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Chuletero Iberico (Dry Aged 70 Days) 8.8/100g
Bone in Pork Loin, part of the pig with ribs and loin. It is delicate and juicy and perfect for roasting. Packed with so much flavour that you’ll only need to season it with sea salt
Here’s what DuBeers Kitchen says :
“Magic on a plate. 14 days dry aged chuletero Iberico pork loin chops from OwnselfmakeChef, seasoned with pepper and grilled. Its was just…. magical. Intense nutty flavours, a very pleasing porkiness. Incredibly tender. Delicious!”
Picture : DuBeers Kitchen
Check out the marbling through the dark rich red muscle of the iberico pig! Each chop will be about 18 SGD, 200g each or 8.80/100g
Dry Aged Kurobuta Pork Chop (Dry Aged 14 Days) 7.8/100g
Juicy, tender and packed with flavour dry aged pork loin chops with bone in. This pork is so sweet and tasty, that you only need to season it with salt and the best pepper from Hong Spices.
Gin cured kurobuta pork loin bone in chops (Dry Aged 14 Days), 9.80/100g
Rojak gin (from Compendium Singapore) cured kurobuta pork loin bone in chops. Dry aged for 14 days, after being lovingly wrapped in a gin soaked cheese cloth. The torch ginger flower flavour from the rojak gin is faintly discernible, and the dry ageing is amplified with the gin. Absolutely gorgeous and delicious.
Soy Lees Dry Aged Kurobuta Pork Collar Steaks (Dry Aged, 3 days) 18 per 300g steak
Pork collars have intense marbling and are cut from the shoulder portion that runs from the neck to the tip of the loin. The flavourful rich taste of kurobuta is enhanced through the dry ageing process with extra umami from the soy lees (from artisanal soy sauce maker Nanyang Sauce).
The steaks do not need extra seasoning, just grill them over a charcoal fire or pan sear them. They cook up beautifully with a brown caramelised crust from the soy lees dry ageing. Great as a steak with fries or with rice.
Rendang Spice Lardo 3.5/100g
Who doesn’t love lard? Especially cured lard? This has been given the Ownself Make Chef spin – we cure slabs of fatback (pig’s back fat) in our proprietary blend of rendang spices, herbs and salt for 2 weeks. Then dry age it in Gertrude The Dry Ager for 60 days. Sliced thinly, you can eat it draped over your steaming hot pasta or rice or toast. A little goes a long way.
Chocolate & Chinese 5 Spice Lardo 3.5/100g
Smoky dark chocolate is mixed with chinese 5 spice powder, salt and sugar, curing the lard for 2 weeks. Dry aged in Gertrude The Dry Ager for 60 days. Sliced thinly, you can have it sweet or savoury, your choice!
Dry Aged Pork Jowl, 3.9/100g
The butcher’s favourite cut from the pig, Secreto de papada, is a glorious mix of fat and sweet pork.
We dry age the pork jowl for 7 days. You can pan fry it in lard or butter, slice it up and serve with uni. Or cube it and render it to cook yourself some creamy porcine carbonara