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Free Range Bone-In Belly of Pork

A Gastro Pub favourite - best roasted on the bone for fabulous flavour.
Our Price: £10.98
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A Gastro Pub favourite - best roasted on the bone for fabulous flavour.

A very economical Cut with sensational flavour - plus that irresistible, golden, crispy Crackling!

Free Range Pork that tastes like what Pork is meant to taste like!

Only Premium Quality, slow maturing Pork 

We use only Premium Quality, Free Range, additive-free, slow-maturing Pork which provides the most succulent of rich porky flavours and textures - from farms with impeccable provenance and world class standards of ethical husbandry 

Absolutely, totally Free Range Pork

Our Pigs are born outside - and spend almost all their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in the sandy soil and playing with their peers.

Distinctly porky flavour and succulence

By growing at a much slower, more natural rate, our Premium Quality Free Range Pork acquires a traditional, distinctly porky flavour and succulence - that has been largely forgotten amongst today's mass produced Pork.

Best low and slow cooked

Cut from the Belly as the name suggests - these tasty and juicy Pork Belly Slices - have the bone left in for maximum flavour 

Perfect crispy Crackling

Succulent meat that's juicy, full of flavour and of course - produces perfect crispy Crackling.

Best low and slow roasted, pot roasted, griddled, grilled, stewed - or simply put on the barbecue

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Bone-In Belly of Pork

Product Code:
Z330b

Free Range Bone-In Belly of Pork

A Gastro Pub favourite - best roasted on the bone for fabulous flavour.

A very economical Cut with sensational flavour - plus that irresistible, golden, crispy Crackling!

Free Range Pork that tastes like what Pork is meant to taste like!

Only Premium Quality, slow maturing Pork 

We use only Premium Quality, Free Range, additive-free, slow-maturing Pork which provides the most succulent of rich porky flavours and textures - from farms with impeccable provenance and world class standards of ethical husbandry 

Absolutely, totally Free Range Pork

Our Pigs are born outside - and spend almost all their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in the sandy soil and playing with their peers.

Distinctly porky flavour and succulence

By growing at a much slower, more natural rate, our Premium Quality Free Range Pork acquires a traditional, distinctly porky flavour and succulence - that has been largely forgotten amongst today's mass produced Pork.

Best low and slow cooked

Cut from the Belly as the name suggests - these tasty and juicy Pork Belly Slices - have the bone left in for maximum flavour 

Perfect crispy Crackling

Succulent meat that's juicy, full of flavour and of course - produces perfect crispy Crackling.

Best low and slow roasted, pot roasted, griddled, grilled, stewed - or simply put on the barbecue

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Bone-In Belly of Pork

Free Range Bone-In Belly of Pork

INGREDIENTS: Free Range Pork

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Bone-In Belly of Pork

Fry or griddle

Remove rind and cook slowly, not too fierce, until browned on both sides (about 5 minutes on a thin piece and 8 minutes on a thick chop or steak) Pork has to be cooked through and a meat thermometer is a very handy utensil to have around the kitchen (for pork you want the internal meat temperature to be over 70˚c 158˚f+)

Grilling Pork

Place under a hot grill for about 10 minutes each side until golden brown and the flesh is firm but not dry. Pork has to be cooked through and a meat thermometer is an invaluable utensil to have around the kitchen (for pork you want the internal meat temperature to be over 70˚c 158˚f+)

Stew ( on top of the hob)

Brown meat off and add vegetables (root vegetables celeriac, onions and carrots.

Sweet things go well with pork such as pineapple, apple,fruits etc.
Then add stock, wine, herbs, bay leaves and cover. Cook slowly on the hob on a low heat until tender. Just before serving thicken with corn flour or flour.

Barbecue

The temperature of a barbecue is crucial-too hot and the food could burn –too cool and it could result in raw, under cooked meat.

Pork has to be cooked through, and a meat thermometer is a very handy utensil to have around the barbecue (for pork you want the internal meat temperature to be over 70˚c 158˚f+)

Roasting

Preheat the oven to 240C/gas 9. Roast the pork at this temperature for 20 minutes, and then reduce the heat to 180C/gas 4 for the remainder of the cooking time, between 20 and 30 minutes per 450gPork has to be cooked through and a meat thermometer is a very handy utensil to have around the kitchen (for pork you want the internal meat temperature to be over 70 ̊c 158̊f+)

Braising (in the oven)

Brown meat and add root vegetables (celery, onions, carrots etc) Pork marries well with fruit-such as Apple, Pineapple etc. Then add stock, wine,herbs,bay leaves,and cover. Cook slowly on the hob on a low heat until tender

Free Range Bone-In Belly of Pork

Preparation/Cooking time 40 mins - plus chilling 
These Pork Belly Skewers with Vietnamese Caramel Sauce make easy but impressive Canapés 
Preparation/ Cooking time 15 mins
A taste of the Orient while using up some of that left-over Mince
Preparation/Cooking time 3hrs 30 mins 
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat Vegetables, Garlic, Herbs, leftover Meat, Stock or Wine, Tomato - simmer - heavenly!
Preparation time 15 mins : Cooking time 20 mins
If you've got leftover Pork from a Sunday Roast, give these tasty Tacos a try. Serve topped with Black Beans, Avocado and a squeeze of Lime
Preparation/Cooking time 25-35 mins
Throw together a tasty supper in less than thirty minutes with the Sunday roast leftovers. Chicken or Pork
Preparation time 30 mins - plus 15 mins chilling
Banh Mi is the Vietnamese take on a sandwich recipe. Here we’ve used leftover Beef, but it works with cooked Pork and Chicken too.
Preparation/Cooking time 30 mins 
Shredded succulent Pulled Pork with Cheese, Parsley and Red Onion wrapped in a golden and crispy Pastry. Perfection in 30 mins!
Preparation/Cooking time 20 mins 
Try this mouth-watering leftover Pulled Pork Quesadilla recipe for a quick and easy way to enjoy Pork that tastes delicious.
Preparation/Cooking time 25 mins 
Shredded succulent Pulled Pork served with a poached or fried Egg and a generous dollop of Barbecue Sauce.
Preparation time 10 mins : Cooking time 40 mins 
Bottom of Form. Combine two classic comfort foods together to make this Leftover Pulled Pork Mac and Cheese, one amazing dinner the whole family will love!
Preparation time 2 mins : Cooking time 15 min 
Always a treat to have a big bowl of Leftover Pulled Pork in the Fridge, because it can be put to so many uses! This Enchilada Skillet is a favourite ways to use it up - and it's ready in less than 20 minutes!.
Preparation time 20 mins : Cooking time 18 mins
This is a take on a decadent Hash in a creamy Sauce. Any Cut of leftover cooked Pork will do - with Cream of Mushroom Soup, comforting Peas and Carrots, and some savoury and spicy add-ons like Worcestershire and Tabasco Sauces combine to make this a Hash with a ton of flavour - great for lunch or dinner.

Free Range Bone-In Belly of Pork