{"title":"Organic Pork Belly \u0026 Ribs","description":"\u003cp\u003eRich, succulent cuts from our outdoor-bred organic pork. Slow-roast a flat belly for the crispiest crackling, grill belly strips for a Saturday treat, or cook sticky ribs low and slow for the barbecue or a family feast everyone gets stuck into.\u003c\/p\u003e","products":[{"product_id":"organic-pork-belly-strips","title":"Organic Pork Belly Strips","description":"\u003cp\u003eSlow-cook these meaty morsels in the oven or over coals until brown and crispy for melt-in-the-mouth pork belly without the faff of a roasting joint.\u003c\/p\u003e\n\u003cp\u003eThat incredibly rich, fatty flavour will melt into the meat, ensuring a tasty and tender pork dish.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional values per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 258 kcal\/1072 kJ\u003cbr\u003eFat: 20.2g\u003cbr\u003e(of which Saturates 7.3g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 19.1g\u003cbr\u003eSalt: 0.18g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork Belly Strips are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Pork Belly Strips\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the Pork Belly:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e500g pork belly,\u003c\/strong\u003e cut into strips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the Marinade:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e2 tablespoons soy sauce\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 tablespoon hoisin sauce\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 tablespoon honey\u003c\/strong\u003e (or maple syrup for a natural sweetness)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 tablespoon rice vinegar\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 teaspoon five-spice powder\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt and freshly ground black pepper,\u003c\/strong\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor the Garnish:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh herbs\u003c\/strong\u003e (like cilantro or parsley)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSliced red chili\u003c\/strong\u003e (for a pop of colour)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eLime wedges\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Marinate the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the Marinade:\u003c\/strong\u003e In a mixing bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, five-spice powder, salt, and pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoat the Pork:\u003c\/strong\u003e Place the pork belly strips in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavour).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Roast the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheat the Oven:\u003c\/strong\u003e Preheat your oven to 200°C (400°F).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the Baking Tray:\u003c\/strong\u003e Line a baking tray with parchment paper or aluminium foil for easy clean-up.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArrange the Pork:\u003c\/strong\u003e Place the marinated pork belly strips on the prepared baking tray in a single layer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Bake in the preheated oven for 25-30 minutes, or until the pork belly is golden brown and crispy. Flip the strips halfway through cooking to ensure even browning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlating:\u003c\/strong\u003e Once cooked, let the pork belly rest for a few minutes. Then slice into smaller pieces if desired.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Arrange the pork belly strips on a serving platter. Garnish with fresh herbs, sliced red chili for a touch of heat, and lime wedges for a refreshing squeeze of acidity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePairing Suggestions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eServe with steamed jasmine rice or quinoa for a complete meal.\u003c\/li\u003e\n\u003cli\u003eA light salad with mixed greens, cucumber, and a citrus vinaigrette complements the richness of the pork belly beautifully.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e4. \u003cstrong\u003eEnjoy: \u003c\/strong\u003eThis roasted pork belly strips recipe is a delightful way to enjoy the succulent flavours of pork belly, elegantly presented for any occasion.\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054810263709,"sku":"PK0014","price":10.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-organic-pork-belly-strips-1175569532.jpg?v=1751038789"},{"product_id":"organic-meaty-pork-spare-ribs","title":"Organic Meaty Pork Spare Ribs","description":"\u003cp\u003eSeriously good organic pork spare ribs taken from the belly side of the rib cage. There's no better solution to ribs than smothering them in a lip-smacking sticky marinade and slow cooking, or even better, getting them on the grill. Rendered down, the fat will keep that meat beautifully tender and the perfect finger food.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional Values per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCalories: 320 kcal \/ 1340 kJ\u003cbr data-end=\"62\" data-start=\"59\"\u003eFat: 28g\u003cbr data-is-only-node=\"\" data-end=\"73\" data-start=\"70\"\u003e(of which Saturates 10g)\u003cbr data-end=\"100\" data-start=\"97\"\u003eCarbohydrates: 0g\u003cbr data-end=\"120\" data-start=\"117\"\u003e(of which Sugars 0g)\u003cbr data-end=\"143\" data-start=\"140\"\u003eFibre 0g\u003cbr data-end=\"154\" data-start=\"151\"\u003eProtein: 16g\u003cbr data-end=\"169\" data-start=\"166\"\u003eSalt: 0.2g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Meaty pork spare ribs are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHerb and Spice Roasted Pork Ribs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor\u003c\/strong\u003e the Ribs:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeaty pork ribs \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eFor the Herb and Spice Rub:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tablespoon onion powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon cayenne pepper (optional, for a bit of heat)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Ribs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove the Membrane:\u003c\/strong\u003e If your ribs have a tough membrane on the bone side, carefully peel it off with a knife for more tender ribs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Make the Herb and Spice Rub:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine Ingredients:\u003c\/strong\u003e In a small bowl, mix the olive oil with rosemary, thyme, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper until well combined.