Meatsmith
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Meatsmith Specialty Butcher, Wine Merchant & Charcutier
One Pork Belly, 5 Ways:
Part 5 – Pork crépinette
A traditional crépinette made from seasoned pork wrapped in caul fat, and flavoured with parsley, porcini, nutmeg and confit garlic. Pan fry until browned and serve with braised peas and crisp pancetta.
Available in-store until 7 June
One Pork Belly, 5 Ways:
Part 4 – Rolled pork belly with sesame, kombu and miso
This boneless pork belly has been butterflied flat, then layered with kombu and white miso. It’s then rolled, trussed and finished with sesame oil and toasted sesame seeds.
To prepare, simply roast in a preheated oven for 2.5 hours at 150°C. Allow the roast to rest for 10 minutes before slicing into thick pieces. We like to serve it with a chicken and miso broth and bonito.
Available in-store until 7 June
One Pork Belly, 5 Ways:
Part 3 – Rillons
Rare-breed pork belly, confit in its own fat until tender. Roast or pan fry, and serve with pickled mustard seeds spooned over the top.
Available in-store until 7 June
One Pork Belly, 5 Ways:
Part 2 – Chicharrones
Rare-breed pork skin, dried and roasted until blistered and crisp, then seasoned generously with salt and ground fennel seed. Light, crunchy and ready to eat alongside an ice-cold beer.
One Pork Belly, 5 Ways:
Part 1 – Glazed Ribs
A recipe from the Meatsmith Cookbook, these sticky pork ribs are braised with soy, Shaoxing rice wine, ginger and garlic. Finish with a generous drizzle of our housemade rib glaze and serve with fried Japanese eggplant and steamed rice.
→ Our glazed pork ribs and housemade rib glaze are available in-store now, until 7 June
There are few cuts as adaptable as pork belly. Rich and generous, it can become the centrepiece of dinner on a cold evening, a moreish snack to pass around with drinks, or something to keep in the fridge for an easy weeknight supper.
Over the next two weeks, we’ll be showing how Troy took one whole pork belly and turned it into five different dishes. Here’s a little preview....
Our gochujang roasted sesame sauce might just be one of our best kept secrets.
Starting with a classic Korean gochujang recipe, we build extra depth with toasted sesame, shaved onion and roasted garlic.
Watch here as Troy prepares a batch, before slathering it over a pork scotch and grilling it on the hibachi. Our gochujang sauce is equally good brushed onto beef flank steak, spooned over roast chicken, or stirred through cold soba.
It’s the kind of condiment that’s great to have on hand, turning simple weeknight dinners into something flavourful and satisfying.
07/04/2026
Our housemade lasagne layers rich Bolognese and whipped ricotta, finished with a generous scattering of parmesan. It’s the sort of thing that would take an afternoon to make — and about 45 minutes to heat through at home.
Pre-order via the link in our bio.
06/03/2026
A Decade of Meatsmith – Our Team
Over the past decade, many hands have shaped Meatsmith.
To every colleague – past and present – who has been behind the butcher’s block, in the kitchen or serving our customers, thank you for the care, skill and hard work you’ve brought to it all.
27/02/2026
If you’re firing up the grill, there are some important things to remember. To achieve the best results when cooking over coals, it’s essential to have total control over the temperature. To hit and maintain the required heat for cooking on a charcoal BBQ, there are three rules we live by:
1. It’s all about the balance of fuel and oxygen
2. Use a charcoal chimney
3. Make sure to use those dampers
Find our technique on our website, ink in bio
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Fitzroy, VIC
3065
Opening Hours
| Monday | 9am - 7pm |
| Tuesday | 9am - 7pm |
| Wednesday | 9am - 7pm |
| Thursday | 9am - 7pm |
| Friday | 9am - 7pm |
| Saturday | 9am - 7pm |
| Sunday | 10am - 5pm |
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