tagalog
- Pork Shin (豬展)
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.
- Relatively lean lower-leg muscle
- Firm bundles with white connective tissue
- Often sold as a cylinder or thick cross-cut piece
Common confusion
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.
Preparation or handling
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。Does the image look correct?
Last reviewed
Sources
- 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