Smoky, juicy and tender, pork belly can be slid into a slider, diced through fried rice, or sliced and served as the star of your Sunday roast. Try it in spaghetti carbonara instead of cured pork, or have it for breakfast instead of bacon. Get in my belly, pork belly!
Bonus feature: Each pork belly bomb comes with its smoky skin on, ready to be turned into crackle. Open your bag, remove the skin, season to taste and place in the oven to bake for approximately 15 minutes at 200 degrees celsius. The rest of your belly can either be returned to the bag and clipped to the edge of your pot of simmering water to heat, or sliced up and crisped in a pan.
- Canterbury pork belly
- Salt and pepper
- Natural woodsmoke flavour
...and that's it!