Grill pork belly slices are the midweek crackling fix — crisp edges, juicy middle, and the oven left free for chips. Pork Belly Slices 700g is the plain tray; BBQ Pork Belly Slices 700g is the BBQ-glazed pack when you want sticky sweetness already on. Shop both in pork and BBQ.
Grill method
Pat dry and score any thick fat lightly if needed. Season plain packs with salt and pepper; go lighter on salt for BBQ-glazed trays. Preheat the grill to medium-high and sit the slices on a rack over a tray to catch drips. Grill 6 to 10 minutes a side depending on thickness, until the fat edge is golden and the thickest part is cooked through (around 70°C+). Rest two to three minutes. Watch glazed packs from minute six — sugar browns fast under a hot grill. Do not walk away; belly fat can spit and catch. If the lean browns before the fat crisps, drop the tray a shelf lower and give it another minute. Drain briefly on paper if the fat is very wet.
Pan, oven and air fryer backup
No grill: hot pan 4 to 6 minutes a side, oven 200°C for 20 to 28 minutes, or air fryer 190°C for 14 to 20 minutes flipping halfway. Browse pork for belly, loin and sausages, and BBQ when sticky trays are the plan.
What to serve
Egg and chips, stir-fried greens, or soft rolls with apple sauce. Leftover belly reheats best in a hot pan so the edges crisp again. Freeze spare packs flat; thaw fully so the fat renders rather than steams.
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.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.