Belly slices are not bacon and they are not a joint. They are strips of pork belly, fat and meat in layers, and they need time for the fat to render before they taste like anything other than chewy pork. Pork Belly Slices 700g is the plain 700g pack. BBQ and Chinese versions sit beside it in pork belly slices and pork belly.
Oven and air fryer
Oven is the reliable method. Lay the slices on a rack over a tray, 180°C for 30 to 35 minutes, turning once, until the fat has gone translucent and the edges have coloured. If you want them stickier, brush a glaze for the last 8 minutes only. Air fryer: 180°C for 16 to 20 minutes, shaking twice. They spit; that is the fat leaving. Drain the drawer if it pools. BBQ Pork Belly Slices 700g and Chinese Pork Belly Slices 700g take the same times; watch the last five minutes because the seasoning can catch. Rest 5 minutes so you do not burn your mouth on liquid fat.
Pan and BBQ
Pan: medium heat, 6 to 7 minutes a side. Too hot and the sugar in a Chinese or BBQ slice burns while the fat is still white. BBQ: indirect 15 minutes, then 3 minutes a side over a hotter zone. Belly slices are a better mixed-grill extra than a main for four; a 700g pack is three to four people with rice or a bun. Chinese pork and BBQ pork are the flavoured homes for the same cut if you are browsing by seasoning rather than by slice.
Bites versus slices
Garlic pork belly bites in the same pork belly world cook faster because they are cubes: air fryer 190°C for 12 to 14 minutes. Do not cook a 1kg belly joint to slice times; that is a roast. Slices are the week-night belly. Serve with something sharp — vinegar slaw, pickled chilli, a squeeze of lemon — because the fat wants acid. Leftovers reheat in the air fryer for 4 minutes and come back crisp, which breast never does.
A 700g pack looks like a lot of meat and eats like a rich side. Plan rice, noodles or a bun, not three more fatty cuts on the same plate. If the slices are very thick, add 5 minutes; if they are thin, check at 25 minutes in the oven so you do not take them to brittle. Fat that has rendered is a flavour, not a fault — pour most of it off, keep a spoon for the rice.
Render first, colour second, glaze last. That is pork belly slices, and it is why a medium oven beats a screaming pan.