Pork
Pork Belly
Cut for crackling, scored on request. Ask about our ten-day dry-aged belly.
Cut and portioned to order. Ask at the counter for thickness, weight or a custom trim.
Ingredients
Subject to availability. Our range changes with the season and what our producers have on the day — call or visit for today’s selection.
Cooking instructions
Dry the skin thoroughly — uncovered in the fridge overnight is best. Rub with oil and sea salt.
Roast at 250°C for 20 minutes to start the crackle, then drop to 180°C for a further 60 to 70 minutes until the meat is tender.
Rest 10 minutes before cutting with a sharp knife straight down through the crackle.
