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Free Range Pork Belly Slices

A real foodie favourite - especially with that Pork Crackling!
Our Price: £2.98
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A real foodie favourite 

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 - with the bone taken out - are packed full of flavour and are best low and slow cooked for maximum succulence and of course the crispiest of Cracklings.

Pâtés and Terrines

Also used in mincing for making Sausages - and a traditional Cut for making Pâtes and Terrines

Oriental flavours

Hugh Fearnley-Whittingstall in his excellent The River Cottage Meat Book - also likes them braised with oriental flavours to give meltingly tender meat, served with Noodles 

Easy to cook and quick to prepare - our Pork Belly Slices are perfect for pan-frying, griddling, grilling, roasting, stewing or braising - or simply putting on the barbecue

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

Product Code:
Z3071

Free Range Pork Belly Slices

A real foodie favourite 

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 - with the bone taken out - are packed full of flavour and are best low and slow cooked for maximum succulence and of course the crispiest of Cracklings.

Pâtés and Terrines

Also used in mincing for making Sausages - and a traditional Cut for making Pâtes and Terrines

Oriental flavours

Hugh Fearnley-Whittingstall in his excellent The River Cottage Meat Book - also likes them braised with oriental flavours to give meltingly tender meat, served with Noodles 

Easy to cook and quick to prepare - our Pork Belly Slices are perfect for pan-frying, griddling, grilling, roasting, stewing or braising - or simply putting on the barbecue

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

Free Range Pork Belly Slices

INGREDIENTS: Free Range Pork

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

Free Range Pork Belly Slices

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 thing 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 thing to have around the kitchen (for pork you want the internal meat temperature to be over 70°C / 158°F+)

Roasting

Make sure the Belly is scored nicely by the butcher, or you can score it yourself.  Then pat dry and  rub Sea Salt into the scores.  Place in a roasting pan scored side up.

Pre heat the oven to 200c, 180c for a fan assisted oven, and blast roast the Belly to get the crackling started.  This usually takes 20 minutes.  Then add a cup of water, Cider or Apple juice and reduce to 150c for 2 hours for a 2 kg piece, 1 hour 30 mins 1kg piece adding another 30 mins per kg if the Belly is bigger.

Braising (in the oven)

This can also be done in a braising dish with a lid, but add more liquid and maybe some Star Anise, but this time, place in the oven at 160c for the same cooking times but blast the Belly at the end of the braise if you want it to crackle.

Stew (on top of the hob)

Brown meat and add root vegetables (celery, onions, carrots etc) Pork marries well with fruit-such as apple, pineapple etc. Add stock, wine, herbs, bay leaves, and cover. Cook slowly on the hob on a low heat until tender. Just before serving thicken with flour or corn 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. Make sure the coals are hot then place meat on to the bars for about 5 Minutes, and then check to see if the meat is burning or too cool, that will give you some idea how long the meat will take to cook. 
Usually on a hot barbecue that’s about 7 minutes each side and a moderate barbecue with a lid, about 10 minutes each side. Baste and check regularly. If the barbecue is to hot you can always take the meat off it and close the vents that will slow down the burn. 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+)

Free Range Pork Belly Slices

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 25 mins 
Shredded succulent Pulled Pork served with a poached or fried Egg and a generous dollop of Barbecue Sauce.
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 15 mins : Cooking time 20 mins
Take sweet and juicy Leftover Pulled Pork, and turn it into the perfect meal for Breakfast, Lunch, or Dinner. With roasted diced Potatoes diced Bell Pepper and Onion with two sunny side Eggs right on top..
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!.

Free Range Pork Belly Slices

Product Code:
Z3071