What is Pork Bung? Discover the Global Delicacy Everyone’s Talking About!

Pork bung is the unconventional term for the rectum of a pig. Yeah, you heard that right – it’s the part of the large intestine near the anus! 

Despite its eyebrow-raising origin, it’s a delicacy found in various cuisines around the world, from southeast Asia to the Americas. I’ve seen people transform this unlikely organ meat into mouth-watering dishes in ways that made me rethink my culinary boundaries.

Now, I might not have initially planned to delve into the pork posterior, but it’s a part of the pig’s anatomy that I’ve become quite familiar with. But life in the South had other plans for me. And so, here I am, ready to share my expertise with you.

What Part of the Pig is Pork Bung?

Yeah, the rumors are true. Pork bung, also called hog bung or pork bungholes, is the pig’s rectum. It’s that part at the end of the larger intestine where the animal pushes out its feces. 

This bung hole is usually sold in tubes about three feet long at the meat market or the butcher store. I know the thought of eating pork bung may be disgusting and it’s not pretty at first sight, especially at the butchering point. 

And now you’re probably thinking, is that even healthy? Trust me, it is, if you keep its consumption moderate. 

According to a study by PubMed, it was found that the large intestines of pigs, alongside other by-products, are suitable for human consumption. The pork large intestine is said to produce the highest energy of all pork by-products, far more than small intestine cuts. 

However, it doesn’t have enough essential amino acids like other pork organ meats. Additionally, of all pork by-products, it has the highest total saturated fatty acids, which when consumed in high amounts or too frequently, can lead to the accumulation of bad cholesterol. This is a risk factor for heart disease. 

Just make sure you clean and cook it to a minimum internal temperature of 160 degrees Fahrenheit. Then take it with other side dishes, including vegetables, and, of course, don’t consume it every day. 

So, if you’re ready to explore this unique slice of the piggy world, it’s time to hit up your local butcher or meat market and see for yourself. 

Crispy Fried Pork Bung Recipe

Ingredients

• 1 pound raw pork rectum (pig’s large intestine), cleaned and prepped
• 1/4 cup soy sauce
• 1/4 cup rice wine
• 1/4 cup cold water
• 1 teaspoon Tabasco sauce (optional, for a spicy kick)
• Seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
• 1 cup all-purpose flour (for dredging)
• Oil for deep frying (enough to fully submerge the pork intestines)
• Dipping sauce of your choice (e.g., soy-based, vinegar-based)
• 2-star anise and 2 bay leaves (for flavor)
• Freshly chopped herbs for garnish (optional)

Step-by-Step Instructions

Step 1. Prep the Pork Bung

Rinse one pound of raw pork bung thoroughly under cold water to remove any residue. Then pat it dry with paper towels.

Step 2. Marinate the Pork Bung

Now take a bowl and mix the soy sauce, rice wine, cold water, and Tabasco sauce (if desired).

Next, throw in a teaspoon each of salt and black pepper. Follow it up with half a teaspoon each of garlic powder and onion powder. Mix them all up. 

Place the cleaned pig rectum in a container and pour the marinade over it. Ensure it is evenly coated. Finally, cover the container and refrigerate for at least an hour or overnight.

Step 3. Dredge and Prepare for Frying

Remove the marinated bung from the fridge and drain off any excess marinade.

Pour a cup of all-purpose flour into a separate bowl. Then season it with a pinch of salt and black pepper. Dredge the pork in the seasoned flour. Shake off any excess flour.

Step 4. Deep Fry the Marinated Pork Bung

Heat the oil in a large pot to high heat around 350°F (175°C). Ensure the pot is deep enough to submerge the pork intestine in cooking oil fully. You may also use a deep-fry thermometer like the KT Thermo to see if the oil is at the right temperature before deep-frying. 

Carefully slide the coated pig rectum into the hot oil. Then let them fry until they turn golden brown and crispy, about 2-3 minutes.

Step 5. Drain and Season

Use a slotted spoon to remove the deep-fried pork intestines from the oil and place it on a paper towel-lined plate to drain excess oil.

While still hot, season the crispy bungholes with a pinch of salt and your chosen seasonings.

Step 6. Serve and Enjoy

Arrange the crispy fried pork bung on a plate, and garnish with freshly chopped herbs.

Serve with your preferred dipping sauce, and let me know if this is anything short of delicious. 

Do People Really Eat Pork Bung?

You may not have noticed it. If you love street foods like sausage, chances are you may have filled your stomach with pig rectum a couple of times. Pork recta and large intestines are commonly used as part of fried meat and smoked sausage.  

Pork bung is often used in Western countries for imitation calamari or large sausage casings. In Mexico, East and Southeast Asian countries, meat bung is a favorite street food. Pig bung is also used in making liver-wurst. This is a traditional liver sausage that is based on meat, organ meat, and fatty tissue. 

What Does Pork Bung Taste Like?

First pig bungs have an offal taste – but not in a bad way – like in cow intestines. However, that’s not all…

Depending on how you prepare this, the meat can taste earthy and flavorful. Texture-wise, it can be a bit chewy. So, be warned – it’s a fine line between delightful and overly chewy. That’s why I suggest marinating it before cooking, as you can see in the recipe.

The key lies in expert seasoning, marinating, and, of course, that perfect deep or stir fry. A well-executed pork bung boasts both the familiarity of pork and a unique edge that adventurous palates appreciate.

What’s the Difference Between Pig Bung and Calamari?

Pig bung and calamari are like two totally different animals… well, they actually are! Fried calamari, in this context, is a fancy name for fried squid. You’ve probably seen those crispy rings at seafood joints. They’re tender and have a unique taste that people go nuts for. Yeah, there you go. 

On the other hand, the pork bung is the pig’s rear end, as I said earlier. We use this in sausages and stuff, including as an imitation calamari when you can’t find the real one. 

In a blind taste test, you may not tell the difference between the two. But ultimately, I’ll say pork bung is pig-butt or large intestine material. Calamari is all about squid rings that are deep-fried until they get crispy. 

Is Pork Bung the Same as Chitterlings?

Occasionally the terms pork bungs or chitterlings are used interchangeably. But there’s a big difference. Technically, pork bung comes from the larger intestines, while chitterlings originate in the small intestines. Chitterlings are small intestine dishes from the pig that are boiled and fried. Sometimes, you see them prepared with hog maws.

Pork Bung vs. Sausage Casings vs. Chitterlings

We already know that the pork rectum is the pig’s derriere – the large intestines – and that chitterlings are from the small intestine. Sausage casings, on the other hand, are also taken from the intestines (preferably small intestines like the chitterlings).

But sausage casings aren’t limited to small intestines from the pig. Small sheep intestines are also used as traditional sausage casings. Because they’re from the smaller intestines, chitterlings or “chitlins,” are also used as sausage casings, as the USDA confirms. While all are used as natural casings, they’ve got a lot of differences in taste, texture, and use cases. Here’s a side-by-side difference between all three:

As you can see, while they’re all parts of the pig’s digestive system, each has its own place: bung for adventurous bites, casings for sausage-making, and chitterlings for traditional dishes. 

Conclusion

And that wraps up our explorative journey into the realm of the pig’s bung and its companions. Now you know what it is, its unique taste, its applications in various cuisines, and how to prepare pork bung.

Don’t be afraid to give this a try. If you’ve tried out beef intestines, then why not this? Just ensure the intestine is well-cleaned and cooked to a minimum of 160 degrees Fahrenheit.