Pan pork belly slices are sticky, crisp-edged strips without lighting the oven — a hot pan, rendered fat, and dinner that disappears fast. Pork Belly Slices 700g is the plain tray for seasoning your way; BBQ Pork Belly Slices 700g is the BBQ-rubbed pack when you want sticky edges built in. Shop both in pork and BBQ.
Pan method
Pat the slices dry. Season plain packs with salt, pepper, and a pinch of five-spice or paprika; go easy on salt for BBQ-rubbed trays. Get a heavy pan medium rather than smoking hot — belly needs time for the fat to render without burning the edges. Lay the slices in a single layer and cook 4 to 6 minutes a side, turning often, until the fat is golden and the meat is hot through (around 70–75°C). Lower the heat if the sugar in BBQ or Chinese marinades starts to catch. Rest two minutes on a warm plate. Do not crowd the pan; steamed belly stays flabby. Spoon off excess fat mid-cook if the pan floods — keep a little for flavour. A final minute on higher heat crisps the edges once the fat has rendered.
Oven, air fryer and grill backup
No pan: oven 200°C for 25 to 35 minutes turning once, air fryer 180°C for 16 to 22 minutes flipping halfway, or medium grill 5 to 7 minutes a side. Browse pork for belly, chops and loin steaks, and BBQ for ribs and glazed packs beside.
What to serve
Rice, greens, and chilli sauce, or soft rolls and slaw for a sandwich. Leftover belly reheats gently in a pan — keep it brief so it stays juicy. Freeze spare packs flat; thaw overnight so the fat renders evenly.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.