Diced Pork

Unlock the potential of your slow cooker and stovetop with Stack Butcher’s Premium Diced Pork. Hand-cut by our master butchers from the leanest, most succulent British pork, these uniform cubes are designed for consistent cooking and a tender, melt-in-the-mouth finish.

We select prime cuts—typically from the leg or shoulder—to ensure the perfect balance of lean meat and just enough natural marbling to keep the pork juicy during long, slow braises. Whether you're whipping up a fragrant Thai curry, a rustic farmhouse stew, or a smoky kebabs, our diced pork is a high-protein, versatile essential for any kitchen.

The Ultimate Slow-Cook Choice

100% Pork: Sourced from trusted farms to ensure the highest standards of welfare and flavor.

Hand-Diced Quality: Uniform cubes allow for even cooking, so every bite is as tender as the last.

Lean & Trimmed: We do the hard work for you, removing excess fat and gristle to give you maximum value and zero waste.

Absorbs Flavor: The delicate, natural sweetness of our pork makes it the perfect "canvas" for bold spices, rich gravies, and tangy marinades.

Product Info & Storage

At Stack Butcher, we provide fresh, raw pork prepared daily to ensure peak quality.

Ingredients:

100% Premium Pork.

Butcher’s Prep: Cubed into approximately 2cm–3cm pieces.

Storage Advice: Keep refrigerated below 5°C. Suitable for home freezing on the day of purchase for up to 6 months.

Preparation: Delivered raw and ready for the pot.

Cooking Inspiration

The Slow-Cooked Stew: Brown the pork in a hot pan, then slow-cook with root vegetables, cider, and fresh sage for a comforting winter meal.

Pork & Apple Curry: Toss the diced pork in mild curry spices and simmer with coconut milk and chunks of Bramley apple for a sweet and savory family favorite.

Homemade Kebabs: Marinate the cubes in lemon juice, oregano, and garlic, then thread onto skewers with peppers and red onions for a Mediterranean-style grill.

Quick Stir-Fry: Because our pork is hand-trimmed and lean, it can also be flash-fried in a hot wok with ginger, soy sauce, and crunchy greens.

Cooking Instructions

Slow Cook/Casserole: 1.5 to 2 hours on a low simmer until the meat is fork-tender.

Stir-Fry: 5–7 minutes over high heat until browned and cooked through.

Butcher’s Tip: For the best results in stews, always brown the meat in small batches first. This "caramelization" locks in the juices and creates a much deeper, richer gravy.