Pork Belly - Heat & Eat 1.7kg
8The Meat Box
SKU:This Sous Vide Pork Belly is super easy to cook and mouthwateringly delicious - it will be your little secret to making meals that impress and can be ready in under 10 minutes!
Our Pork Belly is a masterpiece of texture and taste, thanks to the precision of Sous Vide cooking. The Sous Vide technique ensures that the Pork Belly is cooked evenly, resulting in meat that's succulently tender. The slow cooking process allows the fat to render slowly, imbuing the meat with richness and depth of flavour that's simply irresistible.
Simple and easy to cook, simply remove the Pork Belly from it's packaging and cook in the oven for 45minutes at 180°C, or pop in the microwave and heat on high for 6-8 minutes or until fully heated through.
Does not contain Gluten, Dairy or Soy. Weight is 2kgs Plus or Minus 10%. See product details for more information.
For delivery information please refer to our Frequently Asked Questions or use the checkout to see the next available delivery date.
$53.99
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Add AddressIngredients:
99% Pork Belly
1% Salt
Energy (kJ) 1150 kJ
Energy (kcal) ~274 kcal
Protein, Total 17.5 g
Fat, Total 23.1 g
Saturated 8.6 g
Carbohydrate 0.1 g
Sugars 0.05 g
Dietary Fibre, Total 0 g
Sodium 90 mg
Does not contain Gluten, Dairy or Soy.
Product Info
Ingredients:
99% Pork Belly
1% Salt
Energy (kJ) 1150 kJ
Energy (kcal) ~274 kcal
Protein, Total 17.5 g
Fat, Total 23.1 g
Saturated 8.6 g
Carbohydrate 0.1 g
Sugars 0.05 g
Dietary Fibre, Total 0 g
Sodium 90 mg
Does not contain Gluten, Dairy or Soy.
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
New ZealandJust succulent !
I got a recipe to try, involves fennel powder,rock salt and honey rubbed onto the meat only, encased in tin foil with the skin left exposed. this was a 2.5 kg CHUNK of flesh , took 5 hours at 150C to cook. Then 30 mins under fan grill to blow up the skin into crackling.... not much left now.
New Zealand
