Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved.

The consumption of pork is prohibited in Judaism, Islam, and some Christian denominations such as Seventh-day Adventism.

Based on TCM, pork can be used to enriches yin, moistens dryness, and supplements blood.

The preparation methods of pork are boiled, fried/roasted, grilled, or as soup.

Pork contains protein, fat, calcium, phosphorus, and iron.

Some indications that can be reduced by pork are:

  * Qi and blood vacuity: emaciation, lack of strength, and muscle weakness.

  * Liver and kidney yin vacuity: dry eyes, night sweat, hypomenorrhea (scant menstruation), weakness and   

      pain in hip, back, and bones.

  * Dryness: thirst, dry cough, mouth and throat dryness, and dry skin.

Note: this is just an information regarding pork. For the usage and dosage and for the specific health issue, please consult with the herbalist or your health care provider.

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References:

1. Kastner, Joerg. (2004) Chinese Nutrition Therapy. Complementary Medicine.
2. (2022). Pork. https://en.wikipedia.org/wiki/List_of_pork_dishes

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