How to Cook Pork Belly Strips

The best way to cook pork belly strips depends on how thick they are. Thick slices have time to render and brown in the oven, medium slices work well in a frying pan or air fryer, and thin strips cook quickly on the grill.

I have cooked pork belly using all four methods, and each one gives you a slightly different result. The oven requires the least attention, pan-frying produces deeply browned edges, and the air fryer and grill are particularly good for thinner pieces.

Below, you'll find the correct thickness, cooking time, and temperature for each method. If you have a whole piece of meat instead, use this recipe for Slow-Cooker Pork Belly.

Featured comment from Rose: First time making and trying pork belly. What a simple and delicious recipe! Thanks for sharing!

Recipe ingredients

Pork belly strips: You will need 1.7 lb/750 g. I prefer skin-on pork belly, but skinless slices can be cooked in the same way.

• You can buy the meat already sliced or cut a whole pork belly slab yourself. Check the thickness before choosing a cooking method.

Seasoning: I use salt, black pepper, sweet paprika, smoked paprika, and garlic powder. Salt and pepper alone are enough, or you can replace the other spices with a dry rub.

Don't add oil. Pork belly releases plenty of fat as it cooks.

Preparing the pork belly

Cutting: If the pork belly is not already sliced, chill it thoroughly before cutting. Cold meat is firmer and easier to slice evenly. For particularly thin strips, place the pork belly in the freezer for 30-60 minutes before cutting. It should become firm but not freeze solid.

Cut the pork belly into strips (if not already sliced). Pat the slices dry.

Mix the spices in a small bowl and use the mixture to rub the strips.

How to cook pork belly strips in the oven

My go-to method! The oven method works best with thick slices measuring approximately ¾-1 inch/2-2.5 cm.

Preheat the oven to 400°F/200°C. Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange the seasoned strips in a single layer, leaving a little space between them.

Bake for 30-40 minutes, turning the pieces halfway through. Remove them when they are browned and the fat has rendered. Let them rest for three minutes before serving.

The exact cooking time depends on the thickness of the slices and your oven. Start checking after 30 minutes.

How to pan-fry pork belly slices

Use slices about ½ inch/1.5 cm thick.

• Heat a large cast-iron skillet or frying pan over medium heat. Don't add oil.

Cook, flipping the slices often with tongs, until golden brown and crispy on both sides; 5-7 minutes per side.

If you want to glaze the strips, carefully remove most of the rendered fat first. Reduce the heat, add barbecue sauce or another glaze during the final 2-3 minutes, and turn the pieces frequently so the sauce coats them without burning.

How to air-fry pork belly strips

The air fryer method works well with slices approximately ½ inch/1.5 cm thick.

• Preheat the air fryer to 400°F/200°C if required by your model.
• Arrange the seasoned strips in the basket in a single layer. Cook them in batches rather than overcrowding the basket.
• Air-fry for 12-15 minutes, turning the slices twice during cooking.

Check them a few minutes earlier if your slices are particularly thin. If you want to add barbecue or sweet chili sauce, brush it on after cooking.

How to grill pork belly strips?

Use thin slices measuring approximately ¼-½ inch/6-12 mm. I usually buy already-sliced pork belly for grilling.

• Season the meat with the spice mixture or your preferred dry rub. You can also marinate it for 30 minutes or refrigerate it in the marinade for up to 12 hours.
• Heat the outdoor grill or a grill pan.
• Let excess marinade drip off, then grill the strips for approximately 2 minutes per side. The exact time depends on their thickness and the heat of the grill.
• If using barbecue sauce, brush it on during the final minute and turn the strips frequently to prevent the sauce from burning.

Pork belly fat can cause flare-ups on an outdoor grill, so don't leave it unattended.

For the grill fans: Check out these Pork Belly Skewers, too.

Internal temperature

Whole cuts of pork are safe at an internal temperature of 145°F/63°C followed by a three-minute rest.

Pork belly is often cooked beyond that minimum temperature because additional cooking renders more fat and improves its texture. With very thin slices, inserting a thermometer accurately can be difficult. Cut into the thickest strip to check it if necessary.

Storage

Refrigerate leftover pork belly strips in an airtight container for 3-4 days.

Reheat them in the oven, air fryer, or a dry frying pan until hot. These methods restore the browned exterior better than the microwave.

Freeze leftovers for up to two months. Defrost them in the refrigerator before reheating.

You can use leftover strips to make this Sliced Pork Belly Sandwich or cut them into smaller pieces for tacos.

How to serve pork belly strips?

The pork belly slices are best served immediately while still hot. They are very rich, so they are best served in small portions. For example, 1.7 lb/ 750 g will serve 6 people as a main course and 10 as a starter.

Recipe