Award-Winning Outdoor-Reared Belly Pork Slices | 500g

Primrose Herd Outdoor-Reared Belly Pork Slices  500g

Indulge in unmatched flavour with our Primrose Herd Outdoor-Reared Belly Pork Slices, cut from prime, ethically reared Primrose Herd pork. Famous for its generous marbling and melt-in-your-mouth texture, this cut is a favourite for slow roasting.

Thick cut slices from traditional breed pork belly ideal for both grilling or popping on the BBQ.

Weight 500 g

Why Choose Primrose Herd Pork Belly?

• Outdoor-Reared British Pork: High welfare, traditional Cornish pork from Primrose Herd.
• Richly Marbled: Guarantees incredible tenderness and depth of flavour.
• Perfect Crackling: Hand-scored rind designed to crisp up beautifully in the oven.
• Fresh UK Delivery: Vacuum-sealed and delivered chilled in eco-conscious packaging.

Weight: 500g

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

Storage: Keep refrigerated below 4°C. Suitable for freezing.

Delivery: Mainland UK Delivery onlly. Some Highland postcodes and IOW may incur additional charges.

👨🍳 Chef’s Tip: How to Grill Pork Belly Slices on the BBQ

Grilling thin or medium pork belly slices straight over open flames can quickly turn into a grease-fire disaster if you aren't careful. Because the fat drips constantly, the secret to perfectly charred, smoky pork belly is two-zone grilling—rendering the fat safely on indirect heat before searing over direct coals.

1. Slice Thickness Matters: Aim for slices that are 1 cm to 1.5 cm thick (about $1/2$ inch). If they are cut too thin (like breakfast bacon), they will dry out; if they are too thick, the centre won't render before the outside burns. Skinless slices work best on a grill grid.

2. Set Up Two-Zone Heat: Push all your hot coals to one side of the barbecue, leaving the other side completely clear (or turn off the burners on one side of a gas grill). This gives you a hot zone for searing and a safe zone for rendering fat without massive flare-ups.

3. Render on Indirect Heat First: Lay the pork belly slices on the cooler, indirect side of the grill and close the lid. Let them cook for 10 to 12 minutes, flipping halfway. This slowly renders out the bulk of the internal fat into the bottom of the grill rather than onto live coals.

4. The Direct Heat Sear: Once the slices are cooked through and most fat has rendered, move them directly over the hot coals using tongs. Sear for 1 to 2 minutes per side, flipping frequently, until the edges turn crisp, blistered, and lightly charred. Keep tongs ready to move them back to the cool side if flare-ups occur.

5. Glaze at the Very End: If using a sweet BBQ sauce, Korean gochujang glaze, or honey-soy marinade, brush it onto the slices only during the final 2 minutes of direct searing. Glaze applied too early contains sugars that will scorch and turn bitter.

6. Rest & Serve: Transfer to a wooden board and rest for 3 to 5 minutes. Slice into bite-sized strips and serve immediately with fresh lettuce cups, kimchi, or a sharp apple slaw to cut through the richness.