Fresh Pure NZ Pork Belly is succulent and richly flavourful. It is an inexpensive fatty cut and a family favourite. Popular with entertaining.
Pork belly is at its best and is most tender when prepared using a slow cooking method such as braising/ and low and slow cooking.
Country of origin NZ
Check out this tip for getting the perfect CRISPY SKIN -
1.Score the skin carefully! If purchased at a butcher, this will have already been done for you.
2. Dry out the skin.Unwrap your pork, pat it dry and it and leave it uncovered in a deep tray in the fridge – skin side up. Do this at least two hours before cooking.
3. Season with oil and salt. Ensure the oil and salt are evenly spread over all the skin, including in the scores. About two tablespoons of oil and one to two tablespoons of salt. Coat every part of the skin thoroughly.
4. Properly preheat the oven. High heat is the final key to pork crackling. Preheat for at least 20 minutes to 230°C. Put the pork in quickly but carefully so the oven stays hot. Depending on the size of your meat, it can take between 30-50 minutes to crisp up completely. Watch to see when the crackling has puffed up, then turn down the oven to 160°C finish cooking.
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