Pork Belly

Our Pork Belly is cut into a minimum of 1kg portion.

Pork Belly is a boneless cut of fatty, flavourful meat from just where it says: the belly. It’s widely used in Asian cuisine, and Americans usually make bacon from it. It’s about 80-percent fat and 20-percent protein, but 100-percent flavour. Pork belly can be cubed and diced into small pieces and sautéed in a pan, cut into inch-thin strips and seared on each side on a flat-top grill or braised in some sort of flavourful liquid (vegetable stock, pork stock, wine, salt and sugar, vinegar) for hours until the desired texture, and taste, is reached.

Braising it in the oven in a tin foil covered roasting pan or putting it in a pressure cooker to really speed up the time and push flavor into the meat is a great option. I recommend cooking it in a roasting pan in your oven for a few hours, then taking the foil off and allowing the skin to get brown and crisp up.