Pork - Belly Boneless approx. 1kg fresh

Boneless, free-range WA pork belly piece - skin scored for crackling.

Cut into 2cm thick strips to cook on the BBQ, pan fry or cook low and slow in a rich Texan-style, easy to make BBQ sauce (see below).

Or keep whole, leave for up to 8 hours uncovered in fridge for skin to dry out. Before placing in a hot oven, rub with a little olive oil and scatter with salt. Roast to form crackling with succulent, juicy meat beneath.

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Pork from WA farms, butchered by RJ Quality Meats