Taken from the herbaceous pork belly, also known as three-layer meat
The fat layer is crispy and sweet without being greasy. The skin is rich in gelatin and is suitable for braising, stir-frying, and Sichuan blanching (garlic pork).
It is recommended to blanch until 80% done, and then turn off the heat and simmer until fully cooked for the best taste.
After blanching, the soup retains the slight fat and sweetness of the pork belly and can be used as a broth.
♦Product name: Pork belly with skin
♦Specification: 300g/pack
♦Origin: Taiwan
♦ Suitable for cooking: stir-fry, roast, stew, and braise
♦Note: This product is not cooked and needs to be cooked before consumption
♦Storage method: Store in a freezer at -18°C. Do not thaw repeatedly.
♦ Shelf life: 12 months if stored in a frozen container at -18°C
♦Expiration date: (year/month/day) as shown on the package
Product Description
Product Details
- Material
- Other Materials
- How It's Made
- Handmade
- Where It's Made
- Taiwan
- Stock
- More than 10
- Ranking
- No.20,051 - Food & Drink | No.586 - Other
- Popularity
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- 394 views
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- Product Type
- Original Design
- Listing Summary
- It is taken from the abdominal and flank areas and is also called three-layer meat. The fat is crispy and sweet without being greasy. The skin is rich in gelatin and is suitable for braising, frying, and blanching.
Food Information
- Best Before
- 365 day(s) after the manufacturing date
- Allergens
- Other
- Storage Method
- Freeze
- Volume
- 300.0g x 1
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- Shipping
- Payment method
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- Credit/debit card payment
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