Pork Belly Bacon

I pulled some pork belly slices out of the freezer for supper, not really knowing what I wanted to do with them. I was tentatively thinking of frying them up and tossing them in a Thai inspired sauce. Wasn’t 100% sure though. I wanted something fairly quick and of course crispy. After yet another quick and successful Google search I found one for crispy pork belly slices, that were simple and easy to whip up.

I took the advice of one of the sites and cooked it in the oven, versus frying it. It came out nice and crispy and just needed a sprinkle of salt when it was done. It’s basically a crispy Asian bacon.

Feel free to add more or less hot sauce as desired. I used a tablespoon and didn’t taste any heat, and may add a bit more next time.

Pork Belly Bacon

Crispy Pork Belly Strips

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 1/2 kg pork belly slices
  • 2 teaspoons minced garlic
  • 2 teaspoons grated ginger
  • 1 tablespoon hot pepper paste
  • 1/2 tablespoon Splenda
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons toasted white sesame seeds


  • Combine the marinade ingredients in a ziploc bag and add the pork belly strips.
  • Massage into the meat strips.
  • Let marinate for about 30 minutes.
  • Preheat the oven to 400F.
  • Place a rack on a tinfoil lined cookie sheet.
  • Place the strips on the rack and bake for 30 minutes.
  • Flip over and bake another 15-30 minutes.Watch it after 15 minutes as it will turn crispy quickly.
  • Remove from the rack and place on paper towel.
  • Sprinkle with salt and serve.


Adapted from Spice the Plate
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