Oven Baked Pork Belly Slices - Crispy, Tender & Easy Recipe!

If you love dishes that balance rich, melt-in-your-mouth tenderness with irresistibly crisp edges, oven-baked pork belly slices are going to be your new favorite. This recipe guides you through a simple, dependable method that renders the fat gently, crisps the surface beautifully, and infuses every bite with layers of savory flavor. Expect a cozy kitchen aroma, a satisfying sizzle, and a platter that disappears fast. Whether you’re cooking for a quiet night in or sharing with friends, these pork belly slices turn an everyday dinner into something special without asking much from you.

Why This Oven-Baked Pork Belly Will Win You Over

There’s something extra comforting about pork belly cooked low and slow, then finished hot for that glorious crackle. You’ll love how straightforward this method is—no deep frying or complicated steps—just a smart temperature shift that delivers tender meat and crispy edges. The flavor is adaptable, too, so you can keep it classic with garlic and paprika, lean tangy with a quick vinegar glaze, or go bold with a hint of chili or five-spice. It’s the kind of recipe that makes you feel like a pro without the stress.

What You’ll Need for Oven-Baked Pork Belly Slices

• Pork belly slices (about 2 lb / 900 g, 1/2-inch thick) – The star of the show; look for evenly layered fat and meat for the best texture.
• Kosher salt – Seasons the meat and lightly dry-brines for better browning and juiciness.
• Freshly ground black pepper – Adds subtle heat and complexity.
• Garlic powder – Creates savory depth without burning like fresh garlic might at high heat.
• Smoked paprika – Provides color and a gentle, smoky warmth.
• Brown sugar or honey (1–2 tablespoons) – Helps caramelize and balances the richness; use lightly to avoid burning.
• Soy sauce (1–2 tablespoons) – Boosts umami and adds a touch of salinity that penetrates the meat.
• Apple cider vinegar or rice vinegar (1 tablespoon) – Cuts through the fat and brightens each bite.
• Olive oil or neutral oil (1 tablespoon) – Encourages even browning and helps the rub cling.
• Optional spices: ground fennel, Chinese five-spice, or red pepper flakes – Choose one to nudge the flavor in a new direction.
• Optional quick glaze: 1 tablespoon honey or maple syrup + 1 teaspoon Dijon + 1 teaspoon soy + 1 teaspoon vinegar – Brush on at the end for glossy, tangy-sweet finish.
• Scallions or fresh herbs, for serving – A fresh lift to contrast the richness.
• Lemon or lime wedges – A squeeze of acidity right before serving wakes up the flavors.

How to Make Oven-Baked Pork Belly Slices, Step by Step

1. Preheat and prepare the pan: Heat the oven to 300°F (150°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. The rack lets heat circulate so the slices crisp instead of stew in their own fat.
2. Pat the pork dry: Use paper towels to thoroughly dry each slice. Moisture is the enemy of crisping, so take your time here.
3. Mix the seasoning: In a bowl, combine 1.5 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1–2 teaspoons brown sugar (or a drizzle of honey). Add 1–2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 tablespoon oil. Stir to form a loose paste. If using optional spices (like 1/2 teaspoon ground fennel or a pinch of red pepper flakes), add them now.
4. Coat the slices: Toss the pork belly slices in the paste until evenly coated. You can do this directly on the sheet pan or in a bowl. If you have time, let them sit 20–30 minutes; this mini-marination deepens flavor.
5. Set up for gentle rendering: Arrange the slices in a single layer on the rack, leaving a little space between each piece. Pour a splash of water (about 1/4 cup) into the foil-lined tray beneath the rack. This minimizes smoking as the fat renders.
6. First bake—low and slow: Cover the pan loosely with foil and bake for 30 minutes. This step jump-starts rendering and keeps the meat tender.
7. Drain and increase the heat: Remove the foil and carefully pour off the rendered fat into a heatproof jar (save it—it’s incredible for roasting potatoes or sautéing greens). Increase oven temperature to 400°F (200°C).
8. Second bake—build the crisp: Return the pan to the oven and bake 20–30 minutes more, flipping the slices halfway through. If they look dry, you can brush a little reserved fat or the optional glaze on top.
9. Finish under the broiler: For extra crackle, broil the slices on high for 1–3 minutes per side, watching closely. They go from golden to scorched very fast—stay nearby.
10. Rest and serve: Let the pork belly rest on the rack for 5–10 minutes to let the surface set and the juices relax. Sprinkle with sliced scallions and serve with lemon or lime wedges.

