Oven-Baked Pork Belly Strips

My favorite way to cook pork belly is to slice it (or buy it pre-sliced), then bake the strips in the oven.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 310kcal

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.

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
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.