Cuts of Pork in Penang Hokkien
Go BackOn this page, I list out the Penang Hokkien name for the different parts of the pig that is eaten by the Chinese.
- bak1iu3phok3 [baʔ-iu-phoʔ]
: (noun) crispy pork lard - bak1kut3 [baʔ-kut] : (noun) spare ribs
- bak1phoay2 [baʔ-phoe] : (noun) pig skin
- cnia3bak3 [tsiã-baʔ] : (noun) lean meat
- hun1chiang2 [hun-tshiaŋ] : (noun) pig intestine
- io3chee4 [io-tsi] : (noun) kidney
- nui1kut3 [nui-kut] : (noun) soft ribs meat
- sam3can2 [sam-tsan] : (noun) pork belly, short for sam3can3bak3 [sam-tsan-baʔ]
- too3boey4 [tu-boe] : (noun) pig tail
- too3chiu4 [tu-tshiu] : (noun) pig front trotters
- too3cik1 [tu-tsiʔ] : (noun) pig tongue
- too3hoek3 [tu-hoeʔ] : (noun) pig blood
- too3kha1 [tu-kha] : (noun) pig hind trotters
- too3knua1 [tu-kuã] : (noun) pig liver
- too3nau4 [tu-nau] : (noun) pig brain
- too3sim1 [tu-sim] : (noun) pig heart
- too3thau2 [tu-thau] : (noun) pig head
- too3tor3 [tu-tɔ] : (noun) pig stomach
View full list of Penang Hokkien Vocabulary
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