Description

Description
A 1kg pack of bone-in, rind-on pork belly slices — rich, flavoursome, and perfect for oven roasting or grilling.

Prepared using pork sourced from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork.

Please note: the number of slices will vary depending on weight.

Cooking Guide

• Preheat oven to 200°C (180°C fan).

• Pat slices dry and season with sea salt and black pepper.

• Place on a baking tray, rind-side up, and roast for 35–40 minutes, turning once halfway, until golden and crisp.

• Ensure pork is cooked through (70°C internal).

Recipe Idea: Sticky Honey Soy Pork Belly Slices

Ingredients

• 1kg pork belly slices

• 3 tbsp soy sauce

• 2 tbsp honey

• 2 garlic cloves, crushed

• 1 tbsp grated fresh ginger

• 1 TSP Sesame oil

• 1 TSP chilli flakes (optional)

Method

1. Mix soy sauce, honey, garlic, ginger, Sesame oil, and chilli flakes.

2. Brush half the marinade over the pork belly slices.

3. Roast for 20 minutes, then brush with the remaining marinade.

4. Return to the oven for another 15–20 minutes until sticky and caramelised.

5. Serve hot with rice, noodles, or a crisp salad.

Serving Suggestion
Delicious on their own with seasonal veg, or as part of a BBQ spread.