This is a pork belly that’s slow-roasted so the fat renders and cooks the belly confit-style in its own fat. The result? juicy, tender yet still-sliceable meat, crowned with the most amazing crispy crackling.
Reheating (best to thaw prior to reheating)
*Time and temperature may vary according to equipment
Traditional Oven: Without pouch, Reheat in oven @200c till middle is warm (6-8minutes).
Store: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating