Mongolian Black Goat Belly Cubes｜Rich Flavour Goat Belly Cubes with Skin｜Goat Pot · Clear Stew · Curry｜Bulk Pack 2 lbs｜Excellent Goat Pot

Mongolian Black Goat Chunks｜Rich Aromatic Goat with Skin｜Goat Stew·Clear Stew·Curry

Product Introduction
Mongolian Black Goat Chunks are selected from the goat belly portion and cut into convenient meat chunks. The goat contains layers of meat, fat, and connective tissue. After long slow cooking, the fat and gelatin infuse into the broth, making it suitable for Hong Kong-style bamboo shoot and goat stew, clear goat soup, braised goat with radish, spicy hot pot, and curry goat. The chunked design saves preparation time for cutting, making it especially suitable for autumn and winter family gatherings and festive warming dishes.

Product Highlights
• Mongolian Black Goat: Distinctive product name origin, rich goat aroma.
• goat Belly Portion: Combines meat, fat, and connective tissue, suitable for slow braising.
• Pre-cut Processing: Easy portioning and potting, reduces prep steps.
• Top Choice for Autumn/Winter Claypot Dishes: Suitable for bamboo shoot goat stew, clear soup, and spice curry.

Suggested Cooking Methods
Bamboo Shoot goat Stew: Blanch first, then braise with fermented bean curd, Chu Hou sauce, ginger, garlic, mushrooms, water chestnuts, and bamboo shoots. Clear goat Soup: Serve with white radish, ginger slices, goji berries, and angelica; seasoning should be light. Curry goat: Slow cook with onions, tomatoes, and spices, adding potatoes to absorb the meat juices. To reduce the gamey smell, blanch with ginger, scallions, and a little rice wine first, and skim off floating fat.

Cooking Tips
The goat belly has more connective tissue and is not suitable for short high-heat stir-fries. It is recommended to blanch first, then braise over medium-low heat for about 1.5–3 hours, or use a pressure cooker to shorten the time until the meat and connective tissue soften. If the product is bone-in or skin-on, be careful of bone fragments when eating; actual product condition is subject to receipt.

Product Information
Product Name: Mongolian Black Goat Chunks
Origin: Mongolia (based on user-provided product name)
Cut: Goat goat Belly
Specification: As indicated on the product page and actual packaging.
Storage: Store at -18°C or below frozen.

Estimated Nutritional Information (per 100g of raw meat)
Energy: Approx. 190–260 kcal
Protein: Approx. 16–20 g
Total Fat: Approx. 14–21 g
Saturated Fat: Approx. 6–9 g
Carbohydrates: 0 g
Sugar: 0g
Sodium: approx. 55–80mg

Nutrition Facts
The above is estimated based on fatty goat/goat belly cuts. Pure lean goat meat can be quite low in fat, but the ratio of fat, skin, and connective tissue in goat belly varies greatly, so actual calories may fluctuate within a wider range. Some fat enters the broth during braising; whether you drink the broth, skim the oil, or add sauces will change the intake.

Food Safety
Thaw sealed in a 0–4°C refrigerator to avoid room temperature thawing and cross-contamination. The goat belly should be cooked until the center is fully cooked and the connective tissue is softened; a safe target for Hong Kong home food safety is 75°C for the center. Leftover cooked goat belly should be cooled quickly and refrigerated; reheat thoroughly when reheating.