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Apr 24, 2005 06:46 PM

Pork Bungs

  • v

I see them for sale at a Korean supermarket, next to the pork uteri. What are they? (Cross posted from the DC-Baltimore thread).

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    1. re: The Rogue

      Check out this link to see all of the pork variety meats.


      1. re: The Rogue

        I resemble that remark 8). In all seriousness, the aforementioned part is really a 'pork bunghole'. A bung is something quite different :

        1 : the stopper especially in the bunghole of a cask;

        However, the usage has made it into Websters :
        2 : the cecum or anus especially of a slaughtered animal

        Oh well, I COULD care less.


        1. re: The Rogue

          Pork sphincter? The other puckered meat? Gaaah! Just make it into a hot dog, already!

          1. The likely use is as a large sausage casing.

            2 Replies
            1. re: JudiAU

              Small intestine is used for sausage casings. "Bungs" are more muscular, meatier. I usually see them sold already prepared -- chopped, marinated, and cooked.

              1. re: Josh Karpf

                Actually the main use is for large sausage.

            2. v
              Vincent Daly

              Thanks everybody. That thought crossed my mind, based on bunghole, but it seemed unlikely and I thought it might be a Korean word.

              1. Sometimes Asian market mislabel their stuff. I see this frequently as I read both languages without thinking. On the topic of pork bung, this week's Los Angeles 99 Ranch Market circular features another special on pork bung (see attached image), but if you can read Chinese it clearly says large intestine, aka pork chitterlings). You can confirm this yourself on page 8 of National Pork Producers Council pork guide here (

                Chitterlings are popular food in Taiwan street eats and restaurants, it is often cooked together with chili, onion, garlic, pickled mustard, ginger, winter melons, sesame oil - they serve stir fried with chili and garlic, deep fried wrapped around segments of green onion, or stewed for hours to produce flavorful soup stock that's like bone-stock. The uncooked product arrive early morning at the local farmers market post cleaned; you can cut them into 1 inch segments after an hour of stewing or right before deep frying; most common cuts are at 45 degree angle rather then perpendicular.

                5 Replies
                  1. re: foododdity

                    Bung is the tail end (pun intended) of the intestinal tract. It's basically the colon. It ain't the sphincter -- that's the bunghole, which I don't think you'll find in any butcher shop. But there are two meanings of the term. As foododdity says, in it's raw, cleaned state, bung is just big chitterlings. But for sausage making only the outer lining is used after a rather elaborate preparation you don't want to do at home (if you try it, you are a DIY god). So just about every poster is at least part right -- something labeled bung can be chitterlings or sausage casing, but not both.

                    1. re: Zeldog

                      You are incorrect, in my restaurant here in San Francisco it is the Anus that is highly prized. Gay Chinese men eat it with great relish in hope that it will make them better lovers.

                      1. re: Chinese Chef

                        I just want to be clear, CC. When you say they eat it with "great relish" you mean 'enthusiasm' rather than the condiment, right???

                        1. re: mucho gordo

                          He probably meant "great relish" as in "troll".

                  2. When we used to see them in a Chinese market, my dad said "that's the part that goes over the fence last!".