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Grid Iron Meat

Confit Pork Belly Strips

Tender, rich, and packed with flavour, these pork belly strips are slowly cooked in fat until they’re meltingly soft inside, then crisped up to perfection before serving. It’s an indulgent dish that works beautifully as a centrepiece or as a carnivore-friendly snack.

INGREDIENTS
  • 1kg pork belly strips (about 4 strips, 1 inch thick)
  • 1.5–2 litres pork fat (or a mix of pork and duck fat), enough to cover the meat in the pan
  • 6 garlic cloves, lightly crushed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 tbsp coarse sea salt
METHOD

  1. Prepare the belly strips
    • Pat the pork belly strips dry and season generously with the salt.
    • Let them sit for 30 minutes at room temperature, then pat dry again.
  2. Arrange in pan
    • Place the strips in a deep ovenproof dish or Dutch oven in a single layer.
    • Add garlic, thyme, bay leaves, and peppercorns around the meat.
  3. Cover with fat
    • Gently melt the pork (or duck) fat in a pan. Pour over the pork until completely covered.
  4. Cook low and slow
    • Place in a preheated oven at 130°C (110°C fan).
    • Cook gently for 3 to 3.5 hours until the pork is tender when pierced with a skewer.
  5. Cool and store (optional)
    • Allow the pork to cool in the fat. Store in the fridge, covered in fat, for up to a week.
  6. Finish before serving
    • When ready to eat, lift the strips out of the fat and scrape off any excess.
    • Place in a hot skillet, under a grill, or on a BBQ to crisp the outside.
    • Slice into bite-sized pieces or serve whole.

Multi-Cooker Method

  1. Place seasoned pork belly strips in the multi-cooker bowl.
  2. Add garlic, thyme, bay leaves, and peppercorns, then cover with melted fat.
  3. Set to slow cook (low) for 6 hours or until tender.
  4. To finish, remove from the fat and crisp in the multi-cooker on air fry or sauté mode, or sear in a hot pan.

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Heritage Breed Pork – Belly Strips – 1kg

Our Heritage Breed Pork Belly Strips are a real treat for those who enjoy rich, traditional food. Each pack contains 4 thick-cut strips, weighing approximately 1kg in total. These pork belly strips come from native breed pigs, reared on farms in the heart of North Yorkshire. We take pride in sourcing from these breeds because they offer a depth of taste that’s hard to find in more commercial options.

£17.50

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Sides

  • Creamy mashed potatoes or celeriac mash
  • Braised red cabbage
  • Pickled cucumber or kimchi (to cut through the richness)
  • Crusty bread for dipping into the pork fat
  • Charred tenderstem broccoli or green beans

Matches

  • Flavour pairings: Apple, fennel, mustard, soy, ginger, miso, maple syrup
  • Additions: A drizzle of honey glaze, chilli flakes for heat, or a tangy mustard sauce

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Preparation Time: Prep time: 15 minutes (plus 30 minutes salting)
Cooking Time: Cook time: 3–3.5 hours (oven) / 6 hours (multi-cooker)

Hot Tips

  • Use rendered fat from your own cooking (Grid Iron pork trimmings, duck fat, or Wagyu beef fat) for maximum flavour.
  • For an Asian twist, add star anise, cinnamon, and ginger to the fat during cooking.
  • Try chilling the confit overnight and pressing it under a weight — then slice and crisp into squares for a restaurant-style presentation.

 

Pairings

  • Red Wine: Rioja Reserva, Zinfandel, or a Syrah/Shiraz
  • White Wine: Rich Chardonnay, Alsace Pinot Gris
  • Beer & Cider: Crisp pilsner, Belgian dubbel, or dry cider
  • Non-Alcoholic: Sparkling apple juice, kombucha, or ginger beer

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