Hong Kong people are very fond of pork that we practically eat every part of a pig. Apart from stir-fried pork fillet, deep-fried ribs, ham hocks and grilled whole piglets, there are pork recipes made from pig's ears, stomach, intestine, etc. It is important to note that different parts of pork vary tremendously in their fat and cholesterol content.

Frankie SIU, a dietitian, said, “Pork is a rich source of proteins, which are used by our bodies to build and repair cells. It is also a good source of iron, calcium, phosphate, zinc and vitamin B complex, among which iron is an essential element in making blood. Yet some parts of pork such as jowl, belly bacon and hock contain high fat content which excessive consumption should be avoided (see table).



Table: Comparison of Calorie, Fat and Cholesterol Content for Different Parts of Pork

Different Parts of Pork	Calorie (kcal) /100 gm	Fat (gm)/100 gm	Cholesterols (mg)/ 100 gm
Jowl	577	60.5	94
Belly Bacon	349	35.3	98
Hock	260	18.8	192
Tongue	233	18.1	158
Ear	176	11.1	92
Intestine	196	18.7	137
Tenderloin	115	7.9	55
Brain	131	9.8	2,571
Liver	129	3.5	288
Stomach	110	5.1	165
Kidney	96	3.2	354
Blood	55	0.3	51
(Source: USDA Nutrient Data Laboratory； China Food Composition 2002)