If you’re looking for a simple yet delicious meal, 3-Ingredient Oven Pork Belly Slices are a fantastic choice. With just three ingredients and minimal prep time, this recipe delivers rich flavors and melt-in-your-mouth goodness. The sweet and savory glaze really complements the pork belly, making it a hit for any occasion.
Why Make This Recipe
One of the best things about this recipe is its simplicity. You don’t need to spend hours in the kitchen to create a tasty dish. This recipe is perfect for busy weeknights or when you want to impress guests without a lot of fuss. Plus, the use of just three ingredients keeps things easy, allowing anyone to create a flavorful meal. And let’s not forget—who can resist crispy, caramelized pork belly?
How to Make 3-Ingredient Oven Pork Belly Slices
Making 3-Ingredient Oven Pork Belly Slices is easy and straightforward. Just follow these simple steps to enjoy this delicious dish at home.
Ingredients:
- 2 pounds pork belly, skinless, cut into 1/2-inch thick slices
- 1/3 cup soy sauce (regular or low-sodium)
- 1/3 cup packed brown sugar (light or dark)
Directions:
- Preheat your oven to 400°F (200°C).
- Line a rimmed metal baking sheet with heavy-duty aluminum foil, shiny side up. Lightly grease the foil.
- In a medium bowl, stir together the soy sauce and brown sugar until mostly dissolved.
- Pat the pork belly slices dry with paper towels and coat them in the soy-sugar mixture. Let them rest for 5–10 minutes.
- Arrange the slices on the foil-lined baking sheet, spacing them apart. Pour any extra mixture over them.
- Bake for 15 minutes, then flip the slices over and bake for another 15–20 minutes.
- For extra char, broil on high for 1–3 minutes.
- Let rest for 5 minutes before serving.
How to Serve 3-Ingredient Oven Pork Belly Slices
These pork belly slices are best served hot and can be enjoyed on their own or paired with side dishes. Consider serving them with steamed rice, sautéed vegetables, or a fresh salad. Their rich flavor also makes them a great topping for rice bowls, tacos, or sandwiches.
How to Store 3-Ingredient Oven Pork Belly Slices
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in the oven for a few minutes until heated through. You can also reheat them in a microwave, although the oven will help keep them crispy.
Tips to Make 3-Ingredient Oven Pork Belly Slices
- Make sure to pat the pork belly slices dry before coating them to help the glaze stick better.
- If you like a little spice, you can add a pinch of red pepper flakes to the soy-sugar mixture.
- Keep an eye on them while broiling to avoid burning.
Variation
For a twist on this recipe, try adding garlic or ginger to the soy-sugar mixture for added flavor. You could also use different types of sweeteners, like honey or maple syrup, instead of brown sugar.
FAQs
Q: Can I use skin-on pork belly for this recipe?
A: Yes, you can, but skin-on pork belly will take longer to cook and may not get as crispy as skinless.
Q: What can I serve with pork belly slices?
A: These pork belly slices go well with rice, roasted vegetables, or even as a filling for sandwiches.
Q: Can I freeze leftovers?
A: Yes, you can freeze leftovers. Wrap them tightly in foil or place them in a freezer-safe container. Just make sure to consume them within three months for the best quality.
3-Ingredient Oven Pork Belly Slices
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Line a rimmed metal baking sheet with heavy-duty aluminum foil, shiny side up. Lightly grease the foil.
- In a medium bowl, stir together the soy sauce and brown sugar until mostly dissolved.
- Pat the pork belly slices dry with paper towels and coat them in the soy-sugar mixture. Let them rest for 5–10 minutes.
- Arrange the slices on the foil-lined baking sheet, spacing them apart. Pour any extra mixture over them.
- Bake for 15 minutes, then flip the slices over and bake for another 15–20 minutes.
- For extra char, broil on high for 1–3 minutes.
- Let rest for 5 minutes before serving.
