Recipe for oven-roasted pork belly
Oh, fried pork belly. Ideally served with potatoes and parsley sauce – but also delicious with scrambled eggs and homemade rye bread with butter on top!
It’s no joke that fried pork belly with parsley sauce is Denmark’s national dish – fried pork belly is undoubtedly one of the tastiest dishes the Danish cuisine has to offer.
Are you ready for the absolute best version of fried pork belly? I always use smoked bacon when I make fried pork belly. I find fresh pork belly to be too bland and somewhat tasteless.
Smoked bacon, on the other hand, is pre-cured (salted), meaning it has a lower water content than fresh pork belly. This makes the flavor more concentrated/intense. Smoked bacon doesn’t need to be salted first; you can simply take it out of the fridge, slice it, and put it straight into the oven. It’s so easy and insanely delicious – and so much better than fresh pork belly!
Baked Pork Belly Recipe
Oven-Roasted Pork Belly
Equipment
- Oven
Ingredients
- 500 gram Smoked bacon
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) fan.
- Place the smoked bacon slices in a single layer on a baking tray lined with parchment paper. You can also place them on an oven rack with a baking sheet underneath. For the latter, it would be advantageous if your oven has a pyrolysis function!
- Put them in the preheated oven.
- Turn the slices every fifteen minutes until they are fully crispy and golden brown. The cooking time depends on the thickness of your bacon/pork belly. The thinner the slices, the shorter the cooking time. I had cut my slices from a chunk of bacon I had left, so they varied quite a bit in thickness: Some of the slices were very thin, while others were on the thicker side. The thinnest were taken out of the oven after 35 minutes, and the thickest after 50 minutes.
- Place the finished slices on absorbent paper for a couple of minutes.
- Serve.