Frenchies Crispy Pork Belly Meal

$109.00 $99.00

  • Serves 4, 3 course meal
  • Ready to crisp and serve
  • Side of grilled cabbage and Pork Jus

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Head Chef Jeremy Pace & the team have designed this for the weekend get together. Pop the cork on a bottle of Australian Yarra Valley or Margaret River Chardonnay and serve with a crispy skin pork belly!
NOTE: These items need to be cooked. Everything is ready to put into a hot oven or just serve (instructions included, it’s easy!)
  • Serves 4
  • Cauliflower veloute (soup)
  • 12 hr slow cooked Crispy skin pork belly, sweet potato and Jus
  • Orange cake with white chocolate cream

You take it home, heat and eat.

  • Step 1: Turn on oven at 180 degrees celsius
  • Step 2: Bring a pot of water to boil. Turn off the water and place the belly in his unopened bag for 10 min in it.
  • Step 3: Take the bag out of the water. Open the bag, take the belly out. Discard juices
  • Step 4: When the oven is hot put vegetable for 25 min
  • Step 5: Bring a pan (non -stick) with oil to low to medium heat
  • Step 6: While the pan is getting hot, score the pork skin diagonally in one direction and then the other direction.
  • Step 7:  Place the belly, skin side down (away from you to avoid any splash of hot oil). Cook the belly for 10 min until golden brown (low heat)
  • Step 8: Slice your belly, place it on a top of your vegetables

Enjoy your meal with your best wine.

Bon Appétit

How to cook video

Additional information

Pick Up / Delivery Option

Pick up FRI 2 – 5pm, Pick up SAT 1 – 4pm, Delivery FRI 2 – 5pm, Delivery SAT 1 – 4pm