Obviously not as good of a deal as Costco but for those that don't have a membership or missed out, pork belly is $14/kg at Woolworths, usually $18/kg.
Pork Belly $14/kg @ Woolworths
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Where can you get thick pork belly? The pork belly in the supermarkets seems to always be very thin. Can't seem to locate any in the asian butchers near me either. Do they slaughter pigs younger than they used to?
Where are you?
Sydney, upper north shore
Those thin pork belly good to make Japanese chashu. Those thick pork belly good to make Chinese chashu.
Go to a Woolworths with a butchers in it and ask them to cut it. Seem to be more and more around and usually they have the same prices.
That’s if you can find a woolies with a butchers in store anymore
There are a few around here.
Good idea, I'll try that
Victoria Market butchers
For WA folk, just get it from Troy's meats. $15/kg every week and much much better quality than Woolies.
If you want the cream of the crop, get the free range stuff from Gingin Beef, $20/kg.For those from Perth, i recommend you get potk belly from Wing Hong butcher.
Wing Hong
Weren't they the bad guys in Big Trouble in Little China?
Handy with a meat cleaver tho.
http://www.undercurrentatlanta.com/wp-content/uploads/2018/0…Love that movie! Still funny today!
Jack Burton, driver of the Pork Chop Express, would definitely be the man to see. About everything.
time to make crispy pork
Iirc it’s about $14 at Aldi all the time
It was the same in the Australian meat emporium the other day as wellIf you're in Melbourne, it's $15/kg every week from the QVM, and VASTLY better quality and choice.
There is strong/undesirable flavour in the Poke belly from coles and Woolworths. The poke belly from Costco doesn’t and taste better.
Any input on Aldi’s poke?
Aldi hasn't poked me yet. But their pork belly is great with proper preparation. This is what I do:
- dry the skin as much as possible by leaving uncovered overnight in fridge,
- pat dry with paper towels before cooking,
- further drying with hair dryer,
- salt, pepper, light oiling,
- keep it flat for even cooking (some people say cook skin side down initially with something heavy on top),
- hot oven to start then down slightly lowerThis is what I do :
- poke lotssss of holes on skin then put salt all over skin, marinate meat with Sarawak white pepper, 5 spices powder, salt.
- dry the skin as much as possible by leaving uncovered overnight in fridge,
- pat dry with paper towels before cooking,
- white vinegar & salt on skin
- keep it flat for even cooking (some people :Marion says cook skin side down initially with something heavy on top ),
- hot oven to start (180 fan force) then super HOT (220 FAN FORCE) for further 10 mins.
Not sure about Aldi's poke.
According to the Aussie Pig website:
https://australianpork.com.au/industry-focus/animal-welfare/…The strong/undesirable flavour is actually from the un-castrated male pig.
"Elective Husbandry Procedures
CastrationAustralia is one of the few countries that does not routinely castrate all male pigs. In some situations, castration is a necessary management practice for production to meet the consumer requirements. Castration prevents the development of a number of undesirable flavour and odour characteristics of the meat that are rejected by consumers."
After we tried poke belly from Costco, never go somewhere else.
Thats true. Most Asians living in Australia already knew that and hence they generally buy their pork from Asian butcher.
Waiting for IGA or SpudShed WA $7/kg again.
Your wish may be granted; http://oi65.tinypic.com/52b24i.jpg check the online catalogue for both Spudshed and Farmer Jacks
No more killing pig :(
Thanks for dying so we can have bacon and pork belly Pig
Still way too much for what should be a cheap cut of meat. In the UK and US pork belly sells normally for around $8/kg. It's the same with ribs. I've seen some butchers charging upwards of $29/kg for ribs. For something that has a heavy bone content that's just ridiculous.
It’s tv’s shows fault. Look how much they charge for ribs, pratically bones since Jamie keeps cooking it
I agree. Pork belly, pork rashers, pork ribs used to be cheap staple cuts for Chinese/asian cooking only. It was when crispy skin pork belly took off and became mainstream (like salt and pepper squid/calamari) and now served everywhere from the corner pubs to the local rsl that these cuts became so expensive. Years ago you would never even see it sold at Coles or Woolworths. Blame tv and Masterchef for that.
Everyday price at aldi
Is this halal?
Haram
Jalal
Yum. How good is pork belly!!!! now I am hungry.