Sous Vide Pork Belly

Sous Vide Pork Belly

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  • Half a pork belly


  • Cut the bag open and place the pork belly onto a chopping board.
  • Pat down the skin of the belly to ensure it is dry as possible.
  • With a sharp knife, lightly score the skin and season with olive oil, and salt. Place the belly onto a baking rack (cake cooling rack – this helps with airflow) and on to a baking tray.
  • Place in the oven, cooking for approximately 30-40 minutes or until golden, crispy and heated through.
  • Check occasionally for even crackling


  • 100% Pork

Please note that products are random weight and bag weights may vary.