Pork Belly Joint (approx 1kg)
Pork Belly Joint (approx 1kg)
Crackling you can hear from the next room.
Pork 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.
Dry the skin, salt it generously and give it a blast of heat. The slow middle does the rest.
Why you'll love it
- Rind-on for proper crackling
- Around 1kg, serves 4
- Rich, juicy layers of meat
- Great roasted, slow-cooked or sliced for the BBQ
How to roast pork belly with crackling
- Dry: score the rind (if not already scored), pat it completely dry and leave it uncovered in the fridge for a few hours or overnight.
- Salt: rub the rind with salt and a little oil.
- Roast slow: roast at 160°C (140°C fan) for around 2 hours until the meat is tender.
- Crackle: 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.
Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.
Pork Belly Joint FAQs
How do you get crispy crackling on pork belly?
Dry 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.
How long does a 1kg pork belly take to cook?
Around 2 hours at 160°C (140°C fan), then 20 to 30 minutes at 230°C (210°C fan) to crackle the skin.
How many does a 1kg pork belly serve?
Around four people as a main course.
Storage: Keep refrigerated and follow the storage instructions on the product packaging.
Ingredients: Pork (belly, rind-on).