Customer Gallery
We love to see what delicious meals and recipes our customers have made with their fresh meat and produce ordered from our website. Here we're sharing some of our favourites, with some great recipes for you to try at home.
Roast belly pork with additional crackling
Kimbers old spot belly pork and crackling with additional pork cracking, deep fried and then roasted with pork and potatoes.
1 kg of Kimbers belly pork. Medium sized slab of crackling. Roast pork for 40 mins while deep frying crackling until crisp and crunchy, then put crackling in oven with pork for further 20 mins until both sets of crackling are ready to melt in the mouth! The potatoes and stuffing will also be cooked with the pork so that all flavours will come together. Add sprouts, apple sauce and gravy made with the delicious juices from the meat. Any left over pork juices makes lovely dripping on toast the next day.
The finest cut of meat I've layed my lips on
Pork belly with skin on, with lovely striations of fat running through the meat to the very petite bones.
Rubbed on the meat side only, with equal parts of salt, paprika and 50:50 brown and white sugar... then a tablespoon of each of finely hand ground black pepper, fennel seeds, dried rosemary nutmeg, ginger powder, garlic and onion granules. Set for 20 mins, the skin side is patted dry before rubbing in with salt flakes and a thin layer of peanut oil.... before placing on a 250F smoker with cherry and applewood for 7 hours skin side up and finished under a medium broiler/grill for 3-5 mins for the most wonderful puffy crackling.
Slow cooked pork belly
Slow cooked roast belly pork. Simple and the meat was amazing
Slow roast the joint on a bed of onions and apples, seasoning with oil and salt flakes for 4 hours. For final 20 min to create the crackling, turn the over right up. Make sure the skin is dry, do not baste the meat at all and enjoy!
Belly of pork Sunday roast
Delicious and honestly the best belly of pork I have had.
Already scored, placed the belly of pork on top of vegetables. Put in the oven on a high heat for 30-35 mins to begin to get the crackling going. We took out the meat & added a can of cider into the roasting tin and continued to cook on a heat of 160-170 fan for about an hour and a half. Check the meat is cooked throughout may need slightly longer depending on weight outs was 1.5kg. The meat was succulent and delicious, and we were able to make 2 meals from it.
