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Price: $20.00

Stock Status:(Out of Stock)
Product Code: PORKBELLY

One pound of fresh Pork Belly!

Pork belly is uncured, un-smoked and un-sliced bacon. So bacon is mostly cured (you can buy uncured bacon), smoked and sliced. Typical American bacon is cured with salt and also smoked. ... Once you brine or cure it, and smoke it, it becomes bacon. Pork belly has juicy fat layers wrapped around the meat. There isn't much meat, but once cooked it becomes tender, similar in texture to a pork loin.

1 pound - $20


Roasted Pork Belly

Serves 2-4


Holiday Spiced

1 pound Pork Belly, skin on

1 teaspoon Black Peppercorn

1/2 teaspoon Fennel Seed

1/2 each Cinnamon stick

2 each Clove Whole

4 each Allspice Whole

2 each Garlic clove

1 1/2 Tablespoons Sea Salt

2 teaspoons Brown Sugar

1 sprig sage

1 Apple, quartered

1 Lemon

1 Onion and Fennel Bulb chopped in large pieces

1 large bottle of hard cider


Preheat oven to 450 F

Toast spices on a sheet tray in the oven for a couple minutes until fragrant. Put in a grinder or mortar with garlic clove and sage and blend/smash until fine, add to the sugar and half the salt.

Pat belly dry and rub with half of lemon and sprinkle spice mix on the meat none on the skin. Sprinkle the skin with salt. Place in roasting pan that fits the belly with a little room on each side. Add Onion and Fennel around sides. Roast for 1 hour or until skin starts crisping up.

Pour in bottle of hard cider over veg avoiding the pork skin. Cider should come up close to the top of the Belly. Reduce heat to 375 F and roast another hour.

Reduce heat again to 250 F and cook until you can pull the belly meat apart. approx. another hour. Rub salt off the skin.

Let slightly cook on a cutting board. Put roasting veggies in a blender and slowly puree smooth adding roasting juices to get desired consistency. On a platter spread roasting veggies on a platter and slice pork belly with serrated knife. Place on puree and drizzle sauce around.

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