❄️ Meat Pork - Belly (App.1.1Kg)

❄️ Meat Pork - Belly (App.1.1Kg)

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Pork Belly

Pork belly is the flesh from the belly area of the pig. When sliced and cured, it becomes bacon. Left whole or cut into smaller chunks, pork belly responds well to moist heat cooking, turning it fork-tender.

What is Pork Belly

Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Spareribs also come from this area. Whole, the belly is one long piece with the skin on, weighing about 5kg. When the skin is removed, it's salted, cured and smoked to make bacon. (If it's salted and cured but not smoked, it's Italian pancetta.) Pork bellies are more traditionally seen in the cuisines of northern Europe and Asia.

Tathra Place Free Range uses a choreographed multi-species cycle of rotation and rest to break pathogen cycles and sequester soil carbon.

All animals live on fresh, diverse pasture.

A pig' role is to create the disturbance required to stimulate plant growth, contributing manure and urine with the added bonus of producing award winning pork with flavor you will likely never have experienced. 

Fool proof roast pork belly

Prep time10 minutes Cook time1 hour 15 minutes

Serves 4 people


  • 1kg Australian pork belly
  • 1 tablespoons oil
  • 1 tablespoons flaked salt
  • Freshly ground black pepper to taste


  1. Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
    2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
    3. Rub the roast with the oil and salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
    4. Place the roast on a wire rack inside a baking tray and cook at 240°C until the rind crackles and is golden brown, for up to 40 minutes.
    5. Turn the oven down to 180°C and cook for 25 minutes.
    6. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.

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