Countless ways have been found to prepare pork, and the pig is small enough to enable its unused portions to be preserved quickly after slaughter, either by salting or smoking. For stir-fried dishes, the following cuts are used: pork tenderloin, pork shoulder, fresh butt, boned shoulder, and chops. Ground pork is used in Lobster Cantonese, Shrimp with Lobster Sauce, and Steamed Pork with Water Chestnuts.   Pork belly or uncured bacon, which is rarely used by the general public, has alternating layers of lean meat and fat, with the skin on one side. This cut closely resembles our salt pork.

Pork may be considered cooked when it has turned white. When used in soup, thin slices are usually done after 8 minutes of boiling. When reheating pork, since additional cooking will only cause it to lose flavor, it should be added to a dish at the last possible moment.