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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.

Shop for Ingredients

Heritage Breed Pork – Belly Strips – 1kg

Our Heritage Breed Pork Belly Strips are a real treat for those who enjoy rich, traditional food. Each pack contains 4 thick-cut strips, weighing approximately 1kg in total. These pork belly strips come from native breed pigs, reared on farms in the heart of North Yorkshire. We take pride in sourcing from these breeds because they offer a depth of taste that’s hard to find in more commercial options.

£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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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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