| | char siu / barbecued pork | |
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| | pork | |
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| | twice-cooked pork | |
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| | steamed bun stuffed with skewer-roasted pork | |
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| | pork belly / streaky pork | |
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| | fat (e.g. pork fat) / fatty meat / (fig.) a gold mine / cash cow | |
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| | (slang) would be better (abbr. for 這錢買排骨它不香嗎｜这钱买排骨它不香吗 for that money, a pork cutlet would be more appetizing, would it not?) | |
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| | pork ribs / pork chop | |
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| | steamed pork | |
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| | Yangzhou fried rice, featuring scrambled egg, diced vegetables and multiple proteins – typically shrimp and barbecued pork | |
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| | small sausage in large sausage (pork sausage stuffed inside a glutinous rice sausage, a Taiwanese street food specialty) | |
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| | sweet and sour pork | |
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| | pork fillet | |
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| | pork chop / pork cutlet / spare ribs / (coll.) skinny person | |
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| | stir-fried pork with basil; pork phat kaphrao | |
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| | pork and scrambled eggs | |
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| | crisp residue left after rendering animal fat; (esp.) pork cracklings | |
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| | zhajiang mian, thick wheat noodles served with ground pork simmered in salty fermented soybean paste (or other sauce) | |
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| | sweet and sour meat (pork) | |
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| | pork shoulder / (coll.) elbow | |
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| | stir-fried pork, favorite of Northern Song writer Su Shi 蘇軾｜苏轼, a.k.a. Su Dongpo 蘇東坡｜苏东坡 | |
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| | pan-fried bun (covered and steamed after pan-frying), usually with pork or vegetable filling | |
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| | (Tw) minced pork stewed with soy sauce and spices (served with rice or noodles, or as a filling in buns etc) / Taiwan pr. [rou4 sao4] | |
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| | meat floss / shredded dried pork | |
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| | pork strips stir-fried with yuxiang 魚香｜鱼香 | |
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| | elbow / pork shoulder | |
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| | popular Taiwan snack, similar to a hamburger, steamed bun stuffed with pork, pickled vegetables, peanut powder and cilantro | |
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| | Dongpo pork shoulder, traditional dish said to have been created by Northern Song dynasty writer Su Dongpo 蘇東坡｜苏东坡 | |
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| | (Tw) slow-braised pork belly | |
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| | pork skin | |
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| | pork rump | |
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| | red braised pork | |
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| | pork tripe | |
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| | plain boiled pork / white meat (fish, poultry etc) | |
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| | holy basil (Ocimum tenuiflorum) (loanword from Thai "kaphrao") (used as an attributive in the names of Thai-style "phat kaphrao" dishes to indicate that the main ingredient is stir-fried with basil, as in 打拋豬｜打抛猪, stir-fried pork with basil) | |
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| | boar taint, the taste or odor of sweat or urine in pork from uncastrated pigs | |
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| | ba-wan, dumpling made of glutinous dough, typically stuffed with minced pork, bamboo shoots etc, and served with a savory sauce (Taiwanese snack) (from Taiwanese 肉圓, Tai-lo pr. [bah-uân]) | |
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| | stir-fried diced pork | |
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| | pork-leg rice – either a Guangdong (Chaozhou-Shantou) specialty of braised pork leg over rice or the Thai-Chinese dish "khao kha mu" | |
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| | pork steak | |
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| | lit. just because Zhang the butcher dies, doesn't mean we'll have to eat pork mixed with bristles (idiom) / fig. nobody is indispensable | |
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| | pork | |
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| | luosifen (rice noodles served in a broth made from river snails and pork bones, often seasoned with stinky fermented bamboo shoots) | |
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| | (Tw) tenderloin (usu. of pork) | |
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| | sweet and sour meat (pork) | |
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| | pork bouillon powder / (neologism) (slang) a person who, like a pig, is fat and ugly and given to histrionics | |
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| | shredded meat / shredded pork | |
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| | minced pork | |
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| | bak-kut-teh or pork ribs soup, popular in Malaysia and Singapore | |
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| | slow-braised pork belly (Tw) | |
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| | boar taint, the taste or odor of sweat or urine in pork from uncastrated pigs | |
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| | white broth, or milky broth: an unctuous, milky white pork broth of Chinese cuisine | |
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| | (tender)loin (of pork, beef etc) | |
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| | pork ball | |
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| | (Tw) (neologism) pork containing ractopamine 萊克多巴胺｜莱克多巴胺 | |
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| | sweet and sour pork / also written 咕嚕肉｜咕噜肉 | |
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| | sweet and sour pork | |
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| | siu mei; Cantonese-style barbecue (roasted meats, such as pork, duck or chicken, seasoned and cooked to a crispy, flavorful finish) | |
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| | salt pork / bacon / marinaded meat / cured meat | |
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| | sweet and sour pork | |
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| | loin (of pork) | |
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