{"product_id":"christmas-pasture-raised-pork-belly-serves-8","title":"Christmas - Pasture-Raised Pork Belly (serves 8)","description":"\u003cp\u003e\u003cstrong\u003ePasture-Raised, Regeneratively-Farmed Pork Belly \u003c\/strong\u003efrom Tathra Place Farm (supplied raw and frozen), paired with our \u003cstrong\u003eFennel and Apple Chutney\u003c\/strong\u003e (sold separately) - a bright, slightly sweet balance of aniseed fennel, tart apple and warm spice that cuts through the richness of the pork once cooked. A Christmas table classic, done The Good Farm way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSIZE: \u003c\/strong\u003eApprox 2.5kg - Serves 8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHOW TO PREPARE:\u003c\/strong\u003e Thaw the pork belly fully in the fridge before cooking (allow 24 hours), then follow the enclosed cooking instructions for crackling that shatters at the touch of a fork. After cooking, rest for 20 minutes before carving into thick slices. Serve warm with a generous spoonful of our Fennel and Apple Chutney. It also makes a beautiful addition to a Boxing Day sandwich with the leftovers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOOKING INSTRUCTIONS:\u003c\/strong\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eThaw the Pork Belly completely in the fridge before cooking – allow 24 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eRemove the Pork Belly from the fridge 45-60 minutes before cooking, allowing the meat to come to room temperature.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eScore the skin. Make sure the skin is scored right through to the fat with a sharp knife, and pat the skin completely dry.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eSeason generously. Rub 2 tsp sea salt and 1 tsp freshly ground black pepper into the scores\/cuts, making sure to rub into the scores not just on the surface.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003ePreheat the oven to 220C (425F). Roast the Pork Belly for 30 minutes at this high heat to start setting the crackling.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eAfter 30 minutes, turn the oven temperature down to 180C (350F). Continue roasting for approximately 115 minutes. It’s done when the juices run clear when pierced with a skewer. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eIf the crackling hasn’t properly blistered and crisped by the time the meat is cooked through, turn the oven temp as high as it will go and watch closely for a few minutes until the crackling is done.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eRemove from the oven and let it rest for at least 20 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eRemove the crackling off the joint in one piece and snap or cut into shards. Carve the meat into thick slices and serve warm with a generous spoonful of our Fennel and Apple Chutney on the side or spooned over the top.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\"\u003e\u003cspan style=\"font-size: 11.0pt; font-family: 'Calibri',sans-serif;\"\u003eUse any leftovers on your Boxing Day sandwich.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"The Good Farm Shop","offers":[{"title":"Default Title","offer_id":46232192614580,"sku":null,"price":160.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/5852\/2292\/files\/roastporkandchutney_6c89105a-e173-421d-a7c9-983304af13cf.jpg?v=1792210632","url":"https:\/\/thegoodfarmshop.com\/products\/christmas-pasture-raised-pork-belly-serves-8","provider":"The Good Farm Shop","version":"1.0","type":"link"}