Full Pork Belly Bone In (5.00-5.40kg)£30.00 was £34.00 save £4.00
(From 8 Reviews)
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Full Pork Belly Bone In (5.00-5.40kg)
£30.00 was £34.00 save £4.00In Stock
(From 8 Reviews)
Description
Whole pork belly, over 5kg+ in weight & only £30.00 each
Fresh & cut to order full belly's. This will make you the best crackling!!
Pork belly is a fairly inexpensive cut of meat, from the underside of the pig near the loin. It can be quite fatty but if you cook it right you will not be disappointed.
Pork belly needs a combination of slow, gentle heat to cook the meat perfectly, plus a shorter blast at a higher heat to crisp up the skin. Cook at 180C/160C fan/gas 4 to cook the meat, then turn up the oven to 200C/180C fan/gas 6 at the end to crisp the crackling.
Recipes
Ingredients
This easy pork belly recipe really only needs 3 ingredients. Good quality pork is sweet, succulent and perfect seasoned generously with salt and pepper. If you however wanted to add more, rubbing the meat of the pork belly with garlic or herbs like rosemary, thyme or sage will add extra flavour.
- Pork belly
- Salt
- Pepper
Prepare the pork belly. Score the skin with a sharp knife. Or ask us to do it. Take care not to cut through to the meat. Pat dry with paper towels then season generously with salt and pepper on both sides.
Place pork belly in a roasting or baking dish and place on the middle rack in a hot oven (220°C/430°F) to roast for 30 minutes. Turn the heat down to 160°C/320°F and continue roasting for 25 minutes per 500g/1lb.
Allow to rest. Remove the cooked pork from the oven, tent loosely with foil and allow to rest for at least 10 minutes before carving and serving. Resting the meat after cooking is the most important step in the whole cooking process. Hours of marinating and perfect cooking means nothing if your meat hasn’t rested. Resting allows all the natural juices to re-distribute back into the meat and makes pork moist.
Cooking
The best way to cook your belly pork.
Season the meat.
Season the meat with salt and pepper before cooking.
Cook your meat from room temperature.
Don’t forget to bloom the meat.
Meat shouldn't be cooked from cold! Let it warm up a bit. Remove any packaging and wait for at least 10-15 minutes before cooking to bring the meat to room temperature. This ensures consistency when cooking.
How to get crispy pork crackling.
The trick to crunchy crackling?
Dry skin. The skin on the pork belly needs to be very dry for it to be able to bubble and crisp up. Before placing the pork in a hot oven, Rub the skin with salt and lots of black pepper. The salt also adds to the crisping of the skin. Starting the roasting at the highest heat possible also helps start that initial crisping of the skin to happen.
Rest the meat!!!
Don't rush a good thing. Remove the belly pork from the oven and leave to rest in a warm place for 10 minutes. Resting allows the juices to stay in the meat, if you slice them too soon, the juices will pour out, and your going to loose some of the flavour.
Reviews
Roasting joints and some bacon. very good. Paul Freeman
Excellent product it was delivered fresh and on time. Edgar Vosotros
Really good value, and soooooo tasty! Steven Pattison
Tasted delicious superb crackling second order in a month would highly recommend David Parish
Buy these regularly. Always good quality. I cut them up to make my own ribs and joints, then vacuum pack and freeze. Emma Law
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