Pork Belly Whole NZ 1kg
The Meatbox NZ
SKU:"It turned out perfect. I did the crackling first and cooked it in milk and sage." - Rebecca, Q
Big flavour starts here.
This 1kg Free Range New Zealand Pork Belly is boneless, with the skin left on for that all-important crackling.
It’s a seriously versatile cut - slow roast it until tender with a crisp top, braise it with soy and star anise, or slice it up into your own pork belly strips.
Cut fresh to order and delivered chilled, it arrives ready to cook and turn into something seriously good.
- Free Range NZ Pork
- 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
Pork Belly is where rich flavour and crispy crackling really come into their own.
This fatty, layered cut comes from the underside of the pig, with plenty of meat and fat running through it. That’s what makes it so tender and flavour-packed when cooked low and slow, while the skin crisps up beautifully when you start with a hot oven.
A 1kg Pork Belly will feed around four people as a roast, or stretch to six to eight serves when sliced through a stir fry or ramen.
For the best crackling, score the skin, dry it well, season with salt and start the oven hot before turning the heat down.
If you’re braising it, cut the Pork Belly into pieces and cook it low and slow in the sauce until it’s tender enough for a knife to slide through easily.
Keep refrigerated and use by the date on the pack, or freeze it on the day it arrives.
Country of origin: New Zealand
For delivery information please refer to our Frequently Asked Questions or use the checkout to see the next available delivery date.
$39.99
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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.
Nutritional Information:
| Per 100 | |
| Energy | 1343kJ |
| Calories | 321 |
| Total Fat | 23g |
| Carbohydrates: | 0g |
| Fibre | 0g |
| Protein | 28.2g |
Shelf Life: Refer to the Best Before Date on Packet
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
Nutritional Information:
| Per 100 | |
| Energy | 1343kJ |
| Calories | 321 |
| Total Fat | 23g |
| Carbohydrates: | 0g |
| Fibre | 0g |
| Protein | 28.2g |
Shelf Life: Refer to the Best Before Date on Packet
No Allergen
Gluten, Soy and Dairy Free
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