Our succulent Pork Belly is sourced from Murray Valley. Our favourite way to cook it is simply in the oven.

Cooking Time: 45min @220°C (Fan Forced), then 1hr 30mins @160°C (Fan Forced).

Tom’s Hot Tip: “Pat it try and rub heaps of salt onto the crackling to dry it out. You can always rub the excess salt off afterwards. Add a bit of stock or water in the middle of the cooking process to ensure moistness.”