Pork belly with the rind on. Slow roasted and one of the tastiest cuts. The rind is left on to give you the nice crackling. Starting at 500g portions upto 4kg.
|Cooking Guidelines||Pre-heat oven to 160C/GM4. Allow roast to come up to room temperature. Season to taste, place in a roasting tin and allow 40minutes per 500g plus an extra 30 minutes. Remove roast from oven and allow to settle for 15-20 minutes prior to carving.|
|Nutritional Information||Typical Values per 100g Energy 926kJ/223kcal Fats 16.8g of which saturates 5.6g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 17.9g Salt 0.17g Please note that Nutritional Information is to be used as a guideline only.|