Indulge in the ultimate "melt-in-the-mouth" roast with Stack Butcher’s Premium Pork Belly. Known for its incredible depth of flavour and signature layers of succulent meat and rich fat, pork belly is the gold standard for those who crave the perfect balance of tender pork and world-class, golden crackling. Our master butchers hand-select the finest pork, ensuring the ideal ratio of lean meat to fat marbling. Whether you’re preparing a traditional Sunday centerpiece or slow-braising for an Asian-inspired feast, our pork belly is prepared to deliver a rich, savory experience that is second to none. The King of the Roast Incredible Crackling: Our pork belly is scored by hand (upon request) to ensure the skin puffs up into a salty, glass-like crunch every time. Deeply Flavorful: The natural fat layers baste the meat from the inside out as it cooks, resulting in an exceptionally juicy and tender texture. Versatile Preparation: Perfect for slow-roasting as a whole joint, slicing into thick "belly strips" for the grill, or dicing for rich casseroles. High-Quality British Pork: Sourced from trusted farms, ensuring superior welfare and a clean, sweet flavour. Product Info & Storage At Stack Butcher, we provide our pork belly raw and fresh, ready for your favorite rubs and marinades. Ingredients: 100% Premium Pork. Storage Advice: Keep refrigerated below 5°C. For the best crackling, remove from packaging and pat the skin dry 24 hours before cooking. Freezing: Suitable for home freezing on the day of purchase for up to 6 months. Cooking Inspiration The Ultimate Slow Roast: Season the meat with fennel seeds and garlic, then roast at a low temperature (150°C) for 3 hours. Crank the heat to 220°C for the final 20 minutes to achieve that legendary, bubbly crackling. Crispy Asian Braise: Simmer cubes of pork belly in soy sauce, star anise, ginger, and brown sugar until the fat is "butter-soft," then flash-fry for a sticky, caramelized finish. Belly Slices: Slice the raw joint into 1-inch strips, marinate in BBQ sauce, and grill until the edges are charred and the fat is beautifully rendered. Butcher’s Top Tip for Perfect Crackling "The secret to the best crackling is dryness. After patting the skin dry, rub a generous amount of sea salt and a little oil into the scores. Avoid basting the skin with juices during roasting—keep it dry, keep it hot, and listen for that crunch!"
