Crisp skin, chewy fat, tender meat and masses of flavour. It really does tick all the boxes for meat lovers.

Perfect for marinating and then slow roasting, the flavour of our pork belly reflects the free range lifestyle of our British breed pigs. Its rich layer of fat keeps the meat tender and succulent whilst cooking and is complemented well when served with steamed green vegetables or stuffed with apples and sausage meat. Pork belly also loves being paired with Asian and Eastern flavours, so why not try marinating it in a sticky Chinese sauce or for something really unusual, pomegranate molasses and serving with sticky brown rice. However you choose to cook your pork belly, you can guarantee full tummies and empty plates all round!

Cooking Instructions

To Oven Cook: Preheat the oven to 180° for 20 minutes. In the meantime, pat the pork belly dry with kitchen paper and score the skin with a sharp kitchen knife. Rub the pork all over with the oil, pushing it in between the scored lines. We recommend rubbing the pork with salt, pepper and rosemary as this will make the crackling extra crispy and the give extra flavour to the pork. Place the pork onto a rack sat in a roasting tin, skin-side up, and cook for a 1 hour and 30 minutes until the skin starts to puff and crisp at the edges. Then the heat up to 200° and cook for a further 35 minutes to crisp the crackling. Once cooked and tender (this can be easily tested by piercing the flesh with a knife), remove pork from the oven, then leave to rest for 10-15 minutes before carving. Roast pork is delicious served with a traditional apple sauce. If you have a probe thermometer you want the core temperature to be 65°. All ovens and their temperatures vary, please adjust accordingly as the above is a guide only.

Nutritional Information (per 100g)

ENERGY; 1072kJ/258kcal

FAT; 20.2g

of which SATURATES; 7.3g


of which SUGARS; 0g

PROTEIN; 19.1g

SALT; 0.2g


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