Diced Pork

Name: Diced Pork | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 104
Price: 20.99 AUD
Availability: InStock

$20.99/kg

Our diced pork is hand-cut by our butchers from premium Australian pork into consistent, bite-sized cubes. Trimmed, portioned, and ready to cook — no prep required. It is one of the most useful proteins you can have on hand, equally at home in a fast weeknight stir-fry or a long, slow braise.

Lean, tender, and mild in flavour, it takes on whatever seasonings you throw at it. From Thai curries to Mediterranean stews, from kebabs on the grill to a simple garlic and herb pan-fry — diced pork bends to your menu.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Our diced pork is hand-cut from premium Australian pork into consistent, bite-sized cubes that are ready to cook the moment they hit your kitchen. Each piece is trimmed and cut by our butchers for uniform size, which means even cooking — no surprise raw centres, no dry, overcooked edges. It is one of the most useful proteins you can have in the fridge.

Diced pork is lean, tender, and absorbs flavour beautifully. It is at home in slow-cooked casseroles where the meat softens and soaks up rich, savoury sauces over hours of gentle simmering. But it is just as comfortable in a screaming-hot wok, where a quick sear locks in juiciness and gives the outside a golden, caramelised edge. From Thai curries to Mediterranean stews to simple garlic-and-herb pan-fries, this is the protein that bends to whatever you feel like cooking.

This is a cut built for convenience without compromise. No trimming, no deboning, no prep — just open the pack and cook. It is the midweek dinner solution you will reach for again and again.

Quick Facts

Type/Cut: Diced pork — hand-cut, bite-sized cubes
Key features: Hand-cut by skilled butchers, consistent cube size, lean and tender, Australian pork
Best for: Stir-fries, casseroles, stews, curries, kebabs, pan-fried dishes, slow cooking
Flavour/texture: Lean and mild with a clean, natural pork flavour — tender when cooked quickly, meltingly soft when slow cooked

Why You'll Love It

Ready to cook the moment you open the pack — no trimming, no slicing, no prep required
Hand-cut for consistent size by our butchers — every cube cooks at the same rate for even results
Lean, tender Australian pork with a clean, mild flavour that takes on whatever seasonings you throw at it
Incredibly versatile — stir-fry, braise, slow cook, or skewer for kebabs
The ultimate midweek convenience protein — from pack to pan to plate in minutes, or set it and forget it in the slow cooker

Cooking Tips

For stir-fries, get your wok or pan smoking hot before the pork goes in. Cook in small batches — overcrowding the pan will steam the meat instead of searing it.
For slow-cooked casseroles and curries, sear the pork first in batches until deeply golden. The browned bits on the bottom of the pan are pure flavour — deglaze with your cooking liquid before adding everything back in.
Marinate diced pork for at least 30 minutes before cooking for extra flavour and tenderness. Soy sauce, garlic, ginger, and a touch of honey is a classic combination that works across stir-fries and grilled skewers.
Dice is ideal for kebabs — thread onto skewers with capsicum, onion, and pineapple, brush with a sweet-savoury glaze, and grill over charcoal.
For pan-fried dishes, pat the pork dry with paper towel before it hits the pan. A dry surface equals a better sear.

Serving Ideas

Stir-fry with ginger, garlic, soy, and seasonal greens for a quick weeknight dinner served over steamed jasmine rice.
Slow cook with apples, onions, and a splash of cider for a classic pork casserole that tastes like Sunday in a bowl.
Add Diced Pork to your next order for the most versatile protein in the cabinet — ready to go whenever you are.

Butcher's Tip: When searing diced pork for a casserole or curry, work in small batches and do not crowd the pan. Pork releases moisture as it hits the heat, and if the pan is too full, that moisture steams the meat instead of searing it. You want each cube to have space around it so it browns properly — the colour is where the flavour lives. Take your time with this step and the dish will thank you.

Bonus Tip: For the juiciest grilled pork skewers, thread your marinated pork onto soaked bamboo skewers alternating with cubes of pork fat or fatty bacon. As the fat renders on the grill, it bastes the lean pork from the inside, keeping every piece moist and flavour-packed. Finish with a squeeze of lime and a sprinkle of fresh coriander.