This simple step-by-step guide will teach you how to always cook pork belly slices in the oven like a pro. The meat tastes great because of the six-ingredient pork belly seasoning. It gets crispy on the outside and tender and juicy on the inside. This simple recipe makes a big flavor!! You can eat it as a snack, a side dish, or a main dish with rice, noodles, or vegetables.
Pork belly is a delicious and versatile cut of meat that can be prepared in many ways. When oven-cooked correctly, pork belly slices become melt-in-your-mouth tender on the inside with a crispy, crackling skin on the outside. Knowing how to cook pork belly slices in the oven is essential for turning this fatty cut into a mouthwatering, restaurant-worthy dish
Why Cook Pork Belly Slices in the Oven?
Cooking pork belly in the oven is one of the best methods for achieving the perfect balance of tender meat and crispy skin. The dry heat from your oven slowly renders the fat while gently cooking the meat. This results in pork belly slices that are:
- Crispy and crackly on the outside
- Melt-in-your-mouth tender on the inside
- Full of rich, meaty pork flavor
- Loaded with delicious rendered fat
Oven cooking allows you to cook the pork belly evenly without drying it out. And unlike grilling or pan frying, there’s no need to constantly watch and flip the pork slices. Just pop it in the oven and let the heat work its magic!
Step-By-Step Guide to Oven-Baked Pork Belly Slices
Follow these simple steps for oven-baked pork belly with perfect results every time:
Ingredients
- 1-2 lbs pork belly, skin on and sliced 1⁄2 – 1 inch thick
- 2 tablespoons olive oil or avocado oil
- 1-2 teaspoons sea salt
- Freshly cracked black pepper
- Spice rub or marinade of choice (optional)
Instructions
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Prepare the pork belly Rinse the pork belly slices under cold water and pat them completely dry with paper towels Use a sharp knife to lightly score the skin Make shallow cuts in a crosshatch pattern about 1 inch apart,
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Season the pork belly: Brush both sides of the pork belly generously with olive oil or avocado oil. Season all over with sea salt and freshly cracked pepper. For extra flavor, you can also coat the slices with a dry spice rub or marinade at this stage.
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Arrange on a wire rack: Place a wire rack inside a rimmed baking sheet. Arrange the seasoned pork belly slices evenly on the rack. Make sure they aren’t overlapping.
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Bake in the preheated oven Preheat your oven to 375°F (190°C). Once hot place the baking sheet with the wire rack and pork belly into the oven.
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Flip halfway through: Bake for 45-60 minutes, flipping the slices halfway through. The pork belly is ready when the skin is cooked through, crispy and golden brown.
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Rest and slice: Remove the baked pork from the oven and let it rest for 5-10 minutes before slicing into individual portions. Be sure to pour over any pan drippings over the sliced pork belly before serving.
Tips for the Best Oven-Cooked Pork Belly
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Choose pork belly slices that are roughly 1⁄2 – 1 inch thick for the best results. Thinner slices may overcook and dry out.
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Elevating the pork belly on a wire rack allows air to circulate all around for even cooking and crisping.
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Resist the urge to move the pork slices around during baking. Opening the oven door frequently can prevent the skin from crisping up properly.
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Let the cooked pork rest before slicing into it. This allows the juices to redistribute for moist, tender meat.
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Consider glazing the pork belly 10-15 minutes before the end of baking time with barbecue sauce, honey, or Asian sauces.
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Leftover baked pork belly keeps well refrigerated for 3-4 days. Reheat in the oven or skillet before serving.
Serving Suggestions for Baked Pork Belly
Oven-baked pork belly pairs wonderfully with all different cuisines and sides. Here are some serving ideas:
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Pork belly bao buns – Tuck baked pork belly slices into steamed Chinese buns with pickled vegetables.
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Pork belly banh mi – Layer baked pork belly, pickled carrots, cucumbers, cilantro and sriracha mayo in a crusty baguette.
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Ramen bowls – Thinly slice and add baked pork belly to brothy Japanese ramen noodles.
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Tacos – Chop and stuff into warmed corn tortillas with salsa, avocado and lime.
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Baked potatoes – Cube and mix into loaded baked potatoes along with cheese, bacon and sour cream.
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Salads – Chill baked pork belly slices and add to your favorite salad for a protein boost.
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Eggs – Chop baked pork belly and toss into fried rice, frittata or scrambled eggs.
Frequently Asked Questions
What’s the best thickness for pork belly slices?
For oven cooking, slices that are 1⁄2 – 1 inch thick work best. This allows ample time for the fat to render and the meat to become tender without drying out.
Should I score the skin before baking?
Yes, scoring helps the fat render and bubbles up so the skin gets ultra crispy in the oven. Make shallow cuts in a crosshatch pattern about 1 inch apart.
What temperature should I bake pork belly at?
Bake at 375°F (190°C) for the best results. Higher temperatures may cause the exterior to burn before the interior is fully cooked and tender.
How long does it take to bake pork belly slices?
Plan on 45-60 minutes. Thinner slices may take only 30-40 minutes.Bake until the skin is browned and crispy and the meat is completely cooked through.
Can I reheat leftover baked pork belly?
Yes, leftover baked pork belly reheats very well! Simply rewarm it in a 375°F oven or skillet until heated through before serving again.
Oven-baked pork belly is easy to make, packed with flavor, and delivers tender juicy meat with crispy skin every time. Follow this simple guide for incredible pork belly slices straight from your oven. Enjoy this versatile cut in everything from Asian dishes to hearty salads and tacos.
How to cook belly slices
It’s easy to cook pork belly slices, and you don’t even have to use your hands much because the oven does most of the work. It’s the same as putting sausages or bacon in the oven, but it takes longer because of the thickness and level of crispiness you want. If you didn’t already know, the oven or air fryer is the best place to cook pork belly slices. The oven gives you crispy, juicy meat every time without the meat drying out.
Consider todays recipe as a guide to roasting pork belly in the oven. This way of cooking is easy, and you only need a few ingredients and five minutes to get them ready. This recipe will work for pork belly slabs or slices (strips) which is what I am using today.
You will love this recipe because it is super easy to make, packed full of flavor yet economical. I used homemade seasoning on this meat but you can use any seasoning you love.
Heres what youll need to make the pork belly seasoning. The following 6 ingredients will give your meat an instant boost of flavor.
Smoked paprika
Garlic granules: substitute with garlic powder
Chinese 5 spice
Brown sugar
Cayenne pepper
Salt
Pork belly slices you may also know it as pork belly strips. Pick one that has a good amount of meat to fat and is at least an inch thick.
How to store leftovers
After the pork belly has cooled completely, put the slices in a container that won’t let air in. You can store them in the fridge for up to 4 days or the freezer for up to 2 months. When ready to eat, reheat in the oven at 350F/180C until warmed through.
You could also put it back in the air fryer and heat it up for 3 to 4 minutes at 180C/365F.
