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Pork Belly Shabu Shabu – Free-Range | Australia | 200g
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Gooralie free-range pork belly, thinly sliced for hot pot, 200g. APIQ certified. Cook in batches in simmering broth for 15 to 20 seconds per slice until just cooked through.
Description
About this cut:
Free-range pork belly, thinly sliced for hot pot, from Gooralie, Goondiwindi, QLD, 200g. A generous fat-to-meat ratio that turns rich and silky in a simmering broth.
Where it comes from:
Gooralie free-range farms, Goondiwindi, QLD. APIQ certified, no added hormones.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Cook in batches in simmering hot pot broth for 15 to 20 seconds per slice until just cooked through. Dip in ponzu or sesame sauce and eat immediately.
Good to know
- Origin: Gooralie free-range farms, Goondiwindi, QLD
- APIQ certified free-range; no added hormones
- 200g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork range.
Frequently asked questions
The Meat Club sells a 200g pack of free-range pork belly, thinly sliced for hot pot, in Singapore. It comes from Gooralie's farm near Goondiwindi, Queensland, established in 2003. It is APIQ certified free-range, and is blast frozen at the source before shipping under cold chain. The generous fat-to-meat ratio turns rich and silky once cooked in simmering broth.
This shabu shabu pork belly comes from Gooralie, a single-site family farm near Goondiwindi in Queensland's Darling Downs, operating since 2003 and certified under the Australian Pork Industry Quality Assurance (APIQ) programme. The pigs are raised free-range without added hormones, and the belly is thinly sliced and vacuum-sealed at the source before being blast frozen for the 200g pack.
Cook the sliced pork belly in batches in simmering hot pot broth for 15 to 20 seconds per slice, just until it turns opaque and cooked through. Overcooking toughens the thin slices in this 200g pack quickly, so lift each batch out as soon as it is done. Dip the cooked slices in ponzu or sesame sauce and eat them immediately.
This 200g pack of thinly sliced pork belly should be thawed in the refrigerator overnight rather than at room temperature, since the thin slices can dry out or stick together if thawed too quickly. Once thawed, use the pack within 3 days and keep the slices separated with a fork or chopsticks as they go into the broth.
