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Now this I’ll happily admit to never having eaten, though I may soon. I was looking through the “menu” on my Chinese online food shopping site (it does both home delivery prepared meals and general groceries and raw ingredients) and noticed something I’ve not seen before.

挡风肉 (dǎng fēng ròu) is the pig’s diaphragm and is also apparently valued in Korean cuisine where it is known as 갈매기살 (galmaeggi sal). It is said to have the same shape, if not taste, as pork tenderloin. There is next to no information on the internet (other than to clean it well, but I do that with all offal) and I could find no recipes. Whether other animal’s diaphragms are eaten, I have no idea.

Pig's Diaphragm

Expect a recipe here in the (maybe distant) future. I'll buy some tomorrow and experiment first.

Now this I’ll happily admit to never having eaten, though I may soon. I was looking through the “menu” on my Chinese online food shopping site (it does both home delivery prepared meals and general groceries and raw ingredients) and noticed something I’ve not seen before.

挡风肉 (dǎng fēng ròu) is the pig’s diaphragm and is also apparently valued in Korean cuisine where it is known as 갈매기살 (galmaeggi sal). It is said to have the same shape, if not taste, as pork tenderloin. There is next to no information on the internet (other than to clean it well, but I do that with all offal) and I could find no recipes. Whether other animal’s diaphragms are eaten, I have no idea.

Pig's Diaphragm

Expect a recipe here in the (maybe distant) future. I'll buy some tomorrow and experiment first.

Now this I’ll happily admit to never having eaten, though I may soon. I was looking through the “menu” on my Chinese online food shopping site (it does both home delivery prepared meals and general groceries and raw ingredients) and noticed something I’ve not seen before.

挡风肉 (dǎng fēng ròu) is the pig’s diaphragm and is also apparently valued in Korean cuisine where it is known as 갈매기살 (galmaeggi sal). It is said to have the same shape, if not taste, as pork tenderloin. There is next to no information on the internet (other than to clean it well, but I do that with all offal) and I could find no recipes. Whether other animal’s diaphragms are eaten, I have no idea.

Pig's Diaphragm - Image from Meituan online shopping listing

Expect a recipe here in the (maybe distant) future. I'll buy some tomorrow and experiment first. I'll also take a better image and replace the one above.

Now this I’ll happily admit to never having eaten, though I may soon. I was looking through the “menu” on my Chinese online food shopping site (it does both home delivery prepared meals and general groceries and raw ingredients) and noticed something I’ve not seen before.

挡风肉 (dǎng fēng ròu) is the pig’s diaphragm and is also apparently valued in Korean cuisine where it is known as 갈매기살 (galmaeggi sal). It is said to have the same texture, if not taste, as pork tenderloin. There is next to no information on the internet (other than to clean it well, but I do that with all offal) and I could find no recipes. Whether other animal’s diaphragms are eaten, I have no idea.

Pig's Diaphragm - Image from Meituan online shopping listing

Expect a recipe here in the (maybe distant) future. I'll buy some tomorrow and experiment first. I'll also take a better image and replace the one above.