Product: Processed Skin-on Boneless Pork Belly, Cut into Strips
Carefully selected quality pork belly — skin-on and deboned, with alternating layers of lean and fat for rich texture.
Pre-cut into 3 fen/1cm strips — ready to cook, with uniform specifications.
Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture.
Versatile — great for red-braising, master-stock cooking, stews and barbecue.
About the Product:
Charm Power brings you quality Processed Skin-on Boneless Pork Belly Strips. Selected from quality pork, it keeps the distinctive skin while the bones have been conveniently removed, cut into strips approximately 3 fen (1 cm) thick. With alternating layers of lean and fat, it cooks up soft and tender with a springy skin and rich flavour. We use advanced blast-freezing technology to lock in the freshness and quality, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Skin-on Boneless Pork Belly, Cut into Strips |
| Product Type | Processed Pork Product |
| Main Ingredients | Pork Belly |
| Product Features | Skin-on, deboned |
| Product Size | Approx. 3 fen / 1 cm (cm) strips |
| Origin | To be provided (e.g. Russia, Brazil, USA, etc.) |
| Packing Specification | To be provided (e.g. 1 kg/pack, or X kg/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 belly strips; blanch to remove blood and gaminess if desired.
- Long Braising: The skin-on strips suit long braising or stewing — the meat turns meltingly tender and the skin springy.
With alternating layers of lean and fat and soft, tender meat, this product is highly versatile across classic and creative dishes:
- Red-Braised Pork Belly: Sear the strips until golden, then slow-braise with soy sauce, rock sugar and spices — meltingly tender with springy skin, rich but never greasy.
- Dongpo Pork: Cut the strips into squares, fry then steam or slow-braise with a special sauce — melt-in-the-mouth with a springy skin.
- Steamed Pork Belly with Preserved Mustard Greens (Mei Cai Kou Rou): Steam the strips with preserved mustard greens — the greens absorb the richness for a distinctive flavour.
- Master-Stock Pork Belly: Braise the strips gently in master stock — springy and full of flavour; a lou mei classic.
- Crispy Roast Pork: Marinated, air-dried and roasted through multiple steps for crackling-crisp skin and tender meat.
- Claypot Dishes: Simmer with daikon, shiitake mushrooms and beancurd sticks into a rich, warming claypot dish.
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.