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason the Ribs:\u003c\/strong\u003e Generously rub this mixture all over the pork ribs, ensuring an even coating on both sides. Let the ribs marinate for at least 30 minutes (or refrigerate for a few hours or overnight for deeper flavour).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Preheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet the Oven Temperature:\u003c\/strong\u003e Preheat your oven to 150°C (300°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Ribs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare a Baking Sheet:\u003c\/strong\u003e Line a large baking sheet with aluminium foil for easy clean-up. Place a wire rack on top of the baking sheet if you have one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArrange the Ribs:\u003c\/strong\u003e Place the seasoned ribs on the rack (or directly on the foil), bone side down. Cover tightly with aluminium foil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook:\u003c\/strong\u003e Roast in the preheated oven for about 2.5 to 3 hours, or until the ribs are tender and the meat pulls away from the bone easily.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Crisp the Ribs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinal Crisping:\u003c\/strong\u003e After roasting, remove the foil and turn the oven to broil. Place the ribs back in the oven and broil for about 5-10 minutes, or until the surface is golden and crispy. Keep an eye on them to prevent burning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice and Plate:\u003c\/strong\u003e Allow the ribs to rest for a few minutes, then slice them into portions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnjoy:\u003c\/strong\u003e Serve the ribs with your favourite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"400g","offer_id":36054808756381,"sku":"PK0021","price":8.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-meaty-pork-spare-ribs-37857043480733.jpg?v=1731502269"},{"product_id":"organic-pork-rack-of-ribs","title":"Organic Pork Rack of Ribs","description":"\u003cp\u003eA barbecue extravaganza, these ribs are simply meant to be smothered in a stick-sweet glaze, be it honey, hoisin, or something hot and spicy, and tucked into using just fingers and teeth. Enough said.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic, Outdoor Bred and Reared Pork\u003cbr\u003ePlease note this is produced in a factory that handles Gluten\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eEnergy 195Kcal\/ 814kJ | Fat 13.4g of which saturates 5.2g |  Protein 18.7g | Salt 0.25g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOur pork rack of ribs are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished,, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend:  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBBQ Pork Rack of Ribs Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIngredients:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 full rack of pork ribs (about 2-3 lbs)\u003c\/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e2 tbsp paprika\u003c\/li\u003e\n\u003cli\u003e1 tbsp brown sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp garlic powder\u003c\/li\u003e\n\u003cli\u003e1 tbsp onion powder\u003c\/li\u003e\n\u003cli\u003e1 tsp cumin\u003c\/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c\/li\u003e\n\u003cli\u003e1 tsp chili powder (optional for heat)\u003c\/li\u003e\n\u003cli\u003e1 tsp salt\u003c\/li\u003e\n\u003cli\u003e1\/2 tsp cayenne pepper (optional)\u003c\/li\u003e\n\u003cli\u003e1 cup BBQ sauce (your favorite brand or homemade)\u003c\/li\u003e\n\u003cli\u003e1\/4 cup apple cider vinegar (for spritzing)\u003c\/li\u003e\n\u003cli\u003e1\/4 cup water (for spritzing)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eInstructions:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Ribs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove the membrane:\u003c\/strong\u003e Flip the ribs over to the bone side and gently slide a knife under the membrane (the thin, silver skin) to loosen it. Once you have a corner up, use a paper towel to grip it and pull it off in one motion. This step helps the ribs absorb flavor and become more tender.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Season the Ribs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the dry rub:\u003c\/strong\u003e In a small bowl, mix together paprika, brown sugar, garlic powder, onion powder, cumin, black pepper, chili powder, salt, and cayenne (if using).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub the ribs:\u003c\/strong\u003e Drizzle olive oil over both sides of the rack of ribs, then generously rub the spice mixture all over, pressing it into the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Preheat the Grill or Smoker:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat your grill or smoker to 225°F (107°C) for low and slow cooking. If using a charcoal grill, set it up for indirect cooking, where the heat source is on one side, and the ribs are on the other.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Smoke or Grill the Ribs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlace the ribs on the grill:\u003c\/strong\u003e Position the ribs bone-side down on the cooler side of the grill or smoker. Close the lid and let them cook low and slow for 3 to 4 hours, depending on the size of the rack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpritz the ribs:\u003c\/strong\u003e Every 45 minutes to an hour, spritz the ribs with a mixture of apple cider vinegar and water to keep them moist and help form a beautiful bark (crust).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Baste with BBQ Sauce:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn the last 30 minutes of cooking, brush the ribs generously with BBQ sauce. Let them cook for another 15 minutes, then brush again for a sticky, caramelized finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Rest the Ribs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce the ribs have cooked and the meat is tender enough to pull away from the bones, remove them from the grill. Let the ribs rest for 10 minutes to allow the juices to settle.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e7. Slice and Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice between the bones\u003c\/strong\u003e to portion the ribs, and serve with extra BBQ sauce on the side. Enjoy them with classic sides like coleslaw, cornbread, or baked beans for the ultimate BBQ feast!