Flat Pork Belly

King 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... 

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 270Kcal/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g

How To Store

Our Flat Pork Belly is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ 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. 

Our Farms & Suppliers 

Our 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 & 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.

How To Cook

We Recommend: 

Crispy Roasted Pork Belly Recipe

Ingredients:

• For the Pork Belly:

  • 1.2 kg pork belly, skin-on
  • Salt, for seasoning
  • Freshly ground black pepper, for seasoning

• For the Rub:

  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dried thyme (or other herbs like rosemary)
  • 1 teaspoon fennel seeds (optional, for added flavor)

Instructions:

1. Prepare the Pork Belly:

• Score the Skin: 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.
• Dry the Skin: Pat the skin dry with paper towels to remove excess moisture, which is essential for achieving crispy crackling.

2. Season the Pork Belly:

• Make the Rub: In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, thyme, fennel seeds (if using), salt, and black pepper.
• Apply the Rub: Rub this mixture all over the pork belly, making sure to get it into the scored skin as well.

3. Preheat the Oven:

• Set the Oven Temperature: Preheat your oven to 220°C (430°F).

4. Roast the Pork Belly:

• Prepare a Baking Tray: 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.
• Initial High Heat: Roast the pork belly in the preheated oven for about 30 minutes to start rendering the fat and crisping the skin.
• Lower the Temperature: 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.

5. Rest the Pork Belly:

• Check for Doneness: The internal temperature of the meat should be around 75°C (165°F). If needed, you can cook it a bit longer until tender.
• Rest: Once done, remove the pork belly from the oven and let it rest for about 10-15 minutes before slicing.

6. Serve:

• Slice and Enjoy: 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