Belly Pork

The pork Belly is supplied with the skin (rind) and bones removed.

As the name implies, pork belly is taken from the belly or flank of the pig – this means it has a very high fat content, which gives the meat a lot of flavour. Traditionally pork belly has always favoured slow-cooking methods – this allows the fat to render into the meat over time, leaving the resulting flesh moist and tender. Slow-roasting in the oven allows you to render the fat and crisp up the skin simultaneously, creating a lovely textural contrast, but pork belly is equally delicious when braised or stewed – the latter methods result in a pleasantly chewy texture, as the fat doesn’t render quite so much. For professional chefs and ambitious home cooks, cooking pork belly sous vide can result in some incredible flavours and textures.

Choose a dry rub of your choice for a small supplement.

Choose from:

Chimichurri, Smoked Paprika & Garlic, Blackened Cajun, Thai Sweet Chilli or Jerk.

All our dry rub seasonings are GLUTEN FREE