Indonesia Bulan Fresh Pork - Pork Belly
• Pork belly is the most popular pork cuts and is well layered with fat and meat
• It is perfect for braising and roasting to make crispy pork belly
• It can also be sliced into thin slices and best for hotpot, grilling and barbeque
• Pork belly is a boneless cut of fatty meat from the belly of a pig
• It is usually diced, browned then slowly braised with skin on, or sometimes
marinated and cooked as a whole slab
• Note: Earliest delivery date will be "+2" days from the order date
• Rich in Vitamin B1: Important for growth and repair of muscles and nerve tissues
• Contains Iron: Enhances production of energy
• Good source of Protein: Strengthen bones & teeth
• Contains Zinc: Boosts immune system
COUNTRY OF ORIGIN
How to prepare Crispy Pork Belly:
1. Cut pork belly into 4 strips of about 15cm x 4cm for each. Scrape each piece of pork belly rind with knife to remove impurities. Rinse and drain.
2. Blanch pork belly in boiling water skin side down for 5 to 10 minutes depending on the thickness. Flip pork belly and allow it to blanch for the same amount of time. Remove and place pork belly skin side up on a tray.
3. Mix 1 teaspoon of salt, pepper, and five-spice powder in a small bowl.
4. Pierce the pork belly skin all over with a fork. Pat dry with paper towels.
5. Rub the seasoning on evenly over the meat and sides of pork belly. Rub remaining 1 teaspoons salt evenly onto the rind.
6. Heat a pan over medium heat. When hot, place pork belly strips on their side and cook for 5 minutes. Do the same for the other two sides.
7. Finally, turn the pork belly strips skin side down and continue to cook for another 5 minutes. If the skin side is not flat, you may want to press each piece down with a pair of tongs so that they touch the base of the pan and sizzle.
8. Remove and chop into smaller pieces. Serve immediately.
Chilled 0℃ to 4℃
Bulan island has the largest pig farm in South East Asia with a standing population of 250,000 pigs. It’s the only farm that is approved by AVA to export live pigs to Singapore for the past 17 years. Singapore imports around 1,100 pigs daily from Bulan island with estimated weight about 90kg each.