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Pork belly crackling is probably the best crackling in the world and will crisp and crumble in a way that can’t be achieved on any other pork roast. The secret to making the crunchiest skin is to firstly prick holes all over it, using a sharp knife or skewer. Then cover the roast in rock salt which will draw the moisture to the surface, helping to guarantee crispy crackling every time. Use rock salt rather than table salt as it is easy to remove and also won’t penetrate the holes, making the pork too salty. One of the cheapest cuts of pork, these plain belly slices are flavoursome enough to cook on their own or you can add your own flavour twist.
Approximately 5-6 Pork Belly slices per pack.