Pasture Raised Heritage Pork Cutlet Belly Bites

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
Belly bites are the belly, the same layered slab of meat and fat that's cured to make bacon, cut down into bite-sized pieces. Those alternating layers are the whole point: as they cook, the fat renders and bastes the meat from within while the outsides crisp and colour. The superior fat quality of heritage breeds is exactly what makes these extraordinary, sweeter and more luscious than any commodity belly. The cube shape does the hard work for you, giving maximum crisp surface area with none of the carving, so all the reward of a whole roast belly with far less fuss.

How to Cook It
Bites are quick and forgiving where a whole belly asks for patience. Pat the pieces dry and season generously with salt, and a little sugar or spice if you want extra caramelisation.

For crisp on all sides, roast in a hot 200–220°C oven for 30–40 minutes, turning once or twice, until deep golden and rendered. For speed, sear them in a hot pan, fat side first, turning until crisp all over. Either way, let the fat render properly, as that's where the magic is. In the last few minutes, toss through a glaze if you like, honey, soy, maple or a sticky barbecue sauce all cling beautifully.

Because heritage pork fat renders so well, the insides stay succulent while the outsides crisp, so aim for that contrast.

Rest for a couple of minutes and serve hot.

Tips

• Dry them first. Surface moisture is the enemy of crisp, so pat well before cooking.
• Don't crowd the pan or tray. Give the pieces room or they'll steam instead of crisping.
• Glaze late. Sugary sauces burn fast, so add them only in the final minutes.
• Built for sharing. Perfect as a snack, a starter or piled into bao buns, tacos or rice bowls, and a sharp dipping sauce or pickle cuts the richness.

A Little History
Pork belly is one of the most celebrated cuts across the world's kitchens, and in bite form it turns up everywhere from Chinese char siu ends to Filipino lechon kawali and the crisp pork of a Cantonese roast. Cut small and cooked hot, the belly becomes something irresistibly moreish, the richest part of the pig turned into the perfect bite.