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