My favorite way to cook pork belly is to slice it (or buy it pre-sliced) and bake the strips. Crispy, fatty, and flavorful, these strips are perfect as a first course, an indulgent main course, or for breakfast instead of bacon.
Pork belly is one of the most indulgent meats you can enjoy. The combination of crispy fat and juicy meat is incredible. You can cook it whole, but I like to slice it before baking it in the oven. It's like baking bacon in the oven, but these strips need to cook longer because they are thicker than bacon.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
Pork belly strips: I get them at Costco or Wild Fork Foods. They are about ½-inch thick. They will vary in shape and weight depending on where you get them, but they should be about the same thickness, ½ inch. Sometimes, I buy a whole pork belly at Whole Foods and slice it at home.
To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
Flavor Variations
Pork belly strips are delicious on their own, simply seasoned with salt and pepper. I like to add garlic powder because I love garlic and use it in most of my savory recipes. I also add smoked paprika for a delightful smoky flavor.
A nice variation is brushing the slices with a mixture of soy sauce or a gluten-free alternative (2 tablespoons), honey (1 tablespoon), and garlic powder (1 teaspoon) before baking for an Asian-style dish.
As shown in the photo below, a simpler variation is to season them with half a teaspoon of smoked salt and nothing else. I often do that, and it's delicious.
Instructions
Since they are thicker than bacon, you'll need to cook these strips in a 400°F oven for 40-50 minutes. In comparison, I cook bacon in the oven for around 20 minutes. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Arrange the pork belly slices on a rimmed, parchment-lined baking sheet in a single layer. Sprinkle them with the seasonings.
Bake until browned and crispy, for about 20 minutes on each side. Carefully drain the pan midway through baking.
Serve immediately. See how gorgeous they are in this close-up photo:
Oh my gosh, I just made these and they are so so good! I normally don't like pork belly and I wanted to try something new. I just roasted these in the oven as you said, 20 minutes each side, and then I put them on the top rack to broil a bit for the remaining 10 minutes. I just used salt and pepper. My mother in law who does not like pork asked me for the recipe!
Seri
Read more comments
Oh my gosh, I just made these and they are so so good! I normally don't like pork belly and I wanted to try something new. I just roasted these in the oven as you said, 20 minutes each side, and then I put them on the top rack to broil a bit for the remaining 10 minutes. I just used salt and pepper. My mother in law who does not like pork asked me for the recipe! Recipe Tips
Slicing Pork Belly
As mentioned above, you can buy a whole pork belly and slice it yourself, as shown in the photo below.
If you get a skin-on belly, you'll need to remove the skin first. That's a bit more challenging, but I've done that and used the skin to make pork rinds.
To remove the skin, place the pork belly on a sturdy cutting board. Pull back the skin at the edge, slide a sharp knife between the meat and the skin, and patiently slice the skin away from the meat until all the skin is removed. The image below demonstrates the process:
Adjusting the Baking Time
If the strips are not browned enough after baking on the second side, flip them again and continue baking until they are browned and crispy, 5-10 more minutes. Bake thinner strips, cut like thick-cut bacon, at 400°F for 10 minutes. Drain the fat, flip, and bake for 5-7 more minutes, until crispy.
Serving Suggestions
You can serve these strips as an appetizer or a main course. Here's a photo of them served as a first course on an appetizer plate:
When I serve them as a main course, I add a light side dish like arugula salad, steamed asparagus, microwave broccoli (as shown in the photo below), or sautéed spinach.
These strips are also perfect for breakfast or brunch. I serve them with fried or soft scrambled eggs, fresh berries, and keto biscuits. Here's a photo of a recent breakfast of pork belly slices and fried eggs. The plate is garnished with red pepper flakes and dried parsley.
Storing and Using the Leftovers
Pork belly strips are best enjoyed fresh out of the oven, but you can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them covered in the microwave at 50% power or uncovered on a rimmed baking sheet in a 350°F oven.
My favorite way to use the leftovers is to chop them and add them to a salad or a bowl. Take a look at this gorgeous bowl I made for lunch the other day: on a bed of cauliflower rice (sautéed in olive oil and seasoned with garlic powder and smoked paprika), I arranged chopped pork belly, a fried egg topped with chile crunch, steamed broccoli, and kimchi.
