Our Oak smoked pork belly recently won two gold stars in the 2015 Great Taste Awards. Pork belly is a cut that lends itself really well to smoking and the flavour you get with this joint has to be tried to be believed.
The tasting notes from the awards read as follows:
“Oh what a lovely pig. Tender sweet meat with a hint of smoke that has permeated from the skin. The rib meat was sensational….and although the smokey crackling was slightly inconsistent, we just couldn’t stop eating this. Table 5: We were delighted to have the opportunity to judge this fab piece of meat. Really good depth of flavour, brilliantly judged smoking and very, very ‘moreish’. Well bred, well processed and well received. Table 6: We agree with the above comments, very moreish.”
Pork belly is a versatile, great value cut and can be used for many different dishes and also makes a great alternative to leg and shoulder for roasting. The secret is to slow cook it, the fat will keep the joint lovely and moist and stop it from drying out, at the end of cooking the fat can be poured off before serving. You also get incredible crackling with pork belly which a blast of high heat at the end of slow cooking will ensure is crisp and delicious. Any leftovers pieces are great for using in soups and stews.
We sell are pork belly joints with the ribs left in. If you want them removed but still sent with the joint just leave a note in the text box during the checkout process.