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.