Our high quality pork belly comes with a thick layer of fat which helps to flavour the meat during cooking, and also creates delicious crispy crackling. The cut can be used in a number of ways. Keeping pork belly whole is ideal for slow roasting, or cut into strips or chunks to BBQ or grill.
Pork from Tom Hixson of Smithfield offers unparalleled flavours and quality, which can’t be beaten by any other online butchers. Not only can you buy pork belly, but you can also try our award-winning sausages, bacon, and pork chops. If you’d like to try something different, explore our selection of Wagyu beef. All of our products are available for delivery direct to your door.
Coming from the same area as spare ribs, pork belly is taken from the underside of the pig, near the loin. Because the cut comes from the belly of the pig, it offers a high far content, giving the meat a lot of delicious flavours. Pork belly is famously sliced thinly for bacon, as well as being commonly used in Asian and Hispanic cooking in smaller, square chunks.
The connective tissues found within this cut take time to break down and become that irresistible melt-in-your-mouth texture. Because of this, you should cook your pork belly low and slow. For a whole pork belly joint, BBQing is the easiest way to achieve the desired results, which we outline below.
If you are cooking pork belly slices, we’d recommend cooking them in the oven. Pat your belly slices down and season with salt and pepper. Add them to a lined baking tray, and cover your slices with foil. Roast in the oven for one hour or until they are cooked through, the timings may vary depending on how thick your pork belly slices are. Remove from the oven and serve immediately.
Yes, you can cook pork belly from frozen, as long as the internal temperature of the pork reaches 75ºC. Although it is perfectly safe to cook pork from frozen, we’d recommend defrosting the pork in the fridge the day before, as this preserves the soft texture and flavours.
To BBQ your pork belly, start by heating up your lidded BBQ with our signature Traeger BBQ Signature Pellets. The night before, season your pork with flakey sea salt and pepper, and any other seasonings you wish to add. Add your pork belly in fat side up, as this will crisp up whilst cooking. Cook for 5-6 hours or until the pork reaches 75ºC internally, which you should measure with a temperature probe. If you’d like to add a sticky glaze to your pork, add this one hour before the pork finishes cooking. Remove from the heat, and serve in slices or as pulled pork.
For those of you who like to slow roast your pork belly as a whole joint, try serving as part of a Sunday dinner. The pork belly goes best with buttery mashed potatoes, gravy (made from the leftover pork juices, of course) and roasted vegetables including asparagus, broccoli, carrots and celeriac.
If you are going for classic Asian-style pork belly, try serving it as part of a ramen noodle dish. Make your broth out of chicken stock, oyster sauce, soy sauce, grated fresh ginger and toasted sesame oil. To build your bowl, cook your noodles in the broth, and add to a large bowl once cooked. Add your crispy pork belly slices into your bowl with cooked pak choi, a soft boiled egg, kimchi, and finally thinly sliced chilli and scallions.