Chinese pork dishes

popular style of Cantonese barbecued pork

Hangzhou dish made by pan-frying and then red cooking pork belly

Shumai () is a type of traditional Chinese dumpling meat made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack, and is served with an additional serving of soy sauce. In addition to accompanying the Chinese diaspora, variations of shumai can be found in Japan, Southeast Asia, and South America. Variations include the Hawaiian pork hash and the Indonesian siomay. In Australia, it developed into dim sim.

Fujian Chinese dish

pork dish

Cantonese barbecue-pork-filled bun

Sichuanese pork dish

Huaiyang dish, consisting of large pork meatballs stewed with vegetables

Ló͘-bah-pn̄g, also called bah-sò-pn̄g in southern Taiwan, or translated to minced pork rice in English, is a rice dish that is commonly seen throughout Taiwan and Southern Fujian, China. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice. It is a type of gaifan dish.

spareribs

Chinese steamed dumplings

Vietnamese bun

variety of siu mei

Indonesian grilled pork dishes

traditional Taiwanese pork dish

Chinese cuisine

pork dish of China

dish

American Chinese dish

Beijing dish of pork stir-fried with soya paste and served with leeks and doupi

Macanese dish of a fried pork chop in a piggy bun

pork offal dish

pork dish of Fujian, China

type of food

Chaogan () is a Chinese dish which is especially famous in Beijing.

traditional Cantonese dish made of pork trotters, ginger, sweet vinegar and eggs

Chinese pork dish

thumb|right|:wikt:肉燕|Rouyan made with yanpi wrappers thumb|Putian cuisine|Putian-style bianrou soup thumb|right|Taiping yan Yanpi () is a type of wonton skin used in Chinese cuisine. Lean pork meat taken from the shanks is mixed with glutinous rice, pounded to a paste, then sprinkled with starch. The meat gives yanpi a taste and texture similar to that of surimi.

rice dish of Hong Kong

Yāndǔxiān (腌笃鲜) is a Chinese soup dish from Shanghai and Jiangsu province (aka Jiangnan region). It's made from a duo of cured pork and fresh pork with fresh winter bamboo shoots and tofu skin.

fictional rice dish from film ''God of Cookery'' made into reality