S&C Pork Belly with Mondo Spice Raw




Boneless Pork Belly with Mondo Spice


Boneless Pork Belly, Extra Virgin Olive Oil, Mondo Spice Mix (Organic Lake Salt, Black Pepper, Paprika, Rosemary, Thyme, Basil, Marjoram, Oregano, Sage).



Remove all glad wrap, paper or cryovac bag from the product. Rub the pork with olive oil.

Bake in a preheated fan forced oven at 200°C (keeping an eye on it, so it does not burn) using a rack in a shallow baking pan if possible. Cook to an internal temperature of 65°C (measured with a meat thermometer). Allow to rest for 20 minutes in uncovered before carving.

Note: String not edible.

Cooking time approx. 1 hr

For those who find their Crackle never seems to come out the best due to their different strength ovens. Try the following:

Wash the skin of the Pork Roast with White Wine Vinegar, using 1 cup of Vinegar and a Paper Towel. Get the skin as clean as possible. Then while the skin is still wet with the vinegar used to wipe it, sprinkle some plain salt to stick to the skin. This should help dry the skin and prepare it well for being cooked into crackle using the cooking instructions above.

Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.

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