The phrase "pork offal" is correct and usable in written English.
It refers to the internal organs and parts of a pig that are commonly eaten, such as the heart, liver, and intestines. One example of using this phrase in a sentence could be: "The butcher sold various cuts of pork, including pork offal, which is often used in traditional dishes."
A coarsely textured terrine of pork, offal and fat seemed a more daunting proposition, somehow.
You come for the pork offal – heart, liver, pork components even Kuzuhara-san can't identify – all deliciously marinated, grilled and served in plentiful sizes.
At a sidewalk table, Rodrigo Francisco, 41, a waiter on the ship, scooped rice and pork offal with his fingers, the Filipino way, and pronounced the food as tasty as home-cooked.
But also regional foods from the mid-Atlantic, like Chesapeake Blue Crabs and Scrapple, a kind of loaf made from pork offal and spices.
The presence on British menus of faggots - pork and pork-offal meatballs wrapped in caul fat - ebbs and flows.
Mr. Sforza's signature dishes — mainly game, pork and offal — contrast sweet and savory elements.
Like TTD, DFF demonstrates a reverence for pork and offal and an affinity for seasonal ingredients.
Made of cooked pork and offal, mixed with onions, garlic, sage and mace, and often rolled in bread crumbs, it has been served hot or cold for centuries.
That you can now get "pork, chicken offal and damson pie" on Raleigh Road would seem to cement the area's reputation as "Lower Clifton": the pie is like something from Les Halles in Lyon, a slice of finely crusted almost-pâté, stiff with fine meat, framed by the dark, sweet fruit and served with a tangle of nicely pugnacious rémoulade.
Smart restaurants like St. John have rehabilitated English fodder, glorying in pork, blackberries, eulogizing offal.
More broadly, it also refers to oil refined from low-quality pork and animal offal as well as oil overused for fried food.
