Meat
Vertebrae
Pork vertebrae are the spine sections left from loin and chop fabrication—excellent for stock, Korean gamjatang-style spicy stews, and Chinese tomato-and-potato bone soups. Meat between processes is sweet and sticky when long-cooked. Blanch briefly to clean, then simmer with aromatics or braise in chilli broth until meat loosens. The bones add body without the heaviness of large joints. Serve with rice or noodles; provide napkins—eating is hands-on.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.2 g
- Saturated Fat 4.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.6 mg
- Sodium 61.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 60.8 g
- Energy 211 kcal
- Water 60.8 g
- Protein 22 g
- Fat 12.2 g
- Saturated Fat 4.77 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.68 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.21 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 411 mg
- Major Minerals 409 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.68 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.21 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.3 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Vertebrae of Pork: composition reflects this culinary part relative to the whole ingredient.
History
East Asian home cooks built weekday soups on pork spine sections from the market.
Korean restaurants made spicy vertebrae stew a cold-weather specialty plate.
Whole-animal butchers marketed vertebrae packs to stock-focused home cooks.