Belly Rashers

Full product description

Belly rashers are thick-cut slices of pork belly—rich, juicy and unbeatable when you want crispy edges and soft, succulent centres. They love a sticky glaze or simple salt-and-pepper, and they cook brilliantly under the grill, in the oven, in the air fryer, or on the BBQ. Score the rind lightly to help it crisp, render the fat slowly, then finish hot for that golden, crackly finish. Proper crowd-pleasers for easy dinners or sharing platters.

Why you’ll love it

• Juicy, well-marbled pork with crispy edges

• Versatile: oven, grill, pan, BBQ or air fryer

• Takes glazes and rubs beautifully—honey–soy, BBQ, chilli–garlic, you name it

• Great value for weeknights, meal prep and feasts

Cut details

• Slices from pork belly, typically rind/skin on (may vary by batch)

• Supplied as bone-in or boneless rashers depending on cut

• Thickness can vary slightly between slices

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

How to cook (quick guide)

1. Prep: Pat dry. Optional—score rind lightly and season with salt 20–30 mins ahead.

2. Oven: 200°C (fan 180°C) on a rack over a tray 25–35 mins, turning once, until golden and crisp.

3. Grill: Medium-high heat 12–18 mins, turn often until fat renders and edges crisp.

4. Air fryer: 190°C 12–18 mins, turn/shake halfway; finish 2–3 mins extra for extra crackle.

5. BBQ: Start over indirect heat to render, then move to direct heat for colour (watch for flare-ups).
   Food safety: Cook until piping hot throughout; if using a thermometer, aim for 63–70°C in the thickest part.

Serving ideas

• Honey–soy–garlic with sesame and spring onions over rice

• Chilli–lime glaze with crunchy slaw and pickles

• BBQ plate with corn, wedges and a pot of sauce

• Breakfast stack: rashers with fried eggs, mushrooms and toast

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

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

• Avoid cross-contamination with ready-to-eat foods

FAQs

Rind on or off?
Usually rind on for maximum crisp—check the product label for your pack.

How do I get extra crackle?
Dry the rind well, score lightly, salt ahead of time, and finish with a blast of high heat.

Do they need marinating?
Not essential. Salt and pepper are great; glazes like honey–mustard, BBQ or gochujang are cracking too.

Bone-in or boneless—what’s best?
Bone-in adds flavour and protects against overcooking; boneless cooks a touch quicker and slices neatly.