Whole skin-on pork belly 【Sold by Weight】
| SKU | P115 |
|---|---|
| CONTENTS | 4.00kg |
| UNIT PRICE | ￥1,923 / per 1kg |
| Country of origin | One of the following countries: (Country of origin will be specified on the product package.) Austria Denmark Spain Netherlands Brasil Mexico |
| RAW MATERIALS | Pork |
| PACKAGING AND HANDLING | Frozen（below -18℃） |
| Egg | Milk | Wheat | Nut | Buckwheat | Shrimp | Crab |
|---|---|---|---|---|---|---|
| - | - | - | - | - | - | - |
Description
Like the belly but with skin-on and soft bones. There is a lot of variation between the size of individual pieces and we won't always be able to honor requests for a certain approximate weight.. See related items below for the no-skin pork belly and other variations.
SERVING SUGGESTIONS
How about some Crispy Pork Belly?
Step 1 - Tenderize!
Use a fork or any other instrument you like to prick all over the skin. The small holes will help to create the crackling skin. Be careful not to puncture the meat underneath the skin!
Step 2 - Rub the Belly!
Dry skin crisps better than moist skin. In order to achieve that, you should rub the belly with a mixture of salt and baking soda.
Step 3 - Let it rest!
You should let the belly rest for at least 8 hours. A good night rest will let the salt do its wonders. After that, rinse the belly and remove the baking soda salt mix.
Step 4 - Season!
You can marinate the belly with almost everything you like. We would recommend you to use a mixture of honey, lemon juice, Chinese five spice blend, and salt.
Step 5 - Cook that belly!
For extra juicy meat, cook skin side up at 350°F for an hour and a half. (Cooking time depends on your cooking device!) Then cook on high heat. You'll know the belly's ready when the skin puffs and looks super crispy, which will happen quickly after raising the heat, so be careful not to leave it alone.
Done! Now you can slice this guy and serve as is or with your favorite side dishes.
Thawing
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
