Pork belly

Remove from the fridge an hour before cooking. Oil and salt the skin, the roast for 20 mins to crackle at 220, until the fat is crisp. Reduce the heat down to 150°C, cover in foil and cook until the internal temperature reaches 80°C, about 2-3 hours. Allow to rest 30 minutes before serving.

Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.