Product Description

This boneless pork striploin comes from Miyazaki “rice-fed” pigs raised in Miyakonojo, where the animals are fed Japanese-grown rice in a clean natural environment, giving whiter fat, brighter red lean meat and a sweeter overall flavour. The striploin is a classic pork chop cut with moderate marbling—leaner than belly but still juicy—so it stays tender when pan-seared while not feeling greasy, making it perfect for pork chop rice, pasta or herb-roasted pork chop dishes. Each steak is about 190–200g, trimmed and boneless, ready to cook after thawing and simple seasoning, and works well in a pan, air fryer or oven for anyone who wants a quality pork chop that’s flavourful yet not too heavy.hktvmall+5

Recommended Recipe : Pan-Seared Rice-Fed Pork Chop (Serves 1)

Ingredients:
1 Japan Miyazaki rice-fed boneless pork striploin (about 200g)
1/2 teaspoon sea salt
Some black pepper
1–2 cloves garlic, lightly crushed (optional)
10g butter (or half butter, half olive oil)

Method:

1. Thaw and pat the pork dry, score the fat edge lightly if thick, season both sides with salt and pepper and rest at room temperature for 15–20 minutes.

2. Heat a pan over medium heat with a little oil or butter, add garlic to release aroma, then sear the pork chop for about 3–4 minutes per side until nicely browned, adjusting time according to thickness.

3. Turn off the heat and leave the chop in the pan to rest for 2–3 minutes before slicing so the juices redistribute. Serve with lemon, mash or rice; the centre should be just cooked through and still juicy.