Pork Belly 1KG
$28.99
Meat and fat in layers. Rind on for crackling, rindless under a cover.
How much, and how long
- Per adult
- 250ga guide, not a rule
- This pack feeds
- 4 adults
- Cook it
- Oven
- Minutes
- 150-180 low; with the rind on, 20 hot at the end for the cracklingabout 2.5 to 3 hours
- Inside
- cooked through and soft, with the crackling crisp if the rind is on
Rich, so a smaller piece than you would cut of a leaner roast.
- Cut to order at the counter
- Open 7 days from 7am
- Shop 1/1 Pyramid St, Emu Plains
About this cut
Pork belly is the patient cook's reward: layers of meat and fat that go soft over a long cook. Australian pork.
With the rind on, dry the skin, score it, salt it and start the oven hot before dropping it low, and the rind sets into crackling. Rindless belly dries out under that treatment, so cover it and keep the oven moderate. Rest it before you slice it. 1kg.
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