Pork Belly Free Range


Free range ~ Crackle ~ Slow roast

Our pork is from traditional breed free range Suffolk pork, reared slowly on the light soil along the east Suffolk coast. An amazing flavour and texture.

Rich fatty and full of flavour, this is a wonfderful joint to slow cook in a large piece. We score the skin for good crackling. What a Sunday lunch!

How we woud cook it:

1 Remove your pork belly joint from the fridge, make sure it is nice and dry.

2 Season with some Maldon sea salt flakes and some cracked black pepper

3 Roughly chop som veg, onion, carrot, a fennel bulb goes really well. then place the belly joint on top.

4  Pop into a pre heated oven 200-220 degrees, for about 20 minutes, then turn the oven down to 140 degrees and cook for another 2-3 hours

5 Take out the oven and rest on a wooden board for 20-30 minutes.

Aim for 300g per person