Pork Belly

Pork Belly is the boneless cut that remains after the loin and spareribs are removed. Pork belly comes from a hog’s belly’ or underside after the loin and spareribs have been removed. Fresh pork belly is succulent and richly flavorful and is often served in small portions.

Cooking Instructions:

• Pork belly needs a combination of slow, gentle heat to tenderise the meat, plus a shorter blast at a higher heat to crisp up the skin. 
• Cook at 180C/160C fan/gas 4 for 2 hrs 15 mins
• Then turn up the oven to 200C/180C fan/gas 6 for a further 35 minutes to crisp the crackling.