Boned and rolled pork belly
Price range: £11.00 through £22.00
Description
Rolled boneless pork belly prepared from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork.
This cut makes for an incredible slow roast — with rich, tender meat and crisp crackling. The bones have been removed for easy carving, and the rind is left on and scored to help you achieve the perfect finish.
Available in 1kg and 2kg joints.
Cooking Guide
Remove from the fridge 30–40 minutes before cooking.
Preheat oven to 220°C (200°C fan).
Pat rind dry, rub generously with sea salt, and place on a rack in a roasting tin.
Roast for 20 minutes to start the crackling, then reduce oven to 160°C (140°C fan).
Continue to cook for 50 minutes per 500g, until the pork is tender and the rind crisp.
Rest, loosely covered, for at least 20 minutes before carving.
Serving Suggestion
Serve carved into thick slices with roast potatoes, apple sauce, and honey roast parsnips for a classic Sunday lunch.
