Duke of Berkshire Pork / Kurobuta Pork Belly - Bone In, Skin On | ±6kg

Duke of Berkshire Pork Belly Bone-in, is an old English breed of Pork. Reared since the 18^th 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 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 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.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

What You’ll Need:
• 6kg Duke of Berkshire / Kurobuta pork belly
• Sea salt
• Freshly ground black pepper
• Olive oil (optional)
• Optional extras: garlic, thyme, rosemary, lemon zest, or your favorite spice rub


Step-by-Step Preparation:

1. Defrost
• Defrost slowly in the fridge for 24–36 hours until fully thawed.

2. Pat Dry
• Use paper towels to dry the surface of the pork thoroughly.
This helps with texture and seasoning.

3. Score the Fat
• Use a sharp knife to lightly score the fat side in a criss-cross or straight-line pattern.
Be careful not to cut into the meat, just the fat layer.

4. Season Generously
• Rub the pork belly with:
• Sea salt (about 2–3 teaspoons)
• Black pepper
• Optional: a blend of lemon zest, garlic, and herbs or spices.
• Massage it well into the surface, especially into the scored fat.

5. Dry in the Fridge (Optional, but improves texture)
• Place the pork on a tray or rack, uncovered, in the fridge for at least 8–12 hours, or overnight.
This helps dry out the surface and improves browning during cooking.

6. Ready for Roasting or Slow Cooking
• Now the pork belly is prepped and ready to be cooked.

🔥 Slow-Roasted Kurobuta Pork Belly

Time Needed:
• Prep: 15 minutes (+ optional overnight dry)
• Cook: ~8 hours
• Rest: 20–30 minutes

Step-by-Step Cooking Instructions

1. Preheat Your Oven
• Set to 130°C, fan off for gentler heat.

2. Prep the Pan
• Use a roasting tray with a rack if possible (to let fat drip down).
• Add a bit of water, wine, or stock with some vegetables to the bottom of the tray (this keeps the environment moist).

3. Roast Low and Slow
• Place the pork fat-side up on the rack.
• Roast at 130°C for 7–8 hours.
• Optional: loosely cover with foil for the first 4–6 hours to retain moisture, then uncover to allow the top to brown.

4. Crisp the Top

After the long roast:
• Turn the oven up to 220°C for 20–30 minutes OR use the grill/broiler for 5–10 minutes.
• Watch closely, the top should go golden brown and slightly crisp, not burn.

5. Rest the Meat
• Remove from oven and let it rest for 20–30 minutes, loosely covered with foil.
• This helps juices redistribute and makes slicing cleaner.

6. Slice and Serve
• Use a sharp knife to cut thick slices or cubes.
• Serve with something fresh or acidic like pickled onions, chimichurri, or citrus salad to balance the richness.

Extra Tips:
• Save rendered fat in the tray. Once strained, it’s excellent for roasting potatoes or sautéing.
• This method works great if done a day ahead: cook, chill, then reheat and crisp before serving.

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £75 Express By End of Day (Tues-Sat)	FREE
Orders under £75 Express By End of Day (Tues-Sat)	£8.50
Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 12PM - Noon / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.