In Asia
- China
- In certain parts of China, such as Tianjin, yaorou (肴肉) is made by boning and pickling pig trotters with brine and alum. The meat is then rolled, pressed and eaten cold. In northeastern China, a jellied pork skin dish is often made and served with a spicy soy sauce and vinegar mixture with crushed garlic and red chili powder.
- Korea
- In Korean cuisine, a similar dish, pyeonyuk (편육), is made by pressing meat, usually from the head of the pig. It is eaten as anju (dishes associated with alcoholic beverages) or used for janchi (잔치, for feast or banquet).
- Vietnam
- In Vietnam around Tết, giò thủ is made in celebration for the New Year. It is a traditional snack made of fresh bacon, pig’s ears, garlic, scallions, onions, black fungus, fish sauce and cracked black pepper. Traditionally, giò thủ (pork head meat pie) is wrapped in banana leaves and compressed in a wooden mold until the gelatin in the pig’s ears causes it to stick together.
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