Pork Belly

Premium Crispy-Skin Pork Belly

The ultimate indulgence for lovers of texture and rich, savory flavor. Our Pork Belly is sourced from high-quality Australian pork, selected for its perfect balance of succulent meat and creamy fat layers. When cooked correctly, the fat renders down to baste the meat from within, resulting in a "melt-in-your-mouth" tenderness, while the skin transforms into the gold standard of roasting: the perfect, salty crackling.

The Butcher’s Tip: The "Dry-Skin" Secret

The enemy of great crackling is moisture. For the best results, take the pork belly out of its packaging the night before and leave it uncovered in the fridge on a wire rack. This "air-dries" the skin. Before roasting, score the skin deeply with a sharp blade (don't cut into the meat!) and rub a generous amount of fine salt and a little oil into the grooves. The salt draws out the remaining moisture, ensuring the skin puffs and crisps rather than becoming chewy.

The most important step: Start your oven very hot—around 220°C—for the first 20–30 minutes to "shock" the skin into crackling. Then, turn the heat down to 160°C to slow-roast the meat until it’s tender.

Sold by kg or Whole (approx 1.5kg)