{"title":"Pork","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll our fresh pork is from pigs that spend their whole lives outdoors, free to do the things pigs love to do – like wallow, root, roam, socialise and go inside their shelters when they choose.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"pork-belly-joint-1kg","title":"Pork Belly Joint (approx 1kg)","description":"\u003cp\u003e\u003cstrong\u003eCrackling you can hear from the next room.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePork belly is all about contrast: soft, juicy layers of meat underneath a sheet of crackling that shatters when you cut it. This roughly 1kg joint is rind-on and ready to roast.\u003c\/p\u003e\n\u003cp\u003eDry the skin, salt it generously and give it a blast of heat. The slow middle does the rest.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRind-on for proper crackling\u003c\/li\u003e\n\u003cli\u003eAround 1kg, serves 4\u003c\/li\u003e\n\u003cli\u003eRich, juicy layers of meat\u003c\/li\u003e\n\u003cli\u003eGreat roasted, slow-cooked or sliced for the BBQ\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to roast pork belly with crackling\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry:\u003c\/strong\u003e score the rind (if not already scored), pat it completely dry and leave it uncovered in the fridge for a few hours or overnight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e rub the rind with salt and a little oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast slow:\u003c\/strong\u003e roast at 160°C (140°C fan) for around 2 hours until the meat is tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrackle:\u003c\/strong\u003e turn the oven up to 230°C (210°C fan) for the final 20 to 30 minutes until the rind bubbles and crisps. Rest for 15 minutes, then cut with a serrated knife.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003ePork Belly Joint FAQs\u003c\/h2\u003e\n\u003ch3\u003eHow do you get crispy crackling on pork belly?\u003c\/h3\u003e\n\u003cp\u003eDry the rind thoroughly, ideally uncovered in the fridge overnight, rub it with salt, and finish with a blast of high heat at the end of cooking.\u003c\/p\u003e\n\u003ch3\u003eHow long does a 1kg pork belly take to cook?\u003c\/h3\u003e\n\u003cp\u003eAround 2 hours at 160°C (140°C fan), then 20 to 30 minutes at 230°C (210°C fan) to crackle the skin.\u003c\/p\u003e\n\u003ch3\u003eHow many does a 1kg pork belly serve?\u003c\/h3\u003e\n\u003cp\u003eAround four people as a main course.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (belly, rind-on).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115901485388,"sku":"20270019","price":8.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/pork-belly-joint-1kg_92104159_Walter_Henry_Butcher.jpg?v=1791460663"},{"product_id":"pork-loin-chops-2-pack","title":"Pork Loin Chops (Pack of 2)","description":"\u003cp\u003e\u003cstrong\u003eA midweek classic, done properly.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA thick-cut pork loin chop, with a band of fat along the edge, is one of the most satisfying quick dinners there is. Two to a pack, around 250g each, they're ready for the pan, grill or BBQ.\u003c\/p\u003e\n\u003cp\u003eCrisp the fat, cook them through and serve with something sharp: apple, mustard or a simple slaw.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTwo chops, around 250g each\u003c\/li\u003e\n\u003cli\u003eFat edge for flavour and crunch\u003c\/li\u003e\n\u003cli\u003ePan, grill or BBQ\u003c\/li\u003e\n\u003cli\u003eDinner in under 20 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to cook pork loin chops\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare:\u003c\/strong\u003e snip the fat at intervals so the chops don't curl, pat dry and season.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRender:\u003c\/strong\u003e hold them fat-side down in a hot pan for 2 to 3 minutes until golden.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e lay them flat and cook for 4 to 6 minutes a side over a medium-high heat, depending on thickness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck and rest:\u003c\/strong\u003e they're done when the juices run clear and the centre reaches 70°C or above. Rest for 3 to 5 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003ePork Loin Chops FAQs\u003c\/h2\u003e\n\u003ch3\u003eHow long do pork chops take to cook?\u003c\/h3\u003e\n\u003cp\u003eAround 4 to 6 minutes a side in a hot pan for a chop around 2cm thick, plus a couple of minutes rendering the fat edge.\u003c\/p\u003e\n\u003ch3\u003eHow do I stop pork chops drying out?\u003c\/h3\u003e\n\u003cp\u003eDon't overcook them. Take them off the heat as soon as the juices run clear, and rest them before serving. A quick brine beforehand also helps.\u003c\/p\u003e\n\u003ch3\u003eWhat goes well with pork chops?\u003c\/h3\u003e\n\u003cp\u003eApple sauce, mustard mash, braised red cabbage, slaw or a simple green salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (loin chops, bone-in).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115901911372,"sku":"20270020","price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/pork-loin-chops-2-pack_316536421_Walter_Henry_Butcher.jpg?v=1791460663"},{"product_id":"pork-loin-joint-1-5kg","title":"Pork Loin Joint (approx 1.5kg)","description":"\u003cp\u003e\u003cstrong\u003eRoast pork, the way it should be.