22 Must-Know Pork Food Terms
Food products made from pork are still widely circulated in the community in various forms of food sold in the market. For this reason, Muslims are encouraged to be selective in determining the choice of food they will consume, especially food labeled in a foreign language.
Social media has been revived again with the emergence of food at a mall which is suspected to be made from pork. Using the Siomay Cu-Nyuk brand, not a few Muslim consumers have also tasted processed foods that use another term for these pork dumplings.
Director of LPPOM MUI Lukmanul Hakim admitted that currently there are indeed a lot of foods circulating whose raw materials use pork, lard and lard. These ingredients are suitable to be mixed with some processed food ingredients.
"There are indeed a lot of foods containing pork and almost all of those foods may contain pork," said Lukman as quoted by Republika Online, Monday (02/02).
Lukman said, because it uses a foreign language, most of the general public rarely knows that some of the products that are sold freely are made from pork. "It does use terms that are not common, like earlier Siomay Cu-Nyuk. That term is not Indonesian," he said.
Halal Corner Founder Aisha Maharani via her Twitter account, @AishaMaharanie noted that there are 22 other names for raw materials made from pork and its derivatives. These terms are foreign and rarely heard by Indonesian people.
"For example, dwaeji, pork in Korean, is usually used as a variant in bulgogi and galbi," he tweeted.
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Pig: Young pig weighing less than 50 kg.
Pork: Pork.
Swine: Pork for all species of pigs.
Hog: An adult pig weighing over 50 kg.
Boar: Wild boar, warthog, or wild boar.
Lard: Lard, commonly used as oil for cooking, baking, or soap ingredients.
Bacon: Smoked animal meat, especially pork.
Ham: Pork thigh.
Sow: An adult sow (though this term is rarely used).
Sow milk: Milk produced from pigs.
Bak: Pork in Chinese. For example: Bak Kut Teh, bakkwa.
Char siu, cha siu, char siew: Refers to a Cantonese dish of barbecued meat.
Cu Nyuk: Pork in Khek/Hakka. This term is used in dumplings and congee.
Rou: Babi dalam bahasa Mandarin, misalnya, hingshao rou, rou jia mo, tuotuorou, yuxiangrousi.
Dwaeji: Pork in Korean, usually used as a variant in bulgogi and galb.
Tonkatsu: A Japanese dish of sliced pork fried in breadcrumbs.
Tonkotsu: A Japanese dish of ramen with a cloudy white broth, made from bone, fat and pork collagen.
Butaniku: The name for pork in Japanese.
Yakibuta: A Japanese dish similar to char siu, usually used as a topping for ramen.
Nibuta: A Japanese dish of pork shoulder cooked in a small amount of gravy.
B2: A term for food made from pork in the Batak and Yogyakarta areas.
Khinzir: Name for pig in Arabic and Malay