Spanish Batallé Pork Belly Rolls 250g

Alternating Fat and Lean | Thinly Sliced and Easy to Cook | Suitable for Hot Pot, Sukiyaki, Pan-fry and Stir-fry

Want to prepare a richly aromatic, oily and delicious pork slice for your family hot pot? This Spanish Batallé Pork Belly Roll uses Spanish pork belly, slicing the lean meat and the clearly layered fat into thin slices, then neatly arranging and vacuum freezing them.

You can see the natural red and white marbling of fat and lean on each slice. When heated, the fat gradually melts and coats the lean meat, providing a tender, juicy and meaty texture. Whether paired with sweet kelp broth, rich satay broth, spicy soup base, or pan-fried in a frying pan, the unique oily aroma of the pork belly is fully displayed.

The product is pre-sliced, so you do not need to cut the meat yourself. Once thawed enough for the slices to separate, it is ready to cook. Besides Hong Kong-style hot pot, it is also suitable for Japanese Sukiyaki, Shabu-shabu, Korean BBQ, Pork Don, Pork Udon, Mushroom Pork Rolls, Malatang Hot Pot, and many other home-style stir-fries; one pack can create various dishes.

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Product Features

Produced in Spain

Made from Spanish pork with naturally rich meat flavor. Combined with the characteristic fat and lean layers of pork belly, the aroma is more pronounced after cooking, suitable for those who enjoy a sweet, juicy pork texture.

Alternating Fat and Lean, Oily and Aromatic

The pork belly is composed of lean meat and fat layers. After heating, the fat melts slowly, adding moisture to the lean meat, making the slices tender and not easily dry.

The fat-to-lean ratio and texture of each slice may vary slightly, perfectly presenting the natural layers of pork belly. Customers who love rich meaty aroma, tender texture and oily flavor are especially suitable.

Thinly Sliced Pork Belly Rolls, Convenient and Quick Cooking

The product is cut into thin slices suitable for hot pot and quick-cooking dishes, saving the steps of thawing large pieces of pork and slicing them yourself. The slices are easy to take one by one and heat more evenly.

Suitable for busy people who want to prepare dinner quickly, or for impromptu hot pot sessions. Just prepare the soup base and side dishes, and a meal can be easily completed.

Hot Pot Best Seller

Thin pork belly slices are especially suitable for hot pot. After boiling in the soup, the slices absorb the soup flavor while releasing the pork oil aroma, making the overall soup base richer.

Suitable pairings:

• Hong Kong-style Satay Soup Base
• Spicy Hot Pot Soup Base
• Pork Bone Broth
• Tomato and Potato Soup
• Kelp and Dashi Clear Soup
• Sukiyaki Sauce
• Kimchi Pot
• Army Stew
• Pepper Pork Stomach Soup
• Coriander and Century Egg Soup

Pan-fry and Stir-fry are also convenient

Besides hot pot, thinly sliced pork belly is also very suitable for pan-fry and stir-fry. After heating in a frying pan, the pork belly releases its own oil, so generally no large amount of cooking oil needs to be added.

The slices can be paired with onion, green onion, cabbage, enoki mushrooms, kimchi, garlic slices, black pepper and various sauces to quickly make home-style dishes that go well with rice.

Frozen vacuum packaging

The product is vacuum frozen for easy storage in a home freezer. The transparent packaging allows customers to directly see the fat and lean distribution, slice shape and arrangement of the meat.

Just take out the required amount and thaw before eating, suitable for family hot pot, weekend gatherings and daily meal prep.

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Taste and Texture

The most attractive feature of the Spanish Batallé Pork Belly Rolls is the rich texture brought by the alternating fat and lean.

After putting the slices into the hot pot, the fat gradually softens while the lean meat retains its meaty texture. You first feel the tender meat, and when chewing, the characteristic sweet aroma of the pork belly is released, offering a richer layer than pure lean slices.

When pan-fried, the edges of the slices easily form a slight char, and the oily aroma is more concentrated. Paired with simple sea salt, black pepper or garlic slices, it is already very flavorful; adding Japanese BBQ sauce, Korean chili paste, satay sauce or Sukiyaki sauce can create dishes with different international flavors.

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Recommended Ways to Eat

Hong Kong-style Satay Hot Pot

Prepare the satay soup base, add cabbage, fried tofu, enoki mushrooms, corn, radish and vermicelli. After the soup base boils, put the pork belly slices into the pot one by one and cook until fully cooked before serving.

The peanut aroma of the satay and the pork belly fat go very well together, and the slices also absorb the rich soup, suitable for those who like Hong Kong-style hot pot.

