Pork Belly Joint, Boneless & Rindless

Pork* Belly Joint, Boneless and Rindless is square cut and perfect for slow smoking, braising or pot roasting. Generous layers of fat interspersed between lean meat ensure melt in the mouth eating pleasure.

Chef George Ryle inspires:
"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. Cube the pork and blanch in water, followed by frying and then braising in caramel, soy sauce and plenty of aromatics for a shot at Chairman Mao’s Red Braised Pork Belly with sticky rice and black vinegar on the side. Or embark on the adventure of bao buns, steamed to fluffy, pillowy loveliness. Braise the pork belly in soy sauce, star anise, chilli, ginger and orange then reduce the liquor and glaze up the pork. Slice thinly, along with pickled carrots, cucumber, spring onions, fresh chilli and fresh coriander, stuff it all inside the bun and enjoy. Great for a fun family dinner.

Pork Belly Joint, Boneless and Rindless also makes a great option for barbecuing; rub with seasoning the night before then lay in the smoker for 5-6 hours, perhaps wrapping in barbecue or parchment paper halfway through to avoid too dark a bark forming. Slice or pull the belly and fill brioche buns with the pork, BBQ sauce and slaw; plenty of pickles on the side."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. Our native breed pork is hung on the bone for three weeks which further enhances the rich and distinctive flavour. Swaledale Pork Belly Joint, Boneless and Rindless is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.