Succulent Pork Belly with that gorgeous crackle on top, always a masterpiece!
To calculate what you need: Simply order quantity of the amount of people you are having for Dinner, and we will supply a Roast(s) to that size.
For example:
2 people = Quantity to order = 2 (an 800g Roast)
- 100% Australian
- Great For Smoking
- Gluten Free
- Boneless
How to cook:
- Lay the pork, skin-side up, on a rack in a roasting tin. Rub with oil and season with salt. This process helps the fat run out and skin to crisp.
- Transfer to a preheated oven. 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 160C fan forced for 30 minutes per 500g, then turn up the oven to 200C fan forced until the crackling is crisp (watch closely during this time as it can happen fast).
- Once cooked (the pork should be tender; this can be easily tested by piercing the flesh with a knife), remove the pork from the oven, then leave to rest for 10-15 minutes before carving.