Pasture Raised Heritage Pork Belly

The Pork

This is pasture-raised heritage pork, from traditional slow-growing breeds prized above almost any other for the quality of their meat. Heritage pigs raised on pasture take their time and marble beautifully, and it shows: the meat is darker, richer and more finely grained than commodity pork, with a fat that carries genuine flavour rather than just moisture. This is pork as it's meant to taste.

The Cut
The belly runs along the underside of the pig, the same primal that's cured to make bacon, left whole here as a thick slab of alternating meat and fat. Those layers are its genius: as it cooks, the fat renders and bastes the meat from within, while the skin, given the right treatment, blisters into crackling. The superior fat quality of heritage breeds is exactly what makes this cut extraordinary, sweeter, more flavoursome and more luscious than any commodity belly. It's a cut that turns patience into pure reward.

How to Cook It
Great crackling starts the day before. Pat the skin bone dry, score it in fine lines through the skin but not into the meat, and leave it uncovered in the fridge overnight to dry out completely, as this is the single biggest factor in a good crackle.

When ready, rub salt into the scored skin and season the meat underneath. Start hot, a 220–240°C oven for 20–30 minutes to blister the skin, then drop to 150–160°C and cook slow for 2–2.5 hours until the meat is meltingly tender and a probe slides through with no resistance. If the crackle hasn't fully popped, a final blast under a hot grill will get it there, so watch it closely.

Because heritage pork fat renders so beautifully, the meat stays succulent throughout, so you don't need to fuss over it once it's in.

Rest for 10–15 minutes, then slice through with a sharp, heavy knife to keep the crackling intact.

Tips

• Dry skin is everything. Overnight in the fridge, uncovered, is non-negotiable for great crackling.
• Salt the skin, not too early. Salt just before roasting draws out surface moisture and helps it crisp.
• Keep the roasting tray level. Pooled fat under the skin stops it crackling evenly, so prop the tray if needed.
• Cut the richness. Belly loves acid and sharpness, so apple, plum, vinegar, mustard or pickled vegetables all balance it beautifully.

A Little History
Pork belly is one of the most celebrated cuts across the world's kitchens, even as the West spent decades cutting it up for bacon. In China it's the heart of hong shao rou, the glossy red-braised belly said to be a favourite of emperors and chairmen alike; in Korea samgyeopsal is grilled at the table and wrapped in lettuce; the Philippines crisps it into lechon kawali, and Britain returns, again and again, to slow-roasted belly and crackling. Long overlooked in favour of leaner cuts, the belly has reclaimed its place as one of the finest things you can cook, richness rewarded.