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Now, this is some special skin-on pork roast you'll likely not see anywhere else in Japan. Scored and netted roast right at the Borrowdale processing factory in Australia. Ready for the festive occasion with family and friends. All you need is to season to your liking and cook really slow in the oven for at least 2h at low temperatures. Of course, the absolute best way is to smoke such a magnificent piece, smoking might take 4h or more. The pork striploin has a great abundance of white meat and comes with less fat compared to a shoulder roast. Nevertheless, the striploin roast will cook to perfect juiciness, see images for yourself. If you roast it in the oven - use the drippings for the gravy sauce, there should be plenty for everyone. Serve with mashed potatoes and mixed vegetables. If you prefer darker and fattier pork meat, we highly recommend opting for the shoulder roast from Borrowdale.
Borrowdale's free-range pork has taken on the superior flavor and tenderness of pork from a bygone era. Free of growth hormones, antibiotics, or any nasties. Borrowdale pork has a superior flavor and all-natural tenderness and how pork should taste. The pork has won the best pork award in Australia's "Steak Your Claim" in 2018. Let your family rediscover the real taste of pork today. Read more about Borrowdale below.
✔ The longest-standing RSPCA Approved piggery in Australia and the only approved pig farm in Queensland, producing humanely farmed pork.
✔ Borrowdale is part of the APIQ quality assurance program which sets the standards for responsible farming with care for animals.
✔ The pigs live outdoors where they can truffle and play.
✔ Sows raise their piglets in individual straw-filled huts and have room to roam, can wallow in mud, and socialize with each other. Absolutely no gestation crates.
✔ Pigs are fed a natural, nutritiously balanced diet free of chemical residues. All feed is free of GMOs.
✔ Borrowdale is a certified 100% carbon neutral business.
✔ No antibiotics or growth hormones - ever.
|Contents||1 netted roast|
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 48h
In ice-water: approx. Not recommended
|Cooking Method||Oven or smoking only|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Pork roast, crackling roast, Christmas roast, Holiday Roast, Skin-On Pork Shoulder, Striploin Roast, Loin Roast,|
|Country of Origin||Australia|
|Importer||Horizon Farms, Inc.|
|Pork Breed||Berkshire Mixed Breed|
|Region||Goondiwindi in Queensland, Australia|
|Breeding||All-time free-range pasture/mud raised|
|Raised By||Mark and Charisse Ladner|
|Farming Experience||Since 1999|
|Feeding||Natural non-GMO feed only. Corn, barley, wheat, soybean meal, extraction meal, mineral mixtures.|
|Traceability||100% fully traceable from farm to fork|
|Subtherapeutic Antibiotics Use||Never|
|Animal By-Product Feeding||Never|
Completely defrost the roast in the fridge over a span of 2 days. Make sure it is completely defrosted to the core.
Season the roast to your liking. Remember the outside skin is already scored - we recommend trying to get seasoning between the cuts as well. Don't forget the bottom of the roast.
Do not cut or modify the net. It is safe for oven cooking and food-graded material. Now comes the important part. Due to its size, you need to cook the roast very slowly over a long period of time. Only this way the heat will reach the core of the roast while at the same time not completely burning off the top layer of skin and fat. The cooking length heavily depends on your oven type. Start with 140 degrees Celsius (280 degrees Fahrenheit) for 90 minutes, check the core temperature with a meat thermometer every 30 minutes, increase the temperature for the last 30 minutes to 180 degrees Celsius (350 degrees Fahrenheit) for a nice and crispy crackling.
Once the internal temperature has reached 62 degrees Celsius (145 degrees Fahrenheit) remove the roast from the heat and let it rest for another 15 minutes. It will continue to cook on the inside. Be careful, as the fat has liquified and is seriously hot.
Use a large sharp knife and slice the roast in front of everybody. Take a look at this juiciness. Make sure to serve while warm for the best taste experience. Sprinkle with sea salt. Serve with mashed potatoes and mixed vegetables. Do not throw away the drippings in the roast pan. They make an awesome and flavorful gravy sauce. Enjoy.
Wish it had a smaller fat cap, but was very tasty!
Translated from Japanese: I made roasted pork in the oven.
The skin became very hard, but the fat was delicious and without any odor.