Pork Belly 1kg
136The Meatbox NZ
SKU:"It turned out perfect. I did the crackling 1st and cooked it in milk and sage." - Rebecca, Q
Juicy and succulent meat combined with the ever so satisfying puffy, crunchy and delectable skin. On top of that, this cut loves taking on just about every sweet note there is. What are you waiting for?
- Sourced locally from our farms in Wanganui, North Waikato and Taranaki
- Raised outdoors with great quality food and shelter and dry conditions
- Sow stall free
- 1kg
Please click 'Product Info' tab for more information. Contains No Gluten, Soy or Dairy
Get it delivered NZ Wide (including Auckland) with Courier Delivery on your selected delivery date between Tuesday and Friday, free with purchases over $150.
Or select our Express Auckland Delivery service that allows you to order up to the day before your desired delivery date, so you get the freshest meat delivered even quicker! Available Monday to Friday in Auckland.
$29.95
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Add Address- For Shanghai braised style pork belly, start by cutting the pork belly into 3/4 inch thick pieces.
- Then bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set aside.
- Over low heat, add oil and 1 tablespoon of sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
- Turn the heat back down to low and add 3 tablespoons of Shaoxing cooking wine and 2 tablespoons of regular soy sauce.
- Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
Per 100g:
Calories: 321 Total Fat: 23g Carboydrates: 0g Fiber: 0g Protein: 28.2g
Shelf Life: 7 days
No Allergen
Gluten, Soy and Dairy Free
Cooking Tips
- For Shanghai braised style pork belly, start by cutting the pork belly into 3/4 inch thick pieces.
- Then bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set aside.
- Over low heat, add oil and 1 tablespoon of sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
- Turn the heat back down to low and add 3 tablespoons of Shaoxing cooking wine and 2 tablespoons of regular soy sauce.
- Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
Product Info
Per 100g:
Calories: 321 Total Fat: 23g Carboydrates: 0g Fiber: 0g Protein: 28.2g
Shelf Life: 7 days
No Allergen
Gluten, Soy and Dairy Free
Premium products at reasonable prices
Why are Meat Box customers reportedly 3 times happier than supermarket shoppers?
- You're getting better, fresher product that hasn't been sitting in the supply chain waiting to reach a store.
- We only prepare your order when it comes in, meaning it's cut fresh every time.
- Portion friendly sizing and packaging means theres no reason for any waste.
- Reviews
- Questions
Piggy bits
Crispy on top, (dry thoroughly before cooking on high heat coated with ground rock salt, when crackling is done turn heat down to medium-low),), unctuous underneath + apple sauce with a splash of balsamic vinegar, what could be better?
New ZealandCouples Box
The meat is so tasty and fresh. It’s nice to have a range of cuts in the freezer, to choose from. I will never go back to supermarket meat.
