Pork Belly Roast

Fresh WA pork belly, pin-boned with the rib meat left on for extra flavour. Choose scored or unscored skin. Whole bellies online; halves always available in store.

Cooking: Pat the skin dry, oil and salt. Roast at 230°C for 30-40 minutes until crackled, then 170°C for 1-1.5 hours until tender. Rest before cutting.

Serving: Allow about 150g per person. A whole belly serves around 22-27.

Priced per kg. We weigh your roast when we pick it, and any difference comes off your balance at pickup.