How to Cook Pork Belly Strips
Cook pork belly strips in the oven, frying pan, air fryer, or on the grill. Compare the best thickness, temperature, and cooking time for each method.
Servings: 6 servings
Calories: 367kcal
Equipment
- Baking sheet and parchment paper OR
- Frying pan OR
- Air fryer OR
- Grill pan or outside grill
Ingredients
- 1.7 lb pork belly slices Note 1
- ½ teaspoon fine sea salt Note 2
- ⅛ teaspoon ground black pepper
- ½ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
Oven method:
- Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper or aluminum foil.
- Rub the meat with all the mixed spices. 1.7 lb pork belly slices + ½ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + ½ teaspoon sweet paprika + ½ teaspoon smoked paprika + ½ teaspoon garlic powder
- Bake for 30 - 40 minutes (depending on the thickness of the meat and your oven) until crispy and golden brown, flipping halfway through. Check Note 3.
Pan method:
- Heat a large skillet. Don't add fat; the belly will render a lot of fat. Instead, place the seasoned slices in the pan.
- Cook, often flipping with tongs. If there is too much splatter, use a splatter screen. The pieces should be golden brown and crispy on both sides. Cooking will take about 5-7 minutes per side (Note 3). You can slice the meat thinner for a shorter cooking time.
- Glaze: Should you want to glaze the meat, discard the rendered fat first, or the dish will be too fatty. Add the sauce during the last 2-3 minutes of the cooking time. Lower the temperature and flip the slices frequently to coat them all over.
Air fryer method:
- Preheat the air fryer if necessary; mine needs 3 minutes preheating.
- Place the seasoned pork in the basket in a single layer.
- Cook at 400°F/ 200°C for 12-15 minutes, flipping twice in between. The cooking time depends on the thickness of the slices. Check Note 3.
- Glaze the pieces (if desired) with your favorite BBQ or Asian sweet chili sauce before serving.
Grill method:
- Slice: When grilling pork belly slices, I prefer to use thinner slices, about ¼ - ½ inch/ 6-12 mm thick.
- Rub the meat with the spices or your favorite dry rub at least 30 minutes before cooking. You can also marinate the meat in your favorite marinade for at least 3 and up to 12 hours. When grilling, let any excess marinade drip off.
- Heat the grill. Grill the meat until slightly charred but not burnt, about 2 minutes per side, depending on the thickness. Check the internal temperature (Note 3) or cut one piece in the middle to see if it's cooked through.
- Grill pan: You can cook the sliced pork belly in the grill pan the same way. It might need a few minutes longer but check.
Notes
- Thickness of the strips: For the oven method, the slices should be about ¾ - 1 inch/ 2-2 ½ cm thick. The cuts are slightly thinner for the pan and air fryer method, about ½ inch/ 1 ½ cm. I prefer even thinner slices for the grill method, about ¼- ½ inch/ 6-12 mm thick.
- You can season the strips with only salt and pepper; the other spices are optional. You can also season the pork with any other spices/dry rubs you like.
- Internal temperature: Pork is safe to eat at 145°F/63°C, followed by a three-minute rest. Pork belly can be cooked longer to render more fat and make the edges crisp.
Nutrition
Serving: 1/6 of the dish | Calories: 367kcal | Protein: 29g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 105mg | Sodium: 294mg