Pork belly is a beautiful cut for a roast. The meat is marbled with ribbons of fat which gives the meat amazing succulence and flavour. Our Slow-Cooked pork belly is prepped, packed with succulent flavour, ready for you to crisp up at home with all the trimmings.


The Meat


We confit our British pork belly for several hours to fully cook the meat without adding any colour. This keeps the meat juicy and prevents drying out while locking in the flavour and ensuring beautiful tenderness. Seriously, it cuts like butter.


All you need to do is place skin down in a frying pan to crisp up the top and then pop in the oven for 15 minutes to warm through.


The Gravy


A beautiful flavour packed pork gravy based on our own reduced stock, made with extra bones, and a mire poix to bring out the flavour and colour.


The Trimmings


Chef Paul’s sage & caramelised onion sausage meat stuffing

Homemade Yorkshire puddings

Dripping roast potatoes

Buttered seasonal veg


And for afters...


Sticky Toffee Pudding


Sam’s home-made sticky toffee pudding with sticky toffee sauce.

Slow-Cooked Crackling Pork Belly Roast Dinner for 2

  • Gluten, mustard, celery, milk, sulphites

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©2020 Mr Thomas's Chop House, The Victorian Chop House Company Ltd. All images and words by Mr Thomas's Chop House,

David Lake and Tony Husband.

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