Product: Netherlands Skin-on Boneless Pork Belly
- Carefully selected quality Dutch pigs, professionally deboned with the skin on, with standardised specifications for precise portion control. Distinct layers of lean and fat in a balanced ratio, full of flavour and suited to many cooking methods.
- Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Full-carton packaging — an ideal choice for B2B customers creating high-value dishes.
About the Product:
- Charm Power brings you quality Netherlands Skin-on Boneless Pork Belly. Professionally deboned while keeping the skin, this belly is the ideal ingredient for crispy roast pork (siu yuk), Dongpo pork and other classics. The layers are distinct with a balanced ratio of lean and fat and a rich texture. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Skin-on Boneless Pork Belly |
| Origin | Netherlands |
| Product Weight | (To be confirmed) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
- For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture and mouthfeel.
- Initial Preparation: After thawing, wash the belly thoroughly inside and out, removing any impurities and hair.
- Blanching: Blanch the belly in boiling water for 5-10 minutes to remove impurities and excess fat, giving cleaner flavours in later cooking.
- Air-Drying: The key step for crispy roast pork — pat the surface (especially the skin) completely dry and dry with a fan for several hours until the skin is dry.
- With distinct layers and a balanced ratio of lean and fat, this product works well in many classic dishes:
- Chinese Crispy Roast Pork (Siu Yuk): Marinated, air-dried and roasted into Hong Kong-style crispy pork with crackling skin and distinct layers — a bestseller in restaurants and siu mei shops.
- Dongpo Pork / Mei Cai Kou Rou: Fry or sear the belly, then braise or steam at length until soft, sticky and melt-in-the-mouth.
- Western Roasted Pork Belly: Roast with rosemary, thyme and other herbs — golden, crispy skin and juicy meat.
- Master-Stock Pork Belly: Braise, then slice as an appetiser or snack with drinks.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
