Pork Belly Slices Recipe

Slices of the pig’s belly that are fat and boneless. The portion is still there after the chest and ribs have been cut away.

They originate from the same pig cut as bacon. However, the bacon is skinned, thinly sliced, cured, and smoked, while the thick slices or strips are fresh and typically still have the skin. Italian pancetta is sliced and fixed, but not smoked, bits.

Ingredients

• Pork belly slices 750 g/1.7 lb.
• 1/2 tsp. fine sea salt
• 1/8 teaspoon black pepper, ground
• 1/2 tsp. sweet paprika
• 1/2 tsp. smoked paprika
• 1/2 teaspoon garlic powder intake

How to Cook Pork Belly Slices in Oven

1. The oven’s temperature should be four hundred degrees Fahrenheit/200 degrees Celsius. It should use aluminum foil or baking paper to line a baking pan.
2. Rub all the spices into the meat.
3. Depending on the thickness of the meat and the size of your oven, bake for 30 to 40 minutes, flipping halfway through, until crispy and golden brown. Check the air’s temperature, which should be 74 Celsius/165 Fahrenheit.

How to Cook Pork Belly Slices in Pan-fried

1. Preheat a big skillet. Avoid putting on weight since the tummy will manufacture a lot of it. Instead, add the seasoned slices to the pan.
2. Cook, often rotating with tongs. If the splatter is considerable, use a splatter screen. The chunks should be crispy and golden brown on all sides. Each side will take around 5-7 minutes to cook. It can thinly slice the meat for an Air-fried.
3. If required, preheat the air fryer; mine takes 3 minutes to heat up.
4. Arrange the seasoned pork in a single layer in the basket.
5. Cook for 12-15 minutes at 200 degrees Celsius/ 400 degrees Fahrenheit, flipping twice in between. Cooking time is determined by the thickness of the slices. Check the internal temperature (74° Celsius/ 165° Fahrenheit).
6. Before serving, drizzle the pieces with your favorite BBQ or Asian sweet chili sauce.

How to Cook Pork Belly Slices in Grill

1. When cooking pork belly slices, I like thinner slices that are 14 – 12 inches/ 6-12 mm thick.
2. Rub the spices or your preferred dry rub into the meat at least 30 minutes before cooking. You can alternatively marinate the meat for at least 3 hours and up to 12 hours in your preferred marinade. Allow any extra marinade to drop off while grilling.
3. Warm up the grill. Grill the meat for about 2 minutes per side, depending on thickness, until slightly charred but not burnt. Check the internal temperature (74°C/165°F) or cut one piece in the middle to determine if it’s cooked through.

Where to buy pork belly?

Nowadays, that may find it at most bigger supermarket stores. However, the butchers will always provide the highest quality. However, depending on where you live, you may have to order it ahead of time; it may not be an item you can buy regularly. It is also commonly available in Asian supermarkets.

How to choose the best cuts?

There are layers of fat and meat in the slices. Try to find any that at least have an equal ratio of meat to fat; if there is a little more meat than fat that is even better. This cut is delicious and rich because of the fat, but you shouldn’t “dive” into it.

If you can’t find pork belly that has already been cut into slices, buy a whole slab and cut the meat yourself. If you have a big, sharp knife, it works well.

How to store them?

The use date of vacuum-packed slices will be noted on the container. They can be stored in the refrigerator for 3–4 days if they are well wrapped in plastic foil or maintained in an airtight container.

However, if you do decide to keep them, make sure the meat is completely fine in terms of appearance and aroma before preparing it.

The belly can always be frozen, either as a whole or in already-cut strips. For up to six months, it will keep quite well.

FAQs

How do you slice the bread?

Utilize a robust, big, and sharp knife. Before slicing, meat should always be refrigerated.

If you intend to slice a huge slab into very thin slices, you can even freeze it for 30 to 60 minutes before slicing it.

How thick should the slices be cut?

I prefer thicker slices, around 34 to 1 inch/ 2 to 2 12 centimeters thick while using the oven.

Pan and air fryer method: significantly thinner slices, approximately 12 inch/1 12 centimeters.

I prefer even thinner grilled slices, between 14 and 1/2 inch (6-12 mm) thick.

What should be done with leftovers?

Refrigerate leftovers in an airtight jar for three to four days. Then, reheat the food in a microwave. They are so greasy that eating them cold is not recommended; it would be unpleasant.

Additionally, you can freeze the leftovers for up to two months. Before serving, thaw in the refrigerator and reheat completely.