How to Say Pork Shoulder in Cantonese – A Guide for Food Lovers

As someone who loves exploring different cuisines and cooking techniques, I was curious to learn how to say “pork shoulder” in Cantonese. Pork shoulder, also known as Boston butt or pork butt, is a common cut used in many Chinese dishes so it’s helpful to know the proper terminology when shopping at markets or ordering at restaurants.

After doing some research, I discovered that the Cantonese translation for pork shoulder is “zhū jiān ròu” (猪肩肉). Breaking it down, “zhū” means pig or pork, “jiān” means shoulder, and “ròu” means meat. So directly translated, it means “pig shoulder meat”.

There are a few other Chinese words that can also be used for pork shoulder according to my research:

• “Zhǒu” (肘) – This means elbow and refers to the upper portion of the front leg where the pork shoulder is located.

• “Tí” (蹄) – This translates to hoof and indicates the lower portion of the pig’s legs where the shoulder connects.

• “Mi tu ru” (蜜肪肉) – A more formal term used in Cantonese cuisine specifically for boneless pork shoulder. This is considered the ideal cut of meat for traditional dishes like char siu

I find it fascinating how descriptive these Chinese translations are in pinpointing exactly which part of the pig the pork shoulder comes from. As someone who loves exploring different cuts of meat and their uses, knowing the precise Cantonese terminology is very helpful.

Why Learning the Cantonese Term Matters

If you love cooking Chinese recipes or dining at Cantonese restaurants there are a few great reasons to familiarize yourself with how to properly say “pork shoulder” in Cantonese

• Avoid confusion when buying meat – Many Chinatown meat markets will label their cuts using the original Chinese names. So if you are looking for pork shoulder to cook a special recipe, knowing what to look for can help eliminate mistakes.

• Better understand recipes and menus – Recipes from Hong Kong or Cantonese cookbooks will likely reference “zhū jiān ròu” when listing ingredients. Menus at dim sum restaurants may also use the Chinese pork shoulder terminology.

• Impress Cantonese friends or in-laws – Showing that you took the time to learn a bit of their language and cuisine shows respect and interest in their culture. Knowing how to say pork shoulder or other meat cuts shows extra effort.

• Get better results when cooking – Using the correct cut of meat specified in a recipe leads to a better end result. Substituting ingredients incorrectly because of language barriers can lead to cooking failures.

No matter your reason for wanting to learn how to say pork shoulder in Cantonese, taking the time to memorize this phrase can lead to more enriching culinary experiences. Even learning a few simple terms opens doors to new cooking skills and techniques.

A Guide to the Cantonese Pork Cuts

In Cantonese cuisine, pork is the most commonly eaten meat. Different cuts are used for specific dishes based on their location on the pig and fat content. Here is a quick guide to some of the most popular Cantonese pork cuts:

• Zhū Rǔ (猪肉) – The generic Cantonese word for pork.

• Zhū Jiān Ròu (猪肩肉) – Pork shoulder, ideal for stews and braises.

• Mi Tu Ròu (蜜肪肉) – Boneless pork shoulder, perfect for char siu.

• Zhū Bā Ròu (猪背肉) – Pork loin, leaner meat best for quick cooking.

• Wū Huā Ròu (五花肉) – Pork belly, well-marbled for roasting and braises.

• Zhū Yá Tou (猪鸭头) – Pig’s head, used for soups and stews.

As you can see, Cantonese cuisine utilizes every portion of the pig. The key is knowing which cut works best for specific dishes based on texture and fat content. By learning the proper name for pork shoulder in Cantonese, you open the door to mastering many traditional recipes.

Pork Shoulder’s Role in Cantonese Cuisine

Now that we know how to say pork shoulder in Cantonese, let’s look at why this cut is so integral to Cantonese cooking:

Braises and Stews

The marbling of fat through pork shoulder makes it perfect for slowly braising or stewing. The fat keeps the meat moist and lends rich flavor as it renders out. In Cantonese, pork shoulder braises and stews are called “lou mei”.

Char Siu

This classic Cantonese barbecue pork uses pork shoulder for its balance of fat to lean meat. Char siu gets its signature red color from a honey and soy marinade. The pork shoulder holds the glaze perfectly.

Congee

Rice porridge or congee is a staple Cantonese breakfast dish. It’s often cooked with pork shoulder or other meat chunks to add extra flavor and protein. The pork soaks up the aroma of the simmering rice.

Dumplings

Many types of Cantonese dumplings are stuffed with ground or chopped pork shoulder seasoned with spices or aromatics like scallions and ginger. The pork adds moistness and flavor to balance the dumpling wrapper.

Clearly pork shoulder plays a versatile role in Cantonese cuisine. It’s one of the most frequently used cuts to add rich meaty flavor and luscious texture to all types of dishes.

Final Tips for Ordering Pork Shoulder

Now that you know how to say pork shoulder in Cantonese, here are a few final tips for ordering or shopping for this essential ingredient:

• If at a restaurant, point to “zhū jiān ròu” on the menu or say the phrase to your server.

• In stores, look for signs listing “zhū jiān ròu” or labels with the same characters.

• Ask the butcher or vendor to direct you to the “zhū jiān ròu” if you can’t locate it.

• You may also see “mi tu ròu” labels for boneless shoulder sections.

• Have the Chinese characters handy on your phone to aid communication.

• Ask for help pronouncing the phrase if your first attempt gets confused responses.

• Purchase extra pork shoulder when found since it freezes well for future recipes.

Mastering how to order pork shoulder in Cantonese opens up new culinary potential. Use this handy guide to demystify the process and impress vendors with your budding language skills. From there, the possibilities are endless for preparing delicious Cantonese cuisine at home. Now get out there and start cooking!