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Whole Pork Belly

£4.75/Kg 3-4
5Kg / £23.75
You can't go wrong with pork belly, it's always a crowd pleaser in a roast

Pork belly is a boneless cut of fatty meat from the underside of a pig. There isn't much meat, but once cooked it becomes tender, similar in texture to a pork loin. And the fat is melt-in-your-mouth. For slow roast pork belly put it in the oven at a moderate temperature for up to three hours to tenderise it. At either the start or end of the cooking period turn the oven to high for twenty minutes - and the rind will turn into 'crackling”.

Pork belly is also used to make 'streaky' bacon. It's easy to make your own dry-cured bacon. Salt it for 5 days, air dry it for a further 5 days and you've got bacon.

Pork belly skin is very tough so you’ll need a very sharp knife to cut or score it.

  • What's Delivered?

    Delivered loose in a plain plastic catering bag.

  • What do you need to do?

    Cut it into portions with a very sharp knife and score the rind before you roast it (so it turns into crackling).

  • How long will prep take?

    10 minutes

  • Refrigeration

    1-3 days

    With fridge set at 1-4 °C

    Unopened vacuum pack 2 weeks
    Treat pork as you would chicken. It's low fat level makes it more susceptible to bacteria.

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.