Cuts of Pork in Penang Hokkien
On this page, I list out the Penang Hokkien name for the different parts of the pig that is eaten by the Chinese.
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- 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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Please use the information on this page as guidance only. The author endeavours to update the information on this page from time to time, but regrets any inaccuracies if there be any.
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