The Gigg’s pork belly is everything when it comes to one of the juiciest part of pork. The pork belly comes from the pig’s underside after the loin and spare ribs have been removed. It is the fattiest part of the animal and this meat can be used as steaks or it can be stir-fried. This boneless meat cut can also be served fresh without being smoked or cured. Fresh pork belly is rich in flavours and drenched in meat juices. Pork belly is most suitable to slow cooking methods such as braising which makes it tender and succulent. It also goes well with other cooking methods like roasting, smoking and searing.