Pork Belly

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1. Juicy and succulent

   Posted by Hope on 6th Oct 2017

   Had the family going back for seconds and thirds with this one. I slow cooked it after marinading with pink Himalayan salt and olive oil on the fat and for the meat garlic clove, fennel and the pink salt. Wow!

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2. Tender

   Posted by Hope on 9th Jun 2015

   Great for a slow-cooked casserole. The meat just falls off your fork once it's ready to eat.

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3. Great!

   Posted by HM on 22nd May 2015

   Lovely meat and perfect cracking! Immersed piece in water, covered in baking paper & foil, baked for an hour, drained, dried skin well and sat flesh in sticky Asian sauce, skin not touched by sauce to form cracking, baked till cracking perfect, yum.

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4. Crackling Yum!

   Posted by Sharon Vassallo on 13th Aug 2014

   Defrost pork uncovered in the fridge
   Dry any moisture from the pork with paper towel
   Score the rind and rub with oil and lots of rock salt
   Cook at 220c for 30min
   Turn oven down to 170c
   Add chopped onion, carrot and cabbage to the pan with chicken stock and salt.
   Cook for 1 hour.

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5. Pork Belly - YUM!

   Posted by lyndaandsimon on 13th Jun 2013

   We have had FRB pork belly many times and we are never disappointed. The fat just melts away and we always get the best crackling with juicy pork meat. Very rich, but SO Yummy!

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6. Pork Belly

   Posted by Unknown on 12th Jun 2013

   Fantastic, will definitely order again for next Christmas.

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7. Pork Belly-love it

   Posted by Val Young on 1st Jul 2012

   Yet again we picked a winner. Great pork. Used in Kylie Kwong recipe - was delicious.

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