Crispy pork belly – using belly slices

Serves 2 | 40 mins cooking | 10 mins preparation

Single large pieces of pork belly are not always available in the supermarket or they have already been smothered in some sort of sauce so for those times I compromise and use pork belly slices. the cooking process is largely the same for doing a full piece of pork belly just with an extra step in preparation.


  • 750g Pork belly slices – 1.5 cm thick


  1. Bring a large pan of water to the boil and place your pork belly slices into the water, bring back to the boil and simmer for 10 minutes.
  2. Remove and drain the pork belly slices.
  3. Thread skewers through the pork belly slices, aligning the skin side to the same level.
  4. Pierce the skin all over, lots of little holes, with a skewer or fork.
  5. Place the pork in the fridge, uncovered, ideally leave overnight or atleast for 2-3 hours.
  6. Pre-heat the oven to 200c.
  7. Sprinkle the skin side of the pork with a little salt and place into the oven for 25 minutes
  8. If the skin needs crisping up a little more place under a hot grill for a couple minutes, be careful not to burn as it will go very quickly
  9. Remove the pork and pull out the skewers and serve


You can use this crispy pork belly however you like, cut into bitesize pieces and stir-fried in a sauce, whole served with mash and gravy or my favourite served cut into bite size pieces with a spicy soy and vinegar dipping sauce served with rice and some stir fried vegetables in oyster sauce.

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