The pork Belly is supplied with the skin (rind) and bones removed.
As the name implies, pork belly is taken from the belly or flank of the pig – this means it has a very high fat content, which gives the meat a lot of flavour. Traditionally pork belly has always favoured slow-cooking methods – this allows the fat to render into the meat over time, leaving the resulting flesh moist and tender. Slow-roasting in the oven allows you to render the fat and crisp up the skin simultaneously, creating a lovely textural contrast, but pork belly is equally delicious when braised or stewed – the latter methods result in a pleasantly chewy texture, as the fat doesn’t render quite so much. For professional chefs and ambitious home cooks, cooking pork belly sous vide can result in some incredible flavours and textures.
Choose a dry rub of your choice for a small supplement.
Chimichurri, Smoked Paprika & Garlic, Blackened Cajun, Thai Sweet Chilli or Jerk.
All our dry rub seasonings are GLUTEN FREE
Cooking guidelines for cooking Pork Belly
- Heat the oven to 220C/200C fan/gas 7.
- Remove from packaging and place on a roasting tray.
- Roast for 30 mins or until the joint begins to blister and brown.
- Reduce heat to 180C/160C fan/gas 4 and roast for about 2 hrs or until the meat is tender
- Remove from the oven to rest before carving
Our pork is sourced from a farm in Lanarkshire who operates to the highest of welfare standards. We select British Landrace crossed with other native breeds to provide pork with great flavour but without excessive fat.
Half Belly - 1.5kg (3.3lb) serves 4+, Whole Belly 3kg (6.6lb) serves 8+
|Dry Seasoned Rub of your choice|
Just Pork, Chimichurri, Blackened Cajun, Jerk, Smoked Paprika & Garlic, Thai Sweet Chilli
Click & Collect or Home Delivery Options Available!