Pork Belly (bone in)


My skinny twin with her bones all out, gets all the attention.
But those that know me understand that I taste so much better, bones and all.
I’m full of unadulterated flavour.

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As the name implies, pork belly is taken from the underside of the pig. This means it has a very high fat content, which gives the meat a lot of flavour.
Traditionally pork belly has always favoured slow-cooking methods as this allows the fat to render into the meat over time, leaving the resulting flesh moist and tender.
Slow-roasting in the oven allows you to render the fat and crisp up the skin simultaneously, creating a lovely textural contrast.
However, pork belly is equally delicious when braised or stewed. The latter methods result in a pleasantly chewy texture, as the fat doesn’t render quite so much.
For professional chefs and ambitious home cooks, cooking pork belly sous vide can result in some incredible flavours and textures.

Suggested cooking temperatures:
Slow Roast – 150°C
Braised & Stewing – 150°C
Sous Vide – 74°C for 24hrs

(The Safe Minimum Cooking Temperature for Pork is an internal temperature of 63°C)

See our RECIPES section for some great cooking ideas.