Description
Whole pork belly joint cut from the underside of the pig.
We recommend you score the rind with a sharp knife and rub in plenty of salt and olive oil before cooking for an extra crispy joint that melts in the mouth.
Cooking the perfect joint.
Should you be a pro at cooking or a complete newbie, we want everyone to have the confidence to cook an amazing joint.
Use our handy guide below to work out cooking times.
Cooking instructions
Weight | Initial cook | Oven time | Rest | Total time |
1kg | 1 hour | 30 mins | 15 mins | 1 hour 45 mins |
1.5kg | 1 hour 30 mins | 30 mins | 15 mins | 2 hours 15 mins |
2kg | 2 hours | 30 mins | 15 mins | 2 hours 45 mins |
2. 5kg | 2 hours 30 mins | 30 mins | 15 mins | 3 hours 15 mins |
3kg | 3 hours | 30 mins | 15 mins | 3 hours 45 mins |
- Preheat the oven to 180ºC, gas mark 4.
- Before cooking, dry the outside of the Pork with kitchen paper, brush oil and sprinkle salt very liberty over the rind.
- Place the meat into roasting tin (skin side up) and cook for 1hour then increase the heat to 220ºC, Gas mark 7 and cook for the remaining time.
- Remove from the oven and put in a warm place and allow to rest for 15 mins.
- To carve we recommend you remove the crackling before cutting (makes getting the size slices you want easier)
- Enjoy