{"product_id":"pork-belly-skin-on","title":"Pork Belly — Skin On","description":"\u003cp\u003eProperly raised pork belly — the one that actually crackles. Our pigs are pasture-raised on the Banksia Springs property, which means they move, root, and behave like pigs should. The belly reflects this: good fat coverage, firm skin, and the kind of flavour that intensively raised pork simply doesn't have.\u003c\/p\u003e\n\n\u003cp\u003eSlow-roast it low until the fat renders through, then blast it at high heat to blister the skin into proper shards. Or slice it thick and render it slowly in a cold pan. Either way — this cut earns its place on the table.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e100% pasture-raised — Banksia Springs Farm, Wilsons Downfall, Queensland\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics, ever\u003c\/li\u003e\n  \u003cli\u003ePastured pork, organically fed, raised on the Granite Belt\u003c\/li\u003e\n  \u003cli\u003eSkin on, scored and ready to roast — arrives frozen and vacuum-sealed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eClassic roast with crackling:\u003c\/strong\u003e Score the skin at 1cm intervals if not already done. Rub generously with fine salt (not oil — moisture is the enemy of crackling). Roast at 160°C for 1.5–2hrs depending on size. Then 240°C for 20–25 min until the skin blisters and shatters. Don't cover it at any point.\u003cbr\u003e\n\u003cstrong\u003ePan-rendered:\u003c\/strong\u003e Slice into 2–3cm strips. Place skin-side down in a cold pan with a touch of oil. Bring heat up slowly to render the fat. Flip when the skin is deep golden. Season with flaky salt.\u003cbr\u003e\n\u003cstrong\u003eAsian braise:\u003c\/strong\u003e Soy, rice wine, ginger, star anise, a little sugar. Low and slow for 3 hours. Finish in a hot oven for colour and glaze.\u003c\/p\u003e\n\n\u003ch3\u003eServes\u003c\/h3\u003e\n\u003cp\u003e800g — 3–4 serves. 1.2kg — 5–6 serves. Leftovers are excellent sliced cold.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eArrives frozen and vacuum-sealed. Thaw in the refrigerator (24–48hrs). Pat the skin completely dry before cooking — moisture is the enemy of crackling.\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"450 g – 549 g","offer_id":53469466034465,"sku":"BSF-PORK-BELLY-450","price":17.0,"currency_code":"AUD","in_stock":true},{"title":"550 g – 649 g","offer_id":53469466067233,"sku":"BSF-PORK-BELLY-550","price":20.4,"currency_code":"AUD","in_stock":true},{"title":"650 g – 749 g","offer_id":53469466100001,"sku":"BSF-PORK-BELLY-650","price":23.8,"currency_code":"AUD","in_stock":true},{"title":"750 g – 849 g","offer_id":53469466132769,"sku":"BSF-PORK-BELLY-750","price":27.2,"currency_code":"AUD","in_stock":true},{"title":"850 g – 949 g","offer_id":53469466165537,"sku":"BSF-PORK-BELLY-850","price":30.6,"currency_code":"AUD","in_stock":true},{"title":"950 g – 1.05 kg","offer_id":53469466198305,"sku":"BSF-PORK-BELLY-950","price":34.0,"currency_code":"AUD","in_stock":true},{"title":"1.05 kg – 1.15 kg","offer_id":53469466231073,"sku":"BSF-PORK-BELLY-1050","price":37.4,"currency_code":"AUD","in_stock":true},{"title":"1.15 kg – 1.25 kg","offer_id":53469466263841,"sku":"BSF-PORK-BELLY-1150","price":40.8,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-belly-skin-on.jpg?v=1792681896","url":"https:\/\/banksiaspringsfarm.com\/products\/pork-belly-skin-on","provider":"Banksia Springs","version":"1.0","type":"link"}