Pork belly joint

£8.80 / 690g


Fresh organic pork belly – a great value joint and chef’s favourite. Tender, tasty and rich, it’s a crowd pleaser of a roast. The skin crackles beautifully too. Served slow-cooked to melt-in-the-mouth succulence, this is one of The Riverford Field Kitchen’s most popular dishes. Serves 4.

Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order £15 to cover the cost of the packaging.

“Slow-braised pork belly is one of the glories of China. Little effort, for unctuous ultra-soft meat”
- Riverford cooks

How to prepare

Preheat your oven to 220˚C/Gas 7. Season the joint generously on all sides. Roast for 20 mins, or until the skin has started to turn golden and begins to look like crackling. Drop the heat to 170˚C/ Gas 3. Add some liquid and stock veg to the tray, beneath the meat. Return to the oven and cook for 3 hours, or until the meat is meltingly tender. Turn up the temperature for a final 10 mins to crisp the crackling. Leave somewhere warm to rest for at least 15 mins before carving. Use any resting and roasting juices as the base for your gravy.


Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.

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