Deboned Pork Belly

Everyone's favourite. From Charlesford Farm, slow grown, Barn Reared.

Perfect as a Weber roast, Airfryer or slow cooked in the oven giving delicious crispy crackling.

Cooking Pork Belly - Key Tips for Best Results:

• Dry Skin: Pat the skin extremely dry with paper towels. Moisture prevents the skin from becoming crispy.
• Score & Poke: Score the skin or poke it with a metal skewer or needle tool to allow fat to render and create crackling.
• Salt Crust: Cover the skin with a generous layer of salt to draw out moisture. Remove this salt before the final high-heat, crisping phase.
• Foil Basket: Create a small foil tray for the pork to sit in to keep the meat moist while exposing only the skin to the air-fryer heat.
• Rest: Let the pork rest for at least 10 minutes before slicing to keep the meat juicy.
• Common Air Fryer Method:
• Prep: Dry pork belly and score the skin. Season the meat side with five-spice, soy sauce, and salt.
• Initial Cook: Place in the air fryer skin-side up (or in a foil wrapper) and cook at 160°C-175°C (320°F-350°F) for 30 minutes.
• Crisp: Remove, remove excess salt/moisture from the skin, rub with a little oil, and air fry at 200°C-205°C (400°F) for 20-30 minutes, or until the skin is puffed and golden.