Australian Fresh Pork Belly Skin On is a premium cut prized for its rich flavor, layered texture, and exceptional versatility. Sourced from fresh Australian pork, this cut features a balanced combination of lean meat, natural fat, and skin, making it ideal for a wide range of cooking styles. Available in packs of 300g, 500g and 2500g.
Why Choose Pork Belly Skin On?
Australian pork belly delivers a clean, mild flavor that pairs well with both bold spices and simple seasoning. When cooked slowly, the fat renders beautifully, enhancing moisture and richness without becoming greasy.
Processed under strict Australian standards, Australian Fresh Pork Belly Skin On offers consistent quality, excellent texture, and reliable performance for both home cooks and professional kitchens. Learn more about the Australian pork industry at Australian Pork.
How to Cook Pork Belly Skin On
The skin-on pork belly is especially popular for roasting, where the skin can be crisped to create crackling while the meat remains juicy and tender. It is also suitable for braising, slow cooking, and Asian-style dishes such as soy-braised pork belly or crispy pork recipes.
For crispy siew yuk, pat the skin dry, prick it all over, rub with salt and leave uncovered in the fridge overnight. Roast at 160°C for an hour, then turn up to 230°C until the skin puffs and crackles. For a braise, simmer in soy, rock sugar, star anise and Shaoxing wine for 1½ hours.
Not sure which cut to choose? Loin, tenderloin and stir-fry strips are lean and quick to cook, while belly, shoulder and soup bones reward slow, gentle cooking. Australian pork has a mild, clean flavour, so it carries marinades and spices well, from Chinese and Thai dishes to European roasts and American barbecue.
Storage
Keep the pack refrigerated or frozen as stated on the label. Thaw frozen meat overnight in the fridge, cook within 24 hours of thawing and do not refreeze. Browse our full pork selection for more cuts.
