Pork kidneys, if not cleaned and prepared correctly, can be quite pungent due to the hints of urine in them. This is why Western cuisines usually emphasise the use of stronger spices and flavours to cook them, as in steak and kidney pie, or kidneys on toast. Asian cuisines are not very different, kidneys are usually stir-fried in sesame oil, wine, ginger, onion or chillies. Kidneys should be as fresh as possible and thoroughly soaked and cleaned, but do not need to be cooked for too long.

Kidneys are rich in potassium, folate, Vitamins A, B12 and D, and following the same Chinese medical principle that you eat organs to benefit the same organs in your own body, are good for several kidney-related diseases.

Pig’s intestines are a big deal in the American South, especially in New Orleans where they are boiled, stewed and then fried into a dish called chitlins (from chitterlings, the general name for pig’s intestines). They are also used to make sausage casings in various cuisines, and in Chinese cuisine, is usually the main ingredient in black pepper soup, or prepared by deep-frying or braising.

Pig’s intestines are a significant component in the production of the drug heparin, a blood thinner. This function of encouraging healthy blood flow can be seen in its use to treat appropriate colorectal lesions, such as haemorrhoids and anal prolapse. They are also diuretic, so are suitable if you need to urinate more frequently.

Also known as pig feet, this is a very popular ingredient and is often a main dish or even the highlight of a Chinese banquet. Pig’s trotters are often braised in soya sauce and/or vinegar. Not only is the trotter very meaty, but it also has a good proportion of fat, tendon, skin and cartilage.

Pig’s trotters are acclaimed for their anti-aging properties, due to the amount of collagen in them. Also, they are often used by Cantonese as confinement food for blood replenishment as well as to improve the quality/quantity of breast milk.

Also known as the pig’s carcass, pork bones are what is leftover of the pig after the other cuts and parts have been made and removed. As a result, they can be a remarkably cheap cut; yet pork bones usually retain a bit of meat (depending on how the butcher made the other cuts), and is often used to make rich soup stock or into a broth.

Pork bones are rich sources of glucosamine and chondroitin (found in the cartilage), collagen, bone marrow and other minerals including iron, calcium and magnesium. As a result, they can help with conditions like arthritis and osteoporosis.

A favourite ingredient in bak kut teh (literally “meat bone tea”), spare ribs are also stir-fried in a variety of marinades, including Marmite, sweet-and-sour, as well as Guiness Stout. American cuisine also features chargrilled or barbequed whole rack of pork ribs. The smooth and fatty texture of this cut makes it very tasty and popular.

Spare ribs are a rich source of calcium, collagen, and bone mucin, especially for the young and the elderly.