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Pork Collar/Shoulder – Free-Range | Australia | 500g
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Gooralie free-range pork collar and shoulder, 500g. APIQ certified. Well-marbled and versatile: suited to slow braising or quick stir-frying. Try our Singapore Laksa recipe for inspiration.
Description
About this cut:
The collar and shoulder carries good fat marbling and connective tissue, making it well suited to both slow braising and high-heat stir-frying when sliced thin. Over a slow braise it becomes pull-apart tender; cut into strips it takes on flavour quickly in a hot wok or pan. One of the most versatile cuts on the pig.
Where it comes from:
Raised at Gooralie’s free-range farm in Goondiwindi, Darling Downs, Queensland, a single-site family operation where pigs are free to roam 24 hours a day with access to clean, spring-fed water, shade, and shelter.
How it gets to you:
Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it:
Thaw in the refrigerator overnight. For stir-fry, slice thinly across the grain and cook over high heat for 3 to 4 minutes, tossing frequently. For braising, cut into chunks and cook covered in stock, soy, or aromatics at 160°C for 2 to 2.5 hours until pull-apart tender. Try it in our Singapore Laksa or Walnut, Sweetcorn & Carrot Pork Soup recipe.
Good to know
- APIQ Certified Free-Range
- Free of growth hormones and antibiotics
- Serves 2-3
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork Collection.
Frequently asked questions
The Meat Club sells a 500g free-range pork collar and shoulder pack in Singapore, sourced from Gooralie's farm near Goondiwindi, Queensland. It is APIQ certified free-range, raised without added hormones or antibiotics, and blast frozen at the source before delivery under cold chain. The cut suits both slow braising and quick stir-frying, and serves 2 to 3 people.
Gooralie is 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 roam freely with constant access to spring-fed water, shade and shelter, and are raised without added hormones. This 500g collar and shoulder pack is blast frozen at the farm before shipping to Singapore.
Pork collar and shoulder works well for both methods, and which one suits depends on how it is cut. Left in larger chunks and braised covered in stock or soy at 160°C for 2 to 2.5 hours, the connective tissue renders down to pull-apart tender meat. Sliced thinly across the grain, the same 500g pack cooks in 3 to 4 minutes over high heat for a fast stir-fry.
This 500g pack should stay frozen until 24 hours before you plan to cook it, then thaw in the refrigerator overnight rather than on the counter. Once thawed, use it within 3 days and avoid refreezing. If a recipe only needs part of the 500g, divide the raw meat into portions and freeze them separately before you thaw anything.
Pork collar and shoulder carries 16.6g fat and 18.8g protein per 100g, a moderate fat level driven by the marbling and connective tissue running through the cut. That fat renders slowly during a 2 to 2.5 hour braise at 160°C, keeping the meat moist rather than drying out. A 500g pack serves 2 to 3 people and contains no carbohydrate.
