Our Outdoor Reared Whole Belly of Pork represents the pinnacle of quality and taste in pork products. Sourced from pigs reared in the great outdoors, this cut benefits from a natural lifestyle, contributing to the development of a fuller, more nuanced flavor and a tender texture that is unparalleled. This whole belly of pork is perfect for those who appreciate the depth of flavor and succulence that only comes from outdoor rearing. Ideal for a variety of cooking methods, including slow roasting, smoking, or even preparing traditional porchetta, it offers a versatile base for your culinary explorations. Elevate your dining experience with this exquisite cut, and enjoy the genuine taste of pork as it’s meant to be.

Roasting an outdoor-reared belly of pork on the BBQ combines the deep flavors of pork with the smoky essence of outdoor cooking. This method is perfect for achieving a succulent meat with a crispy crackling. Here’s how to do it:

Ingredients

• 1 belly of pork, skin scored
• Olive oil
• Coarse sea salt
• Freshly ground black pepper
• Optional: herbs and spices (e.g., fennel seeds, smoked paprika, garlic powder)

Equipment

• BBQ (charcoal or gas)
• Aluminum foil (if using indirect heat method)
• Meat thermometer

Preparation

1. Prepare the Pork Belly:
   • Remove the pork belly from the refrigerator at least an hour before cooking to bring it to room temperature.
   • Pat the skin dry with paper towels. The drier the skin, the better the crackling will be.
   • Score the skin of the pork belly with a sharp knife, being careful not to cut too deeply into the meat.
2. Season:
   • Rub the skin with olive oil and then generously apply coarse sea salt into the scores. This helps the skin to crisp up into crackling.
   • Season the meat side with salt, pepper, and any other herbs and spices you like.

Cooking Method

Option 1: Direct Heat (For a Crispier Crackling)

• Preheat the BBQ to a high heat, aiming for around 400-450°F (200-230°C).
• Place the pork belly skin-side down directly over the heat for about 20-30 minutes to start crisping up the skin.
• After the skin starts to crisp, turn the pork belly over and reduce the heat to medium (or move to a cooler part of the grill for charcoal BBQs). Continue cooking for about 1-1.5 hours, depending on the size of the belly. Use a meat thermometer to ensure the pork reaches an internal temperature of 160°F (71°C) for well-done.

Option 2: Indirect Heat (For More Even Cooking)

• If using a gas grill, light only one side and set the temperature to medium-high. For charcoal grills, push the coals to one side. The goal is to create a hot zone and a cooler zone.
• Place the pork belly, skin side up, on the cooler side of the grill to cook via indirect heat.
• Cover the grill and cook. The cooking time will be similar to the direct heat method, about 1.5 to 2 hours for a typical belly. Keep the lid closed as much as possible to maintain even temperatures.
• To crisp the skin, move the pork belly over direct heat for the final 20-30 minutes of cooking, monitoring closely to avoid burning.

Finishing Touches

1. Rest the Meat:
   • Once cooked, remove the pork belly from the grill and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
2. Serve:
   • Slice the pork belly into pieces and serve hot. The crackling should be crispy and the meat tender and juicy.

Tips

• Keep a spray bottle of water handy to douse any flames that might flare up from the dripping fat, especially when cooking over direct heat.
• If the skin isn’t crisping as you’d like, you can finish it under a broiler in your oven for a few minutes. Just keep a close eye on it to prevent burning.
• Experiment with different wood chips (if using a charcoal grill) to infuse the pork with unique smoky flavors.

Roasting a belly of pork on the BBQ requires a bit of attention and patience, but the result—a succulent piece of meat with a delightfully crispy crackling—is well worth the effort.

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days