500g of Roast pork belly, already cooked and ready to enjoy or re-heat through. Tender meat with a layer of crisp crackling on top, made from properly reared pork and slow-roasted for depth of flavour.
To serve, reheat in a hot oven (around 180°C) for 20–25 minutes until piping hot and the crackling crisps up again. Let it rest before carving. Great with roast potatoes, greens, or even sliced cold in a sandwich with mustard and pickles. Straightforward and full of flavour.
