What Is the Most Eaten Meat in the World? (And Why Chicken Leads)
Chicken is the most eaten meat in the world, surpassing pork and beef in global consumption. Learn why it dominates diets, how it's raised, and how to cook it better at home.
When it comes to chicken vs pork, two of the most common proteins in Cantonese cuisine, each brings a distinct texture, flavor, and cooking behavior to the table. Also known as white meat vs dark meat in Chinese cooking, the choice between them isn’t just about preference—it affects how the dish turns out, how long it takes to cook, and even how well it absorbs sauces. If you’ve ever made char siu or crispy roast chicken at home and wondered why one tasted more like takeaway than the other, the answer often starts with the meat you picked.
Cantonese chicken, often leaner and quicker to cook, shines in stir-fries, steamed dishes, and crispy skin recipes. Also known as white meat in Chinese kitchens, it’s the go-to for dishes like ginger scallion chicken or baking soda-marinated wings. It’s forgiving for beginners, absorbs marinades fast, and crisps up beautifully under high heat. But it doesn’t hold up as well in long braises—too much time and it dries out. On the other hand, Cantonese pork, especially belly and shoulder cuts, is the backbone of slow-cooked classics like char siu and red-cooked pork. Also known as fatty meat in Cantonese tradition, it melts into tenderness, carries rich umami, and clings to sweet-savory glazes better than any chicken cut. It’s the reason your favorite takeaway pork noodles taste so deeply satisfying. The difference isn’t just taste—it’s technique. Chicken needs speed. Pork needs time.
That’s why the best Cantonese recipes don’t just pick one—they know when to use each. Stir-fry with chicken when you want light, fast, and fresh. Reach for pork when you want rich, slow, and sticky. Neither is better overall. But understanding how each behaves in a wok, oven, or pot makes all the difference. You’ll start noticing why some recipes call for pork belly and others for thigh meat—and why swapping them changes the whole dish.
Below, you’ll find real recipes that show exactly how chicken and pork behave in authentic Cantonese cooking. No guesswork. No theory. Just what works, what doesn’t, and why.
Chicken is the most eaten meat in the world, surpassing pork and beef in global consumption. Learn why it dominates diets, how it's raised, and how to cook it better at home.