Oven-Fried Pork Belly
Oven-fried pork belly is thin slices of belly baked on a rack until the fat renders and the edges turn golden and crisp, with no deep fryer and no spitting pan. It is the oven version of a Danish favourite, fried pork belly slices, traditionally served with boiled potatoes and parsley sauce. A simple salt and garlic rub is all it needs. Allow about an hour in total, mostly hands-off.
- Total
- 1 h 5 min
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 4
- Per serving
- 650kcal
Buying and preparing the belly
Look for belly with an even balance of meat and fat. If the skin is very thick, ask the butcher to slice it for you, which is much easier than cutting it at home. For this oven-fried pork belly, slices of about 1cm are best, because thicker pieces stay chewy in the middle. Check the packet for the weight, as an 800g piece gives four generous portions.
Making oven-fried pork belly
Tap a time to start a timer.
- Season and dry Pat the slices dry with kitchen paper. Mix the salt, garlic powder and pepper, then rub it over both sides of each slice. Leave for at room temperature, then pat dry again, as the salt draws out surface moisture and dry skin crisps better.
- Heat the oven While the pork stands, heat the oven to 200°C (180°C fan), gas 6. Set a wire rack on a foil-lined tray to catch the dripping.
- Arrange Lay the slices on the rack in a single layer with a small gap between each, so the hot air can circulate. Do not stack them.
- Bake Cook on the middle shelf for . Turn the slices over with tongs and bake for another , until golden and crisp at the edges, with no pink meat.
- Drain and serve Lift the slices onto kitchen paper for to drain, then serve hot. Be careful when you move the tray, because the fat in it is very hot.
What to serve with it
The traditional partner is boiled new potatoes with parsley sauce, which is a white sauce made with chopped parsley and a little of the potato water. For a vegetable side, try creamed white cabbage with pork belly. If you prefer pork belly in one piece, see traditional pork belly with apples.
A drizzle of the pan juices over the potatoes is a good touch. Do not drain the fat down the sink, as it can block the pipes; let it cool in the tin, then scrape it into a container for the bin.
Common problems and fixes for Oven-Fried Pork Belly
- The belly is chewy rather than crisp.
- The slices were too wet or too thick. Pat them dry twice, keep them to 1cm and use a rack so the heat reaches both sides. For a final crisp, finish under a hot grill for 2 minutes, watching them closely.
- The oven smokes.
- Fat has spattered onto the oven floor. Use a tray with a lip and line it with foil, and do not let the dripping build up. Pour off excess fat halfway through if the tray looks very full.
- The salt tastes too strong.
- Measure it carefully. A level teaspoon is enough for 800g and, because salty fat drips off, you do not need more. Pat off any visible grains.
Frequently asked questions about Oven-Fried Pork Belly
Which cut of pork belly should I buy?
Ask the butcher for skin-on belly slices around 1cm thick. Whole belly is also fine; chill it for 30 minutes, then slice it with a sharp knife.
Do I need to add oil?
No. Pork belly renders plenty of its own fat, so extra oil would only add to the grease. Save the dripping once it has cooled for roasting potatoes.
How do I reheat leftovers?
Reheat in a hot oven at 200°C (180°C fan), gas 6, for 8–10 minutes until steaming hot all the way through. Keep leftovers in the fridge and eat within 2 days.
Is it the same as streaky bacon?
No. Bacon is cured and often smoked, while the pork belly here is fresh and uncured, so it needs cooking through for longer.
How did you like the recipe?
4.7 / 5 · 43 ratings
