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Skin-on Pork Belly Block (800g)

Skin-on Pork Belly Block (800g)
SKU P114
Contents about 800g
unit price ¥190 / per 100g
1 Review(s)
¥1,520
OR

Labeling Information

country of origin Austria or Chile or Denmark or Mexico
ingredients Pork (Skin-on)
PACKAGING AND HANDLING Keep Frozen at -18 degrees C

Allergy Reference

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

Those with '○' are included.

Description

Like the belly but with skin-on and soft bones. This comes as a big 1kg block. 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≪



Review of this item

皮付きは別次元の旨さです。ぜひ!

らいでん 5/11/2019
本格的な東坡肉(的な角煮)を作りたくて
皮つきバラブロックを購入しました。
皮付きと言っても、皮は綺麗に処理されており、
そのまま調理して問題ありませんでした

作り方は色々ですが、1kg大のブロックを
8等分して、後は普通の角煮の要領で
作ると、皮部分のゼラチン質の旨味が
最高の角煮ができました。

大振りの角煮は大変見栄えも良く、
主菜として通用する貫禄があります。
時間はかかりますが、手間はかかりませんので
丁寧に作れば、料理の経験の少ない方でも
まず失敗は無いと思います。

ぜひお勧めしたい一品です。
作る手間は普通の角煮と同じですが、
皮付きの角煮は次元の違う旨さです。

Rate this product

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