Berkshire Pork Belly (Whole)

Description

Our pork belly comes from Berkshire pigs raised in the Wheatbelt region near Kellerberrin, carefully overseen by Joe and the team to ensure the highest standards. Known for its rich flavour and perfect balance of crispy skin and tender meat, it’s ideal for slow roasting or braising, delivering a succulent and satisfying dish every time. Prepared fresh with care by P. Princi Butchers, continuing a tradition of excellence since 1950.

Price

$17.00

Sale Sold out

Weight

500g 1kg

Quantity

Optional Add - Ons

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Gluten-free Traditional Gravy

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Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper

$15.00

Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices

$15.00

Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices

$15.00

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Cooking Guide

Perfect Crispy Pork Belly

Serves 4–6 | Prep: 15 min + resting | Cook: ~2.5 hrs

01 Prep The Pork 02 Season The Pork 03 Prepare The Roasting Tray 04 Roast 05 Rest And Serve

Take 1.5 kg pork belly, skin on. Pat the skin dry with paper towels and, if possible, refrigerate uncovered overnight to help the crackling.

Score the skin with a sharp knife. Rub 1 tbsp olive oil and 1 tbsp salt into the scores. Season the meat side with freshly ground black pepper.

Layer 1 sliced onion, 2 smashed garlic cloves, 1 sliced apple, and a few sprigs of thyme or rosemary in the tray. Pour in 1 cup water, apple juice, or dry cider. Place the pork on a rack above the tray, skin-side up.

Start at 240 °C (fan 220 °C) for 30 min to crisp the skin, then reduce to 160 °C and roast for 1.5–2 hrs. Optional: grill for 5–10 min at the end if skin isn’t crispy enough.

Let the pork belly rest 15–20 min before slicing between the score marks. Optional pan sauce: reduce tray juices with a splash of apple cider vinegar, mustard, or butter. Serve with roast potatoes, apple slaw, or steamed greens.

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.