• Fresh Pork Soup Bone

    $8.00$16.00
    The most commonly use bones for soup if you're not eating the meat. Recommended Preparation Method: For soup - People whom don't eat the meat can use to sweeten the soup. Eg. Melon soup, Corn soup etc.
  • Fresh Minced Pork

    $8.50$17.00
    Minced meat comes from lean meat. Minced pork is usually prepared by braising, boiling, grilling pan-fry etc. Frozen: No Lean/Fat: N/A Rack: N/A Recommended Preparation Method
    • Steam: with egg.
    • Stir-fry: with basil leaf and thai fish sauce.
    • Deep-fry: with mixed with carrot, oyster sauce, corn flour (meatball). Wanton & prawn dumpling.
  • Fresh Pork Spare Ribs

    $11.50$23.00
    From portion of the pig and is commonly used for steaming, deep-fry and braised. Recommended Preparation Method: Steam: with garlic, black soya sauce, fermented beans. Soup: "Ba kut teh". Deep-fry: marinated soya sauce plum sauce (sweet & sour pork).
  • Fresh Pork Belly

    $12.00$24.00
    1. Pork bellies are commonly used for Roasted Pork or other cooking methods.
    Recommended Preparation Method: Braised: with black soya sauce and cloves spices ("Kong Bak Bao"). Stew: with mushroom and roasted chestnut. Roasted: Salt, pepper, sugar, cloves spice powder ("Roasted pork").
  • Frozen St. Louis Ribs

    $8.00$16.00
    Frozen St. Louis Ribs is in the shape of a back ribs and are very tender. Commonly use in "Tony Roma's" for Roasting meat. Frozen: Yes Lean/Fat: N/A Rack: N/A Recommended Preparation Method:
    • Roasted with BBQ sauce
  • Fresh Pork Prime Ribs

    $14.50$29.00
    Pork Prime Ribs is the best-selling ribs for Roasting or "Ba Kut Teh".
    Frozen: No
    Lean/Fat: Lean
    Rack: N/A
    Recommended Preparation Method: Roasted: with BBQ sauce, Soup: "ba kut teh". Deep-fry: with marinated with sugar and oyster sauce.
  • Fresh Pork Tenderloin

    $16.65$37.00
    One of the leanest and softest meats on the pig and the highest demand meat of all. Recommended Preparation Method: Stir-fry: with ginger and sesame oil. Best for confinement. "Gong bao". Deep-fry: marinated oyster sauce.
  • Fresh Pork Collar Meat

    $11.00$22.00
    Pork Collar is from the shoulder Aka "Neck Meat". Pork Collar usually have marbling that creates the aroma taste. Suitable for long, slow cooking and is also great to use as barbecue, braised or stew. Recommended Preparation Method: Braised: with carrot and dark soya sauce. Roasted: with sugar, osyter sauce ("cha siew"). Grilled: Osyter sauce or BBQ sauce.
  • Fresh Pork Eyeround

    $12.60$21.00
    Which is so-called "2nd" Best softest meat. Usually is from full lean. Texture is soft and tender. Commonly used for stir-fry or pan-fry. Recommended Preparation Method: For all methods of cooking. Eg. "BBQ, Gong bao, Ginger-onion".
  • Pork Hind lean meat usually are used for stir-fry and minced pork. Recommended Preparation Method: Stir-fry, deep-fry, braised. "Gong bao", Sweet & sour, ginger sesame.
  • Fresh Pork Soft Bone

    $11.50$23.00
    Obtain from shoulder without the big bones inside. The white surface on the meat is the actual soft bone which is edible and is commonly used for steaming, braised or stew. Recommended Preparation Method: Steam: with garlic and fermented beans. Soup: "ABC" soup with onion, carrot and patato. Deep-fry: marinated with oyster sauce (sweet & sour pork).
  • Pork Shabu Shabu is thinly sliced on a machine the meat was paper-thin and quite tender. Is the best for steam-boat.
     
    Frozen: Yes
    Lean/Fat: N/A
    Rack: N/A
     
    Recommended Preparation Method:
    Steamboat. Grilled: with teriyaki sauce
  • Roast and pork chop cause of it's natural sweetness. Obtain from the middle portion near the spine usually it's fatless.
  • Fresh Shoulder Hock

    $17.00 / Piece
    The lower shank of the leg between the ham usually used for Braised pork "Vinegar Pork". It has much more meat and fats than Hind Hock. Weight: 1.2kg Frozen: No Lean/Fat: N/A Rack: N/A Recommended Preparation Method:
    • Braised with black soya sauce or black vinegar.
    • Stew with potato and carrot.
    • Roast with salt, pepper and cloves spices.
  • Pork Loin Bone with meat is from spinal bone, usually recommended use for clear soup like "watercress" and lotus root. Recommended Preparation Method: Cyrstal Clear Soup
  • Pork Belly Sukiyaki is thinly sliced on a machine the meat was paper-thin and quite tender. Is the best for steam-boat.
  • Pork Shoulder are cut from the portion of the pig. Commonly used for stewing, braised or roasting. Recommended Preparation Method: Braised: with dark soya sauce and cloves spices.
  • Pork Hind/ Big Muscle it is lean with no fat on. Commonly used for soup and braised. Recommended Preparation Method: Soup: All clear soup. Braised: dark soya sauce and garlic. Stew: with mushroom.
  • Obtain from the front cut of the pig, normally it weighs only 40-50gm. Recommended for soup and porridge. Recommended Preparation Method: Soup and porridge. Best for kids.
  • 180g/pc
    Frozen
    Vacuum Packaging A selection of our very own, in house patty. Our patty are made in Singapore - which delivers quality pork flavoured patty
  • 420g/pkt
    Frozen
    Vacuum Packaging Instructions: Poach or steam in hot boiling water for 8-10mins. Take out to dry, Pan Fry medium heat for 5-6mins. Good for BBQ, Pair with mash potato. Good Beer Snack Caution: We only use natural skins & suggest that you do not prick them. Cook our sausages gently & slowly to retain their full flavour.