Pork Belly
Pork Belly – Rich, Succulent, and Perfect for Slow Cooking
Pork belly is a boneless cut taken from the underside of the pig, known for its alternating layers of meat and fat. This natural marbling delivers a juicy, tender texture and deep, savoury flavour when cooked slowly—making it a favourite across kitchens and cuisines.
Key Features:
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Cut Variations: Available as whole slabs, rolled joints, or sliced strips. Skin-on for crackling or skin-off depending on preference.
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Cooking Methods: Best suited for slow roasting, braising, or grilling. Long, gentle cooking renders the fat and delivers melt-in-the-mouth results.
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Taste Profile: Rich and meaty, with a satisfying balance of texture and flavour that intensifies during slow cooking.
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Nutritional Value: A good source of protein and energy, with naturally occurring fats that keep the meat moist and satisfying.
Culinary Applications:
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Roasts: Slow-roasted pork belly with crispy crackling is a showstopper—perfect for Sunday lunch or foodservice.
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Barbecue: Sliced strips are great for grilling, soaking up marinades and producing caramelised edges and smoky flavour.
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Cured Meats: Used to produce streaky bacon, pancetta, and other charcuterie items.
Whether you’re supplying chefs, butchers, or caterers, pork belly is a versatile, flavour-packed cut with wide appeal and excellent margins.