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Looking for a flavorful, richly marbled, and easy-to-cook pork slice for your home hot pot? These Spanish Batallé Pork Belly Slices are made from Spanish pork belly, where the lean and fatty layers are distinctively sliced thin, neatly arranged, and vacuum-sealed for freezing.
Each pork belly slice showcases natural red and white marbled patterns. When heated, the fat gradually melts and envelops the lean meat, resulting in a tender, juicy, and intensely meaty flavor. Whether paired with a light kombu broth, a rich satay soup, a spicy hot pot base, or simply pan-fried, the unique rich fattiness of the pork belly shines through.
The product is pre-sliced, eliminating the need for you to cut the meat yourself. Simply thaw until the slices can be separated, and they're ready to cook. Beyond Hong Kong-style hot pot, these slices are also ideal for Japanese sukiyaki, shabu-shabu, Korean BBQ, tonkatsu donburi, pork stir-fried udon, enoki mushroom pork belly rolls, mala xiang guo, and various home-style stir-fries – one pack can inspire countless dishes.
Made with Spanish pork, known for its naturally rich flavor. The distinctive lean and fatty layers of the pork belly enhance the aroma after cooking, perfect for those who enjoy a rich, juicy pork texture.
Pork belly is composed of alternating layers of lean meat and fat. When heated, the fat slowly melts, adding moisture to the lean meat, making the slices tender and less prone to drying out.
The fat-to-lean ratio and marbling may vary slightly for each slice, showcasing the natural layers of pork belly. This is particularly suitable for customers who prefer a rich meaty flavor, tender texture, and fatty richness.
The product is pre-sliced into thin pieces, perfect for hot pot and quick-cooking dishes, saving you the hassle of thawing large cuts of pork and slicing them yourself. The slices are easy to separate and cook evenly.
Ideal for busy individuals who want to prepare dinner quickly, or for impromptu hot pot gatherings. Just prepare your soup base and side dishes, and a meal can be effortlessly completed.
Thinly sliced pork belly is especially suitable for hot pot. When cooked in simmering broth, the meat absorbs the soup's flavor while releasing its savory pork fat, making the overall broth richer.
Suitable for pairing with:
In addition to hot pot, thinly sliced pork belly is also excellent for pan-frying and stir-frying. When heated in a frying pan, the pork belly itself releases oil, so generally, little or no additional cooking oil is needed.
The slices can be paired with onions, scallions, cabbage, enoki mushrooms, kimchi, garlic slices, black pepper, and various sauces to quickly create delicious home-style dishes.
The product is vacuum-sealed and frozen, making it convenient for storage in a home freezer. The transparent packaging allows customers to directly see the fat distribution, slicing, and arrangement of the meat.
Simply take out the desired amount to thaw before consumption, suitable for family hot pots, weekend gatherings, and daily meal preparation.
The most appealing aspect of Spanish Batallé Pork Belly Slices is the rich texture created by its alternating lean and fatty layers.
When the slices are added to a hot pot, the fat gradually softens, while the lean meat retains its texture. Upon biting, you first experience the tender meat, followed by the distinctive rich flavor of the pork belly, offering a more complex layering than pure lean meat slices.
When pan-fried, the edges of the meat slices easily develop a slight crispiness, and the fatty aroma becomes more concentrated. Paired with simple sea salt, black pepper, or garlic slices, it's already incredibly delicious; adding Japanese yakiniku sauce, Korean gochujang, satay sauce, or sukiyaki sauce allows for the creation of dishes with various international flavors.
Prepare a satay soup base, add Napa cabbage, fried tofu puffs, enoki mushrooms, corn, radish, and vermicelli. Once the soup boils, add the pork belly slices one by one and cook until fully done, then enjoy.
The peanut aroma of satay pairs perfectly with the pork belly fat, and the meat absorbs the rich broth, ideal for those who love Hong Kong-style hot pot.
Prepare a clear broth using kombu, shiitake mushrooms, radish, and Napa cabbage, then add tofu, enoki mushrooms, udon, and other vegetables.
Cook the pork belly slices one by one in the boiling broth and enjoy with Japanese sesame sauce or yuzu ponzu. The light broth highlights the natural meaty flavor and sweetness of the pork belly.
First, place scallions, onions, shiitake mushrooms, tofu, Napa cabbage, and konjac into a pot, then add sukiyaki sauce and heat.
Add pork belly slices and cook until fully done, allowing the meat to absorb the sweet and savory sauce. The pork belly fat combined with sukiyaki sauce is particularly rich and flavorful, perfect with white rice or udon.
Add kimchi, tofu, onions, mushrooms, and Korean gochujang to a pot to create a soup base, then add pork belly slices and cook.
The sour and spicy flavor of kimchi balances the fattiness of the pork belly, resulting in a spicy and appetizing dish, great with white rice or Korean ramen.
After thawing the pork belly slices, gently pat dry with kitchen paper. Preheat a frying pan, no need for much oil, and arrange the meat slices flat in the pan.
Fry until one side is golden brown and crispy, then flip and continue to cook until fully done. Season with sea salt, black pepper, garlic slices, cumin, or Japanese yakiniku sauce.
