Bone in pork belly
Price range: £9.00 through £27.00
Description
Prepared with the bone in for maximum flavour, this pork belly makes a sensational slow roast. With layers of meat and fat under the rind, it cooks down to tender, juicy pork with rich, crispy crackling.
Sourced from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork.
Available in 1kg, 2kg, or 3kg joints.
Cooking Guide
Remove from the fridge 30–40 minutes before cooking.
Preheat oven to 220°C (200°C fan).
Pat rind dry, score if needed, and rub with sea salt.
Place the belly, rind-side up, on a rack in a roasting tin.
Roast for 20 minutes at high heat to start the crackling, then reduce oven to 160°C (140°C fan).
Cook for 50 minutes per 500g, until the meat is tender and the rind crisp.
Rest, loosely covered, for at least 20 minutes before carving.
Serving Suggestion
Serve with roast potatoes and seasonal greens for a classic Sunday lunch, or slice and serve with Asian-inspired sides such as pickled vegetables and steamed rice.
