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Lunar New Year

Lunar New Year is particularly celebrated in East Asia, influenced by the Chinese New Year and the Chinese calendar. It signifies the beginning of a calendar year whose months are moon cycles, based on the lunar calendar in China, South Korea and Vietnam, which are regulated by the cycles of the moon and sun.

During Chinese New Year celebrations, specific food holds symbolic meanings, for example, pork symbolises strength, wealth and abundant blessing.

Why not celebrate Chinese New Year this year with readily Asian products from the Standard Meat Co? You can find the Standard Meat Co Asian products at your nearest Costco, perfect for any recipe. Our Asian BBQ Pork Belly is a slow-cooked to perfection, sous vide style. Acquired from the best spice resource we could find, we’ve smothered our pork belly stripes in a delicious sauce, ensuring each mouthful is as delicious as the last.

Asian BBQ Pork Sliders Recipe

Create 20 delicious Asian BBQ Pork Sliders to celebrate the Chinese New Year following this recipe…

Prep time: 15 minutes Serves: 20


- 1 x 400g packet Standard Meat Co Pork Belly

- 2 tbs rice vinegar

- 2 tbs caster sugar

- 1 carrot, cut into matchsticks

- 2 cucumbers, seeds removed, cut into matchsticks

- 1/4 cup (60ml) Sriracha

- 1/4 cup (75g) mayonnaise

- 20 small (7cm) burger buns, split

- 300g good-quality chicken liver pâté

- 1 cup coriander leaves

- 1 cup micro cress

Pork Belly heating instructions:

*Thaw before heating

Oven preferred method:

- Pre-heat oven to (conventional)

- Remove the product from bag and place into an ovenproof dish. Cover with foil. Ensure meat pieces are not double stacked

- Place product on middle shelf of the oven and cook for approx. 17 minutes

- Remove from oven, turn the meat over in sauce, cover with foil and return to oven, cook for a further 17 minutes

Pan preferred method:

- Remove product from the bag and place into a non-stick pan

- Heat on medium heat for 8-10 minutes and story occasionally until the product is steaming hot


- Combine vinegar, sugar and 1 tsp salt in a bowl

- Stir to dissolve the sugar

- Add carrot and cucumber, then stand for at least 10 minutes to pickle. Drain well and set aside

- Combine Sriracha and mayonnaise in a bowl and set aside

- Lightly toast the buns then spread the base of each with a generous amount of pâté

- Fill the buns with slices of pork belly and top with coriander, micro cress and a little pickled carrot and cucumber

- Drizzle with the chilli mayonnaise and finish each slider with a bun top



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