Whole skin-on pork belly 【Sold by Weight】

Whole skin-on pork belly 【Sold by Weight】
SKU P115
Contents 4kg
unit price ¥1,923 / per 1kg

Please note that this item is sold by weight. The weight and the total amount displayed are an estimate and might fluctuate slightly. We will let you know the exact amount to be paid once your order is processed.

¥7,690
OR

Labeling Information

country of origin One of the following countries:
(Country of origin will be specified on the product package.)
Austria
Denmark
Spain
Netherlands
ingredients Pork
PACKAGING AND HANDLING Frozen(below -18℃)

Allergens contained in this product (7 ingredients)

Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Those with '○' are included.

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 honeylemon juiceChinese 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≪



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