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Pork Belly $12/kg @ Woolworths

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Pork Belly $12/kg @ Woolworths
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abadacus on 13/08/2023 - 21:40 woolworths.com.au (4870 clicks)
Last edited 13/08/2023 - 21:50 by 1 other user

hasn't been this price for a long long time. Also just yesterday I purchased some pork belly at Costco for ~$20

For those wanting to make crispy pork belly in the oven, I use a combination of the methods described in these two videos

1) https://www.youtube.com/watch?v=qKeztAkKw2Y
2. https://youtu.be/NMORs2KR1zE?t=390

  1. season meaty part with 5 spice, salt and pepper, wrap bottom part in foil, dry skin in fridge for ~4 days or until it hardens as described in video 1
  2. Then oven time and temp as per video 2
  3. 5-10 minutes using the grill function monitoring closely
Groceries Meat Pork Pork Belly

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  • GLO on 13/08/2023 - 22:47
    +1

    Up Vote for the links in your description!!!

  • linkindan on 13/08/2023 - 22:53
    +3

    No one has mentioned chicarron or carnitas

    So disappointing

    • Mechz on 13/08/2023 - 23:13
      +2

      Carnitas is my favourite thing to eat and say.

  • tunzafun001 on 13/08/2023 - 23:11
    +1

    I always burn the sumabitch.. Realise my 44 gallon drum cooker sits in the 350 - 400C range.

    Makes rad pizza and roasts. Will try taiming it down (if 400F is all you need)..

    Anyone mastered an airfryer (what temp)? I burn it in the airfryer as well (used 160C last time).

    • Mr Idiom on 14/08/2023 - 00:24
      +1

      160C should be right for the bulk of the cook time, I followed this one roughly last time to good effect.

      https://www.taste.com.au/recipes/air-fryer-roast-pork-belly-…

      Just paired it with the usual prep techniques for crispy skin (drying, scoring, salting etc.).

    • beefsandwich on 14/08/2023 - 09:28

      Good crackle and I don't seem to mix. I cook the belly in a charcoal weber and often end up cutting the skin off once the meat is cooked and just hitting it in the air fryer on high temp for 5 min at a time until it looks right. It might feel a bit soft but will harden up once it cools down.

    • anawth on 14/08/2023 - 11:54

      Here's the go to, works perfectly every time and I've just got a cheap kmart airfryer.

      Secret is to keep the pork belly uncovered in fridge for absolute minimum 24 hours. No real need to score/salt/oil, it's about timing - but I generally do at least the score anyway, then leave for 48 hours to properly dry out.

      Skin side down 350/180(ish) for 10 minutes (this just helps prevent the curl up)
      Skin side up with the heat up to 390/200(ish) for 20 minutes (you can generally eat it at this point if you really wanted to).
      Skin side up for 350/180(ish) for about an hour

      https://youtu.be/DKedHd-ui1c

  • buckster on 13/08/2023 - 23:31
    +2

    I find Woolies/Coles tend to stock pork belly with very little meat to fat where other places you get a better balance, but cheap is cheap :/

    • Antikythera on 14/08/2023 - 00:54
      +1

      Tasman Butchers have ribs on their pork bellies. I personally prefer without but some may like that option.

      i do a salt crust.

      score skin and pat dry / refrigerate until very dry.

      cover skin with salt.
      lots of salt. like a cup or two of salt.
      you want layer 0.5cm - 1cm deep all over the skin.

      place on a rack over a baking dish of water.
      bake 40 minutes at 180C

      take from oven. salt will have formed a hard crust which you should be able to lift off in one piece.
      wipe remaining salt off skin.

      increase oven to 240C
      bake for another 30 min.

      link to recipe with marinade also
      https://kirbiecravings.com/crispy-golden-pork-belly/

  • stmgr on 13/08/2023 - 23:46

    I but this for 19/kg couple of days Ago 😭

    • azngamer on 13/08/2023 - 23:56
      +13

      Buy more to average down

      • ragrum on 14/08/2023 - 13:10
        +1

        Trying to manage my pork belly costs has been a nightmare since pork belly futures were phased out in 2011.

      • edBARGAIN on 14/08/2023 - 17:46

        hahaha i've been doing that on amazon. not sure if i'm saving or spending more to save

  • RidgeyDidge on 14/08/2023 - 00:13
    +3

    Absolutely delicious cut of belly! If anyone's interested in a choice method I bought a 1.2kg portion and followed Nagi's recipe https://www.recipetineats.com/crispy-slow-roasted-pork-belly…

    • karmduit on 15/08/2023 - 19:25

      Just made some. Love it.
      What did you do with the rock salt afterwards please?
      Chuck it? Not the ozbargain way.

    • JayParker on 21/08/2023 - 15:02
      +1

      I love Nagi :D

  • Munki on 14/08/2023 - 00:34
    +1

    Noice. Time for some more pork belly adobo.

    • TruckTrespass on 14/08/2023 - 08:21

      Great minds think almost exactly alike.

      • Munki on 14/08/2023 - 09:04

        With boiled eggs? I usually do them with eggs.

  • abcdefcuk on 14/08/2023 - 00:53

    Put some pork on your

    • Munki on 14/08/2023 - 00:55
      +3

      Junk.

  • Ozbargainerd1 on 14/08/2023 - 04:44
    +2

    Came here for Winthorpe and Valentine comments….

    Left disappointed 😔

    (Obscure movie reference: Trading Places)

  • DEvok on 14/08/2023 - 05:17

    Healthy snack, just for the heart, treats wise kids

  • tessel on 14/08/2023 - 06:42

    Pork belly the new chicken

  • jastreb on 14/08/2023 - 07:05

    Is it halal?