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rolled pork loin joint is the easiest way to a showpiece roast: lean, even meat that carves neatly into rounds, wrapped in rind that crisps into crackling. At around 1.5kg it feeds six.\u003c\/p\u003e\n\u003cp\u003eDry the rind, salt it well and roast it hot at the end.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBoneless and rolled for easy carving\u003c\/li\u003e\n\u003cli\u003eRind-on for crackling\u003c\/li\u003e\n\u003cli\u003eAround 1.5kg, feeds 6\u003c\/li\u003e\n\u003cli\u003eIdeal for Sunday lunch and gatherings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to roast a pork loin joint\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry:\u003c\/strong\u003e pat the rind completely dry and leave it uncovered in the fridge for a few hours if you can. Rub with salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlast:\u003c\/strong\u003e roast at 220°C (200°C fan) for 25 to 30 minutes to start the crackling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e turn down to 180°C (160°C fan) and cook for around 25 minutes per 500g.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck and rest:\u003c\/strong\u003e it's done when the juices run clear and the centre reaches 70°C or above. Rest for 15 to 20 minutes before carving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003ePork Loin Joint FAQs\u003c\/h2\u003e\n\u003ch3\u003eHow long does a 1.5kg pork loin joint take to cook?\u003c\/h3\u003e\n\u003cp\u003eAround 1 hour 40 minutes to 1 hour 50 minutes in total, including the high-heat start, plus 15 to 20 minutes resting.\u003c\/p\u003e\n\u003ch3\u003eHow do you get crackling on a pork loin joint?\u003c\/h3\u003e\n\u003cp\u003eDry the rind thoroughly, rub it with salt, and start the roast at a high temperature. If it needs more crunch at the end, slice off the crackling and return it to a hot oven for a few minutes.\u003c\/p\u003e\n\u003ch3\u003eHow many does a 1.5kg pork joint serve?\u003c\/h3\u003e\n\u003cp\u003eAround six people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (loin, boneless, rolled, rind-on).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115907187020,"sku":"20270021","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/pork-loin-chops-2-pack_316536421_Walter_Henry_Butcher.jpg?v=1791460663"},{"product_id":"pork-mince-500g","title":"Pork Mince, 500g","description":"\u003cp\u003e\u003cstrong\u003eThe everyday hero of the kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePork mince is mild, juicy and endlessly adaptable. It soaks up flavour, which makes it perfect for meatballs, dumplings, stir-fries, ragù and homemade sausage patties.\u003c\/p\u003e\n\u003cp\u003eBrown it hard for colour, then season boldly.\u003c\/p\u003e\n\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e500g, enough for 4 portions\u003c\/li\u003e\n\u003cli\u003eMild and juicy, takes on any flavour\u003c\/li\u003e\n\u003cli\u003eIdeal for meatballs, stir-fries, dumplings and ragù\u003c\/li\u003e\n\u003cli\u003eGreat value for family meals\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to cook pork mince\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrown:\u003c\/strong\u003e heat a pan until hot, add the mince and leave it to colour before breaking it up.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason:\u003c\/strong\u003e add garlic, ginger, chilli, herbs or spices to suit the dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook through:\u003c\/strong\u003e pork mince must always be cooked thoroughly, with no pink, until steaming hot throughout.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eDelivery:\u003c\/strong\u003e Packed and delivered chilled in an insulated box, nationwide across the UK.\u003c\/p\u003e\n\u003ch2\u003ePork Mince FAQs\u003c\/h2\u003e\n\u003ch3\u003eWhat can I make with pork mince?\u003c\/h3\u003e\n\u003cp\u003eMeatballs, stir-fries, dumplings and gyoza, ragù, larb, burgers and homemade sausage patties.\u003c\/p\u003e\n\u003ch3\u003eCan you mix pork and beef mince?\u003c\/h3\u003e\n\u003cp\u003eYes. A half-and-half mix is a favourite for meatballs and bolognese, combining pork's juiciness with beef's depth.\u003c\/p\u003e\n\u003ch3\u003eHow do I know when pork mince is cooked?\u003c\/h3\u003e\n\u003cp\u003eThere should be no pink left, the juices should run clear, and it should be steaming hot all the way through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated and follow the storage instructions on the product packaging.\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (minced).\u003c\/p\u003e","brand":"Walter Henry","offers":[{"title":"Default Title","offer_id":59115908071756,"sku":"20270022","price":4.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/files\/pork-mince-500g_2191659337_Walter_Henry_Butcher.jpg?v=1791460663"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1089\/7578\/4268\/collections\/pork-belly-joint-1kg_92104159_Walter_Henry_Butcher.jpg?v=1793701465","url":"https:\/\/walterhenrymeats.co.uk\/collections\/pork.oembed","provider":"Walter Henry Meats","version":"1.0","type":"link"}