A Frank Warning: Only the “Unwise” Combine These 5 Foods with Pork — Delicious in the Moment, Harmful in the Long Run

No matter how much you enjoy it, never pair pork with the following five foods again. Otherwise, the price you pay could be your health and that of your family.

On the Vietnamese dining table, pork is considered a “national staple.” From braised, stir-fried, boiled, to steamed dishes, this meat is versatile and beloved. Beyond its great taste, pork is also nutrient-dense, providing protein, B vitamins (B1, B6, B12), iron, zinc, and essential amino acids. Yet, not all foods can be safely combined with pork. Certain pairings not only diminish its nutritional value but may also cause indigestion, disrupt nutrient absorption, or even lead to toxin accumulation in the body if consumed frequently.

Below are five foods that should not be eaten with pork, according to both modern nutrition and traditional medicine:

1. Soybeans

Soybeans are rich in plant-based protein and contain large amounts of phytic acid, a compound known to inhibit the absorption of minerals such as calcium, iron, and zinc from other foods. When consumed with pork, this combination reduces the nutritional benefits of both ingredients and may cause bloating or indigestion—especially if eaten in large amounts at one meal. For people with weak digestion, the pairing can easily trigger sluggishness or intestinal discomfort.

2. Buffalo or Beef

According to traditional medicine, pork carries a “cold” property, while buffalo and beef are considered “hot.” Combining such opposing foods may create internal disharmony, often leading to digestive issues like bloating and discomfort. Furthermore, beef and buffalo meat have different protein structures; eating them with pork can increase the burden on the stomach. Some medical literature even notes that this combination may create favorable conditions for parasites, such as tapeworms, to thrive in the body.

3. Paederia Leaves (La Mơ)

Widely recognized as a detoxifying herb that aids digestion, paederia leaves also contain compounds that can cause pork proteins to precipitate, reducing digestibility and nutrient absorption. This risk is especially concerning when paired with undercooked or rare pork, potentially leading to food poisoning or long-term toxin buildup. Those with stomach problems should completely avoid this combination.

4. Animal Liver

Animal liver is nutrient-rich, packed with vitamin A, vitamin B12, and iron. However, when eaten with pork—already high in fat—the combination may cause nutritional imbalance and an overwhelming greasy sensation, particularly with strongly flavored livers such as lamb or goat. In an unstable digestive environment triggered by pork’s “heaty” nature, liver nutrients may become harder to absorb, sometimes resulting in nausea, bloating, or even appetite loss.

5. Cilantro (Coriander)

Cilantro is warm in nature with a mildly spicy taste, commonly used to remove odors from fish or lamb. But with pork, cilantro not only fails to support digestion but may actually contribute to bloating or a “heated” stomach. Traditional medicine suggests that the “heat” of pork combined with the “warmth” of cilantro disrupts the yin–yang balance, weakening digestive function if consumed long-term.

Who should avoid pork altogether?

Aside from avoiding harmful combinations, certain groups of people should limit or refrain from eating pork—particularly its organs:

• People with gout, due to pork’s high purine content.

• Those with high cholesterol or obesity, since pork contains significant amounts of saturated fat.

• People with kidney stones, because pork increases the risk of oxalate buildup.