These crispy oven-baked pork belly slices are a real treat! With a golden, crunchy skin and juicy meat, they’re perfect for a delicious snack or a meal addition. Yum!
Making them is easier than it sounds. Just season, bake, and voila! I love serving them with some dipping sauce on the side—it takes the flavor up a notch!
Key Ingredients & Substitutions
Pork Belly: This is the star of the dish! Look for pork belly with an even layer of fat and a good skin. If pork belly is hard to find, you could try fatty cuts of pork shoulder, though they won’t have the same crispy skin.
Sea Salt: Sea salt is great for creating that crispy skin. If you don’t have sea salt, kosher salt is a fine alternative. Just be aware that table salt is finer, so use slightly less than what the recipe calls for.
Baking Soda: This ingredient is optional but helps the skin get extra crispy. If you don’t have baking soda, you can skip it, but the skin may not be as crunchy.
Spices: The garlic powder and black pepper provide flavor, while paprika adds a nice color. Feel free to adjust these spices based on your preference. If you want something spicier, a pinch of cayenne pepper can be great!
How Do I Get the Perfectly Crispy Skin?
The secret to that crispy, crackling skin is in the preparation. First, scoring the skin will allow the fat to render out while the pork cooks. Make your cuts shallow to avoid cutting into the meat itself. This helps ensure the skin crisps up nicely.
- Dry the pork belly with paper towels thoroughly; moisture is the enemy of crispiness!
- Using baking soda is key. Sprinkle it on the skin, along with sea salt, to help draw out moisture.
- Place the pork belly on a wire rack. This allows heat to circulate around it and cooks the skin evenly.
For extra crispiness, you can broil it at the end for just a couple of minutes. But watch closely to prevent burning. Giving the cooked pork belly a resting period of about 10 minutes lets the juices redistribute, making every bite juicy and delicious!
Crispy Oven Baked Pork Belly Slices
Ingredients You’ll Need:
- 1.5 to 2 pounds pork belly, skin on
- 1 tablespoon sea salt (for skin)
- 1 teaspoon baking soda (optional, for extra crispiness)
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional)
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon Chinese five-spice powder (optional)
- 1 tablespoon soy sauce (optional, for marinating the meat side)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 1 hour to cook, plus an additional 10 minutes of resting time. It’s a straightforward process, with most of the time spent baking in the oven, leading to deliciously crispy pork belly slices.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This high temperature is essential for getting that crispy skin on the pork belly.
2. Score the Pork Belly:
Carefully score the pork belly skin using a sharp knife. Make shallow criss-cross cuts, ensuring you don’t cut into the meat. This step helps the fat to render and the skin to crisp up beautifully.
3. Dry the Pork Belly:
Pat the pork belly dry with paper towels. Removing moisture is key to achieving that crispy texture on the skin. Take your time with this step!
4. Season the Skin:
If you’re using baking soda, sprinkle it evenly over the skin now (this is optional). Then, rub the sea salt thoroughly into the skin. This process helps draw out moisture, contributing to crispiness.
5. Season the Meat Side:
On the meat side of the pork belly, rub in the black pepper, garlic powder, paprika (if using), and five-spice powder (if using). Add the soy sauce and olive oil and mix them all together evenly. This will flavor the meat beautifully.
6. Prepare to Bake:
Place the pork belly on a wire rack set over a baking tray, skin side up. This allows the hot air to circulate around the meat while cooking.
7. Bake the Pork Belly:
Put it in your preheated oven and bake for 30 minutes. This initial high heat helps start the crisping process.
8. Lower the Temperature:
After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 25 to 35 minutes. You’re aiming for the skin to be golden, puffed, and crispy.
9. Broil for Extra Crispiness:
If the skin isn’t as crispy as you like after baking, turn on the broiler (grill) for 2-3 minutes. Keep a close eye on it; it can go from perfect to burnt quickly!
10. Rest & Slice:
Once done, remove the pork belly from the oven and let it rest for about 10 minutes. This helps the juices redistribute. Then, slice it into bite-size pieces.
11. Serve and Enjoy:
Enjoy your crispy, juicy pork belly immediately! It’s delicious on its own or served with a dipping sauce, alongside steamed rice, or with vegetables. Happy eating!
Can I Use Different Cuts of Pork for This Recipe?
While pork belly is the best cut for achieving that crispy skin and juicy meat, you can use pork shoulder or pork loin if necessary. Keep in mind that these cuts won’t have the same crispy texture because they may not have skin or sufficient fat; adjusting cooking times will also be important.
Can I Prepare the Pork Belly in Advance?
Absolutely! You can season the pork belly a day ahead and store it in the fridge. Just make sure to let it come to room temperature before baking for the best results.
What’s the Best Way to Store Leftovers?
Store any leftover pork belly in an airtight container in the fridge for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) until warmed through, or for that crispy skin, broil for a couple of minutes while watching closely.
How Do I Know When the Pork Belly is Cooked Properly?
The pork belly is done when the skin is golden brown and crispy, and the internal temperature reaches at least 145°F (63°C). You can use a meat thermometer to check, ensuring perfectly cooked, flavorful pork every time!
