New Zealand Pork Belly is rich, tender and bursting with flavour. With a perfect balance of juicy meat and creamy fat, it’s ideal for slow roasting to get that crispy crackling on top and melt-in-your-mouth goodness underneath. Don’t forget to keep the bone in to add serious flavour! ● Packed with: Protein, iron, B vitamins (like B1 and B12) and zinc. ● Cook options: Best roasted low and slow or cooked sous-vide then crisped up under high heat. ● Prep process: Score the skin, pat it dry, salt it well and bring to room temp before roasting. Meal inspiration: ● Crispy roast pork belly: Crunchy crackling and tender meat—Sunday roast sorted. ● Asian-style pork belly bites: Sticky, sweet and perfect for sharing with the whānau. ● Pork belly buns: An easy meal to keep the tamariki bellies full. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months.