Oven-Baked Pork Belly Strips
User Reviews
5
Oven-Baked Pork Belly Strips
Description
This recipe for Oven-Baked Pork Belly Strips uses relatively thick, skinless strips, seasoned simply with salt, pepper, garlic powder, and smoked paprika or smoked salt. These seasonings enhance the pork's natural flavor without overpowering it. The strips are placed on a parchment-lined, rimmed baking sheet to prevent sticking and facilitate fat drainage.
Roasting at 400°F starts the process of crisping the surface while rendering melt-in-the-mouth fat beneath. After the first 20 minutes, the strips are flipped and baked further to promote even browning and crispness on both sides. Additional flipping and baking can help achieve more deeply browned strips if needed. The resulting texture is a balance of crisp edges and tender meat inside.
The finished pork belly strips can be served as a snack, appetizer, or component in other dishes. They are best enjoyed hot from the oven. If storing leftovers, they keep well refrigerated for several days and can be gently reheated in a microwave or oven without losing too much crispness. Note the seasoning adjustments if using different brands of kosher salt.
Ingredients
- 1.5 pound pork belly skinless, ½-inch thick, strips
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Place the pork belly strips in the pan in a single layer. Sprinkle them with salt, pepper, garlic powder, and smoked paprika. Or simply season them with half a teaspoon of smoked salt.
- Roast the strips for 20 minutes. Carefully drain the pan and flip the strips to the other side.
- Continue baking on the second side until the strips are browned and crispy, for about 20 more minutes. If they are not browned and crisp, flip them again and bake until browned, for 5-10 more minutes. See the notes below for the suggested cooking time for thinner strips.
- Drain on paper towels and serve.
Notes
- If substituting another kosher salt for Diamond Crystal, reduce the amount by half.
- For thinner strips, reduce baking time: bake 10 minutes, drain fat, flip, then bake another 5-7 minutes until crispy.
- If more browning is desired, flip and bake an additional 5-10 minutes, using oven mitts for safety.
- Store cooked strips in an airtight container in the refrigerator for up to 4 days; reheat carefully to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 2ounces | |
| Calories | 310kcal | 16% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Sodium | 150mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
