Pork Belly Strips

Slow-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.

That incredible rich fat flavour will melt into the meat, ensuring a tasty and tender pork dish.

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 258Kcal/1072kJ | Fat 20.2g of which saturates 7.3g |  Protein 19.1g | Salt 0.17g

How To Store

Our Pork Belly Strips are 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 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: 

Roasted Pork Belly Strips

Ingredients:

• For the Pork Belly:
  • 500g pork belly, cut into strips
• For the Marinade:
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey (or maple syrup for a natural sweetness)
  • 1 tablespoon rice vinegar
  • 1 teaspoon five-spice powder
  • Salt and freshly ground black pepper, to taste
• For the Garnish:
  • Fresh herbs (like cilantro or parsley)
  • Sliced red chili (for a pop of colour)
  • Lime wedges

Instructions:

1. Marinate the Pork Belly:

• Prepare the Marinade: In a mixing bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, five-spice powder, salt, and pepper.
• Coat the Pork: 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).

2. Roast the Pork Belly:

• Preheat the Oven: Preheat your oven to 200°C (400°F).
• Prepare the Baking Tray: Line a baking tray with parchment paper or aluminium foil for easy clean-up.
• Arrange the Pork: Place the marinated pork belly strips on the prepared baking tray in a single layer.
• Roast: 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.

3. Serve:

• Plating: Once cooked, let the pork belly rest for a few minutes. Then slice into smaller pieces if desired.
• Garnish: 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.

Pairing Suggestions:

• Serve with steamed jasmine rice or quinoa for a complete meal.
• A light salad with mixed greens, cucumber, and a citrus vinaigrette complements the richness of the pork belly beautifully.

4. Enjoy: This roasted pork belly strips recipe is a delightful way to enjoy the succulent flavours of pork belly, elegantly presented for any occasion.