Livar pork belly with rind

100% pork

The Livar Pork Belly with Rind is ideal for all kinds of preparation methods, from slow roasted in the oven to crispy fried in the pan. It is perfect for traditional dishes such as porchetta, slow-cooked BBQ pork belly, or pork belly with a crispy crust.

Crispy roasted pork belly in the oven

1. Preparation
Preheat oven to 220°C. Score the rind with a sharp knife (be careful to only score the rind and not the meat). Rub the pork belly generously with sea salt and herbs of your choice, such as thyme, rosemary and garlic.

2. Yarn
Place the meat on a rack over a roasting pan. Roast it first for 20 minutes on high heat to make the rind crispy. Then reduce the temperature to 160°C and bake for another 1.5 to 2 hours, until the meat is buttery soft.

3. Serving
Serve with roasted potatoes, a fresh green salad, or a spicy apple sauce. For a fancy dinner, pair it with a red wine sauce and roasted seasonal vegetables.

Slow-cooked BBQ pork belly

1. Preparation
Score the rind with a sharp knife (make sure you only score the rind and not the meat). Rub the pork belly liberally with your favorite BBQ rub.

2. Yarn
Wrap the meat tightly in aluminum foil and let it cook slowly on the BBQ 120°C for 3-4 hours. For the last 15 minutes you can open the foil to make the rind crispy. This results in a super tender and juicy pork belly with a crispy outside.

3. Serving
Serve with roasted potatoes, a fresh green salad, or a spicy apple sauce. For a fancy dinner, pair it with a red wine sauce and roasted seasonal vegetables.