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Bella’s Crispy Oven-Roasted Pork Belly Strips

Crispy, salty, and decadently fatty, Bella’s Crispy Oven-Roasted Pork Belly Strips are the carnivore answer to “super-bacon.” By roasting thick-cut strips of pork belly instead of a whole slab, you increase the surface area for the fat to render, resulting in a snack or meal that is crunchy on the outside and buttery on the inside. It’s the ultimate high-fat fuel for long-lasting energy.

Why use strips instead of a whole roast? A whole pork belly roast takes hours to break down and can often have “rubbery” fat in the middle. By slicing the belly into 1-inch thick strips before roasting, every piece is exposed to the heat. This ensures the fat “deep fries” itself, giving you that glass-like crunch on all sides rather than just the top skin.

How do I get the skin to actually “pop” and blister? The enemy of crispiness is moisture.

The Dry-Brine: Salt the skin side heavily and leave it uncovered in the fridge for at least 4 hours (overnight is better). This draws out the water.
The Vinegar Hack: Just before putting them in the oven, brush a tiny bit of white vinegar or lemon juice over the skin. The acidity helps break down the protein structures, allowing the skin to puff up and blister into “crackling.”

What is the best oven setup for rendering fat? You want the heat to circulate. Place a wire cooling rack over a foil-lined baking sheet and lay the strips on the rack. This keeps the pork belly out of its own rendered grease, allowing the hot air to hit the bottom and sides so they stay crispy rather than soggy.

What temperature and time should I use?

Step 1: Roast at 300°F for 45–60 minutes. This “low and slow” phase renders the thick layers of fat and makes the meat tender.
Step 2: Crank the oven to 450°F (or use the Broil setting) for the last 5–10 minutes. Watch closely! This is when the skin will bubble and turn into crackling.

Should I use skin-on or skinless pork belly? Skin-on is the gold standard for the “crunch” factor. However, if you can only find skinless pork belly, you can still achieve an incredible result—the layers of fat will still caramelize into a savory, “candy-like” texture that is just as satisfying.

How do I store and reheat these? These strips are excellent cold as a high-fat snack on the go. If you want them hot again, avoid the microwave—it will make the fat chewy. Instead, pop them back in the air fryer or oven for 3 minutes to bring back that signature snap.

Do you have a full slab of pork belly that you need to slice down, or did you buy the pre-cut “thick-cut” strips?

Bella’s Crispy Oven-Roasted Pork Belly Strips

Pork belly strips are essentially "uncured bacon," offering a purer pork flavor without the heavy smoke or sugar often found in commercial cures. This oven-roasting method is foolproof; the parchment paper prevents sticking while the long cook time ensures the tough connective tissue breaks down into a buttery texture. These are excellent as a main protein or sliced into "croutons" for a carnivore-style bowl.

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Prep Time 2

Cook Time 50

Servings 2

Ingredients

1 –2 lbs pork belly strips sliced approximately 1/2-inch to 1-inch thick
Salt and black pepper to taste (optional)

Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper to catch the rendering fat and ensure easy cleanup.
Arrange: Lay the pork belly strips flat on the prepared baking sheet. Ensure the strips are in a single layer and not overlapping, which allows the heat to circulate and crisp the edges evenly.
Season (Optional): If desired, sprinkle both sides of the strips lightly with salt and black pepper.
Bake: Place the baking sheet on the center rack of the oven. Bake at 375°F for 50 minutes.
Check for Doneness: At the 50-minute mark, the fat should look translucent and bubbly, and the meaty portions should be a deep golden brown. For extra crispy edges, you can leave them in for an additional 5–10 minutes, watching closely to ensure they don't burn.
Drain: Carefully remove the pan from the oven. Using tongs, transfer the strips to a plate lined with paper towels (or a wire cooling rack) to drain the excess liquid fat for 1–2 minutes.
Serve: Serve warm while the edges are at their peak crunch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Pro Tip: Save the liquid fat (lard) from the baking sheet! Filter it into a glass jar and keep it in the fridge for searing steaks or frying eggs later.