Prime Pork Belly Joint

Rich, deeply savory, and exceptionally tender, this cut is the ultimate crowd-pleaser. Generously marbled with sweet fat that renders slowly into the meat, every bite delivers meltingly soft pork beneath an irresistible cap of golden, bubbling crackling. Whether roasted whole for a Sunday centerpiece or sliced thick for the grill, it never fails to impress.

Butcher’s Cooking Tips

• Shatter-Crisp Crackling: Moisture is the enemy of crackling. Pat the skin completely dry with paper towels, score the skin finely with a sharp blade without piercing the meat, and rub flaky sea salt generously into the grooves.

• Low & Slow: Roast at 150°C for 2.5 to 3 hours over a bed of halved onions, garlic, and a splash of dry apple cider. This keeps the meat fork-tender while basting it from underneath.

• Blistering Finish: Crank the oven to 220°C for the final 20 minutes until the skin puffs into a blistered, crunchy crust.

• The BBQ Finish: Par-cook the joint in the oven, slice into thick steaks, and finish over direct charcoal flames for 3–4 minutes per side to pick up a deep, smoky char.

Serving Suggestions

• The Traditional Feast: Carve into thick slabs alongside velvety roast-garlic mash, braised red cabbage, and a tart, spiced Bramley apple puree to cut through the richness.

• Sticky BBQ Glaze: Brush grilled slices with a sticky bourbon-honey or sweet soy glaze, served with charred corn cobs and a crisp, tangy apple slaw.

• Pork Belly Bao Buns: Shred or cube the tender belly, toss in hoisin sauce and five-spice, and pack into warm, pillowy steamed buns topped with quick-pickled cucumber, scallions, and fresh red chili.