Updated 30 September 2026
Pork belly slices are one of the best-value cuts on the counter: rich, full of flavour, and crisp at the edges when cooked well. The trick is to render out enough fat so the rind crackles and the meat turns tender, without drying it out. Here's how to cook pork belly slices in the oven, under the grill, in the air fryer, in a pan and on the barbecue, with timings for each.
About our pork belly slices
Our Pork Belly Slices 700g (£6.49) are bone-in and rind-on, about 4 slices to a 700g pack. They're great plain with salt and pepper, or marinated at home. For a ready-marinated option, try the Chinese Pork Belly Slices 700g (£6.49) or BBQ Pork Belly Slices 700g (£6.49), which are ready to cook on the day of delivery.
How to cook pork belly slices in the oven (best method)
- Heat the oven to 200°C (180°C fan, gas 6).
- Dry the slices well with kitchen paper, especially the rind.
- Season with salt, pepper and a pinch of fennel seeds or Chinese five-spice, if you like. Rub a little oil over.
- Roast on a rack over a lined tray, so the fat drips away, for 35–45 minutes, turning once halfway.
- Crisp up. For extra crackle, turn the oven up to 220°C (200°C fan) for the last 5–10 minutes, watching carefully.
- Rest for 5 minutes.
For really tender slices, cook them low first: 160°C (140°C fan) for 1 hour, covered with foil, then uncover and roast at 220°C for 15–20 minutes to crisp.
Pork belly slices cooking times
| Method | Temperature | Time |
|---|---|---|
| Oven (roast) | 200°C (180°C fan) | 35–45 minutes, turning once |
| Oven (slow, then crisp) | 160°C covered, then 220°C | 1 hour, then 15–20 minutes |
| Grill | Medium-high | 15–20 minutes, turning every 5 minutes |
| Air fryer | 190–200°C | 18–25 minutes, turning halfway |
| Frying pan | Medium | 15–20 minutes, turning often |
| BBQ | Indirect, then direct | 25–35 minutes |
Times are a guide for slices about 2–2.5cm thick. Thicker slices take longer.
Under the grill
Heat the grill to medium-high. Lay the slices on a rack over a foil-lined tray and grill 8–10cm from the heat for 15–20 minutes, turning every 5 minutes. Watch for flare-ups from the fat. More detail: pork belly slices under the grill.
In the air fryer
Air fry at 190–200°C for 18–25 minutes, turning halfway, in a single layer. Pour off the fat from the drawer partway through if it builds up. See pork belly slices in the air fryer.
In a frying pan
Put the slices in a cold, dry pan, rind-side down if you can stand them up, and turn the heat to medium. As the fat renders, turn them regularly for 15–20 minutes until golden and crisp. Pour off excess fat as you go. See pork belly slices in the pan.
On the BBQ
Pork belly slices love the barbecue, but the dripping fat causes flare-ups. Set up a two-zone fire. Cook the slices over the cooler side, lid down, for 20–25 minutes, then move them over the hot coals for the last 5–10 minutes to char and crisp. Brush any sticky glaze on at the end.
How to tell they're cooked
Pork belly slices should be cooked through. The FSA advises cooking pork until it's steaming hot throughout, with no pink meat and clear juices. With a thermometer, that's 70°C for 2 minutes in the thickest part. Belly is forgiving, though: it's so fatty that it's often nicer cooked well beyond that, until tender.
Two quick marinades
- Sticky honey and soy: 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp tomato ketchup, 1 crushed garlic clove, 1 tsp grated ginger. Marinate for 2 hours, then roast; baste with the rest in the last 10 minutes.
- Garlic, fennel and lemon: 1 tsp crushed fennel seeds, 2 crushed garlic cloves, zest of a lemon, 2 tbsp olive oil, salt and pepper.
A glaze such as Middletons Chinese Glaze 110g (£1.99) also works: brush it on for the last 10 minutes.
What to serve with pork belly slices
Apple sauce, mash and greens for a British dinner; egg-fried rice and pak choi for Chinese-style slices; or coleslaw and corn on the cob from the barbecue. Try pork belly slices with apple and sage or Chinese pork belly slices crisped in the oven.
Belly slices or a belly joint?
Slices cook quickly and give more crispy edges per bite. A whole belly joint gives a sheet of crackling and very tender meat, but takes 2–2½ hours. See roast pork belly with crackling and our pork cuts guide. Browse pork belly and all pork.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Pork belly slices FAQs
How long do pork belly slices take in the oven?
About 35–45 minutes at 200°C (180°C fan), turning once. For extra tenderness, cook them at 160°C covered for 1 hour, then crisp at 220°C for 15–20 minutes.
How do you get pork belly slices crispy?
Dry them well, salt the rind, cook them on a rack so the fat drips away, and finish with a blast of high heat.
Can you cook pork belly slices in an air fryer?
Yes. 190–200°C for 18–25 minutes, turning halfway, in a single layer.
Do pork belly slices need to be cooked through?
Yes. Pork should be steaming hot throughout with no pink meat and clear juices, or 70°C for 2 minutes in the centre.
Should you boil pork belly slices before roasting?
It isn't necessary. A low, slow roast followed by a hot blast gives tender meat and crispy edges without boiling.
