Pork Butt 1.6kg
48The Meatbox NZ
SKU:"YUM! This pork butt makes the most amazing pulled pork and goes so far feeds us for a few days!" - Adriana, B
Show me the money!!! Just the money muscle here, also known as Pork Scotch, it's perfect for pulled pork and with blade bone removed it makes for easy shredding.
- 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
Express Shipping - Order before 7pm to get delivered 48 hours later
Delivery days Tuesday through Friday
$33.00
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Add Address- Combine 1/3 cup hoisin sauce, 1/3 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons sugar, 1 tablespoon minced garlic, 1/2 teaspoon of five spice in a shallow bowl. Whisk well to combine.
- Pour half of the sauce into a jug and reserve for later. Add the pork belly strips into the bowl with the remaining sauce.
- Rotate to cover completely and marinate in the refrigerator for 1-3 hours (cover and refrigerate overnight is best).
- Place pork belly strips onto tray and grill for 30 minutes on one side, basting two or three times with the reserved marinade.
- Turn over and repeat process.
- Combine all of the glaze ingredients into a small saucepan. Bring to a boil and reduce heat simmer for about 5 minutes or until the sauce has thickened.
- Serve over white fluffy rice and enjoy.
Per 100g:
Calories: 214 Total Fat: 16.1g Carboydrates: 0.1g Fiber: 0g Protein: 17g
Shelf Life: 7 days
Cooking Tips
- Combine 1/3 cup hoisin sauce, 1/3 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey, 2 tablespoons sugar, 1 tablespoon minced garlic, 1/2 teaspoon of five spice in a shallow bowl. Whisk well to combine.
- Pour half of the sauce into a jug and reserve for later. Add the pork belly strips into the bowl with the remaining sauce.
- Rotate to cover completely and marinate in the refrigerator for 1-3 hours (cover and refrigerate overnight is best).
- Place pork belly strips onto tray and grill for 30 minutes on one side, basting two or three times with the reserved marinade.
- Turn over and repeat process.
- Combine all of the glaze ingredients into a small saucepan. Bring to a boil and reduce heat simmer for about 5 minutes or until the sauce has thickened.
- Serve over white fluffy rice and enjoy.
Product Info
Per 100g:
Calories: 214 Total Fat: 16.1g Carboydrates: 0.1g Fiber: 0g Protein: 17g
Shelf Life: 7 days
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- 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 ZealandWe’ve bought 3 pork butts now because they are perfect for making pulled pork in the slow cooker, which is SO easy, and great for feeding a crowd.
New ZealandGreat for Pulled Pork done in the slow cooker. Way better than a pork shoulder as it doesn't contain bones.
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- Reviews
- Questions
New ZealandWe’ve bought 3 pork butts now because they are perfect for making pulled pork in the slow cooker, which is SO easy, and great for feeding a crowd.
New ZealandGreat for Pulled Pork done in the slow cooker. Way better than a pork shoulder as it doesn't contain bones.
