4.8-5kg Whole Belly Pork

Pork Belly is the tastiest pork cut, often used to make streaky bacon, Pancetta or added to sausages. The fat in the belly makes it almost impossible to overcook. Roast it for best results.

How to make pork crackling

1. Brush the skin liberally with oil – as the pork cooks, this will render the fat out of the skin and encourage it to blister
2. Season with salt
3. Score the skin with a sharp knife, being careful not to go through to the meat – this helps the fat escape during cooking
4. Pat the skin dry, then rub with salt and oil – this again helps the fat render, but also pushes the skin to puff up and crisp
5. Weigh the joint to determine the correct cooking time. Roast for 25 mins at 240C/220C fan/gas 9, then turn the oven down to 190C/170C fan/gas 5 and roast for another 25 mins per 450g.
6. Rest the meat for 10-15 mins before carving