Our West Country outdoor-reared belly of pork roasting joint is a true classic, offering a perfect balance of tender, juicy meat and crispy, golden crackling. Sourced from pigs raised outdoors in the lush West Country, this joint reflects exceptional quality, sustainability, and the finest in traditional farming practices.

The natural marbling in the belly of pork ensures incredible flavour and succulence when roasted. This joint is perfect for slow cooking, allowing the meat to become tender and melt-in-the-mouth while the crackling turns beautifully crisp. It’s the ideal centrepiece for family meals or special celebrations.

Simply score the skin, rub it with salt, and roast to achieve that signature crunch. Pair it with classic accompaniments like roasted potatoes, apple sauce, and seasonal vegetables, or give it a modern twist with a sticky glaze and Asian-inspired sides like pickled vegetables or steamed rice.

Whether for a Sunday roast or a festive gathering, our West Country outdoor-reared belly of pork roasting joint guarantees a memorable meal. Celebrate the rich taste and exceptional quality of sustainably reared pork with this timeless cut.

Slow-Roasted West Country Outdoor Reared Belly of Pork with Crispy Crackling

A West Country Outdoor Reared Belly of Pork Roasting Joint is a show-stopping centerpiece that delivers tender, juicy meat and perfectly crispy crackling. This slow-roast recipe brings out the best in the pork with minimal effort.

Ingredients

• 1.5–2kg West Country Outdoor Reared Belly of Pork
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp black pepper
• 2 tsp fennel seeds (optional, for extra flavor)

For the Base:

• 2 onions, thickly sliced
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 250ml chicken or vegetable stock
• 250ml dry cider or white wine (optional)

Method

1. Prepare the Pork

1. Preheat your oven to 220°C (200°C fan).
2. Pat the pork belly dry with paper towels. For the best crackling, the skin should be as dry as possible.
3. Score the skin in a crisscross pattern or parallel lines, about 1cm apart, using a sharp knife. Be careful not to cut into the meat.
4. Rub the olive oil all over the skin, then sprinkle generously with sea salt, black pepper, and fennel seeds (if using), pressing them into the cuts.

2. Prepare the Roasting Tray

1. Scatter the onions, carrots, and celery across the base of a roasting tray to create a vegetable trivet for the pork.
2. Pour the stock and cider (if using) into the tray.

3. Roast the Pork

1. Place the pork belly on top of the vegetables, skin-side up.
2. Roast at 220°C (200°C fan) for 30 minutes to puff up the crackling.
3. Reduce the oven temperature to 160°C (140°C fan) and continue roasting for 2.5–3 hours, until the meat is tender and the juices run clear.
4. If the crackling hasn’t fully crisped, increase the oven temperature back to 220°C for the last 10–15 minutes, keeping a close eye to avoid burning.

4. Rest the Pork

1. Remove the pork from the oven and let it rest for 15–20 minutes under foil. This step ensures the meat stays juicy.
2. Strain the juices from the roasting tray into a saucepan, discarding the vegetables.

5. Make the Gravy

1. Skim off any excess fat from the strained juices.
2. Simmer the juices over medium heat until reduced to your desired consistency. If you prefer a thicker gravy, whisk in a teaspoon of cornflour mixed with a little water.

6. Serve

• Carve the pork into thick slices, ensuring each piece has a portion of crispy crackling.
• Serve with the gravy, roasted potatoes, and seasonal vegetables like buttered carrots, green beans, or braised red cabbage.

Chef’s Tips

• For extra-crispy crackling, leave the pork uncovered in the fridge overnight before roasting to dry out the skin.
• To make the pork belly even more flavorful, rub the meat side with a mix of garlic, rosemary, and lemon zest before roasting.

This slow-roasted pork belly recipe showcases the rich, indulgent flavor of your West Country Outdoor Reared Belly of Pork Roasting Joint, complete with tender meat and irresistibly crispy crackling. Enjoy!

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