Pork Belly — Skin On

Properly 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.

Slow-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.

From the Farm

• 100% pasture-raised — Banksia Springs Farm, Wilsons Downfall, Queensland
• No added hormones or antibiotics, ever
• Pastured pork, organically fed, raised on the Granite Belt
• Skin on, scored and ready to roast — arrives frozen and vacuum-sealed

Cook It Right

Classic roast with crackling: 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.
Pan-rendered: 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.
Asian braise: Soy, rice wine, ginger, star anise, a little sugar. Low and slow for 3 hours. Finish in a hot oven for colour and glaze.

Serves

800g — 3–4 serves. 1.2kg — 5–6 serves. Leftovers are excellent sliced cold.

Storage

Arrives frozen and vacuum-sealed. Thaw in the refrigerator (24–48hrs). Pat the skin completely dry before cooking — moisture is the enemy of crackling.