Both are down by over $6/kg.
The ticket on my local Coles says save $3/kg for the leg roast.
I also have three Flybuys offers expiring today: 1200 points for $30 spend, 5x points on fresh meat, 5x on fresh produce.
Leg roast is better value in terms of discount %, but taste-wise, pork belly is likely better.
Happy roasting 🐷
Different meat, better comparison would be Aldi pork.
Disregard, I am a moron, for some reason I saw "leg" and inferred "lamb". Reminder not to post before second coffee in the morning…
Woollies had this price for 2-3 weeks for Xmas & NY holidays. I've been doing great crackling pork belly for the last month many times. My opinion, belly quality is more layers of meat & fat to make it tender and more flavoursome, this quality Woolworths the best, Aldi next, Coles worst.
However, the strong gaminess or odour commented by many Asian & East European is the worst part, so those wouldn't touch supermarket pork. Aldi pork belly the worst, the other two are tolerable. Asian butcher is the way to go. You get the really nice flavour rather than offending smell if you get it right. Don't know what I'm talking about or disagree? Please neg.
Spot on about the big 3 having that sulfur odour with their pork (well at least the belly) when cooked. Wife can't stand it. I don't mind it as much but it's enough of a problem for me to go to a butchers for pork instead of the supermarkets.
Seems to be something only detected in pork? But yes I know that odour. It's not too bad if the pork is covered in strong flavours or something saucy. But if I'm just doing a belly roast in the air fryer then I can definitely taste it. It doesn't bother me personally, but I know many others who cannot stand it.
Anyone know where this odour/taste is from or the cause of it?
A very easy fix for the odour problem is rinsing the meat first then soaking the meat in cold water, squeeze a few lemon wedges and let it sit for 30 mins
Asian groceries usually sell only female pork.
From RSPCA
As male pigs reach puberty, they start producing andosterone, a male sex hormone, and skatole, a digestive by-product formed in the intestines. The production of andosterone and skatole is responsible for boar taint, an unpleasant odour and taste found in meat from some (not all) entire male pigs.
agreed - that's my understanding - the male hormone smells worse, the female meat smells sweeter
I don't have a sensitive nose - milady complains about smells I don't notice
I used to share an office with a sensitive nose - I'd be sitting there happily working on a computer - and she'd arrive and immediately turn up her nose in disgust saying 'OMG - what's that AWFUL SMELL!?!?!?'
I'd be - no idea - I didn't smell anything … (happy about that there)
I just can't eat lamb, for some reason my brain hates the taste, maybe I've only ever tried shit quality lamb. I love all other meat though.
maybe like many East Asians who aren't used to dairy and dislike the smell of cheese-eating surrender monkeys (sorry - not only French) or lambtastic 'stray lions.
Lamb shoulder for me.
Price has come down quite a bit…
Got some on sale at $9.50/kg the other day at Woolies.
time for sisig this week.
I made some adobo sa gata last week, yummy.
pork belly goes mightily fine in the air fryer !!
What technique do you use? I've found it a little tough personally….
new YouTubes show cutting the flesh and rubbing in spices - salt, pepper, cumin, herbs, then wrapping the base in alfoil, exposing only the top crackling, maybe 150C for first half, then 200C for crisping the top crackling
first/last time I tried this the flesh was pleasantly succulent (didn't dry out in the air fryer due to wrapping) and the crackling was thin and crisp
I didn't score the skin so that was a bit harder to cut - next time I'll score the skin as well as the flesh (maybe different cross-ways so it doesn't fall apart)
[EDIT - yeah - like the two links above]
Prices drop when forced by Govt
💯
The government has no control over these private co's. 'Strongly encouraged' might be a better term!
I've got enough belly.
In my belly
get some pork on your fork - and if you don't care for it, fork off
That pork belly will make some good Okinawan rafute-
The pork loin roast is the best cut of pork at Coles IMO. In the airfryer you get nice cripsy crackling but a much nicer cut off meat with less gristle and fat. Currently $12 a kg.
How do you cook it in airfryer? Any prep needed? What temp and how long?
I put deep scores in the skin with a sharp knife, pat it dry with paper towel, salt and olive oil and then cook for around 1h 20m at 150.
Any tips for the mess they often make in an air fryer?
I blast it at max temp for at least 30mins before dropping temp for remainder of cook.
@Xizor: I used to do this but found that just the full cook time at 150 has the same affect in an airfryer. YMMV
@WhatWouldBiggieDo: Interesting. I found the crackling is better this way and the overall cook time reduced. Probably varies based on the pork cut and the air fryer. I dont think i've tried it that way since getting a new one so will give another go.
Cheers. Will have to give this a go. I'm worried mine will smoke like crazy but perhaps the 150C temp will prevent this.
Air fryers are so easy peasy. Love them
'pat it dry with paper towel' - yes in my observation I think this is important
Man that looks good. Thanks for sharing
Less fat also means dry..
Of course they are supposedly under scrutiny from the govt we are led to believe. But at this stage, duopoly or not, they must be noticing some drop in demand. I’m buying barely any meat off them these days.
