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Pork Bungs?

The family and I were at the asian grocery today and my husband pointed to some things in the meat case: Pork bungs. I noticed next to them were some chicken ovaries.

Are pork bungs what we think they are? Has anyone here dared eat them? We opted for some bags of frozen dumplings, adventurous ones that we are. =)

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  1. They are, indeed, the larger end of the digestive tract. I don't know if they have a specific application in Asian cookery but they are generally used for stuffing in European cookery. They are the casing size used for salamis, etc.

    1. Last time I saw those at a Chinese supermarket, they were next to the "bull fries" and "pizzle." It was not unambiguous what *those* were. "Uteri" were also in the vicinity.

      2 Replies
      1. re: 2m8ohed

        Pizzels fo shizzle. (Couldn't help myself).

        1. re: 2m8ohed

          Correction... I meant "not ambiguous!"

        2. Yeah, I eventually realized that they could be used for casings and I guess after my initial gross-out, also realized that I have no problem eating natural casings in other things, i.e, salami, etc. I guess the name just sort of weirded me out a little. Plus, they looked a bit unnerving.

          Now, ovaries and uteri, on the other hand...how would they be prepared? And what IS pizzle?

          2 Replies
          1. re: dukegirl

            An American euphemism for "bull fries" is "Rocky Mountain oysters." The "pizzle" is... well, it's right by the bull fries in the bovine anatomy as well as in the Chinese supermarket freezer case. A Taiwanese restaurant near the Chinese supermarket serves uteri sauteed with basil. I haven't ordered it.

            1. Here's a link to an old discussion which has pictures of all pig parts including rectum/bung

              Did get to see what pig salivery glands look like which don't look as bad as they tasted in some chorizo I had.

              1. They're nice enough to call it the unambiguous "pig rectum" at my asian market. Next to duck tongues, pig snout and bull testes.

                1. I'm giggling like a 14 year old,,,,,pork bung...my new favorite insult

                  1 Reply
                  1. re: mysweetdairyair

                    I'm glad to hear I'm not the only one mysweet. My family can always tell when I'm on chowhound, because it's the only thing I look at on my computer that makes me laugh that hard. My fellow chowhounders make my day!

                  2. Topic reminds me: When we were leaving Taiwan, my English students took us out for a farewell banquet at a Sichuan restaurant they really liked, to hae a dish they were very fond of: Chang Wang. It came bubbling like mad in a small chafing dish. It consisted of a hot spicy thin sauce with rings which looked rather like calamari ( but were really the changzi, intestines) and pieces of gelled blood. It was actually delicious - although it did strike me sitting there that I was eating blood and guts! (The blood was a subject of discussion as well - I asked if it were chicken blood - a common ingredient in hot and sour soup among other things there - and they said "Oh no, this is duck blood, much more refined". Nothing finer than Chinese gastronomy)...

                    1. I bet if you'd moved down the meat case just a little bit further, you'd have seen "beef pizzle". Yep...exactly what you think it is.

                      1 Reply
                      1. re: ricepad

                        I've eaten that too. Not the most delicious thing in the world. BTW a new Sichuan restaurant opened in NY Chinatown - Chinese name Chuan Wai Chuan, 川 外 川, English Sichuan Delight or some such generic - dishes sound v authentic and chang wang is #1 on house specials list.