• Skin on pork leg; boned, rolled and strung


  • 100% Pork



Cut the bag open and place the pork belly onto a chopping board. Pay down the belly to ensure it is dry as possible. With a sharp knife, lightly score the skin and season with olive oil, and salt.

Place the belly onto a backing rack (cake cooling rack – this helps with airflow) and on to a baking tray.

Season the exposed skin with salt and olive oil and place it in the oven, cooking for approximately 30 minutes (40 minutes for carvery) or until golden, crispy and heated through.

Check occasionally for even crackling

Sous Vide Pork Carvery

SKU: SV201
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