Frozen Pork Belly Skin on - Aprox 1KG (+ -)

Description:

is a highly flavorful, tender, and versatile cut of meat that comes from the underside of the pig, just beneath the ribs. Known for its rich marbling of fat and meat, pork belly is prized for its succulent texture and is a key ingredient in a variety of cuisines worldwide. Whether you’re roasting it for crispy skin, braising it for tenderness, or using it to make bacon, pork belly offers a range of cooking possibilities.

Nutritional Value:

• Calories: High in calories due to the fat content, but it provides a rich, satisfying meal.
• Protein: A good source of protein, with about 14-20g of protein per 100g of pork belly (depending on preparation).
• Fat: Pork belly is rich in fat, providing around 30–35g per 100g of meat, contributing to its juicy, tender texture.

Cooking Suggestions:

• Roasting: One of the most popular ways to prepare pork belly is by roasting it, especially for that crispy, crackling skin. Roast at a high temperature to allow the skin to crisp up while the fat renders down to flavor the meat.

• Braising: Braised pork belly is incredibly tender. Slow-cook the meat in a flavorful broth or sauce until it’s fork-tender. Braising allows the pork belly to absorb the flavors of the liquid while becoming soft and juicy.

• Grilling or Barbecuing: Pork belly is also delicious when grilled or barbecued. The fat can render nicely on the grill, leading to a crispy, caramelized exterior and juicy interior.

• Searing and Pan-Frying: Cut the pork belly into smaller pieces and sear or fry it until crispy on the outside, while keeping the inside tender. This method works well for stir-fries, tacos, or as a topping for salads and ramen.

• Making Bacon: Pork belly is the cut from which bacon is made. Curing and smoking the pork belly turns it into bacon, a beloved breakfast meat.