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Free Range Pork Belly
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Gooralie free-range pork belly, 500g. APIQ certified. Alternating layers of meat and fat: braise low and slow, or roast hot for crackling. Try our Braised Pork Belly Rice recipe for inspiration.
Description
About this cut:
Pork belly is taken from the underside of the pig, with alternating layers of meat and fat that render during slow cooking or high-heat roasting. The fat cap crisps at high heat to produce crackling, while the meat below stays moist and tender. Best suited to slow braises, oven roasts, or sliced thin for quick-cook applications.
Where it comes from:
Raised at Gooralie’s free-range farm in Goondiwindi, Darling Downs, Queensland, a single-site family operation where pigs are free to roam 24 hours a day with access to clean, spring-fed water, shade, and shelter.
How it gets to you:
Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it:
Thaw in the refrigerator overnight and pat the skin dry before cooking. For crackling, score the rind and roast at 220°C for 20 minutes to blister the skin, then reduce to 160°C for a further 1.5 to 2 hours until the meat is tender. Alternatively, braise in stock, soy, and rice wine over low heat for 2 hours. Try it in our Braised Pork Belly Rice or Braised Pork Belly in Leaf Buns recipe.
Good to know
- APIQ Certified Free-Range
- Free of growth hormones and antibiotics
- Serves 2-3
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork Collection.
Frequently asked questions
Yes. This pork is APIQ Certified Free-Range — the Australian Pork Industry Quality Assurance certification for verified free-range production.
Pat the skin completely dry after thawing, score it deeply with a sharp knife, and roast at 220°C for the first 20 minutes. Moisture on the skin is the main reason crackling fails — drier is better.
