CUT

Belly

Pork belly is a tender and fatty cut that is extremely versatile, prized for curing and turning into bacon. Slow-roasted pork belly is a sumptuous weekend treat with the skin grilled to crackling. Or why not try slicing the belly and crisping it up in a hot pan.

Fresh New Zealand pork belly is succulent and richly flavoursome and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising. Pork belly also is a popular menu item among restaurant chefs who appreciate its versatility, flavour, and texture.

Best cooking methods

Succulent

Flavoursome  

Versatile

Belly recipes

Special Occasion

Pork with Tart Plum

  • 30 mins prep
  • 35 mins cook
International

Crispy Pork Belly Tacos

  • 10 mins prep
  • 3 hours, 30 mins cook