猪肉 (zhūròu) – Pork
肌肉 (jīròu) – Muscle
脂肪 (zhīfáng) – Fat
五花肉 (wǔhuāròu ~ five + flower + meat ) – Pork belly
里脊肉 (lǐjǐròu ~ inside + spine +meat) – Tenderloin
大排 (dàpái) – Pork chop , rib
小排 (xiǎopái) – Spare ribs
腿肉 (tuǐròu) – Leg meat
猪蹄 (zhūtí) – Pig’s feet
猪肘 (zhūzhǒu) – Pork knuckle , elbow or joint
脂肪层 (zhīfángcéng) – Fat layer
烧肉 (shāoròu) – Roasted pork
香肠 (xiāngcháng ~ fragrant + intestine) – Sausage
火腿 (huǒtuǐ) – Ham
培根 (péigēn) – Bacon
熏肉 (xūnròu) – Smoked meat
午餐肉 (wǔcān ròu) – Luncheon meat
肉干 (ròugān) – Jerky กระตุก
熬制猪油 (áozhì zhūyóu) – Rendered pork fat
红烧肉 (hóngshāo ròu ~ red + ตุ๋น braised) – Braised pork ตุ๋น
东坡肉 (dōngpō ròu) – Dongpo pork
梅花肉 (méihuāròu ~ plum blossom เพราะเนื้อfat คล้าย plum blossom ) – Pork shoulder
腩排 (nánpái) – Spare ribs (Hong Kong style)
二层肉 (èrcéng ròu) – Subcutaneous fat layer
肝连肉 (gānlián ròu) – Pork diaphragm
脖肉 (bó ròu) – Neck meat
松阪猪 (sōngbǎn zhū) – Matsusaka pork
猪头皮 (zhūtóupí) – Pork head skin
猪血 (zhūxuè) – Pork blood
血豆腐 (xuè dòufu) – Blood tofu
猪红 (zhūhóng) – Pork blood (Cantonese)
猪耳 (zhūěr) – Pig’s ear
脖子肉 (bózǐ ròu) – Neck meat
猪头肉 (zhūtóu ròu) – Pork head meat
烤猪肉 (kǎo zhūròu) – Grilled pork
烧乳猪 (shāo rǔzhū) – Roast suckling pig
猪肚 (zhūdǔ) – Pork stomach
猪舌头 (zhū shétou) – Pig tongue
猪尾 (zhūwěi) – Pig’s tail
红肉 (hóngròu) – Red meat
臘肉 (làròu) – Cured pork
猪肉汤 (zhūròu tāng) – Pork soup
瘦肉 (shòuròu) – Lean meat
肥肉 (féiròu) – Fatty meat
猪肉丸 (zhūròu wán) – Pork meatball
鱼香肉丝 (yúxiāng ròusī) – Fish-flavored shredded pork
脯氨酸 (pú’ānsuān) – Proline
谷氨酸 (gǔ’ānsuān) – Glutamic acid
甘氨酸 (gān’ānsuān) – Glycine
色氨酸 (sè’ānsuān) – Tryptophan
维生素 (wéishēngsù) – Vitamin
碳水化合物 (tànshuǐ huàhéwù) – Carbohydrate
饱和脂肪 (bǎohé zhīfáng) – Saturated fat
单元不饱和脂肪 (dānyuán bùbǎohé zhīfáng) – Monounsaturated fat
多元不饱和脂肪 (duōyuán bùbǎohé zhīfáng) – Polyunsaturated fat
钢铁 (gāngtiě) – Iron
磷 (lín) – Phosphorus
镁 (měi) – Magnesium
钾 (jiǎ) – Potassium
锌 (xīn) – Zinc
鈉 (nà) – Sodium
维生素B6 (wéishēngsù B6) – Vitamin B6
维生素B12 (wéishēngsù B12) – Vitamin B12
胆碱 (dǎn jiǎn) – Choline
烟熏肉 (yān xūn ròu) – Smoked pork
煲汤 (bāotāng) – Stewed soup
煮猪肉 (zhǔ zhūròu) – Boiled pork
炖肉 (dùn ròu) – Braised meat
炸猪排 (zhá zhūpái) – Fried pork chop
烘烤 (hōngkǎo) – Baking
腌制 (yānzhì) – Pickling
猪皮冻 (zhūpí dòng) – Pork skin jelly
猪肉酱 (zhūròu jiàng) – Pork sauce
猪肉馅 (zhūròu xiàn) – Ground pork
猪肉粽 (zhūròu zòng) – Pork dumplings
猪油 (zhūyóu) – Lard
肥猪肉 (féizhūròu) – Fat pork
剁椒猪蹄 (duòjiāo zhūtí) – Chopped chili pig’s feet
猪肉制品 (zhūròu zhìpǐn) – Pork products
烧烤猪肉 (shāokǎo zhūròu) – Barbecued pork
白肉 (bái ròu) – White meat
生猪 (shēngzhū) – Live pig
猪仔 (zhūzǎi) – Piglet
猪肉丝 (zhūròu sī) – Shredded pork
猪排 (zhūpái) – Pork ribs
猪肉脯 (zhūròu pǔ) – Pork jerky
滷肉 (lǔròu) – Braised pork (Taiwan style)
肉粽 (ròuzòng) – Sticky rice with pork