Japanese Shabu-shabu

Use kelp, mushrooms, radish and cabbage to make a clear soup, then add tofu, enoki mushrooms, udon and other vegetables.

Put the pork belly slices into the boiling soup one by one and cook, served with Japanese sesame sauce or yuzu vinegar. The light soup base highlights the natural meaty aroma and sweetness of the pork belly.

Japanese Sukiyaki

First put green onion, onion, mushrooms, tofu, cabbage and konjac into the pot, then add Sukiyaki sauce and heat.

Add the pork belly slices and cook until completely tender, allowing the meat to absorb the sweet and savoury sauce. The fat of the pork belly blends with the sukiyaki sauce to become especially fragrant and rich, suitable to serve with white rice or udon.

Korean Kimchi Pork Belly Hot Pot

Add kimchi, tofu, onion, mushrooms and Korean chilli paste to the pot to make the soup base, then add the pork belly slices and cook until tender.

The sour and spicy taste of the kimchi balances the richness of the pork belly. The overall flavour is spicy and appetising, suitable to serve with white rice or Korean ramen.

Pan-fried Pork Belly Slices

After thawing the pork belly slices, gently pat the surface dry with kitchen paper. Preheat a flat pan, do not need to add a large amount of cooking oil, and lay the meat slices flat in the pan.

Sear one side until golden brown and fragrant, then flip and cook until fully cooked through. Season with sea salt, black pepper, garlic slices, cumin, or Japanese yakiniku sauce.

Garlic Black Pepper Pork Belly Slices

First fry the garlic slices with the fat released from the pork belly itself, then add the onion and meat slices and stir-fry. Add black pepper, soy sauce and a small amount of oyster sauce to season, and stir-fry until the meat is completely tender.

The aroma of black pepper enhances the flavour of the pork belly, suitable to serve with white rice or fried noodles.

Korean Spicy Stir-fried Pork Belly

Stir-fry the pork belly slices quickly with Korean chilli paste, onion, cabbage, minced garlic and sesame seeds. The fat of the pork belly balances the spiciness of the chilli paste, creating a rich and sweet flavour.

You can add rice cakes or ramen to create a more substantial Korean home-style dish.

Enoki Pork Belly Rolls

Spread the pork belly slices flat, place a small bundle of enoki mushrooms on top and roll up. Fry the meat rolls with the seam side down in a flat pan until fragrant, then flip and cook until completely tender.

Finally, add Japanese yakiniku sauce, teriyaki sauce, or black pepper sauce to coat the meat rolls evenly. After absorbing the rich flavour of the pork belly, the enoki mushrooms become juicy and layered in texture.

Pork Belly Fried Udon

First, sear the pork belly slices to release their aroma, then add onion, cabbage, carrot, and mushrooms and stir-fry until cooked. Add udon noodles and Japanese soy sauce or yakiniku sauce, and stir-fry quickly to combine.

The fat of the pork belly coats the udon, making the noodles more fragrant and smooth, suitable for a quick lunch or dinner.

Malatang Hot Pot

First stir-fry the pork belly slices until completely tender, then add lotus root, potato chips, cabbage, enoki mushrooms, tofu and other ingredients.

Add malatang sauce, Sichuan peppercorns and dried chillies and stir-fry. The sweet and oily fat of the pork belly makes the malatang flavour more layered.

Pork Belly Donburi

Fry the onion until soft, add the pork belly slices and Japanese soy sauce, mirin and a small amount of sugar and cook until seasoned. Place the pork and sauce on white rice, then add a hot spring egg, chopped green onions and sesame seeds.

The marbled pork belly slices paired with the sweet and savoury sauce are very suitable for making Japanese donburi.

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Hot Pot Pairing Recommendations

Vegetables

• Baby cabbage
• Iceberg Lettuce
• Chinese Cabbage
• Sweetcorn
• White Radish
• Tomato
• Lotus Root
• Winter Melon
• Taro
• Onions
• Scallion

Mushrooms

• Enoki Mushroom
• Shiitake Mushroom
• Button Mushroom
• Oyster Mushroom
• King Oyster Mushroom
• White Mushroom
• Tea Tree Mushrooms

Soy Products

• Tofu
• Bean Curd Stick
• Fried Tofu Skin
• Crispy Fried Dough Sticks
• Aburaage
• Bean Curd Roll

Staples

• Udon
• Rice Noodles
• Vermicelli
• Ramen
• Instant Noodles
• White Rice
• Congee

Dipping Sauce

• Shacha Sauce
• Japanese Sesame Sauce
• Yuzu Vinegar
• Garlic Soy Sauce
• Sesame Oil
• Chili Sauce
• Korean Spicy Sauce
• Scallion Soy Sauce

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Recommended Thawing Method

Chilled in Fridge to Thaw

Remove the product from the freezer before use, keep the packaging sealed, place in a dish or a container with a lid, and then place in the refrigerator chiller compartment to thaw slowly.

Thawing in the refrigerator helps the meat slices soften evenly and makes it easier to separate them one by one.

Sealed Cold Water Thawing

If you need to use it faster, keep the packaging sealed and thaw in cold water. Once the meat slices can be separated one by one, you can prepare to cook.

Soaking in hot water is not recommended to avoid the outer layer of the meat slices heating up prematurely and losing fat.

Use when semi-frozen

Meat slices are usually easiest to separate when semi-frozen. Take out the required amount according to each meal, and keep the rest frozen to avoid repeatedly thawing the whole pack.

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Cooking Tips

Place slices into Hot Pot one by one

Do not put a whole stack of pork belly slices into the soup at once. Placing them in the pot one by one allows the meat slices to heat more evenly and prevents them from sticking together.

Pat dry before pan-frying

Use kitchen paper to gently pat the meat slices dry, which helps reduce water release during frying and makes it easier for the surface to form a crispy crust.

No need to add a large amount of cooking oil

Pork belly slices contain natural fat that releases oil when heated. When cooking with a non-stick pan, usually only a small amount of oil or no extra oil is needed.

Pan-fry in batches

Putting too many meat slices in at once will lower the pan temperature and make the meat slices more likely to release water. Pan-frying in batches makes the surface crispier.

Pair with vegetables for texture balance

Pork belly has a rich flavor and pairs well with vegetables such as cabbage, onions, kimchi, enoki mushrooms, tomatoes, and radishes to make the overall dish more varied.

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Suitable for the following customers

• For those who like Spanish pork
• For customers who like the texture of marbled pork belly
• Families looking for Hot Pot pork belly slices
• People who often have Hot Pot at home
• For those who like Japanese Shabu-shabu and Sukiyaki
• For those who like Korean BBQ and Kimchi Stew
• Families who want to quickly prepare pan-fried or stir-fried dishes
• For those who like making Pork Donburi and Stir-fried Udon
• Users for family gatherings and weekend Hot Pot
• Hot Pot restaurants, BBQ restaurants, and Japanese restaurants
• Tea restaurants, canteens, and food service businesses

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Product Information

Product Name: Spanish Batallé Pork Belly Rolls
English Name: Spanish Batallé Pork Belly Slices
Brand: Batallé
Cut: Pork Belly
Product Form: Thinly Sliced Pork Belly
Origin: Spain
Packaging: Frozen Vacuum Packed
Storage: Keep Frozen
Suggested cooking method: Hot Pot, Shabu Shabu, Sukiyaki, Pan-fry, BBQ, Stir-fry and Chow Mein
Ready to Eat: No
How to use: Thoroughly cook after thawing

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FAQ

What is Pork Belly Roll?

Pork Belly Roll is a product made by slicing pork belly with alternating layers of fat and lean meat, then arranging or rolling them neatly. The thin-cut form makes it convenient for quick cooking, especially suitable for Hot Pot, Shabu Shabu and pan-frying.

Where does this Pork Belly Roll come from?

The product origin is Spain.

Is Pork Belly Roll suitable for Hot Pot?

Very suitable. Thin-cut pork belly slices are easy to serve and cook one by one, absorb the soup base flavour, and add a porky aroma to the Hot Pot.

Will the Pork Belly Roll be very fatty?

Pork belly is a cut with distinct layers of fat and lean meat, so the fat ratio is higher than pork chops or pure lean meat. It is suitable for those who like a mix of fat and lean meat and a rich, juicy texture.

Can it be pan-fried?

Yes. Pork belly releases its own fat, so usually no large amount of cooking oil needs to be added. Pan-fry until both sides are crispy and fully cooked through.

Can it be used for Sukiyaki?

Yes. The fat in pork belly pairs well with the sweet and savoury Sukiyaki sauce; you can add green onions, cabbage, tofu, shiitake mushrooms, konjac and udon noodles.

Can it be used to make Golden Mushroom Pork Rolls?

Yes. Wrap the meat slices with golden mushrooms, pan-fry until cooked, then add Japanese teriyaki sauce or black pepper sauce.

Can it be refrozen after thawing?

Repeated thawing and refreezing is not recommended to avoid affecting the quality and texture of the meat slices. It is recommended to take out portions as needed for each meal.

How long should Hot Pot be cooked?

The actual time varies depending on the thickness of the meat slices, the temperature of the soup base, and the amount added each time. Ensure the meat is fully cooked through before eating.