12thick pork belly strips(½-inch thick, 4 oz each raw weight)
1teaspoonDiamond Crystal kosher salt
Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
Place the pork belly strips in the pan, in a single layer. Sprinkle them with the seasonings.
Roast until browned and crispy, 30 minutes on the first side, and 20-30 more minutes on the second side. Drain the pan midway through baking, saving the rendered fat in a jar if you wish.
1. Nutrition info is based on Fitday.com's info for "Pork, cured, bacon, cooked, baked" adjusted for less sodium than bacon.2. For thinner pork belly strips (like the ones sold by grasslandbeef.com, which are cut like thick-cut bacon), bake at 400 degrees for 10 minutes in the bottom of the oven; drain the fat, flip, and bake for 5-7 more minutes, until crispy.3. Sometimes I skip the other spices and simply use smoked salt, as shown in the video.4. If the pork belly slices are not browned enough after baking, you can place them 6 inches under the broiler (not directly below) for a few seconds. Keep a close eye on them! They burn easily.