Berkshire Pork Belly Strips (Plain)

Berkshire Pork Belly Strips (Plain)

Description

Our pork belly strips come from Berkshire pigs raised in the Wheatbelt region near Kellerberrin, carefully overseen by Joe and the team to ensure top-quality meat. These strips offer a perfect balance of crispy skin and tender, juicy meat ideal for stir-fries, slow cooking, or adding rich flavour to your favourite dishes. Prepared fresh with care by P. Princi Butchers, continuing a tradition of quality since 1950.

Price
$15.00
$15.00
Sale Sold out
Weight
Quantity
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Cooking Guide

Plain Pork Belly Strips

Serves 2–4 | Prep: 10 min + Cook: 30–40 min

  • 01 Prepare The Pork
  • 02 Preheat
  • 03 Cook The Pork
  • 04 Rest
  • 05 Serve
01 Prepare The Pork 02 Preheat 03 Cook The Pork 04 Rest 05 Serve

Take 500 g–1 kg pork belly strips, pat dry, and season with salt and pepper. For extra flavour, coat with your choice of marinade (Soy & Honey, Spicy BBQ, or Herb & Citrus) and refrigerate 1–2 hrs or overnight.

Oven to 180 °C fan-forced, or grill to medium-high heat.

Oven: Roast strips on a lined tray or wire rack for 30–40 min, turning halfway, until golden and crispy.Grill: Cook 10–15 min per side until caramelised and crisp.

Let the pork belly strips rest a few minutes before serving to retain juices.

Enjoy with steamed rice, salad, tacos with slaw, or as a snack.

FAQ

Your questions, answered.

Where are your pigs sourced from?

At P. Princi Butchers, we’re proud to offer pork from Berkshire pigs that are raised free-range. Sourced from trusted farmers in the Mt Barker region of Western Australia, these pigs benefit from a clean environment and ideal farming conditions, producing rich, full-flavoured, and tender pork.

How long will fresh pork last in the fridge?

Fresh pork should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can pork be frozen?

Yes, pork can be frozen. Wrap each cut tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight before cooking to preserve flavour and texture

How do I get perfect pork crackle?

Score the skin and dry it completely. Rub with coarse salt, then roast at 220–240°C to start the crackling. Lower the oven to 160–180°C to cook through. Let it rest before serving for a crisp, crunchy finish.