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There's a reason roasted pork belly is such a luxury on menus! It's soft, melt-in-your-mouth tender, and full of amazing flavor you won't be able to get enough of. And with my Pork Belly Slices Recipe, you'll be making restaurant-quality pork belly strips at home in no time. Oh- and it's keto, too!
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Pork Belly Strips Recipe
Years ago, I visited a friend in Australia. Two days before I got back on the plane for the long 24-hour flight back home, we had dinner in Perth, where I loaded my plate with everything from honeycomb to pork belly. And of all the incredible foods we sampled that night, it's that Chinese roasted pork belly I craved for years!
Imagine my delight biting into a slice of this crispy pork belly! It's just like what I had at the buffet, and doesn't take flying across the world to enjoy. This slow roasted pork belly is like no other: soft, fall-apart tender, crispy and juicy all in one.
And as if it couldn't get any better, it's keto! This baked pork belly gets crispy all on its own, so no breading is needed to form the crust. And by using a honey substitute, decadent and mouthwatering pork belly slices can be enjoyed by the whole family.
Crispy Pork Belly Ingredients
- Pork belly
- Chinese 5 spice powder
- Soy sauce
- Sugar free honey
- Rice wine vinegar
- Ground white pepper
How to Cook Pork Belly Slices
- Preheat the oven to 300°F. While the oven is preheating, score the fat on the pork belly with a knife, then place it in a casserole dish fat-side-up.
- Evenly coat the pork belly on both sides with Chinese 5 spice powder.
- Combine the remaining ingredients in a small mixing bowl, and whisk well until completely combined.
- Pour the sauce over the pork belly, then cover the pan with aluminum foil and bake for 2½ hours.
- After the time has passed, uncover the dish and baste the pork belly with the collected liquid. Cook for another 30 minutes to an hour, until the fat is nice and crispy, adding chicken or beef broth to the pan if the liquid gets low. Baste regularly until finished.
- Remove from the oven, slice, and serve!
Roast Pork Belly Recipe Tips
- This recipe is for keto roasted pork belly, but feel free to swap the honey substitute out for regular honey if staying to a strict keto diet isn't a concern!
- Regular basting in the last 30 minutes to an hour of cooking time is key to this recipe turning out crispy, juicy and fall-apart tender! It's a big part of why this is the best pork belly recipe!
- Don't trim the fat on this recipe- it's an important part of the texture, giving this pork belly that incredibly soft chew and perfect, crispy skin.
- To make this recipe gluten free, use Tamari instead of Soy sauce, as Soy sauce has trace amounts of wheat gluten in it. To make it soy free, use coconut aminos. Just keep in mind, coconut aminos are high carb and will not be keto friendly. They're also very sweet, so use less honey!
Pork Belly Strips Recipe FAQs
Pork belly in the oven is slow-roasted for 3-4 hours, which allows the fat time to render and melt, resulting in the juiciest pork belly you'll ever taste! The pork belly cooking time after uncovering the pan depends on the size of the pork belly slab.
For oven roasted pork belly, always cook the meat slowly in a low-heat oven. Heating it too quickly will overcook the outside before the fat has time to soften and melt into the meat, leaving the resulting dish tough. The long cooking time is why this is my favorite of all the sliced pork belly recipes I've tried!
To ensure your pork belly comes out crispy as well as juicy, cook the pork belly at low heat for 2½ hours covered in foil to let the meat cook through and the fat start rendering. Then, to get the crispy crust, remove the foil and continue cooking, while basting regularly, for another 30 minutes to an hour. This will keep the meat soft and juicy while the skin turns crisp and delicious!
What to Serve with Pork Belly Strips
Best Pork Recipes
Also try my Smoked Pork Belly Burnt Ends!
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Pork Belly Slices Recipe
Equipment
- Casserole dish
- aluminum foil
Ingredients
- 2½ lbs. Pork belly whole slab with skin
- 2 teaspoons Chinese 5 spice powder
- 3 Tablespoons Soy sauce
- 2 Tablespoons Sugar free honey
- 3 Tablespoons Rice wine vinegar
- ¼ teaspoon White pepper ground
Instructions
- Preheat the oven to 300°F. While the oven is preheating, score the fat on the pork belly with a knife, then place it in a casserole dish fat-side-up.
- Evenly coat the pork belly on both sides with Chinese 5 spice powder.
- Combine the remaining ingredients in a small mixing bowl, and whisk well until completely combined.
- Pour the sauce over the pork belly, then cover the pan with aluminum foil and bake for 2½ hours.
- After the time has passed, uncover the dish and baste the pork belly with the collected liquid. Cook for another 30 minutes to an hour, until the fat is nice and crispy, adding chicken or beef broth to the pan if the liquid gets low. Baste regularly until finished.
- Remove from the oven, slice, and serve!
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