Chinese Pork Belly Slices 700g are belly strips with a Chinese-style glaze — oven or air fryer, not a long braise. They live on Chinese pork beside ribs and other glazed packs, and next door to plain pork belly slices if you want to season yourself.
Oven crisp without burning the glaze
Heat the oven to 200°C (180°C fan). Line a tray, space the slices so they do not touch, and roast 20–25 minutes, turning once. Watch the last five minutes — sugar in a glaze goes from sticky to bitter fast.
Air fryer: 180°C for about 14–18 minutes, shake halfway. Same rule: space them. A piled basket gives soft sides and a dark top.
Plain or BBQ instead
Want crackling-style without Chinese spice? Pork Belly Slices 700g is the unglazed pack. Want smoky BBQ on the same cut? BBQ Pork Belly Slices 700g. Pick one glaze per tray night — mixing Chinese and BBQ on one plate confuses the meal.
Shop Chinese Pork Belly Slices 700g
Drain on kitchen paper, rest two minutes, then eat with rice or in a bun. Leftovers reheat once, gently. Belly that sat wet in a bag for days is wasted money — cook the pack the day you open it, or freeze what you will not use.