Somerset Roast Pork Belly 1kg The Belly Slices Are About 1cm Wide.

Crispy Somerset Roast Pork Belly 1kg
on a chopping board
Somerset Roast Pork Belly 1kg The Belly Slices Are About 1cm Wide. 2

The Somerset Roast Pork Belly 1kg is a boneless cut of meat from the belly of a pig. Belly is very popular in Hispanic, Chinese, Danish, Korean and Filipino cuisine. At N&C Produce our Pork Meat is sourced from small family run farms, resulting in top quality produce for our customers.

Preparation Time  10 min

Cooking   2hr


1 kg boneless pork belly

1 tbsp sea salt flakes

1 tsp plack pepper

1 tbsp  extra-virgin olive oil

onion, sliced into 1cm rounds

1 lemon, sliced into 1cm rounds


Preheat oven to 180°C 350°F

score the pork skin at 1 cm intervals.

Dry the  skin with paper towel and massage with salt, pepper and olive oil.

Place skin-side down, on an oven tray and roast for 1 hour 20 minutes.

Remove the meat from the oven and increase the oven temperature to 200°C.

Arrange the onion and lemon on the oven tray next to the pork. Turn the Meat over onto the onion and lemon. Roast for a further 20 minutes or until the skin is golden and crispy and the meat is tender.  

Somerset Roast Pork Belly 1kg Serves 4 


For the crunchiest crackling, thoroughly dry the skin and refrigerate uncovered overnight. 

Rub the rind with 2 tablespoons of cooking oil and one tablespoon of COARSE SEA SALT (you can use more if you like your crackling on the salty side). Rub it in really well.

Season the meat (underside of the pork) with 1 teaspoon salt and another 2 tablespoons olive oil.

Comments are closed.