Oven-Baked Pork Belly Slices (with sweet-savory seasoning)
This post may contain affiliate links. Please read our disclosure policy.
This pork belly slices recipe is crispy yet tender and incredibly flavorful. It’s fatty pork belly baked in the oven with a mix of brown sugar and seasonings until perfectly browned and crispy. It’s an easy-to-make alternative to slow-roasted pork belly, and it’s ready in an hour!
Cooking pork belly doesn’t have to be intimidating, and this simple, no-fuss method is the one I come back to every time. Forget long marinades or complicated techniques—when it comes to pork belly strips, a few good seasonings and the right bake are all you need. This approach lets the rich, savory flavor of the pork really shine, with crispy edges and tender, juicy meat in every bite.
I slice the pork belly, season it with brown sugar and a blend of paprika, garlic powder, onion powder, oregano, salt, and pepper, then let the oven finish it. As it bakes, the sugar caramelizes, and the fat renders, creating that irresistible balance of sweet, salty, and deeply porky flavor. The result is crispy, glossy pork belly strips that taste like something you’d order at a restaurant.
I love serving these on their own, alongside simple sides, or tucked into sandwiches, wraps, or bowls. They’re incredibly versatile and wildly delicious—and while leftovers are rare, they reheat the next day beautifully if you happen to have any.
Love pork belly? Also, try my pork belly sandwich and our pork belly tacos!
What to serve with pork belly slices
These pork belly strips are delicious as an alternative to bacon for breakfast or brunch along with some scrambled eggs and fresh fruit.
They taste great on their own with your favorite side, a simple salad, or layered on a bun with coleslaw and fries.
My favorite side dishes to serve at dinner with pork belly slices
Oven-Baked Pork Belly Slices (with sweet-savory seasoning)
Ingredients
- 1 lb skinless pork belly (cut into ½ inch strips – SEE NOTES)
- 1 teaspoon sweet paprika
- ½ teaspoon EACH: onion powder, garlic powder, oregano, and brown sugar
- ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the pork belly into ½ inch strips and dry them well with a paper towel.1 lb skinless pork belly
- In a small bowl, mix the paprika, onion powder, garlic powder, oregano, brown sugar, salt, and pepper.1 teaspoon sweet paprika, ½ teaspoon EACH: onion powder, garlic powder, oregano, and brown sugar, ¼ teaspoon EACH: salt and pepper
- Sprinkle the spices evenly over both sides of the pork belly strips then move the strips onto the baking sheet.
- Bake the pork belly strips for 30 minutes. Turn them over and then continue to cook them for another 20-30 minutes, until they're dark golden brown and crispy – SEE NOTES.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Yummy rub for the meat. Everyone loved this dish. At dinner, an almost silent table as we all concentrated on the luscious pork.
One change from the recipe: To cook off some fat, I roasted the pork on a rack in a pan. Will make again. Thanks for the recipe, Kristen!
Well, I’m sure they would have been good if they weren’t burnt to a crisp. An hour at 400 is a little too long and too hot for these. Keep an eye on them otherwise you’ll lose your meal…
Hey Steve! Did you buy pre-sliced pork belly? I find that it’s usually thinner and requires less cooking time.
I’ve used this recipe several times and it’s always great. This is with broccoli Rabe, red peppers & smashed potato
Perfect! Perfect! Perfect! This is my 3rd time making this recipe, it is awesome, I can not get enough of this pork belly! Thanks for sharing!!!
I made this with carne de Gato, 5 stars. Muy bueno!
was the oven temperature left out on purpose? I won’t even try a recipe that has no temperature in it.
The oven temperature is in the first instruction. “Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the pork belly into ½ inch strips and dry them well with a paper towel.”
I’m glad I saw your note about taking the pork out early if you buy presliced pork belly. That’s what I did and it was cooked after 30 minutes. Delicious.
I tried this today & I would suggest more salt and brown sugar. I didn’t taste much of either on mine. I cooked mine on a Kaiser pan so it cooked way faster. Not overdone but I wanted mine softer. May leave out the oregano also. Glad I didn’t cook it all…not bad at all but not what I wanted.
OMG, the pork belly slices recipe was off the charts! The meat was melt-in-your-mouth tender and that crispy skin… chef’s kiss My family devoured it in seconds!