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e8.  \u003cstrong\u003eEnjoy: \u003c\/strong\u003eThese BBQ ribs are smoky, tender, and loaded with flavor. Perfect for a backyard cookout or a hearty dinner, they’re bound to make any meal feel special. Enjoy the juicy, saucy goodness!\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"500g","offer_id":36054807412893,"sku":"PK0022","price":9.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-rack-of-ribs-37856813351069.jpg?v=1731503351"},{"product_id":"organic-flat-pork-belly","title":"Organic Flat Pork Belly","description":"\u003cp\u003eKing of crackling, our flat organic pork belly makes a mouth-watering roast. Make sure to rub sea salt into the unscored skin before roasting on high heat. Serve with traditional roast potatoes and seasonal veggies, or slice and serve in a juicy ramen...\u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 270Kcal\/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1.2kg pork belly: Serves 4-6 people.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Flat Pork Belly is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003eCrispy Roasted Pork Belly Recipe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.2 kg pork belly, skin-on\u003c\/li\u003e\n\u003cli\u003eSalt, for seasoning\u003c\/li\u003e\n\u003cli\u003eFreshly ground black pepper, for seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor the Rub:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli\u003e2 teaspoons garlic powder\u003c\/li\u003e\n\u003cli\u003e2 teaspoons onion powder\u003c\/li\u003e\n\u003cli\u003e1 teaspoon smoked paprika (or regular paprika)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon dried thyme (or other herbs like rosemary)\u003c\/li\u003e\n\u003cli\u003e1 teaspoon fennel seeds (optional, for added flavor)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eScore the Skin:\u003c\/strong\u003e Using a sharp knife, carefully score the skin of the pork belly in a crosshatch pattern. Be sure not to cut into the meat. This helps the fat render and the skin to crisp up.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry the Skin:\u003c\/strong\u003e Pat the skin dry with paper towels to remove excess moisture, which is essential for achieving crispy crackling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Season the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the Rub:\u003c\/strong\u003e In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, thyme, fennel seeds (if using), salt, and black pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eApply the Rub:\u003c\/strong\u003e Rub this mixture all over the pork belly, making sure to get it into the scored skin as well.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Preheat the Oven:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSet the Oven Temperature:\u003c\/strong\u003e Preheat your oven to 220°C (430°F).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Roast the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare a Baking Tray:\u003c\/strong\u003e Place the pork belly on a rack in a roasting pan or on a baking sheet lined with aluminium foil for easy clean-up. The rack allows the fat to drip away during cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInitial High Heat:\u003c\/strong\u003e Roast the pork belly in the preheated oven for about 30 minutes to start rendering the fat and crisping the skin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLower the Temperature:\u003c\/strong\u003e After 30 minutes, reduce the oven temperature to 160°C (320°F) and continue roasting for another 1 to 1.5 hours. The meat should be tender and the skin crispy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Rest the Pork Belly:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheck for Doneness:\u003c\/strong\u003e The internal temperature of the meat should be around 75°C (165°F). If needed, you can cook it a bit longer until tender.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Once done, remove the pork belly from the oven and let it rest for about 10-15 minutes before slicing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Serve:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlice and Enjoy:\u003c\/strong\u003e Slice the pork belly into pieces, making sure to include a bit of crackling with each piece. Serve with your favorite sides, such as roasted vegetables, mashed potatoes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Eversfield Organic","offers":[{"title":"1.2kg","offer_id":36054800466077,"sku":"PK0227","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-organic-flat-pork-belly-1175569533.jpg?v=1751038792"},{"product_id":"organic-flat-pork-belly-on-the-bone","title":"Organic Flat Pork Belly On The Bone","description":"\u003cp\u003eOrganic pork belly on the bone is a roasting joint that you might not have cooked with before. Once you give it a go, though, we reckon you'll be converted.\u003c\/p\u003e\n\u003cp\u003eThe mingled layers of fat and muscle make this a fairly frugal joint that rewards patient cooking with tenderness and bags of flavour. Leaving the bone in contributes even further to the heartiness of the taste and helps to lock succulence into the meat. There's a fair amount of fat in this joint, which is why it's most often used to make exquisite streaky bacon – but don't let this put you off. It's sweet fat (not gnarly and gristly), much of which melts away during slow cooking. The rest blends irresistibly with the meat to make a mouthful that's rich and indulgent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGOOD TO KNOW\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic, outdoor-bred and reared pork\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional values per 100g\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eCalories: 258 kcal\/1072 kJ\u003cbr\u003eFat: 20.2g\u003cbr\u003e(of which Saturates 7.3g)\u003cbr\u003eCarbohydrates: 0g\u003cbr\u003e(of which Sugars 0g)\u003cbr\u003eFibre 0g\u003cbr\u003eProtein: 19.1g\u003cbr\u003eSalt: 0.18g\u003c\/p\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":57229431538046,"sku":"PK4102","price":21.5,"currency_code":"GBP","in_stock":true},{"title":"2kg","offer_id":57229431570814,"sku":"PK4157","price":43.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-organic-flat-pork-belly-on-the-bone-1231662895.jpg?v=1775740871"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/collections\/organic_pork_belly_strips_2_566f4f9a-dc3f-455b-ac1f-048eb063c23b.jpg?v=1791802906","url":"https:\/\/eversfieldorganic.co.uk\/collections\/organic-pork-belly-ribs.oembed","provider":"Eversfield Organic ","version":"1.0","type":"link"}