Nothing beats Taiwanese pork ragu mixed with a bowl of hot steamed rice. At Old Bird, we hand cut the pork belly and braise it on the stove for hours with shiitake mushroom. The meat is juicy and tender. A Chinese grandma would approve this ragu.
About Us: Old Bird is a neighbourhood Chinese bistro at 3950 Main Street, Vancouver, BC. Old Bird’s dishes are rich in Chinese history with a twist. We blend familiar flavours found in the street food markets in China with modern flavours in Vancouver. We are not another Chinese restaurant on the block, we are Chinese food with attitude.
Ingredients: Pork belly, Ground pork, Water, Onion, Tamari (water, soybeans, salt, sugar), Rice wine, Dry shiitake mushroom, Sugars (brown sugar), Garlic, Ginger, Five spice powder (anise, cinnamon, cloves, fennel, white pepper), Cinnamon, Star anise, Cardamom, Licorice root, Clove, Bay leaf
Shelf Life: Keep frozen. 6 months if frozen. Use it within 3 days after defrosted.
Cooking Instruction: Defrost completely overnight in the fridge or under running water. Open the pouch and place the content in a covered pot on the stove on medium-high, heat for 8 to 12 minutes until heated through or until the ragu reaches internal temperature of 74C (165F). Serve on top of a bowl of steamed rice with pickles, green onion and a sunny-side up fried egg.
When will the Pork Ragu be available for pick up?
It's available to be picked up during our business hours.
Do you deliver?
You can order delivery through UberEats and Door Dash. The product will be available on SPUD.CA soon, stay tuned.
How can we contact you if we have any questions?
You can email us at firstname.lastname@example.org or call us at 604-873-1172 during operational hours.