Pork Belly Strips 5kg – Great Value
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Pork Belly Strips
Pork belly strips are a delectable choice for those seeking a succulent and flavourful cut of meat.
Renowned for its rich marbling and tender texture, pork belly strips offer a delightful culinary experience. Pork Belly Strips 5kg
With their versatility in various cuisines, these strips can be prepared in numerous ways, from crispy bacon-style strips to slow-cooked and savory dishes.
Whether you prefer grilling, roasting, or braising, pork belly strips are sure to impress your guests with their indulgent taste.
Elevate your culinary repertoire with these exquisite pork belly strips and savour a truly remarkable dining experience. Pork Belly Strips 5kg
Pork belly is a versatile cut with the creamy layering of fat offering rich succulence, and is left unrolled by our Master Butcher as a neat slab of pork.
Well suited to marinating or slow roasting, the impressive flavour of the pork belly reflects the rich diets of our outdoor reared hogs.
Glazed Pork Belly Bites
These bite-sized cubes of pork belly are coated in a sticky glaze of lime, sesame seeds and soy sauce.
Pair with a Laphroaig 12 Year Old Single Malt and ginger ale. The rich meat pairs well with the bold notes in the whisky.
Ingredients
- 1kg pork belly slices
For the glaze
- 80ml low-salt soy sauce or tamari sauce
- 1 lime, zested and juiced
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 tbsp sesame seeds
- 3 spring onions, sliced
Method
- Using sharp scissors, cut each pork belly slice into 4 pieces, about 2.5cm cubed.
- Add to a bowl with the soy sauce, lime zest and juice, sugar, honey and the sesame seeds, along with two of the sliced spring onions.
- Marinate for 20 mins.
- Preheat the oven to 180°C, fan 160°C, gas 6.
- Put the pork cubes on a baking tray lined with baking paper and pour the marinade into a small saucepan.
- Roast the pork pieces in the oven for 30-35 mins until crispy and some of the fat has rendered out.
- You can turn the oven down by 20 degrees if you see the pork burning.
- Meanwhile, simmer the marinade over a low heat for 5 mins until reduced.
- Let the pork cool for 10 mins before arranging on a serving platter or plate.
- Drizzle over the reduced marinade and sprinkle with the remaining spring onions and serve.
Make ahead: You can cook these a few hours ahead of serving, but reduce the marinade just before serving.
These bites freeze well. Defrost and reheat until piping hot to serve.
Pairing suggestion: Fill a highball glass with ice, add 50ml Laphroaig 12 Year Old Single Malt, 200ml chilled ginger ale and garnish with a lemon wedge.
Nutritional Values: (Typical per 100g)Energy: 1315 kJ / 290 kcal, Fat: 23.1g, of which Saturates: 9.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20.4g, Salt: 0.22g
Country of Origin
Produced in Britain
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