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Pork Belly – Free-Range | Australia | 500g
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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
The Meat Club sells a 500g free-range pork belly in Singapore, sourced from Gooralie's farm near Goondiwindi, Queensland. It is APIQ certified free-range, raised without added hormones, and blast frozen at the source before shipping to Singapore under cold chain. The alternating layers of meat and fat suit both slow braising and high-heat roasting for crackling, and a 500g pack serves 2 to 3 people.
This pork belly comes from Gooralie, a single-site family farm near Goondiwindi in Queensland's Darling Downs, operating since 2003 and certified under the Australian Pork Industry Quality Assurance (APIQ) programme. The pigs roam freely with constant access to spring-fed water, shade and shelter, and are raised without added hormones or antibiotics. The 500g belly is cut and vacuum-sealed at the farm before blast freezing.
Pat the skin completely dry after thawing, since moisture is the main reason crackling fails, then score the rind and roast at 220°C for the first 20 minutes to blister the skin. Reduce the oven to 160°C and continue roasting for a further 1.5 to 2 hours until the meat underneath is tender. Rest briefly before slicing.
Both methods suit pork belly well, and the choice depends on the result you want. Roasting at 220°C for 20 minutes, then 160°C for 1.5 to 2 hours, blisters the skin into crackling while rendering the fat beneath. Braising in stock, soy and rice wine at a low simmer for around 2 hours skips the crackling but produces a softer, sauce-soaked result.
Pork belly carries 53.0g fat and 9.3g protein per 100g, reflecting the alternating layers of fat and meat that give the cut its texture. That fat content is what renders down during a long braise or roast to keep the meat moist and produce crackling on top. A 500g pack serves 2 to 3 people depending on the rest of the meal.
