This item
Pork Tenderloin
- usually long and narrow when whole
- lean appearance is supporting only
- requires a 豬柳 label or butcher confirmation
Meat
Pork Tenderloin
Pork tenderloin sold as 豬柳; not every lean strip is tenderloin; appearance is supporting evidence only, so confirm the original label or counter sign.
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3 identity clues
- usually long and narrow when whole
- lean appearance is supporting only
- requires a 豬柳 label or butcher confirmation
Names in other languages
- 繁體中文
- 豬柳
- English
- Pork Tenderloin
- Bahasa Indonesia
- Has dalam babi
- Tagalog
- Pork tenderloin (lomo ng baboy)
Name in Cantonese (Jyutping): zyu1 lau5 No Cantonese voice on this device
What is it?
Pork Tenderloin 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
usually long and narrow when whole; lean appearance is supporting only; requires a 豬柳 label or butcher confirmation.
Common confusion
Compare
Lean Pork
- Mostly solid lean cross-section
- No repeated internal fat layers
- Usually boneless, whole or sliced
How to identify it
Lean pork is a broader category; pork tenderloin is a labelled butcher cut.
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
買豬柳，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Pork Tenderloin, with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要豬柳，要原裝標籤或檔口牌清楚嗰款。Meaning: Pork Tenderloin, 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