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1KG Estimate +- 12pcs
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1kg Estimate +- 6pcs (sizes vary so the pcs get will be different)
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PRODUCT OF AUSTRALIA FROZEN 190G-230g >Free of Antibiotics >Free of Hormone Growth Pomotants >APIQ Quality Assured
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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
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Pork Belly Sukiyaki is thinly sliced on a machine the meat was paper-thin and quite tender. Is the best for steam-boat.
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Gooralie Free Range Pork - Mince are pack sealed in vacuum bags ranging 200G-250G.
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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 -
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
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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.
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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.
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Marble Score: 0-2 300G Chilled 100% Grass Fed
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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.
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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
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- Pork bellies are commonly used for Roasted Pork or other cooking methods.
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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".
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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. -
Gooralie Free Range Pork - Loin Boneless Steaks are pack sealed in vacuum bags ranging 300g-400g.
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Sale!
Gooralie Free Range Pork - Tenderloin are pack sealed in vacuum bags ranging 400g-630g.
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Gooralie Free Range Pork - Belly Portion are pack sealed in vacuum bags ranging 300G-400G.
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Gooralie Free Range Pork - Collar are pack sealed in vacuum bags ranging 300g-400g
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Weight 1.4kg -
Marble Score: 0-2 250-300G Chilled 100% Grass Fed
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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.
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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.