"Is there a food dish called CHINE. Friends insist it exists.?

Answer 1

Yes, Chine is a pork dish. Made with the chine bone of pork loin.

Answer 2

As early posters have reported it is the name of one of the bones in a pig.
Ordinarily the word Chine will not appear as the title of a dish. But within the recipe details will be given in many pork recipes as to what is needed for the Chine Bone, (remove it, trim it, crack it).

But some people do use the word in the Dish's title, it will often be a local speciality.

Voila (from) the source referred
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Recipe for Stuffed Chine
From Farne Hunt, Australia:

This superb Lincolnshire dish of salt pork filled with herbs is known as stuffed chine. Verlaine, in the mid-1870s, spent a year as a schoolmaster just north of Boston. He liked chine so much that he tried to find it elsewhere in England, but without success. To buy a chine, stuffed and cooked, or uncooked and ready for you to stuff, apply to A.W. Curtis and Sons of Lincoln (01522 527212).

You will receive a square block of meat, cut from between the shoulder blades across the backbone, a nice pink from the cure. Verlaine's chine was stuffed with leeks, spring onions, lettuce, raspberry leaves, parsley, thyme and marjoram. Nowadays parsley suffices, but you will need a great deal - enough to fill a baby's bath.

Take a careful look at your slab of meat. One side will be bordered with fat, the other will show the backbone. Turn the fat towards you, the bone away, with a lean side uppermost. Leaving a border of meat, make a deep slash from fat to bone (note not to the edge of the joint but to the fat at the edges, leaving a pocket for the stuffing). You will not go through, as there is the unseen barrier of the vertebrae wings of bone. Repeat, make five slashes in all. Turn over and do the same the other side. Soak the meat for 24 hours.

Meanwhile prepare an enormous chopping of parsley, and other greenery if you like. Use a processor, but do not reduce to a soup. A moist hash is easier to stuff than a coarsely chopped dry pile of parsley. Cram as much as you can into the slashes. Tie the chine tightly into a cloth. Put into a pan, cover with cold water, and simmer for four hours. Change the water as it becomes salty. Cool in the water for two or three hours, remove, drain and press under a weight, with the meat still in its cloth.

To serve, unwrap the chine, and slice it form the fat end, parallel to the fat. The slices tend to fall apart, but reassemble them on the plate. In Lincolnshire you eat stuffed chine with vinegar, but vinaigrette and salad with bread and butter and mustard seem better to me.
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Answer 3

A chine is a cut of meat containing part of the backbone. There is a receipe for stuffed chine which is pork stuffed with herbs and garlic

Answer 4

Chine is defined as the backbone of an animal as it appears in a joint of meat or a joint of meat which contains all or part of the backbone.

Answer 5

if you "chine" a joint of meat it means to leave it on the bone, but to loosen the meat away from it.

Answer 6

There is a take away option called CHINESE

Answer 7

yes