My favorite way to cook pork belly is to slice it (or buy it pre-sliced), then bake the strips in the oven.
Crispy, fatty, and flavorful, these tasty 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 much thicker than bacon.
Jump to:
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Pork belly strips: The ones I use are about ½-inch thick, weighing about 4 ounces when raw.
To season: Kosher salt, black pepper, and smoked paprika.
Slicing Pork Belly Into Strips
I usually get pork belly slices at Costco and sometimes at Whole Foods. Can't find slices at the store? Buy a whole belly and cut it into strips. You'll need a sharp chef's knife and some patience, but it's doable. I've done it several times.
Here's a whole belly that I bought at Whole Foods. At home, I sliced it into strips:
If you get a skin-on pork 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 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.
Variations
These tasty strips are delicious on their own, simply seasoned with salt and pepper. I like to add smoked paprika, which adds a delightful smoky flavor.
A nice variation is brushing them 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.
A simpler variation is to season them with a teaspoon of smoked salt and nothing else. I often do that, and it's fantastic.
Instructions
Since they are thicker than bacon, you'll need to cook pork belly strips in a 400°F oven for about 50 minutes. In comparison, I cook bacon in the oven for around 20 minutes.
The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:
- Preheat your oven to 400°F and line a large, rimmed baking sheet with parchment paper.
- Arrange the pork belly slices on the baking sheet in a single layer. Sprinkle them with the seasonings.
- Bake until browned and crispy, 30 minutes on the first side and 20-30 more minutes on the second side. Carefully drain the pan midway through baking.
Expert Tips
- If the strips are not browned enough after baking, place them 6 inches under the broiler (not directly below) for a few seconds. Keep a close eye on them! They burn easily.
- 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.
Recipe FAQs
This cut literally comes from the pig's belly. It's the boneless cut that remains after the loin and ribs have been removed. It's a wonderfully fatty cut, so you definitely want to brown and crisp it.
In the diagram below, it's the area labeled as "bacon," which brings us to the next question.
Not exactly. While they both come from the animal's abdomen, the belly is a fresh cut of meat, while bacon is typically smoked, cured, and thinly sliced.
Pork belly is typically sold whole. But even when it's sliced, the slices are much thicker than bacon slices.
This cut is best when oven-roasted. This method ensures that the fat becomes browned and crisp. My favorite method is slicing the belly into strips and baking them in a 400°F oven for 20-30 minutes per side.
Serving Suggestions
You can serve these tasty strips as an appetizer or a main course. If serving as a first course, one thick slice per person, cut into bite-size pieces, is perfect.
When served as the main course, three strips are plenty, and you can add a light side dish such as arugula salad, steamed asparagus, microwave broccoli, or sauteed spinach.
These strips are also excellent for breakfast or brunch. I like to serve them with soft-scrambled eggs, fresh berries, and keto biscuits.
Storing Leftovers
Pork belly strips are best enjoyed fresh out of the oven. But you can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently, covered, in the microwave at 50% power.
Related Recipes
👩🏻🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Pork Belly Strips
Ingredients
- 12 pork belly strips (½-inch thick, 4 ounces each raw weight)
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
Instructions
- Preheat your 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, and smoked paprika.
- Roast the strips until browned and crispy, 30 minutes on the first side and 20-30 more minutes on the second side (check after 20 minutes). Carefully drain the pan midway through baking. (See the notes below for cooking time for thinner strips).
- Drain on paper towels and serve.
Video
Notes
- The nutrition info is from the USDA database for bacon, adjusted for less sodium.
- 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.
- Sometimes, I skip the other spices and simply use a teaspoon of smoked salt, as shown in the video.
- If the slices are not browned enough after baking, place them 6 inches under the broiler (not directly below) for a few seconds, keeping a close eye on them.
- Oven temperatures vary. It's a good idea to check the strips 20 minutes into cooking on the first side to see how they're progressing.
- Wear long oven mitts when removing the pan from the oven.
- Pork belly strips are best when fresh out of the oven. But if you have leftovers, you can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them gently, covered, in the microwave at 50% power.
Add Your Own Notes
Nutrition per Serving
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Malcolm McLaren
Super recipe! I added a tiny sprinkle of smoked ghost pepper powder after cooking, which enhanced the smokiness and adds a kick. I had a lonely hotdog bun and popped a slice in with some mustard and ketchup. I'm so pleased I had a leftover bun, it was awesome.
Vered DeLeeuw
It does sound awesome, Malcolm!
L Lowman
I used thicker pieces of pork belly, and I lined the pan with aluminum foil sprayed with nonstick spray (since I didn’t want the parchment paper to burn). I sprinkled them with just a pinch of garlic powder, onion powder, and a little paprika. I baked them about 15-20 minutes longer, pouring off the grease to get them extra crispy. They were delicious! Definitely a keeper and will be making them again.
Vered DeLeeuw
I'm so glad this recipe was a success for you!