{"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","url":"https:\/\/walterhenrymeats.co.uk\/products\/pork-belly-joint-1kg","provider":"Walter Henry Meats","version":"1.0","type":"link"}