Roasted Pork Belly
Prep time: 
Cook time: 
Total time: 
Serves: ½ lb
gluten-free, paleo, nut-free, dairy-free, egg-free
  • ½ lb high-quality properly-raised pork belly, cut into thick-cut bacon like slabs or thick-cut bacon. You want four, approximately 6-inch long strips, around ½-inch thick
  • 1 tablespoon honey
  • ½ teaspoon very finely minced garlic
  • ½ teaspoon very finely minced fresh ginger
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos (GF soy sauce or tamari will also work)
  • sea salt and freshly ground black pepper, to taste
  1. Preheat oven to 400ºF. Line a baking sheet with foil or parchment paper and set an oven-proof rack over the foil. Arrange the bacon in a single layer on the rack.
  2. In a small bowl, whisk together the remaining ingredients. Brush the mixture over the entire surface area of the pork belly or bacon, flip and do the same on the other side.
  3. Bake, rotating the sheet halfway through, until the bacon is brown and shiny, 30 to 40 minutes. Let cool for about 5 minutes, then loosen the slices from the rack with a metal spatula. Continue to cool for another 5 minutes before serving; the bacon will crisp as it cools.
  4. NOTE: cook time will vary based on the thickness of the pork belly or bacon, so best to start checking around 15 to 20 minutes.
You can easily leave off the honey, if you prefer
Recipe by Tasty Yummies at