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Belly Pork
£10.25 per kg
Our Belly Pork is cut from the finest British pork, sourced locally from trusted Yorkshire suppliers.
A generous joint of pork belly with beautiful layers of meat and fat. Slow roasted until the skin is golden and super crispy with meltingly tender meat underneath. Hand-cut fresh in our family shop.
Cooking Instructions
A generous joint of pork belly with beautiful layers of meat and fat. Slow roasted until the skin is golden and super crispy with meltingly tender meat underneath. Hand-cut fresh in our family shop.
Cooking Instructions
Take the belly pork out of the fridge 1 hour before cooking.
Pat the skin completely dry with kitchen paper and score the skin lightly with a sharp knife. Season generously with salt (especially on the skin) and freshly ground black pepper.
Preheat oven to 220°C / Fan 200°C / Gas 7.
Place on a wire rack in a roasting tin and roast for 30 minutes to start the crackling.
Reduce heat to 160°C / Fan 140°C / Gas 3 and continue cooking for 2½–3 hours until the meat is very tender.
For extra crispy crackling, turn the oven back up to 220°C for the final 10–15 minutes.
Rest for 10–15 minutes before carving or pulling apart.
Best enjoyed with apple sauce, roast potatoes and gravy.
Pat the skin completely dry with kitchen paper and score the skin lightly with a sharp knife. Season generously with salt (especially on the skin) and freshly ground black pepper.
Preheat oven to 220°C / Fan 200°C / Gas 7.
Place on a wire rack in a roasting tin and roast for 30 minutes to start the crackling.
Reduce heat to 160°C / Fan 140°C / Gas 3 and continue cooking for 2½–3 hours until the meat is very tender.
For extra crispy crackling, turn the oven back up to 220°C for the final 10–15 minutes.
Rest for 10–15 minutes before carving or pulling apart.
Best enjoyed with apple sauce, roast potatoes and gravy.
300g per person