Oven-Roasted Crispy Pork Belly Strips: Carnivore Diet Favorite

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.

Simple Ingredients

Just a few basics because pork belly really doesn’t need much to shine.

• Pork belly (skin on): The star of the show: rich layers of meat and fat with skin that transforms into crackling. Choose thick strips for the best juicy-to-crispy balance.
• Salt: This is what wakes up all that porky flavor and helps dry the skin for extra crunch. It’s the only seasoning you truly need here.
• Beef tallow or lard (optional): A light brush can help the surface crisp a little faster and deepen the golden color. Totally optional, but handy if your skin needs a boost.

Utensils & Equipment

• Baking sheet
• Wire rack
• Sharp knife for scoring
• Paper towels
• Tongs
• Optional: foil or parchment paper (for easier cleanup)

Cooking Time Summary

Servings: 2–3
Preparation Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes

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

Using a sharp knife, lightly score the skin in a crisscross pattern. Keep it shallow aim for the skin only and avoid cutting down into the meat.

Pat the pork belly completely dry with paper towels (especially the skin). This is one of the biggest keys to crispiness.

Season

Rub salt evenly over both the skin and the meat. If using tallow or lard, brush a very light layer over the skin for extra crisping power.

Roast

Place the strips skin-side up on a wire rack set over a lined baking sheet. The rack keeps airflow underneath so the pork roasts instead of steaming.

Bake at 400°F (200°C) for 50–60 minutes, until the skin bubbles and turns golden and the meat looks tender.

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 serve hot for the best crunch.

What To Serve With This Recipe

• Crispy fried eggs cooked in the rendered pork fat
• Simple salted bone broth on the side
• Pan-seared steak for an ultra-hearty carnivore plate
• Carnivore “snack plate” style: pork belly strips + cold leftover strips for later

Top Tips

• Dry skin wins every time: Pat dry thoroughly, and if you have time, refrigerate uncovered overnight to really dry the skin out.
• Use the wire rack: It’s the secret to airflow and crunch no soggy bottoms here.
• Don’t cut too deep when scoring: Skin only, so the fat doesn’t leak up and soften the crackling.
• Broil with your eyes on it: Stay right there crackling changes quickly under the broiler.
• Save the rendered fat: Pour it into a jar and use it for eggs, steak, or reheating leftovers.

Recipe Variations

• Extra-salty crackling: Add a touch more salt to the skin right before roasting.
• Tallow-brushed finish: Brush a whisper of tallow halfway through roasting for deeper color.
• Thicker strips: Use thicker-cut strips for a meatier bite (just expect closer to 60 minutes cook time).

How to Store and Reheat

To store: Cool completely, then refrigerate in an airtight container for up to 3–4 days.
To reheat (best for crispiness): Reheat on a wire rack over a baking sheet at 400°F (200°C) for 8–12 minutes until hot and crackly again.
Avoid microwaving: It warms the meat but softens the skin.

TIP: For even crispier skin, refrigerate the pork belly uncovered overnight before cooking to dry out the skin.

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

One-Pot Cooking Rocks!