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How to Cook Belly Pork Joint

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Belly Pork Joint 1kg

A belly pork joint is the roast you cook when you want proper crackling without ordering a whole side. Belly Pork Joint 1kg is a 1kg joint — four people with leftovers, or six if the sides are generous. It sits in pork belly joint and the wider pork belly range next to the slices you cook midweek. Score, salt, and dry skin matter more than fancy rubs.

Belly Pork Joint 1kg

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Oven roast with crackling

The skin has to be dry. Pat it with kitchen paper, score in diamonds if the pack is not already scored, and rub salt hard into the cuts. Uncovered in the fridge for an hour helps. Start hot: 220°C for 20 minutes to blister the skin, then drop to 180°C for 45 to 55 minutes until the thickest meat reads 70°C on a probe. Rest 15 minutes under loose foil with the skin left out of the foil so it stays crisp. Soft crackling after resting? Five minutes back at 220°C usually brings it back. Do not wrap the joint tight for the whole cook — you steam the skin you paid for.

Belly Pork Joint 1kg

Belly Pork Joint 1kg

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Pork Belly Slices 700g

Pork Belly Slices 700g

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Air fryer and BBQ

Air fryer suits a compact 1kg joint if it fits: 200°C for 25 to 35 minutes, turn once, probe to 70°C. BBQ: set for indirect heat around 180°C for about an hour, then move the skin over direct heat for two to three minutes to finish the crackling. Keep a drip tray under it — belly renders hard. Boiling first is for gammon, not this joint; water softens skin and you lose the point of a belly roast.

What to serve and what else to buy

Apple sauce, roast potatoes, greens, and a sharp mustard. Cold belly is excellent in sandwiches the next day. If you want thin strips for a traybake instead of a joint, Pork Belly Slices 700g is the midweek pack in the same pork belly collection. When you are building a full Sunday roast order, browse pork roasting joints for loin and shoulder alongside the belly.

Times above are a guide for home ovens and fryers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size, then write your own note on the fridge.

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