These crispy oven-baked pork belly slices are a real treat! With a crunchy outer layer and juicy inside, they’re perfect for any meal or snack. You can even make them for game day!
Every bite is like a little party in your mouth! I love serving them with a side of dipping sauce, and I can’t help but sneak a few while cooking. Oops! 😅
Key Ingredients & Substitutions
Pork Belly: This is the star of the dish! Look for pork belly with a good layer of fat for that juicy texture. If you can’t find pork belly, a good alternative would be pork shoulder, but it won’t be quite as crispy. I’ve tried both and prefer the belly for its taste.
Sea Salt: A must for flavor, but you can use kosher salt if that’s what you have. Just be careful with the amount as kosher salt is less salty by volume. I always go for higher quality sea salt for better flavor.
Baking Powder: This ingredient promotes that crunchy skin! If you’re avoiding baking powder, you could use baking soda, but adjust by using just half the amount for effective crisping.
Spices: Feel free to adjust the seasoning! If you don’t have smoked paprika, regular paprika will do, or you can try cumin for a different flavor. I love adding a pinch of cayenne pepper for some heat!
How Do I Get the Skin Extra Crispy?
Achieving that perfect crispy skin on pork belly can be tricky, but these steps are key:
- Start by thoroughly drying the skin. The drier, the crispier!
- Score the skin deeply but carefully. The cuts allow the fat to render out, creating a crunchy texture.
- The mixture of sea salt and baking powder is essential. The salt draws out moisture while the baking powder helps create a fluffy crust.
- Use a wire rack! This allows hot air to circulate around the meat, ensuring crispy skin all around.
- Keep an eye on it in the last minutes of baking. Once it starts browning, it can go from crispy to burned quickly!
Let it rest after baking; this helps the juices redistribute and crispiness to settle in! Enjoy your cooking!
Crispy Oven Baked Pork Belly Slices
Ingredients You’ll Need:
- 2 pounds pork belly, skin on
- 1 tablespoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon olive oil
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and between 1 to 1.5 hours of cooking time, depending on how crispy you like your pork belly. Don’t forget to allow an extra 10 minutes for resting after it’s done baking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that the pork belly cooks evenly right from the start.
2. Prepare the Pork Belly:
Pat the pork belly dry with paper towels—this is important for achieving that crispy skin. Moisture on the skin will prevent crisping.
3. Score the Skin:
Using a sharp knife, carefully score the skin of the pork belly in a crosshatch pattern. Make sure you only cut into the skin and not the meat underneath—this helps the fat render out during cooking.
4. Season the Skin:
In a small bowl, mix together the sea salt and baking powder. Rub this mixture thoroughly into the scored skin, making sure it gets into all the little cuts. The baking powder will help the skin get nice and crispy.
5. Season the Meat Side:
In another bowl, combine the black pepper, garlic powder, and smoked paprika. Rub this seasoning mixture all over the meat side of the pork belly, ensuring it is evenly coated for great flavor.
6. Set Up for Baking:
Place the pork belly on a wire rack set over a baking sheet lined with foil or parchment paper. The rack allows air to circulate around the pork, which is key for crispy skin.
7. Add Olive Oil:
Drizzle the olive oil over the skin of the pork belly. This will help it achieve that stunning golden brown color and add extra flavor.
8. Bake the Pork Belly:
Bake the pork belly uncovered for 30-40 minutes or until you start to see the skin puffing up and getting crispy.
9. Lower the Temperature:
Reduce the oven temperature to 350°F (175°C) and continue baking for another 40-50 minutes. You’ll know it’s done when the meat is cooked through and the skin is super crispy.
10. Rest the Pork Belly:
Once out of the oven, let the pork belly rest for about 10 minutes. This resting period allows the juices to redistribute, giving you a moist and tasty bite.
11. Serve and Enjoy:
Slice the pork belly into bite-sized pieces and serve while hot. It’s delicious on its own or you can pair it with a dipping sauce like soy sauce, chili sauce, or a tangy vinegar-based sauce. Enjoy every crispy, flavorful bite!
FAQ for Crispy Oven Baked Pork Belly Slices
Can I Use Another Cut of Pork?
While pork belly is the preferred cut for crispy texture, you can use pork shoulder or pork loin. Keep in mind that these cuts won’t crisp up in the same way due to their leaner fat content, so adjust your cooking time accordingly to ensure they remain juicy.
What Should I Do If My Pork Belly Isn’t Crispy Enough?
If your pork belly isn’t as crispy as you’d like after baking, try turning on the broiler for an additional 2-5 minutes at the end of cooking. Keep a close eye to avoid burning, as this can happen quickly!
How to Store Leftover Pork Belly?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork belly slices on a wire rack in the oven at 375°F (190°C) for about 10-15 minutes, which will help revitalize the crispiness.
Can I Prepare This Ahead of Time?
Absolutely! You can score, season, and prepare the pork belly in advance. Cover it and refrigerate overnight, then bake it the next day. Just be sure to let it come to room temperature for about 30 minutes before baking for even cooking.
