Also known as three-layer meat, it is taken from the abdominal and flank areas.
The texture is soft, tender and chewy, with a hint of oil. The fat is crispy, sweet and not greasy, and it is rich in unsaturated fatty acids and antioxidants.
It is recommended to cook the meat until it is 80% done when blanching, then turn off the heat and simmer until it is fully cooked for the best taste. The soup after blanching is sweet and can be used as a soup base.
♦Product name: Skinless pork belly
♦Specification: 400g/pack
♦Origin: Taiwan
♦ Suitable for cooking: boiling, frying, roasting
♦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.10,432 - Food & Drink | No.261 - Other
- Popularity
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- 548 views
- 10 sold
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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 has been removed and is suitable for boiling, frying and baking.
Food Information
- Best Before
- 365 day(s) after the manufacturing date
- Allergens
- Other
- Storage Method
- Freeze
- Volume
- 400.0g x 1
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