Timing and Prep: What to Expect

Here’s the simple rhythm of this recipe so you can plan around it. Active prep takes about 15 minutes—most of that is patting dry and mixing the seasoning paste. The first bake at 300°F is 30 minutes, the second at 400°F runs 20–30 minutes, and a quick broil adds up to 3 minutes per side. A short rest, and you’re ready to eat.

• Prep time: 15 minutes
• Optional marinating: 20–30 minutes (or up to overnight in the fridge for deeper flavor)
• Cook time: 55–65 minutes (plus broil)
• Rest time: 5–10 minutes
• Total time: 1 hour 15 minutes to 1 hour 40 minutes (depending on marinating and crispness preference)

The pork belly is ready when the edges are deep golden with light charring, the fat looks translucent and rendered, and the slices feel firm but not tough when pressed. If in doubt, give it a few more minutes at 400°F—better to fully render than rush the crisp.

Pro Tips for Pork Belly Perfection

• Use a rack. Elevating the pork belly lets hot air circulate evenly and keeps the slices from stewing in their own fat.
• Pat dry thoroughly. Water on the surface is the quickest way to sabotage crisp edges.
• Control smoke. A splash of water in the lined tray minimizes smoking as fat drips. Empty the tray halfway through if there’s a lot of fat.
• Two-stage cooking is your friend. Low heat renders fat gently; high heat crisps without drying the meat.
• Don’t overload the pan. Crowding traps steam. If needed, use two pans or cook in batches.
• Glaze late. If using a sweet glaze, brush it on in the last 5–10 minutes or under the broiler to avoid burning.
• Save the fat. Strained, rendered pork fat is liquid gold—use it to roast potatoes, fry eggs, or sauté greens for incredible flavor.
• Flavor variations. Swap smoked paprika for five-spice, add a touch of gochujang to the glaze, or finish with a drizzle of chili crisp and a squeeze of lime.
• Serve with balance. Bright, crunchy sides like quick-pickled cucumbers, slaw, or steamed rice with herbs help keep the dish feeling light.

Nutrition at a Glance

Nutrition varies with slice thickness, fat rendering, and whether you use glaze. The estimates below assume four servings from about 2 lb (900 g) of pork belly, with some fat rendered and a light brush of glaze.

Note: If you trim more fat or skip the glaze, calories and fat decrease. If you use a sweeter glaze or extra soy, carbs and sodium increase.

Your Questions, Answered

Can I use skin-on pork belly slices?

Yes. Score the skin lightly in a crosshatch pattern (avoid cutting into the meat), salt it well, and extend the low bake by 10–15 minutes to help render. Finish under a hot broiler, watching closely. Skin takes a bit longer to crisp but rewards you with extra crunch.

How do I store and reheat leftovers?

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer for 3–5 minutes to revive the crispness. Freeze for up to 2 months if well wrapped; thaw overnight before reheating.

Can I make this without soy sauce?

Absolutely. Use coconut aminos for a similar umami note, or skip it and add an extra 1/4 to 1/2 teaspoon of kosher salt, plus a splash of Worcestershire or fish sauce if you like.

A Warm Closing

There’s a special kind of joy in bringing a tray of glistening, golden pork belly slices to the table—everyone leans in, the conversation softens, and the first bite always gets a smile. With a few simple steps and thoughtful touches, you’ve made something that tastes restaurant-worthy but feels wonderfully homey. I hope this becomes one of those dependable recipes you reach for when you want to treat yourself or share something memorable. Serve it with your favorite sides, add a squeeze of citrus, and enjoy the simple magic of a well-cooked meal.