Skin-on Pork Belly Block (800g)
DESCRIPTION
Like the belly but with skin-on and soft bones. This comes as a big 800g 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 honey, lemon juice, Chinese five spice blend, and salt.
Step 5 - Cook that belly! For extra juicy meat, cook skin side up at350Fforan 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.
Product Information
| Product Name | Skin-on Pork Belly Block |
|---|---|
| Name | Processed pork(Skin-on pork belly, frozen meat) |
| Contents | 800g |
| Country of Origin | Austria, Denmark, Spain, Mexico,Brazil or Netherlands |
| Ingredients | Pork |
| Expiration Date | Printed on product label |
| Temperature | Keep FROZEN at -18℃ |
| Processor | Wing Food Co., Ltd. Aichi, Kiyosu-shi, Asahiyayoi, 89 |
| Seller | TMG International Co., Ltd. Nagoya-shi, Minami-ku, Tango-dori, 4-8-1 TEL: 052-618-3705 |
| Delivery | FROZEN |
*Packaging and specifications may vary slightly depending on stock and inventory status.
*Please note that the content may vary.
Allergens ( specific ingredients )
none
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THAWING
Thaw frozen products slowly at low temperatures.
If thawing in ice water, the recommended time-length is about 4 hours per kg.
If thawing in the refrigerator, it takes about 24 hours per kg.
You can thaw it while in the package, but the package may open during thawing, causing leakage, so we recommend double-bagging or thawing on a tray or bowl.
For more details, check this page.
"Small ingenuity makes a big difference in taste! How to thaw frozen meat"
Articles featuring this product
皮付き最高でした。普段なかなか購入できないので、ちょっと心配でしたが、皮がいい感じで、美味しさ倍増でした。
他のお店で買う豚バラ肉とは少し違います。角煮はいつもこれで作っています
皮付き豚が直ぐ手に入るので助かります。
皮付きの豚バラが大好きなので、何度か購入させていただいています。
真空になっているのも保管するのに便利なのでお気に入りです
皮付きのプリプリ感が好きな方におすすめします。
I often get a few of these pork belly blocks for large dinner parties when I don't want to splurge on beef or lamb. They're so easy to make (dry, score, salt, rub spices on -> oven) and get a nice crackling going.
肉多め脂少なめで、スーパーで売っていがちな国産豚肉より美味しくて食べやすい。皮つきのいい肉を探す手間が無くて助かる。角煮は面倒で、濃いめの塩水と酒少々であっさり煮てそのまま冷まし、スライスして味噌っぽいタレを適当に作ってつけて皮付き最高！と食べました。
I have lots of parties and always use it. I cannot find this quality in markets.
脂身が多すぎることもなく、きれいな五枚肉。味も上々、皮が付いていることで味に深みがある。おすすめ。
I puncture the skin, salt and cover overnight. Then I marinate with a spice blend and pineapple juice(including Meat Guy spices!) for at least four hours, then cook on lower heat for six hours. It was a real hit!
脂身がほどよくとても美味しかったです。
リピートしたいお肉ですよ。
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。