Australia is a lot bigger than you and the people you know. Unless you see some actual sales data you can’t tell just from a handful of stories about how ppl don’t buy meat from them anymore
I agree. The supermarkets have been a ghost town for the past 6-12 months compared to usual.
I disagree
Fair enough. I notice the fresh deli part has a lot less selection now and many are closing early before the rest of the store closes.
Where do you beat ..I mean, buy your meat these days? (Serious question as butchers and Aldi price the same)
your home is a nice place to meat
Excellent for quick pulled pork for hungry lads - find pressure cooker (Instant Pot etc), remove fat layer, add apple cider vinegar + decent BBQ sauce, 60 minutes and allow to depressurise by itself. Nom nom.
Leave the fat.
Fat is flavour.
It'll melt and make the meat juicier and tastier, and the drippings can be used to flavour gravy.
bro is afraid of flavour
which cut works best for pulled pork - Pork Belly Roast or Boneless Pork Leg Roast
pork butt (or more commonly known as pork scotch)
Shoulder pork.
As above.. lamb shoulder for pulled pork.
Cheaper too.
pulled pork seems to me a WOFTAM - replacing the original taste of meat (which I like) with some combination of sweet and sour sauces - like my experience of many US restaurants - the food is tasteless, and they leave 6 bottles of different sauces on the table for you to add your own taste
not my cup of tea - if I'm paying for a restaurant meal I want it to arrive in front of me tasting good to me - not some bland crap that I have to jiggle 6 different sauce and powder toppings to try and find something I can swallow - erk, yuck and just NO from me.
too much sauce ruins it.
Pork leg roast $8/kg.
I hope that Colworths's pork belly is much thicker than now. It's too thin for Korean BBQ.
I prefer to buy Costco's bulk pork belly but the problem is no time to be there. 😭
Thanks, updated.
pork belly was around 14kg
Thats a big pork belly
sliced ones 19 or 21
this chuck is 14
14KGs
@SoapyWooder: looks like a whole pork belly might be more like 5kg - https://prydebutchery.com.au/whole-pork-belly/
Thanks OP. Lamb leg roast is $8/Kg too.
can't see it in my app, not available in SA?
Showing as $19/kg in SA for me.
It's retaliation for stealing the Gabba's daytime cricket test.
Who's Gabba?
We didn't want it!
Thanks, updated.
Hong Kong style roast pork here, it’s pretty similar to restaurant https://youtu.be/IYa6f_RqO-Q?si=ZQuuFuXhjTMT8XJ2
That looks incredible!!!
i believe this was originally chef john's recipe. it's tasty, but it's nowhere close to a proper restaurant siew yuk.
haram!
Kosher ?
Yum anyway.
Not kosher either bud.
have it all for yourself.
So good in the slow cooker to make pulled pork!
Get a pork butt to make pulled pork instead of a shoulder, leg or belly.
Cheaper and more flavourful without the stringiness
buying pork from colesworth is wild, gonna stink like crazy.
That strong smell of urine is only noticable to a group of people, and unfortunately if you can taste it, it can't be removed by onion or pepper or ginger or lemon or garlic or cooking wine or soil sauce or boiling in water for 4 hours or anything…
Dang, I just bought a whole new bottle of soil sauce.
it's testosterone, not urine.
also, most Asians that grew up overseas and from some European countries will be able to taste the difference.
You can remove the smell by blanching it in water mixed with ginger, spring onion and shaoxing wine. But this method is not suitable.
Just get female pork from Asian butchers.
how do you tell if the pork sold to you is female or male, because i never noticed asian butchers selling female pork
@smeng: Yes. It's pork belly. Pigs have nipples on their belly. Male and female. They're sometimes cut out, but if they're not, the big ones aren't they easiest for me to swallow.
'That strong smell of urine is only noticable to a group of people'
if you get these deal prices, urine the money !
Pork Bafat
Arrived too late… 😪
Standard Footscray Market prices and you can get premium free-range pork belly for around $25/kg. Barely a deal.
I've never cooked pork in my life but love crispy pork belly banh mi so might give it a crack
Score/pierce the skin more (just the skin, not down into the fat), plenty of coarse salt, a little freshly cracked pepper & olive oil then bang it in the oven at 240c for 30 minutes skin side up on a wire rack over a flat tray
Drop the oven to 135c and cook for another 1 to 1.5 hours, the flesh should be tender and internal temp should be 70-75c
If you want it to be more Chinese/Vietnamese style, rub the flesh side with Chinese cooking wine and season with Chinese 5 spice
Scoring is for the western style pork roast crackling.
You want to pierce tiny holes. The more the better.
the secret is vinegar and salt on skin pierced with needle holes. bake it at 100'C for 1 hour, then crank it up to 200c.
the secret is airfryer! only takes 30-40mins to cook
![Pork Belly Roast $14/kg, Boneless Pork Leg Roast $8/kg, [Targeted] 3 Flybuys Offers @ Coles](https://files.ozbargain.com.au/n/48/826448.jpg?h=5544ee7d)
Have to agree with the taste comment, the Aldi lamb legs are much tastier for some reason.