    • SoapyWooder on 14/08/2023 - 07:24

      Yes

      • Oma on 14/08/2023 - 07:27

        Is it kosher

        • King Tightarse on 15/08/2023 - 17:00

          It can be if you want it to be.

    • Bearlion on 14/08/2023 - 07:36
      -4

      All meat is halal/kosher in Australia. All meat gets hung after slaughter to drain blood.

      • Yola on 14/08/2023 - 08:46

        Pork is definitely not kosher.

        • z28 on 14/08/2023 - 10:09

          Would it be kosher if grown in a lab ?

          • ArseneWenger on 14/08/2023 - 16:15

            @z28: Nope, if cell used was from swine then not halal nor kosher

      • SpainKing on 14/08/2023 - 11:45

        Is soylent kosher?

  • Bearlion on 14/08/2023 - 07:34
    +1

    Make some chashu!

  • Magnastar on 14/08/2023 - 08:03
    +2

    Why would one spend 4 days drying the belly skin only for it to immediately start rendering once it goes into the oven? Wouldn’t any water moisture evaporate fairly quickly anyway in a hot oven?

    I just pull my pork belly straight out of the fridge, score it and pour boiling water over it to open it up, then pat dry with paper towel and salt it and throw it into an air fryer draped over an empty tin can to stop fat pooling in any creases and my crackling is perfect every time.

    • Homr on 14/08/2023 - 09:26

      This is what i do too

    • Bearlion on 14/08/2023 - 10:57

      Don't need to dry over 4 days.

    • tikei on 14/08/2023 - 13:34
      +1

      I dry it in the fridge for days because it just happens to be more convenient for me (less pot to wash from boiling, and less mess). I plan meals days in advance so waiting isn't an issue.

    • abadacus on 14/08/2023 - 14:01

      No air fryer, less messing around, time for marinade/spices to absorb

  • lordra on 14/08/2023 - 08:19

    I follow your 2nd video every time and it works just brilliantly.

  • xtommyk on 14/08/2023 - 08:19
    -1

    So fatty you can taste the screams

  • TruckTrespass on 14/08/2023 - 08:20
    +1

    Nice. Time for some pork adobo.

    • Munki on 14/08/2023 - 09:06

      Ha. Didn't see this til just now.

  • life is suffering on 14/08/2023 - 08:38

    Time to try salted pork !!

  • Hangryuman on 14/08/2023 - 08:59

    and why should I give my hard-earned money for this poor Cabelli ?

  • tc423 on 14/08/2023 - 09:15

    I found Coles prok is usually smelly. (But not bad)

  • deejaygrub on 14/08/2023 - 10:31
    -4

    Poor piggies…

  • benny2000 on 14/08/2023 - 10:50
    -2

    Vote NO the the Voice to Parliament and YES to pork on your fork.

  • SpendLess on 14/08/2023 - 11:04
    +1

    another tip to get crispy skin is in the last 5mins put it on high and baste the skin with vinegar. Do this 2 or 3 times within that 5mins. Will not impact the flavours as the vinegar will burn off

  • kiitos on 14/08/2023 - 12:21

    Can keeping it uncovered in the fridge lead to fridge smell in the meat?

  • altman on 14/08/2023 - 15:03

    Is $12/kg the in-store price because the link is displaying at $15.60/kg?

    • azngamer on 14/08/2023 - 15:28
      +3

      $15.60 for 1.3kg. Hence $12/kg

      • Homr on 14/08/2023 - 16:02
        +3

        quick mafs

  • frends87 on 14/08/2023 - 20:00

    Purchased a 1.3kg pork belly yesterday from Woolies and used this super easy (but 1hr 40mins cooking) recipe to make roast pork belly for dinner. Pork crackling soooo good!

    https://rasamalaysia.com/chinese-roast-pork/

  • prankster on 14/08/2023 - 21:46

    ok costco selling this for $20 a kg but normally at woolies it appears to be $16 so better getting this at woolies than costco…. ?

    i bought the last one in my local woolies (assume they restock each day) but i've chucked it in the freezer and when i get a chance, i'll try these receipes from OP after defrosting - this should be a ok right?

    • tikei on 14/08/2023 - 22:01

      Costco usually has better quality meat. Woolies tend to have too much skin and fat.

      • Poor Ass on 21/08/2023 - 17:31

        costco produce whether fruit, veges and meat has always been better than the other supermarkets

        however the oysters are just small and nasty

    • Yola on 15/08/2023 - 06:49
      +1

      Yes, it freezes well I have done that regularly. But maybe just 3-6 months.

    • antik on 16/08/2023 - 15:14
      +1

      $14.99/kg every day at Aldi

  • Hangryuman on 15/08/2023 - 10:17
    +1

    thanks for this tip - I got one yesterday - quite meaty
    (each pack differs, check the 4 edges for fat thickness and squeeze it - thick fat will feel harder) -
    I like to cut these into 4 smaller squares and freeze 3 and cook 1 in my air fryer just for me -
    current tips are dry it well, score the fat if not already done (I haven't checked yesterday's purchase), salt the fat, oil the meat, and I just chuck it in a pre-heated 200C air fryer (fat up) for maybe 8 minutes to check/turn as necessary - maybe 12-18 mins total to crispy Maillard Reaction all over -
    the benefit of air fryer is crisping edges that frypans or radiant grillers can leave unbrowned.

  • Happycath on 15/08/2023 - 19:54

    Any stores in Vic that still have stock?

    • danielh on 15/08/2023 - 22:08

      Middle Camberwell had 4 left. This was at 6pm.

  • antik on 16/08/2023 - 15:13
    +2

    $14.99/kg every day at Aldi for those that missed out

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