Duke of Berkshire Pork Belly Bone-in
Duke of Berkshire Pork Belly Bone-in, is an old English breed of Pork. Reared since the 18th Century for its exceptional tenderness, taste and quality it is what Pork should be. With finely marbled meat and unctuous coverings of fat resulting in a full tasting and superb texture.
Containing one ±4.5kg piece per pack, this can be cut into smaller roasting joints, slices for ‘bacon’ or lardons. The ratio of fat to meat ensures consistently fantastic flavour no matter how you decide to cook it. Do you remember that specific crack you’d hear at a Sunday dinner table when the person carving a roasted pork belly first cut into the crackling? Making your mouth water as you reminisce the melt in your mouth meat that sits just underneath it. How the fat has turned a beautifully translucent, and everyone ends up waiting patiently to see who got given the most. Well this Duke of Berkshire Belly will tick all of those memories and more.
With the superior nature of Duke of Berkshire Pork it is a whole flavour hit even with just a hint of salt on the crackling and nothing else. Before roasting bring the Pork Belly to room temperature, make sure to pat dry the skin, and score with a sharp knife. Liberally rub Maldon Sea Salt over the skin and into the score marks finishing with a drizzle of oil. In a deep baking tray put onions, celery and carrot chunks, place the Belly on top. Put into a preheated oven at 220 for 45 minutes or until the crackling is really starting to crisp up. Then turn down the heat to 140 – 160, add to the tray chicken stock and a glug of white wine or cider, making sure not to touch the skin. Put back into the oven and cook for a further 3 hours. The meat will be soft and tender, and the crackling a rich golden brown colour. If the crackling isn’t quite ready just turn up the heat and cook for 15 minutes at the end. Use the juices and vegetables to make gravy, allow the meat to rest for around 20 minutes.