Pork Belly Joint Boned & Rolled

King of crackling, our boneless organic pork belly joint makes a mouth-watering roast. Try stuffing with thyme, apricots, pine nuts, and slow-roasting for a tender, sweet meat that is easy to carve and even easier to eat!

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 Pork Belly Joints are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ 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 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 & 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 Boned and Rolled Pork Belly Joint Recipe

Ingredients:

• For the Pork Belly:

  • 1 kg or 2 kg boned and rolled pork belly joint, skin-on

• For the Rub:

  • 2 tablespoons olive oil (for 1 kg) or 4 tablespoons (for 2 kg)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon dried thyme (or rosemary)
  • 1 teaspoon fennel seeds (optional, for added flavour)
  • Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Pork Belly:

• Score the Skin: Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, ensuring not to cut into the meat. This helps the fat render and the skin crisp up.
• Dry the Skin: Pat the skin dry with paper towels to remove any moisture, which is essential for achieving crispy crackling.

2. Season the Pork Belly:

• Make the Rub: In a bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, thyme, fennel seeds (if using), salt, and black pepper.
• Apply the Rub: Generously rub the mixture all over the pork belly, ensuring it gets 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 begin rendering the fat and crisping the skin.

5. Lower the Temperature:

• Reduce Oven Temperature: After 30 minutes, reduce the oven temperature to 160°C (320°F).
• Cooking Time:
  • For 1 kg: Roast for an additional 1 to 1.5 hours.
  • For 2 kg: Roast for about 1.5 to 2 hours. The meat should be tender, and the skin should be crispy.

6. Rest the Pork Belly:

• Check for Doneness: The internal temperature should reach around 75°C (165°F). If necessary, 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. This allows the juices to be redistributed.

7. Serve:

• Slice and Enjoy: Slice the pork belly into portions, ensuring to include a piece of crackling with each slice. Serve with your favorite sides such as roasted potatoes, and seasonal vegetables.

8. Enjoy: This Crispy Boned and Rolled Pork Belly Joint recipe is perfect for gatherings and celebrations, delivering tender meat and irresistible crackling.