Pork Belly Joint, Boneless and Rindless, is expertly square-cut and ideal for slow smoking, braising, or pot roasting. With generous layers of rich fat nestled between tender, lean meat, it guarantees melt-in-the-mouth indulgence. This versatile cut is perfect for everything from BBQ feasts to slow-cooked comfort dishes. Whether smoked low and slow or roasted to crispy perfection, our pork belly delivers exceptional flavour and succulence.

Inspiration from Chef George Ryle
"Pork Belly Joint, Boneless and Rindless is the ideal cut for a couple of my favourite dishes from the vast and varied cuisine of China. Start with a classic: cube the pork, blanch it in water, then fry and braise in caramel, soy sauce, and plenty of aromatics for Chairman Mao’s Red Braised Pork Belly. Serve with sticky rice and a splash of black vinegar for balance. Alternatively, embark on the adventure of bao buns, steamed to pillowy perfection. Braise the pork belly in soy sauce, star anise, chilli, ginger, and orange, reduce the liquor into a sticky glaze, and slice thinly. Add pickled carrots, cucumber, spring onions, fresh chilli, and coriander, stuff it all inside the buns, and enjoy a flavour-packed family dinner.

For those who love barbecuing, this cut is equally brilliant. Rub the pork belly with your favourite seasoning the night before, then smoke it low and slow for 5–6 hours. To avoid an overly dark bark, wrap it in parchment or barbecue paper halfway through. Once cooked, slice or pull the tender pork and serve in brioche buns with BBQ sauce, slaw, and plenty of pickles on the side. Versatile, indulgent, and packed with possibilities."