Boneless Pork Belly

Boneless rolled pork belly joint, cut from local Staffordshire and Shropshire British pigs. An increasingly popular cut of pork, which is stunningly tasty when cooked slowly, and also very cost effective. Like most of our pork, we leave the rind on for that delicious crackling. Choose from:

• 1.00KG (serves 4),
• 1.50KG (serves 4 - 6),
• 2.00KG (serves 6  - 8), or
• 2.50KG (serves 8 - 10).

How to Cook Boneless Pork Belly

Remove from packaging and rest at room temperature for 10 minutes before roasting. Season with salt and pepper, or your choice of dry rub/herbs, and place in a deep roasting tin, or casserole dish, and oven roast at 180°C/ Fan 160°C/ Gas 4 in the centre of a preheated oven for 30 minutes. Add your choice of vegetables and stock, or sauce, to the casserole dish, cover with tin foil and roast for a further 3 hours or until tender. Allow the meat to rest for 10 -15 minutes before serving.

What to do with Boneless Pork Belly

Check out our blog post How to Cook Crispy Pork Belly with Crackling, for more information.

Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.