Pork Belly Bone-In

The crackling-lover's favourite

Availability: In stock

Regular Price: £16.00

Special Price: £9.90

CODE: P515
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A very rich, tasty cut that will yield crackling to die for! We've pre-scored the rind so all you need to do for the crispiest crackling is scald with boiling water, pat dry and rub salt into the scores. Roast whole or cut into strips and prepare to be wowed.
  • Traditional pork cut for slow roasting
  • RSPCA accredited Freedom Food pork
  • Roast whole or cut into strips
  • Great value for midweek meals
Box Contains:

    • 1 Pork Belly, Bone-in (pack weight 1.2kg)

SAVE £6.10
  Professionally shock frozen
Free delivery on all orders over £80.00
Storage Conditions: Store at < -18ºC (Supplied frozen)
Recommended Shelf Life once defrosted: Store between 0 - 5ºC - Use within 24 hours
<Suitable cooking methods: Click desired method for printable guide
Traditional Roasting
Low Temperature Cooking

To view or print our Pork Belly with potatoes recipe Click Here
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Product Reviews

Pork Belly Bone-In
Overall Rating
Fantastic meal
Slow cooked this for approx. 2 hours and then removed the crackling form the top cut into ribs, but hardly any bone, loads of succulent tasty pork, I then covered it in homemade sticky BBQ sauce and reheated for another 30 mins along with the cracking on a separate tray and it was delicious, served 4 of us ( 4 adults) along with new potatoes, sweetcorn, onion rings and garlic bread. Will be buying more for summer BBq's
By Haze - 26th Feb 2014
Mouthwateringly delicious!
We had two belly pork joints for our New Year's Day dinner. It was the best pork we have ever tasted and was beautifully tender with lashings of delicious crackling. Long, low temperature cooking made it absolutely perfect served with honey roasted parsnips, roast potatoes and red cabbage. Delicious! Thank you Donald Russell for this bargain priced delight.
By babyblueeyes - 19th Jan 2014
Really enjoyed this and so did all the family inc my wife who not big pork fan and the kids who bit fussy also loved it.

I covered crackling part in lots of salt and cooked for about 20 mins on high heat. Then did 3.5 hours on 170 and it really was lovely and moist.

I saw from some previous reviews the bone was out, our was in.
By Daniel - 16th Dec 2013