Oven belly pork is the crackling Sunday joint — slow heat for tender meat, a hot blast for the skin. Belly Pork Joint 1kg is the classic 1kg joint for a family roast; Pork Belly Slices 700g is the quicker midweek tray when you want belly flavour without a whole joint. Shop both in pork belly and pork.
Oven method for the joint
Pat the skin bone-dry and score it if it is not already. Rub salt into the scores and leave uncovered in the fridge for a few hours or overnight if you can — dry skin means better crackling. Preheat to 220°C. Roast skin-up for 20 to 30 minutes to start the crackling, then drop to 160°C for about 90 minutes to 2 hours for a 1kg joint until the meat is tender (probe around 90°C in the thickest part for soft, pull-apart belly). Finish with another 10 to 15 minutes at 220°C if the crackling needs a final blast. Rest 15 minutes before carving. Do not baste the skin with liquid or it softens.
Slices, slow cooker and leftovers
Belly slices roast at 200°C for 35 to 45 minutes turning once until sticky and cooked through. Slow cooker works for the joint on low 6 to 8 hours, then crackle the skin under a hot grill. Browse pork belly for joints and slices, and pork for chops beside.
What to serve
Apple sauce, roast potatoes, greens, and a sharp gravy. Leftover belly is excellent reheated until the skin re-crisps, or shredded into buns with slaw. Freeze leftover chunks; keep crackling separate and reheat hot and dry.
Times above are a guide for home ovens, air fryers and pans — 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.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.