Award Winning Outdoor-Reared Belly Pork Squares | 1kg

Award Winning Primrose Herd Outdoor-Reared Belly Pork Squares

Indulge in unmatched flavour with our Primrose Herd Outdoor-Reared Belly Pork Squares, 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.

Cut from bone in belly. The skin is left on and scored for great crackling. These are a real treat with plenty of “good” fat to keep them juicy and full of flavour.

Contains 2 squares each weighing 500gm. Pack weight 1 kg

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: Pack weight 1 kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK (Primrose Herd)

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

Delivery:   Mainland UK only. Additional charges may apply to Highlands and IOW. 

👨🍳 Chef’s Tip: Master the Flat Pork Belly Roast (Shatter-Crisp Crackling)

Cooking a flat slab of pork belly is all about playing the long game: baking low and slow gives the fat layers time to melt and tenderise the meat underneath, while keeping the top level ensures even heat distribution for whole-surface, blistered crackling.

1. The Overnight Fridge Dry: Score the skin in fine parallel lines (or a diamond grid) 1 cm apart, slicing through the skin and fat without nicking the meat below. Pour boiling water over the skin in the sink to open the pores, pat thoroughly dry, rub with sea salt, and leave uncovered in the fridge for 24 hours. Removing surface moisture is 90% of the battle for crackling.

2. Keep the Slab Level: Pork belly slabs often have uneven thick and thin sides. When placing your slab on a wire rack over a roasting tin, tuck balls of crumpled aluminium foil underneath any lower corners to make the skin perfectly flat and level. If one side dips, rendered fat pools there and stops that section from crackling.

3. Protect the Meat, Expose the Skin: Season the underside of the meat with your choice of aromatics (fennel seeds, garlic powder, black pepper, or star anise). Keep these seasonings strictly off the top skin—spices on top will scorch and turn bitter under high heat.

4. Low-Heat Melt: Roast uncovered at 150°C (130°C fan) for 2 to 2.5 hours. The meat will soften, the connective tissues will dissolve into gelatine, and the fat layer will slowly render down to baste the pork from within.

5. The Crackling Puff: Turn the oven up to 230°C (210°C fan) for the final 20 to 30 minutes. Watch closely as the skin bubbles, blisters, and turns into a deep golden, glass-like crackling across the entire flat surface.

6. Rest Skin-Up: Rest the slab on a wooden board for 20 minutes (never cover with foil, or the trapped steam will soften the crackling). Turn the slab skin-side down onto the board and cut with a heavy chef's knife or serrated knife using a sawing motion from meat to skin to prevent crushing the crackling.