Details
Pork belly is already a popular cut, but our Heritage Pork Belly takes this favorite to a whole new level. Sourced from heritage breed hogs, including Duroc, Berkshire, Hampshire and Tamworth these breeds are known for their established genetics and superior marbling. Incredibly versatile, you can slice it up for hand-cut bacon, dice it to make your own crispy pancetta or cook it whole for an impressive presentation – the possibilities are endless! Taste the difference of Heritage Pork Belly and make your next meal extra special.
- 2 Heritage Pork Belly, 16 oz each
- Each Pork Belly individually vacuum-sealed
- Comes with a FREE Kansas City Steak Experience Guide, filled with expert cooking instructions and expert tips
Due to local legislation, this item cannot ship to CA or MA
Cooking
Thaw in refrigerator for at least 24 hours. Remove belly from the refrigerator 30–40 minutes before cooking to bring to room temperature.
Grill:
- Preheat a grill on medium-high heat.
- Use a knife to score the fat side of the belly diagonally to create 1-inch diamonds. Season the belly with a rub or your seasoning of choice.
- Place the belly on the grill, fat side up, and cook for 30 minutes, or until the outside of the belly is golden colored and crispy.
- Turn the grill down to medium/low temperature setting, or if you are using a charcoal grill, move coals to the opposite side to cook on indirect heat. Cook the belly for an additional 30 minutes–1 hour.
- Use a thermometer to measure the internal temperature, it should be around 150°F.
- Once the belly has reached your desired temperature and is a crispy, golden brown color, remove form the grill and allow it to rest for 10 minutes.
- Slice into strips or cubes and enjoy!
Stove Top:
- Slice the belly into strips or cubes and season as desired.
- Heat a large thick-bottomed skillet to medium-high heat. Do not add any oil or fat to the skillet; the belly will render a lot of fat during cooking.
- Place the belly in the hot pan and sear each side for 1–2 minutes.
- After searing, turn the stove down to medium heat and flip the pieces often using tongs for about 5–7 minutes.
- The slices/cubes should be golden brown and crispy on both sides when finished. Use a thermometer to check the internal temperature before removing from the pan.
- Allow the strips/cubes to rest for 5 minutes before serving.
Oven:
- Preheat oven to 425°F.
- Use a knife to score the fat side of the belly diagonally to create 1-inch diamonds. Season the belly with a rub or your seasoning of choice.
- Place the pork belly, fat side up, on an oven-safe flat rack in a rimmed cooking sheet.
- Cook for 30 minutes.
- Remove from the oven after 30 minutes and turn the oven temperature to 325°F.
- If you would like to use a glaze, brush that over the top of the pork belly before returning it to the oven.
- Cook for additional 25 minutes, or until the internal temperature reaches 145–150°F.
- Remove from the oven and allow it to rest for 5–10 minutes before slicing.
- Slice the belly into strips or cubes and enjoy!
Nutrition
| {{n.serving_size}} | Amount | Percent |
|---|---|---|
| Calories: | {{n.calories_amount}} | {{n.calories_percent}} |
| Total Fat: | {{n.total_fat_amount}} | {{n.total_fat_percent}} |
| Saturated Fat: | {{n.saturated_fat_amount}} | {{n.saturated_fat_percent}} |
| Trans Fat: | {{n.trans_fat_amount}} | {{n.trans_fat_percent}} |
| Cholesterol: | {{n.cholesterol_amount}} | {{n.cholesterol_percent}} |
| Sodium: | {{n.sodium_amount}} | {{n.sodium_percent}} |
| Carbs: | {{n.carbs_amount}} | {{n.carbs_percent}} |
| Dietary Fiber: | {{n.dietary_fiber_amount}} | {{n.dietary_fiber_percent}} |
| Added Sugars: | {{n.added_sugars_amount}} | {{n.added_sugars_percent}} |
| Total Sugars: | {{n.sugars_amount}} | {{n.sugars_percent}} |
| Protein: | {{n.protein_amount}} | {{n.protein_percent}} |
| Vitamin D: | {{n.vitamin_d_amount}} | {{n.vitamin_d_percent}} |
| Calcium: | {{n.calcium_amount}} | {{n.calcium_percent}} |
| Potassium: | {{n.potassium_amount}} | {{n.potassium_percent}} |
| Iron: | {{n.iron_amount}} | {{n.iron_percent}} |