Product: China Skin-on Deboned Pork Belly
Carefully selected quality Chinese pork belly — skin-on and deboned, with alternating layers of lean and fat for rich texture.
Precisely cut to uniform specifications for standardised catering operations.
Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture.
Catch-weight packaging gives B2B customers the flexibility to cut to their own requirements.
About the Product:
Charm Power brings you skin-on deboned pork belly from China. Selected from quality pork, it keeps the skin on while the bones have been conveniently removed, cooking up with springy skin and tender meat that is rich but never greasy. With its alternating layers of lean and fat, pork belly is an ideal ingredient for classics like red-braised pork, braised pork rice and crispy roast belly, adding rich flavour and texture to your menu. 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 Deboned Pork Belly |
| Origin | China |
| Product Features | Skin-on, deboned |
| Packing Format | Catch-weight (non-fixed weight, packed as whole uncut pieces) |
| Packing Specification | To be provided (e.g. approx. 25 kg/carton or 55.1 lbs/carton) |
| 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 juices.
- Initial Preparation: After thawing, rinse the pork belly; blanch if desired to remove blood and gaminess. The skin can be scraped and washed clean.
- Scoring/Cutting: Score the skin or cut the belly into suitably sized chunks depending on the dish.
With alternating layers of lean and fat and springy skin, this product is highly versatile across classic and creative dishes:
- Red-Braised Pork: Cut the belly into chunks, sear until golden, then slow-braise with soy sauce, rock sugar and spices until meltingly tender and full of flavour — rich but never greasy.
- Braised Pork Rice (Lu Rou Fan): Dice the belly and braise with shallots, soy sauce and spices into a fragrant minced-pork topping for rice.
- Crispy Roast Pork Belly (Siu Yuk): Marinated, air-dried and roasted through multiple steps for crackling-crisp skin and tender meat.
- Dongpo Pork: Cut the belly into squares, fry then steam or slow-braise with a special sauce until it melts in the mouth.
- Twice-Cooked Pork: Slice the cooked belly and flash-fry with green peppers, garlic sprouts and fermented black beans — aromatic and spicy.
- Steamed Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou): Steam the belly with preserved mustard greens — the greens absorb the richness for a distinctive flavour.
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.
