MARKET PORK STALL

Before the opening of Hong Kong, agriculture was the main industry in Hong Kong. The market was dominated by the villagers in the neighbourhood and the goods were mainly everyday necessities, with pork appearing in the market during the New Year holidays. As Hong Kong's population grew and urbanisation accelerated in the post-war period, the market receded from its historic stage. Hong Kong's agriculture industry was unable to meet the demand of the public and had to resort to imports to solve the supply problem. At present, there are three types of pork available in the Hong Kong market, namely freshly slaughtered pork, chilled pork and frozen pork. In general, chilled or frozen pork is mainly available in supermarkets, while freshly slaughtered pork is mostly available in market pork stalls. Almost every part of the pig, including meat, skin, ears, bones, tongue, feet, offal and red pig, can be used to its full potential, so there is no waste. This part is called the first cut because it is the first cut of pork to be delivered to the pork stall. The meat is finely fibrous, with an even distribution of fat and no tendons, making it very tasty.