Belly joint on bone
£8.00 – £32.00
The most popular cut of all! Having been a less desired cut for many years, pork belly has come back with a vengeance and rightly so! Layered with delicious fat (where the flavour is!), cooked low and slow, this fat breaks down and bastes the meat with its beautiful flavour. For the all-important crackling, make sure the skin is well scored, boil a kettle full of water then pour over the skin. Dry thoroughly then sprinkle generously with salt. Put into a screaming hot oven for 20-30 minutes until skin has crackled then turn down low and slow, around 140°C for 2-3 hours or even longer for melt in the mouth delicious pork.