Recipes for pork belly slices
Flavourful and decadent, sliced pork belly is a family favourite for a reason. Whether you prefer pork slow cooked in the oven, or crispy, in a sweet marinade, this comfort food can easily step in for the Sunday roast, or add a little something different to weekday meals. If you're in need of some inspiration, we've compiled gransnetters' best recipes for sliced pork belly.
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Marinated pork belly slices
With a short cooking time, these tender pork slices, smothered with a sticky marinade, are delicious whether you're serving it for Sunday lunch, or want to wow at midweek dinner.
- 8 slices belly pork, cut into 2cm cubes or slices
For the marinade
- 2 tbsp black treacle
- 1 tsp mustard powder
- 1 tsp chopped garlic
- 2 tsp chopped ginger
- 1 tbsp tomato purée
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Put all the marinade ingredients in a bowl and heat in the microwave for 30 seconds. Mix well and pour over chopped pork. Stir to thoroughly coat meat.
- Bake, covered in foil, in an ovenproof dish for 40 minutes at 200°C/Gas Mark 6. Remove the foil and cook the dish for a further 10 minutes.
Crisp pork belly slices in BBQ sauce
These succulent pork slices, with a homemade BBQ glaze, are the definition of delicious. Simply serve up with potatoes and a healthy salad, drizzled with a light dressing.
- 2 x 400g marinated pork belly slices
- 200ml apple cider
- 50ml dark soy sauce
- 30ml lemon juice
- 35g demerara sugar
- 15g English mustard
- 5 garlic cloves, peeled
- 55g tomato purée
- 2g ground ginger
- Black Pepper
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Put the pork belly slices in a large roasting tin and season with some black pepper. Cook for 30 minutes.
- Meanwhile, finely chop the garlic and put into a saucepan with the cider, mustard, ginger, lemon juice, tomato purée, brown sugar and soy sauce. Slowly bring to the boil, stirring occasionally.
- Pour this over the pork and continue to cook for another 30 minutes.
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Slow cooked pork belly slices
Good things come to those who wait, and that can certainly be said of this roast pork dish. With only three ingredients, it's an easy recipe - just pop it in the oven on Sunday morning and by dinnertime you will have a tasty centrepiece for your meal.
- 6-8 pieces of belly pork or pork ribs
- Half a bottle of Worcestershire sauce
- 5 tbsp dark brown sugar
- Place the pork into an ovenproof dish.
- Sprinkle with the Worcestershire sauce, until it's entirely covered.
- Sprinkle with the dark brown sugar.
- Roast in a pan for 5-6 hours.
Pork belly and mushroom casserole
When it comes to a simple crowd-pleaser, you really can't go wrong with a casserole. With pork belly slices, crispy bacon and a dash of white wine, this hearty dish is a tasty, indulgent dinner option.
- 1 glug of olive oil
- 2 medium sized onions, diced
- 2 medium sized potatoes, peeled and sliced
- 1 clove garlic, roughly chopped
- ¼ white cabbage, shredded
- 500ml good quality chicken stock
- Salt and pepper to taste (go easy on salt as stock is salty)
- 2 rashers smoked back bacon, diced
- 2 rashers belly pork, rind removed and halved
- 100ml dry white wine
- 75g sliced button mushrooms
- Preheat the oven to 140°C/Gas Mark 2.
- Add a splash of olive oil to an ovenproof pot or casserole dish.
- Cook down the onions, potatoes, garlic and cabbage.
- Meanwhile, heat a frying pan with a small amount of oil and pan fry the bacon until crisp. When it's ready, add it to the onion and potatoes.
- In the same pan, sear the belly pork. Add it to the same dish as the cabbage, bacon, onion and potatoes. In the frying pan, add the wine and bring to the boil. Stir well to deglaze, add the remaining stock, bring to the boil and then pour the liquid into the casserole.
- Cover with a tight fitting lid and place in the oven for 60 to 90 minutes. Remove from the oven, check liquid has not all evaporated, add a little more stock if necessary. Place back in the oven for a further 30 minutes.
- Remove from the oven and add the mushrooms, mixing them in gently. Return back to the oven for a further 30-45 minutes, occasionally checking the liquid.
- Remove from the oven 10 minutes before serving. Serve with crusty bread.
Voilà! Dinner is served, but if you're stuck on what to have for dessert, make sure you check out our bake of the week page. With new dishes every week, and an archive of family-friendly recipes, it's the perfect place for all your baking needs.