猪肉酥 (zhūròu sū) – Pork floss
猪脚醋 (zhūjiǎo cù) – Pig’s feet in vinegar
咸猪手 (xiánzhūshǒu) – Salted pig’s hand (Cantonese)
猪腰 (zhūyāo) – Pig kidney
猪肝 (zhūgān) – Pig liver
猪肺 (zhūfèi) – Pig lungs
猪脑 (zhūnǎo) – Pig brain
猪肚 (zhūdǔ) – Pork stomach
豬骨湯 (zhūgǔ tāng) – Pork bone soup
猪肉铺 (zhūròu pù) – Pork store
煎猪排 (jiān zhūpái) – Pan-fried pork chop
烧猪 (shāozhū) – Roasted pig
猪肉松 (zhūròusōng) – Pork floss
肉馅 (ròuxiàn) – Minced pork
猪皮 (zhūpí) – Pork skin
烤乳猪 (kǎo rǔzhū) – Roasted suckling pig
酸菜白肉 (suāncài báiròu) – Pork with pickled cabbage
猪头 (zhūtóu) – Pig’s head
油渣 (yóuzhā) – Pork cracklings
醃豬肉 (yān zhūròu) – Pickled pork
炒猪肝 (chǎo zhūgān) – Stir-fried pork liver
猪肉丸子 (zhūròu wánzi) – Pork meatballs
清蒸豬肉 (qīngzhēng zhūròu) – Steamed pork
炒豬肉 (chǎo zhūròu) – Stir-fried pork
脆皮燒豬 (cuìpí shāozhū) – Crispy roasted pork
烧烤 (shāokǎo) – Barbecue
白灼猪肉 (báizhuó zhūròu) – Blanched pork
叉烧 (chāshāo) – Barbecued pork (Cantonese)
猪油拌饭 (zhūyóu bànfàn) – Rice mixed with pork lard
猪肉羹 (zhūròu gēng) – Pork soup with thickened broth
黑椒猪排 (hēijiāo zhūpái) – Black pepper pork chop
猪肉卷 (zhūròu juǎn) – Pork roll
卤猪蹄 (lǔ zhūtí) – Braised pig’s trotters
猪血粥 (zhūxuè zhōu) – Pork blood porridge
猪血肠 (zhūxuè cháng) – Blood sausage
豬腱肉 (zhū jiànròu) – Pork shank
猪肉饺子 (zhūròu jiǎozi) – Pork dumplings
煎猪肉 (jiān zhūròu) – Pan-fried pork
香煎猪肉 (xiāngjiān zhūròu) – Fragrant fried pork
炸猪皮 (zhá zhūpí) – Fried pork skin
煎猪肉汉堡 (jiān zhūròu hànbǎo) – Pork burger
豬肉沙拉 (zhūròu shālā) – Pork salad
猪肉蛋花汤 (zhūròu dànhuā tāng) – Pork and egg drop soup
红烧猪脚 (hóngshāo zhūjiǎo) – Braised pig’s feet
酱爆猪肉 (jiàngbào zhūròu) – Pork stir-fried with sauce
猪肉饼 (zhūròu bǐng) – Pork patty
东北杀猪菜 (dōngběi shāzhū cài) – Northeastern-style pork dish
猪排饭 (zhūpái fàn) – Pork chop rice
酱猪蹄 (jiàng zhūtí) – Braised pig’s trotters in soy sauce
白切猪肉 (báiqiē zhūròu) – Plain sliced pork
猪肉砂锅 (zhūròu shāguō) – Pork hotpot
烧腊 (shāolà) – Cantonese roast meat
烤猪排 (kǎo zhūpái) – Grilled pork ribs
酱烧猪肉 (jiàngshāo zhūròu) – Pork braised in sauce
猪肉火锅 (zhūròu huǒguō) – Pork hotpot
香煎猪排 (xiāngjiān zhūpái) – Fragrant pan-fried pork chop
香脆猪皮 (xiāngcuì zhūpí) – Crispy pork skin
香辣猪肉 (xiānglà zhūròu) – Spicy pork
爆炒猪肉 (bàochǎo zhūròu) – Quick stir-fried pork
干煸猪肉 (gānbiān zhūròu) – Dry-fried pork
卤味猪脚 (lǔwèi zhūjiǎo) – Marinated pig’s feet
粉蒸肉 (fěnzhēngròu) – Steamed pork with rice flour
猪肉米粉 (zhūròu mǐfěn) – Pork rice noodles
猪肉水饺 (zhūròu shuǐjiǎo) – Pork boiled dumplings
粽叶猪肉 (zòngyè zhūròu) – Pork wrapped in bamboo leaves
烤香肠 (kǎo xiāngcháng) – Grilled sausage
猪肉豆腐 (zhūròu dòufu) – Pork with tofu
炸猪蹄 (zhá zhūtí) – Deep-fried pig’s feet
剁椒蒸猪肉 (duòjiāo zhēng zhūròu) – Steamed pork with chopped chili
猪肉锅贴 (zhūròu guōtiē) – Pork potstickers
猪肉粽子 (zhūròu zòngzi) – Pork rice dumplings
猪肉煎饺 (zhūròu jiānjiǎo) – Pan-fried pork dumplings