Crispy, fatty, very flavorful pork belly strips are perfect as a first course, or try them for breakfast instead of bacon.Pork belly strips are a delicacy. They are like very thick-cut bacon, and come from the same cut of pork (belly, obviously), but pork belly strips are fresh meat – uncured, not smoked, dried or salted.Obviously an extremely fatty cut, pork belly slices are suitable (and usually served at restaurants) as a first course, or as our main course for dinner, alongside a small green salad.If serving as first course, one thick strip per person, cut into bite-size pieces, is perfect. Three strips are plenty for a main course.Pork belly strips are delicious on their own, simply seasoned with salt and pepper. Smoked paprika adds a delightful smoky flavor.You can also brush them with a mixture of soy sauce (2 tablespoons), honey (1 tablespoon) and garlic powder (1 teaspoon) prior to baking, for an Asian style dish. Want to know a secret? These baked pork belly strips are fabulous seasoned with just salt and pepper!
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 12
Calories 310kcal
Ingredients
12Thick pork belly strips1/2 inch thick, 114g each raw weight
1tspSea salt
1/2tspblack pepper
Optional
1tspsmoked paprika
Instructions
Score the skin on the pork belly before baking if you want crispy crackling.
Preheat oven to 205°C (400°F). Line a large, rimmed baking sheet with parchment paper.
Place the pork belly strips in the pan. 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.