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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 minutes
Cook Time 50 minutes
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.

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