Product Description: Pork belly makes for a wonderful roast. A fantastic balance between fat and meat creates a delicious flavour. Produces brilliant crackling. This pork belly becomes boneless and scored.
Portion: Allow 0.250g per person.
Cooking Instructions: Pre heat your oven to 200 °C temperature fan assisted or 215 °C without a fan. Scald the pork rind by pouring over a full kettle onto the skin over a clean sink with the pork resting on a wire tray. Season the joint just prior to roasting. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement. Season with good quality fine sea salt rubbing into the score marks on the skin. Place the pork skin side up onto the trivet which should line the base of the tray. Place in centre of oven and roast for 20 minutes then reduce the temperature to 180 °C then continue roasting for 40 minutes per 500g reaching a core temperature of minimum 75 °C. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving.