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Roast and pork chop cause of it's natural sweetness. Obtain from the middle portion near the spine usually it's fatless.
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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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1KG Estimate +- 12pcs
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Weight 1.4kg -
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).
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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.
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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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Pictures for illustrated purpose. Weight 1.2kg
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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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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.
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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.
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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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1kg Estimate +- 6pcs (sizes vary so the pcs get will be different)
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1kg Estimate +- 4pcs
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- Pork bellies are commonly used for Roasted Pork or other cooking methods.
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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).
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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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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.