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Grid Iron Meat

Baked Crispy Pork Belly Strips

Crispy baked pork belly strips are a delicious, indulgent dish with perfectly crisp edges and tender, juicy meat. Seasoned with smoked paprika, garlic, and herbs, then slowly roasted, these pork strips offer a rich and savoury flavour. Ideal for sharing, they pair beautifully with fresh, tangy sides and refreshing drinks to balance the dish’s richness. Perfect for a comforting meal or special occasion.

INGREDIENTS
  • 1 kg pork belly strips
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Fresh thyme sprigs (optional)
METHOD

  • Preheat your oven to 180°C (fan 160°C).
  • Pat the pork belly strips dry with kitchen paper to remove excess moisture. This is key to getting a good crispy result.
  • In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, and onion powder.
  • Rub the pork belly strips with the olive oil, then coat them with the spice mix, ensuring every strip is evenly covered. If using, add a few sprigs of thyme on top for extra aroma.
  • Arrange the pork belly strips on a wire rack placed over a baking tray. This will allow air to circulate around the pork, helping to crisp up the edges.
  • Sprinkle the apple cider vinegar over the top of the strips. This helps tenderise the meat and adds a subtle tang to balance the fattiness.
  • Roast the pork belly strips in the oven for 1 hour. Check after 30 minutes and baste with any fat that’s collected in the tray, ensuring the strips don’t dry out.
  • After 1 hour, increase the oven temperature to 220°C (fan 200°C) and cook for a further 15-20 minutes, until the skin is golden and crispy. Keep an eye on them during this final stage to avoid burning.
  • Once done, remove the strips from the oven and let them rest for 5-10 minutes before serving. This helps the juices redistribute.

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Heritage Breed Pork – Belly Strips – 1kg

£17.50

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Sides and Matches

  • Apple and Fennel Slaw: The sweetness of apple and the subtle anise flavour of fennel pair beautifully with pork belly, adding freshness and crunch.
  • Roasted Vegetables: Carrots, parsnips, and sweet potatoes roasted with thyme or rosemary will bring out their natural sweetness, balancing the richness of the pork.
  • Creamy Polenta: Smooth and creamy polenta is a wonderful contrast to the crispy pork, and it can soak up the pork juices perfectly.
  • Braised Red Cabbage: Slightly tangy and sweet, red cabbage cooked with apple and a bit of vinegar adds brightness to the meal.
  • Green Beans with Almonds: Lightly steamed green beans with a toasted almond topping add crunch and freshness, balancing the fattiness of the pork belly.
  • Pickled Vegetables: The sharpness of pickled carrots, cucumbers, or radishes cuts through the richness, offering a refreshing contrast.
  • Garlic and Herb Sautéed Mushrooms: Earthy, garlicky mushrooms add depth and umami, complementing the robust pork flavours.
  • Crispy Roast Potatoes: Golden roast potatoes with rosemary are perfect for soaking up the pork juices and add a lovely crunch alongside the pork.

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Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes

Hot Tips

  • Drying the pork belly: Patting the meat dry is essential for achieving a crispy finish. The less moisture, the crispier the pork belly will be.
  • Use a wire rack: This ensures the heat circulates evenly and prevents the pork from sitting in its own fat.
  • Resting time: Letting the pork rest helps to keep it juicy and tender when sliced.

Pairings

  • Dry Cider: The crispness and slight sweetness of a dry cider complement the richness of pork belly, cutting through the fat and balancing the savoury flavours.
  • Crisp Lager or Pilsner: A refreshing, light lager or pilsner helps cleanse the palate with every bite, making it an ideal pairing for pork belly.
  • Sauvignon Blanc: A light, zesty white wine like Sauvignon Blanc offers acidity and freshness, which contrast well with the fatty richness of the pork.
  • Pinot Grigio: Another great white wine option, Pinot Grigio has a clean, crisp profile with a subtle fruitiness that pairs wonderfully with pork.
  • Chenin Blanc: For a slightly richer white wine, Chenin Blanc’s soft fruit notes and hint of acidity work well with the savoury and smoky pork belly.
  • Pinot Noir: If you prefer red wine, a light-bodied, earthy Pinot Noir is an excellent choice. Its soft tannins won’t overwhelm the pork, and its acidity will complement the fat.
  • Belgian Dubbel: A darker, maltier beer like a Belgian Dubbel provides rich, caramel and spice notes that pair well with the smokiness of the pork belly.
  • Sparkling Water with Citrus: If you're after a non-alcoholic option, sparkling water with a squeeze of lemon or lime refreshes the palate and cuts through the fattiness of the pork.
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