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American Pork Ribs 1kgAmerican-style pork ribs are meaty rib cuts often prepared by slow smoking or barbecuing. The meat becomes tender and pulls easily from the bone; slather with barbecue sauce for a classic flavour.
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Pork Belly 1kgRich, streaky cut from the underside with layers of meat and fat. Slow-roast or BBQ low and slow to render the fat and get crisp crackling, or braise then glaze for sticky, tender slices. Also great sliced for stir-fries, ramen chashu, or cured into...
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Pork Back Ribs 1kgPork spare ribs are cut from the belly side of the ribcage and consist of long bones with layers of meat and fat. Slow roasting or barbecuing renders them tender and juicy.
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Meaty Pork Bones 1kgMeaty Bones. Meaty pork bones include bones with a generous amount of meat attached. Simmer them to make rich broths or slow-cook them in casseroles for tender meat that falls from the bone.
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Premium Pork Mince 1kgPremium Mince. Premium pork mince offers a higher lean-to-fat ratio than standard mince, producing tender, juicy meatballs, burgers and stir-fry dishes without excess grease.
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Pork Neck 1kgPork neck is a flavoursome cut with marbling. It's versatile-great for roasting, braising or slicing into steaks-and remains juicy with slow cooking.
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Ruffle Fat (Chicharon Bulaklak) 1kgRuffle Fat, also known as bulaklak and loosely as caul fat. It is a frilly, collagen-rich offal with big flavor. Best for crispy frying or charcoal grilling; also great for rendering into cooking fat.
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Pork Rind 1kgPork rind is the outer skin. When roasted or fried it puffs into crackling with a crunchy texture; it can also be rendered to produce lard for cooking.
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Pork Runners 1kgPork runners are lengths of cleaned intestine used for sausage casings or as an offal cut. They need thorough washing and benefit from slow cooking to become tender.
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Pork Large Intestines 1kgLarge pork intestines are thoroughly cleaned before cooking. They have a chewy texture and rich flavour and are commonly braised or stewed until tender.
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Pork Trotter 1kgPork trotters are mostly gelatin and connective tissue. Cleaned before sale, they are added to stocks and stews to thicken gravy; slow cooking breaks down the collagen, yielding tender meat and a rich broth.
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Pork Cutlets 1kgPork cutlets are thin slices of pork, typically from the loin. They cook quickly and can be breaded and fried like schnitzels or simply pan-seared for a tender meal.
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Panna Caul Fat 1kgPanna Caul Fat. Caul fat is a delicate, lacy membrane from around the internal organs. It melts as it cooks, basting meats like meatballs or roasts wrapped in it and imparting moisture and flavour.
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Pork Blood Jelly 1kgPork blood jelly is a firm, jellied form of pig's blood. It's often diced and used in soups or stir-fries, where it absorbs savoury broths and offers a soft, silky texture.
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Pork Back (Bacon) Hocks 1kgPork back hocks are similar to ham hocks and come from the upper portion of the leg. They are usually smoked and, with bone, skin and collagen, require long cooking to impart rich flavour…
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Pork Fat 1kgClean, white fat trimmed from the back and belly with a mild pork flavour. Render into lard for crisp frying and roasting, or grind and mix into sausages and burgers for moisture. Also great for confit and rich pie pastry (leaf fat makes the...
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Pork Chop Skin Off 1kgSkinless pork chops from the loin are lean and tender. They cook quickly on the grill or in the pan.
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Pork Fillet 1kgPork fillet, also known as tenderloin, is a long, very lean muscle removed from the loin. Great for pan-searing and grilling.
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Dice Pork 1kgCubed pork pieces ideal for stews, curries and kebabs. Usually cut from the shoulder or leg, they become tender when simmered slowly and soak up flavours well.
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Pork Chops Skin On 1kgA pork chops skin on. These chops are cut from the loin and include the skin. The skin renders and crisps during cooking, keeping the meat moist and adding crackling; the tender loin meat cooks quickly and suits grilling.
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Pork Schnitzel 1kgPork schnitzel is a thin slice of pork, pounded until tender, then breaded and fried. This method creates a crunchy crust and juicy interior, similar to other schnitzel varieties. Great for grilling and pan-searing.
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Pork Liver 1kgPork liver has a robust, savoury flavour and a fine texture. It's rich in nutrients and is best enjoyed sauted or braised; soaking in milk beforehand can mellow its intensity.
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Pork Steak 1kgPork steaks are slices cut from the shoulder or leg. They have marbling and connective tissue that keeps them moist; grill or pan-fry them over medium heat and rest before serving.
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Pork Full Loin Roast 1kgA full loin roast comes from the long, tender muscle that runs along the pig's backbone. This tender and mild cut can be roasted whole or cut into chops or cutlets.
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Pork Knuckles 1kgCut from the joint between the leg and foot, with plenty of skin and collagen around a meaty bone. Best cooked low and slow—braised, slow-cooked, or roasted then finished hot for crisp crackling (think German-style pork knuckle). Smoked or cured hocks add deep, smoky...
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Pigs Tail 1kgPigs Tail. Pig tails contain bones, fat and connective tissue. Slow cooking breaks down the collagen, yielding tender meat and a gelatinous texture that enriches soups and stews.
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Pork Topside 1kgPork topside is a lean cut from the inside of the hind leg. With little fat it should be cooked gently-roasted or braised-and sliced thin; it's ideal for schnitzels or stir-fries when tenderised.
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Pork Bbq Scotch 1kgPork scotch fillet is cut from the collar/shoulder and has marbling that keeps it moist. It's excellent for barbecuing or pan-searing and benefits from marinades to enhance its rich flavour.
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Pork Soft Bones 1kgSoft bones are cartilage pieces from the ribs or spine. When simmered slowly they become tender and gelatinous, adding body and savoury depth to soups and braised dishes.
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Pork Rib Cage 1kgThe pork rib cage is the rack of ribs with attached meat. Slow roasting or smoking renders the fat and connective tissue, producing tender ribs that pull easily from the bone with rich pork flavour.
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