Crispy Pork Belly Strips: Carnivore Style

Crispy pork belly is a Carnivore favorite rich, salty, and satisfying with every bite. The magic lies in achieving that golden, crunchy skin while keeping the meat tender and juicy underneath. Simple ingredients and patience deliver pure perfection.

Why You’ll Love This Recipe

If you’re craving a restaurant-style pork belly that’s easy to make at home, this recipe is your answer. With just pork belly, salt, and time, you’ll master melt-in-your-mouth meat with irresistibly crispy skin.

Crispy Pork Belly Strips

Few dishes capture the essence of the Carnivore Diet (Affiliate) like crispy pork belly strips. With perfectly golden crackling and tender, juicy layers of meat underneath, this recipe turns a simple cut into something spectacular. It’s rich, salty, and deeply satisfying proof that simplicity can taste luxurious.

Cooking Time Summary

Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes

Ingredients

(Serves 2–3)

• 1 lb (450 g) pork belly, skin on, cut into thick strips
• 1 teaspoon salt (more to taste)
• 1 teaspoon beef tallow or lard (optional, for brushing)

Cooking Time Details

• Roasting: 50–60 minutes at 400°F (200°C)
• Broil: 2–3 minutes to crisp the skin if needed
• Resting: 5 minutes before serving

Instructions

Prepare the Pork Belly

Score the skin lightly in a crisscross pattern without cutting into the meat. Pat completely dry with paper towels.

Season

Rub salt evenly over the skin and meat. If desired, brush lightly with tallow or lard for extra crispiness.

Roast

Place the pork belly strips on a wire rack over a lined baking sheet. Roast at 400°F (200°C) for 50–60 minutes, until the skin begins to bubble and turn golden.

Broil for Extra Crisp

If needed, broil for 2–3 minutes to crisp the top. Watch closely it goes from perfect to burnt quickly.

Rest & Serve

Let the pork belly rest for 5 minutes, then slice and enjoy hot.

Notes

• For even crispier skin, refrigerate the pork belly uncovered overnight before cooking to dry out the skin.
• Save rendered fat for frying eggs or searing steaks.

Quick Tip

Use a wire rack to keep air circulating under the pork belly it’s the secret to that perfect crunch.

Utensils & Equipment

• Baking sheet
• Wire rack
• Sharp knife for scoring
• Paper towels
• Tongs

Try These Next

• Butter-Basted Ribeye Steak — pure steak perfection
• Cheesy Egg Muffins — easy grab-and-go Carnivore breakfast
• Carnivore Ground Beef Bowls — juicy quick anytime meal
• Pan-Seared Salmon with Butter Sauce — rich, flaky, and full of flavor

Crispy Pork Belly Strips

Michelle

Perfectly crisp on the outside and tender within, these pork belly strips deliver rich flavor and satisfying crunch every time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Dishes

Servings 2

Ingredients

  

• 1 lb 450 g pork belly, skin on, cut into thick strips
• 1 teaspoon salt more to taste
• 1 teaspoon beef tallow or lard optional, for brushing

Instructions

 

• Prepare the Pork Belly: Score the skin lightly in a crisscross pattern without cutting into the meat. Pat completely dry with paper towels.
• Season: Rub salt evenly over the skin and meat. If desired, brush lightly with tallow or lard for extra crispiness.
• Roast: Place the pork belly strips on a wire rack over a lined baking sheet. Roast at 400°F (200°C) for 50–60 minutes, until the skin begins to bubble and turn golden.
• Broil for Extra Crisp: If needed, broil for 2–3 minutes to crisp the top. Watch closely it goes from perfect to burnt quickly.
• Rest & Serve: Let the pork belly rest for 5 minutes, then slice and enjoy hot.

Notes

• For even crispier skin, refrigerate the pork belly uncovered overnight before cooking to dry out the skin.
• Save rendered fat for frying eggs or searing steaks.

Keyword Crispy Pork Belly Strips

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