Oven Baked Pork Belly Slices
This recipe is for juciy and caramlised baked pork belly strips. This is a super simple recipe that will impress at any cookout, dinner partyyor backyard BBQ
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 15 -20 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 15-20 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