Pork Belly

Maximum Crackling. Slow cook pork belly in the oven for perfectly formed layers of soft melting meat. Easy carving makes a perfect Sunday lunch. Also good gently braised in cider. Pork belly has wonderful thin layers of meat and fat sandwiched together like a terrine. These layers meld together as you slowly cook it and the skin crackles perfectly. The meat is wonderfully tender and cut across the muscle fibres for perfect fall apart slices.

What you get: 1 joint of 1.2kg · serves 4–5

How to cook: For the perfect crispy yet tender roast pork belly. Remove your belly from the fridge dry and season the skin well. Allow to come up to room temperature. Preheat oven with fan and grill (if you can) to 210°C and cover your pork belly flesh but not the skin in Time foil. Place your pork in a deep sided roasting dish. Roast the pork under the grill on the middle shelf of the oven until the skin is good and crackled perhaps 20 minutes. Reduce the temperature to 160°C add a small amount of water to the bottom of the tray and and cook for a further 3 hrs the meat should be soft to the touch and plenty of the fat melted out Rest well and slice across the grain.