If you’re looking for the ultimate comfort food packed with bold flavors and an irresistible crunch, these pork belly slices are the answer! This easy-to-follow recipe transforms simple ingredients into a crispy, tender, and flavorful dish perfect for any occasion.
Whether you leave the skin on for that satisfying crackle or prefer it without, these pork belly slices are guaranteed to impress. Enjoy a savory blend of smoky spices and caramelized goodness in every bite!
Roasted Pork Belly Slices
Here is why these juicy but crispy pork belly strips are my go-to recipe;
Irresistibly Crispy Exterior: The carefully tested cooking method ensures a perfectly crispy, caramelized outside while keeping the inside juicy and tender. The brown sugar in the spice mix creates an extra layer of crunch you won’t resist.
Budget-Friendly Luxury: Pork belly is an affordable cut that, when cooked correctly, rivals the taste and texture of more expensive meats. This recipe helps you create a premium dish without the premium price tag.
Versatile Crowd-Pleaser: From fancy dinner parties to casual sandwiches, this pork belly adapts to any occasion. Serve it as an impressive main course, add it to ramen, stuff it in steamed buns, or create amazing sandwiches.
Simple, Pantry-Friendly Ingredients: No special shopping trips needed – the spice blend uses common ingredients you likely already have in your pantry, yet creates complex, layered flavors.
Ingredients
- Pork Belly
- Olive Oil
- Sweet Paprika
- Smoked Paprika
- Onion Powder
- Garlic Powder
- Dried Oregano
- Brown Sugar
- Fine Sea Salt
- Freshly Ground Black Pepper
How to Cook Pork Belly Slices in the Oven
Prep The Pork Belly
You can remove the pork skin if you wish. Some people enjoy the crispy crackling, while others prefer to remove it for a tender texture. This recipe leaves the skin on to deliver a satisfying crunch but feel free to adjust it to your liking.
Pat the pork belly completely dry with paper towels—this step is essential for achieving crispiness. Allow the pork belly to come to room temperature for about 30 minutes. If it isn’t pre-cut, slice it into ½-inch strips for even cooking.
Make The Spice Mix
In a small bowl, combine the spices: sweet paprika, smoked paprika, onion powder, garlic powder, dried oregano, brown sugar, sea salt, and black pepper. Mix thoroughly to ensure an even blend.
Season The Pork Belly
Brush the pork belly strips with olive oil, coating all sides evenly. Season the strips with the prepared spice mix, gently pressing the spices into the meat to help them adhere.
Bake The Pork Belly
For skinless: Preheat oven to 400°F (200°C)
For skin-on: Start at 450°F (230°C), then reduce to 400°F (200°C) after 30 minutes
Preheat your oven to 450°F (200°C) and line a baking sheet with parchment paper or foil. If you have a wire rack, place it on the baking sheet to allow for better airflow and even cooking.
Arrange the pork belly strips on the rack or baking sheet, ensuring space between each piece. Bake for 30 minutes and reduce the temperature to 400°F if you using skin on pork belly, if not keep the temperature at 400° for the whole cook.
Then flip the strips over and continue baking for another 20-30 minutes until they’re dark golden brown and crispy.
Rest And Serve
Once done, check the internal temperature of the pork belly—it should reach 165°F (74°C). Let the cooked pork belly rest for 5 minutes before serving.
Recipe FAQs
Should I Remove The Pork Skin Before Cooking?
It’s entirely up to you! Some people enjoy the crispy crackling, while others prefer to remove the skin for a softer texture. This recipe keeps the skin on to deliver a satisfying crunch, but it’s just as delicious without it.
How Can I Make The Pork Belly Extra Crispy?
Make sure to dry the pork belly thoroughly with paper towels and let it come to room temperature before cooking. Using a wire rack for baking also promotes better airflow, ensuring even crispiness.
What If The Pork Belly Browns Too Quickly?
If the pork belly starts browning too fast, cover it loosely with foil during the last 15 minutes of baking. This will prevent burning while allowing the meat to finish cooking evenly.
What to Serve with Pork Belly Slices
Grilled Cornbread
Add a smoky, savory twist to your meal with this perfectly grilled cornbread.
Grilled Broccoli
A healthy, charred veggie option for balance and flavor.
Baked Sweet Potato
Sweet and soft, this makes a great complement to the rich flavors of pork belly.
Grilled Jalapeño Poppers
Spicy and creamy bites to elevate your pork belly feast.
More Pork Recipe
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Oven Baked Pork Belly Slices
Ingredients
- 1 lb 750g pork belly (skin-on or skinless), cut into ½ inch strips
- 2 tablespoons olive oil
- Extra salt for skin if using skin-on pork belly
- For the Spice Mix
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Pat the pork belly completely dry with paper towels (this is crucial for achieving crispiness)
- Let it come to room temperature for 30 minutes before cooking. Cut into ½ inch strips if not pre-cut
- In a small bowl, combine all spice ingredients. Mix thoroughly to ensure even distribution
- Brush thepork p(not the skin) with olive oil. Generously coat all sides (except skin) with the spice mixture. Press the spices gently into the meat to adhere
- For skinless: Preheat oven to 400°F (200°C)For skin-on: Start at 450°F (230°C), then reduce to 400°F (200°C) after 30 minutes
- Line a baking sheet with parchment paper or aluminum foil. Place a wire rack on the baking sheet if available
- Arrange pork belly strips on the rack/sheet, leaving space between pieces. Bake for 30 minutes
- Flip the strips (if skinless) and continue cooking for 20-30 minutes until dark golden brown and crispy
- For extra crispy skin: broil for 2-3 minutes at the end
- Internal temperature should reach 165°F (74°C). Exterior should be deeply browned and crispy
- Skin (if using) should be puffed and crackling. Let rest for 5 minutes before serving
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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