-
-
Smoked Black Pepper Duck Breast has a bolder flavor than other poultry. Its fats content helps retain the moisture by basting the meat while smoking the duck. Frozen: No Lean/Fat: N/A Rack: N/A
250g 4pcs / pack
Recommended Preparation Method:- Ready to serve or roast.
-
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. -
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 -
Gooralie Free Range Pork - Collar are pack sealed in vacuum bags ranging 300g-400g
-
Sale!
Gooralie Free Range Pork - Tenderloin are pack sealed in vacuum bags ranging 400g-630g.
-
Gooralie Free Range Pork - Shoulder Pinic Roast are pack sealed in vacuum bags ranging <1.8kg.
-
PRODUCT OF AUSTRALIA FROZEN 190G-230g >Free of Antibiotics >Free of Hormone Growth Pomotants >APIQ Quality Assured
-
Gooralie Free Range Pork - Mince are pack sealed in vacuum bags ranging 200G-250G.
-
Gooralie Free Range Pork - Loin Boneless Steaks are pack sealed in vacuum bags ranging 300g-400g.
-
Gooralie Free Range Pork - Belly Portion are pack sealed in vacuum bags ranging 300G-400G.
-
Gooralie Free Range Pork - Baby Back Ribs Portion are pack sealed in vacuum bags ranging 435g-780g.
-
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
-
Pork Shabu Shabu is thinly sliced on a machine the meat was paper-thin and quite tender. Is the best for steam-boat.Frozen: YesLean/Fat: N/ARack: N/ARecommended Preparation Method:Steamboat. Grilled: with teriyaki sauce
-
-
Pork Belly Sukiyaki is thinly sliced on a machine the meat was paper-thin and quite tender. Is the best for steam-boat.
-
-
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.
-
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.
-
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).
-
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.
-
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 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 Prime Ribs is the best-selling ribs for Roasting or "Ba Kut Teh".Frozen: NoLean/Fat: LeanRack: N/ARecommended Preparation Method: Roasted: with BBQ sauce, Soup: "ba kut teh". Deep-fry: with marinated with sugar and oyster sauce.
-
Roast and pork chop cause of it's natural sweetness. Obtain from the middle portion near the spine usually it's fatless.
-
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 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.
-
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.