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Whole Pork Belly

£13.90
£13.90
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Whole Pork Belly

Full product description

Go big on flavour with whole pork belly—richly marbled, rind-on and built for shatteringly crisp crackling with succulent meat beneath. Roast as a slab for a centrepiece, slow-cook then crisp for confit-style tenderness, or take it to the BBQ/smoker for sticky, caramelised edges. Keep seasoning simple—salt, pepper and fennel—or go bold with Asian-style glazes. Minimal effort, maximum payoff.

Why you’ll love it

  • Rind-on belly for epic crackling and juicy meat

  • Versatile: roast slab, low-and-slow, confit, or BBQ/smoker

  • Even marbling for self-basting flavour

  • Great for meal prep—hot plates, buns and next-day snacks

Cut details

  • Whole pork belly slab, typically rind on, boneless (rib/cartilage may be present on some batches)

  • Neatly trimmed; thickness varies by piece

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Crispy roast slab (classic crackling):

  1. Unwrap and dry the rind thoroughly. Leave uncovered in the fridge 4–24 hrs.

  2. Preheat 230°C (fan 210°C). Rub rind with salt (and a touch of oil if you like).

  3. Roast 25–35 mins to blister the rind.

  4. Reduce to 170–180°C (fan 150–160°C) and continue 25–30 mins per 500g until the centre reaches 63–65°C.

  5. Rest 20–30 mins. If needed, separate the rind and grill 1–3 mins to re-crisp.

Low & slow + blast (ultra tender):

  • Roast 150–160°C (fan 130–140°C) 2½–4 hours until tender, then finish 15–20 mins at 230°C to puff the crackling.

Braise then crisp (confit-style):

  • Sit belly on aromatics (onion, garlic, fennel) with stock/cider; cover and cook 150°C (fan 130°C) 2½–3½ hours. Chill to set, slice, then pan-fry or grill pieces until crackly.

BBQ/Smoker:

  • Cook indirect at 120–150°C to ~90°C internal for pull-apart tenderness; glaze and finish hot for lacquered edges. Great as cubes for “belly burnt ends”.

Food safety: Always serve piping hot throughout. Use a thermometer for accuracy.

Serving ideas

  • Chinese-style crispy belly with rice, greens and chilli oil

  • Honey–soy–ginger glaze with sesame and spring onions

  • Fennel, garlic & rosemary roast with potatoes and apple sauce

  • Belly buns: hoisin, cucumber and spring onion in soft rolls

Storage & handling

  • Keep refrigerated below 5°C

  • Cook within 1 day of opening

  • Suitable for home freezing on day of purchase; defrost in the fridge and cook within 24 hours

  • Do not refreeze once defrosted

FAQs

Rind on or off?
Usually rind on for crackling—check your pack.

How do I guarantee crackling?
Dry rind, score if needed, salt well and start hot. Finish under the grill if it needs extra snap.

Bone-in or boneless?
Most slabs are boneless; some may include cartilage/rib tips which render and add flavour.

What internal temperature?
For juicy slices, aim for 63–65°C after the hot start and rest well. For shreddable BBQ, cook to probe-tender (often ~90°C).