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About The Cut
Pork Belly
Cut from the underside of the pig, pork belly combines layers of muscle and creamy fat, giving the cut its signature taste and texture. Unlike leaner cuts, pork belly requires a bit of patience, but the payoff is an incredibly tender, melt-in-your-mouth bite with a delicious crispness if prepared correctly!
Owton’s Top Tips!
Our Whole Rindless Belly Pork (800g) is a beautifully rich and tender cut, ideal for slow roasting or slicing into strips for bold, Asian-inspired dishes. With the rind removed and expertly butchered, it’s ready for the oven or wok with minimal prep.
For melt-in-the-mouth results, roast low and slow at 160°C for 2 to 2.5 hours. Then turn up the heat at the end to caramelise the outside and concentrate the flavour. It also works brilliantly with sticky glazes, fresh herbs, or aromatic spice rubs.
Serve with rice, noodles, stir-fried greens or roasted veg, depending on your flavour direction. This cut is a great option for weekend cooking or meal prepping!
Keep chilled and use within a few days, or freeze on arrival for later.