First, sauté garlic slices in the oil rendered from the pork belly, then add onions and pork belly slices and stir-fry. Season with black pepper, soy sauce, and a little oyster sauce, stir-fry until the meat is fully cooked.
The aroma of black pepper enhances the pork belly's flavor, perfect with white rice or stir-fried noodles.
Quickly stir-fry pork belly slices with Korean gochujang, onions, cabbage, minced garlic, and sesame seeds. The pork belly fat balances the spiciness of the gochujang, resulting in a rich and sweet-spicy flavor.
Add tteokbokki (rice cakes) or ramen for a more substantial Korean home-style dish.
Lay out a pork belly slice, place a small bundle of enoki mushrooms on it, and roll it up. Pan-fry the roll with the seam facing down until golden, then flip and cook until fully done.
Finally, add Japanese yakiniku sauce, teriyaki sauce, or black pepper sauce to coat the rolls evenly. The enoki mushrooms absorb the pork belly fat, giving them a juicy and layered texture.
First, pan-fry the pork belly slices until fragrant, then add onions, cabbage, carrots, and mushrooms and stir-fry until cooked. Add udon noodles and Japanese soy sauce or yakiniku sauce, and quickly stir-fry until well combined.
The pork belly fat coats the udon, making the noodles more savory and smooth, ideal for a quick lunch or dinner.
First, stir-fry the pork belly slices until fully cooked, then add lotus root, potato slices, cabbage, enoki mushrooms, tofu, and other ingredients.
Add mala sauce, Sichuan peppercorns, and dried chilies and stir-fry. The rich fat of the pork belly adds depth to the mala flavor.
Sauté onions until soft, add pork belly slices, Japanese soy sauce, mirin, and a little sugar, and simmer until flavorful. Arrange the pork and sauce over white rice, then add an onsen egg, chopped green onions, and sesame seeds.
The balanced lean and fatty pork belly slices with sweet and savory sauce are perfect for a Japanese rice bowl.
Before consumption, remove the product from the freezer, keep the packaging sealed, place it on a plate or in a covered container, and thaw slowly in the refrigerator's chilling compartment.
Refrigerator thawing helps the meat slices soften evenly and makes them easier to separate.
If quicker thawing is needed, keep the packaging sealed and immerse it in cold water. Once the meat slices can be separated individually, they are ready for cooking.
It is not recommended to use hot water for soaking, as this can prematurely cook the outer layer of the meat and cause fat loss.
Meat slices are usually easiest to separate when semi-thawed. Take out the required amount for each meal, and keep the rest frozen to avoid repeated thawing of the entire pack.
Do not put the entire stack of pork belly slices into the soup at once. Adding them one by one ensures more even heating and prevents the slices from sticking together.
Gently pat dry the meat slices with kitchen paper to help reduce moisture release during frying, making it easier for the surface to crisp up.
Pork belly naturally contains fat, which will render when heated. When cooking in a non-stick pan, usually only a small amount of oil or no additional oil is needed.
Adding too many meat slices at once can lower the pan temperature, making the meat more likely to release water. Frying in batches helps achieve a crispier surface.
Pork belly has a rich flavor, making it suitable to pair with vegetables like Napa cabbage, onions, kimchi, enoki mushrooms, tomatoes, and radishes to create a more balanced and flavorful dish.
Product Name: Spanish Batallé Pork Belly Slices
English Name: Spanish Batallé Pork Belly Slices
Brand: Batallé
Part: Pork Belly
Product Form: Thinly sliced pork belly
Origin: Spain
Packaging: Frozen vacuum packaging
Storage Method: Keep frozen
Suggested Cooking Methods: Hot pot, shabu-shabu, sukiyaki, pan-frying, BBQ, stir-frying, and fried noodles
Ready to Eat: No
Consumption Method: Thaw and cook thoroughly
Pork belly slices are thin slices of pork belly, which has alternating lean and fatty layers, neatly arranged or rolled. The thin slices are convenient for quick cooking, especially suitable for hot pot, shabu-shabu, and pan-frying.
The product originates from Spain.
Very suitable. Thinly sliced pork belly is easy to pick up and cook, absorbs the flavor of the soup base, and adds a savory pork fat aroma to the hot pot.
Pork belly is a cut with distinct layers of fat and lean meat, so the fat-to-lean ratio is higher than pork chops or pure lean meat. It is suitable for those who prefer a balanced fat and lean, richly flavored, and juicy texture.
Yes. Pork belly itself releases fat, so usually, not much additional cooking oil is needed. Just fry until both sides are golden brown and fully cooked.
Yes. The fat of the pork belly pairs very well with the sweet and savory sukiyaki sauce. You can add scallions, Napa cabbage, tofu, shiitake mushrooms, konjac, and udon.
Yes. Wrap enoki mushrooms in the meat slices, pan-fry until cooked, then add Japanese BBQ sauce or black pepper sauce.
It is not recommended to repeatedly thaw and refreeze, as this may affect the quality and texture of the meat. It is suggested to take out only the amount needed for each meal.
The actual cooking time will vary depending on the thickness of the slices, the temperature of the broth, and the quantity added each time. Ensure the meat slices are thoroughly cooked both inside and out before consuming.
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