Recipe Card
Oven-Baked Pork Belly Strips
Video
Ingredients
- 1.5 pound pork belly strips - skinless, ½-inch thick
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Place the pork belly strips in the pan in a single layer. Sprinkle them with salt, pepper, garlic powder, and smoked paprika. Or simply season them with half a teaspoon of smoked salt.
- Roast the strips for 20 minutes. Carefully drain the pan and flip the strips to the other side.
- Continue baking on the second side until the strips are browned and crispy, for about 20 more minutes. If they are not browned and crisp, flip them again and bake until browned, for 5-10 more minutes. See the notes below for the suggested cooking time for thinner strips.
- Drain on paper towels and serve.
Notes
- The nutrition info is approximate. It was taken from the USDA database for cooked bacon and adjusted for less sodium. When I use skinless strips from Wild Fork Foods, a 1.5-pound package of raw strips makes about 12 ounces of cooked strips (a lot of fat is rendered out during cooking, especially if you like them browned and crisp).
- Bake thinner strips, cut like thick-cut bacon, at 400°F for 10 minutes. Drain the fat, flip, and bake for 5-7 more minutes, until crispy.
- If the slices are not browned enough after baking them on the second side, flip them again and continue baking until browned and crispy, for 5-10 more minutes.
- Wear long oven mitts when removing the pan from the oven.
- These strips are best when fresh out of the oven. But if you have leftovers, you can keep them in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power or uncovered on a rimmed baking sheet in a 350°F oven.
Nutrition per Serving
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Tracy says
haha so simple but utterly delicious! I was looking for a super simple recipe because I had forgotten to marinade my pork strips in the morning. But you don't need to, just do this instead. i added some 5 spice powder because I didn't have garlic powder and it was fine. I was even too lazy to remove the skin and that was delicious too.
Vered DeLeeuw says
Thank you very much for the review and for sharing your tweaks, Tracy!
Lesley Thorne-Large says
I followed the baking time and temperature, but felt mine weren't baked as per the photos. So I did a further 20minutes, turned them over again (drained the fat again) then used circulating grill mode for another 20 minutes and they were perfect.
Regards Lesley
Vered DeLeeuw says
Indeed, Lesley, recipes often need to be adjusted according to what happens in your own kitchen. Glad you made it work! Thanks for the review.
Roz says
Love this with bacon jam and goat, sheep and cow cheese. I barely add salt.
Vered DeLeeuw says
Yum! Sounds amazing, Roz.
Claire says
Great flavor, but too much salt. Unfortunately I didn’t read the note to half the salt when preparing. It might be safer to add the note next to the ingredient. Normally I read through everything before cooking including people’s responses, but today I wanted to quickly get my meal started and I missed the note. Thank you for the recipe I enjoyed the recipe.
Vered DeLeeuw says
Glad you enjoyed it, Claire! I'll go ahead and add the note about the salt in the ingredients section.
Paul Yuen says
I ran out of parchment paper, can I substitute with tin foil?
I've used this recipe several times now, my pork belly strips come out amazing every time. I buy pre-sliced and marinated pork belly from the grocery store and follow just the cooking instructions, it still comes out amazing. This is a great way to still enjoy pork belly during winter as I usually use full slabs and smoker during summer.
Thank you!
Vered DeLeeuw says
You're very welcome, Paul! Yes, foil works.
Patricia holliday says
can I cook this recipe which I love with pork steaks?
Vered DeLeeuw says
Hi Patricia,
Not really. This recipe was written specifically for pork belly.
Here's a recipe for pork shoulder steaks:
https://healthyrecipesblogs.com/pork-shoulder-steak/
Seri says
Oh my gosh I just made these and they are so so good! I normally don't like pork belly and I wanted to try something new. I just roasted these in the oven as you said 20 minutes each side and then I put it on the top rack to broil a bit for the remaining 10 minutes, I just used salt and pepper. My mother in law who does not like pork asked me for the recipie!
Vered DeLeeuw says
I'm so glad this was a success, Seri! Thank you for taking the time to share your feedback.