PORK BELLY ROAST (BONE-IN)

The Ultimate Sunday ROAST. Rich, Crispy & Unforgettable.

Whole Bone-In Pork Belly is the crown jewel of any serious braai or Sunday roast. The bone adds depth of flavour as it cooks, while the thick layer of fat renders down slowly — basting the meat from within and delivering that melt-in-your-mouth tenderness that pork belly is famous for. Score the skin, season generously, and let the fire do the rest. This is low-and-slow cooking at its finest.

Why You'll Love It

• Whole bone-in cut for maximum flavour and a stunning presentation
• Fat cap renders beautifully — crispy crackling on the outside, juicy meat within
• Bone-in cooking locks in moisture and adds rich, deep flavour
• Incredibly versatile — braai, oven roast, or slow cook
• A showstopper centrepiece for family gatherings and special occasions
• Sourced from quality South African pork

Cooking Methods

Oven Roast (Crackling Method): Score the skin deeply, rub generously with coarse salt. Roast at 220°C for 30 minutes to blister the skin, then reduce to 160°C and roast for a further 1.5–2 hours until the meat is tender and pull-apart.

On the Braai: Cook bone-side down over indirect medium coals for 1.5–2 hours with the lid on. Finish skin-side down over direct heat for 10–15 minutes to crisp the crackling.

Slow Cooker: Cook on low for 7–8 hours for fall-apart tender pork belly. Finish under the grill for crispy skin.

Pro Tip: Pat the skin completely dry before cooking and salt it at least an hour ahead — this is the secret to perfect crackling every time.

Keep Refrigerated | Best enjoyed fresh