Oven-Baked Pork Belly with Garlic, Paprika, and Wine
Pork belly, with all its layers, is the kind of meat that disappears quickly from the table. I usually buy pre-sliced pork belly so I can choose the leanest pieces. I've made this recipe many times because it doesn't require complicated techniques, doesn't create much mess in the kitchen, and doesn't need hard-to-find ingredients. Each slice comes out nicely browned with a slightly crispy crust, perfect alongside some pickles.
Quick Info
Total Time: approx. 2 hours (may vary depending on the thickness of the slices)
Preparation Time: 10-15 minutes
Cooking Time: 1.5-2 hours
Servings: 4-6
Difficulty: easy
Recipe suitable for lunch or dinner
Ingredients
1 kg pork belly, sliced (choose slices that are as even as possible and with little fat)
8 garlic cloves
1 cup water (approx. 200 ml)
1 cup white wine (approx. 200 ml)
1 teaspoon sweet paprika
1/2 teaspoon hot red pepper paste (Eros Pista or similar)
salt to taste
Instructions
1. If you don't have pre-sliced pork belly, cut the piece into thick slices of 1-2 cm. Pre-sliced pork belly from the butcher is more convenient because you can easily check how much fat the pieces have.
2. Preheat the oven to medium temperature (around 180°C).
3. Place the pork belly slices in a large baking dish in a single layer, making sure they don't overlap too much. This way, the meat will brown more evenly.
4. Peel and slice the garlic. It doesn't need to be cut very thin; just make sure there are no whole cloves left.
5. Sprinkle the garlic slices over and between the pieces of meat. Evenly add the paprika and then the hot pepper paste. Sprinkle salt on each slice.
6. Pour the water and wine around the meat, not directly over it.
7. Place the dish in the oven. Let the meat cook at medium heat, uncovered. Occasionally, about every 30-40 minutes, turn the slices so they color nicely on both sides and don’t burn.
8. Towards the end (after at least an hour and a half), check if the pieces are browned with a slightly crispy crust. You can leave the dish for an additional 10-15 minutes if you think it needs more browning. The meat is done when it has a reddish color and the fat becomes translucent.
9. Remove the pork belly to a platter and serve hot, usually alongside mashed potatoes and cold pickles.
Why I Make This Recipe Often
It doesn’t require much preparation or attention. The ingredients are simple and easy to find. The meat doesn’t dry out, even if you leave it in the oven a bit longer, and the flavor is always appreciated at the table. It works well for both weeknight dinners and larger meals with family or friends.
Tips and Variations
Tips
- Choose sliced pork belly from the butcher, not a whole piece, so you can select pieces with less fat.
- Try not to overlap the slices in the dish so they all brown nicely.
- Don’t reduce the amount of garlic, as its flavor when baked contributes significantly to the final taste.
- If the liquid in the dish reduces too much, you can add a little water towards the end, but avoid having too much juice left.
Substitutions
- The hot pepper paste can be replaced with any hot or sweet pepper paste, according to your preference.
- The white wine can be substituted with rosé wine or, if necessary, with water, but the wine gives a rounder flavor.
- Sweet paprika can be replaced with smoked paprika if you prefer a slightly smoky taste.
Variations
- You can add a bit of ground pepper if you like it spicier.
- For a more intense flavor, you can add a few thin slices of onion to the dish, but it's not essential.
- Thicker slices of pork belly can also be used, but the cooking time will be slightly longer.
Serving Ideas
- Most commonly, oven-baked pork belly is served with mashed potatoes and pickles (cucumbers, green tomatoes).
- It also pairs well with coleslaw or simple baked potatoes.
- You can cut the pork belly into small pieces for cold snacks, served on a platter alongside other dishes.
Frequently Asked Questions
1. Can I use pork belly with skin?
Yes, it's actually recommended to have skin. The skin becomes crispy in the oven and adds texture.
2. Can it be made without wine?
Yes, you can use only water. However, the wine helps with flavor and tenderness.
3. Do I need to cover the dish?
No. The meat needs to brown, not boil. The dish remains uncovered.
4. What can I do if the pieces are too fatty?
Choose slices with as little fat as possible when buying or trim excess fat before cooking.
5. Can I cook the pork belly directly on the grill instead of in the oven?
This recipe is designed for the oven, with liquid in the dish. It would need to be adapted for grilling, as it won't turn out as tender.
Nutritional Values (approximate, per 100g of cooked pork belly)
Calories: approx. 350 kcal
Protein: 13g
Fat: 32g
Carbohydrates: 1g (mostly from spices)
The caloric value depends greatly on how much fat each piece has. The leftover sauce contains most of the fat.
Storage and Reheating
Oven-baked pork belly can be stored for 1-2 days in the refrigerator in a closed container. To reheat, place the pieces in a dish and warm them in the oven or skillet to restore the crispy crust. Microwaving makes it quite soft, so it’s not the best option. I do not recommend storing it for more than two days, as the texture and flavor will not be as pleasant.
Pork belly, with all its layers, is the kind of meat that disappears quickly from the table. I usually buy pre-sliced pork belly so I can choose the leanest pieces. I've made this recipe many times because it doesn't require complicated techniques, doesn't create much mess in the kitchen, and doesn't need hard-to-find ingredients. Each slice comes out nicely browned with a slightly crispy crust, perfect alongside some pickles.
Quick Info
Total Time: approx. 2 hours (may vary depending on the thickness of the slices)
Preparation Time: 10-15 minutes
Cooking Time: 1.5-2 hours
Servings: 4-6
Difficulty: easy
Recipe suitable for lunch or dinner
Ingredients
1 kg pork belly, sliced (choose slices that are as even as possible and with little fat)
8 garlic cloves
1 cup water (approx. 200 ml)
1 cup white wine (approx. 200 ml)
1 teaspoon sweet paprika
1/2 teaspoon hot red pepper paste (Eros Pista or similar)
salt to taste
Instructions
1. If you don't have pre-sliced pork belly, cut the piece into thick slices of 1-2 cm. Pre-sliced pork belly from the butcher is more convenient because you can easily check how much fat the pieces have.
2. Preheat the oven to medium temperature (around 180°C).
3. Place the pork belly slices in a large baking dish in a single layer, making sure they don't overlap too much. This way, the meat will brown more evenly.
4. Peel and slice the garlic. It doesn't need to be cut very thin; just make sure there are no whole cloves left.
5. Sprinkle the garlic slices over and between the pieces of meat. Evenly add the paprika and then the hot pepper paste. Sprinkle salt on each slice.
6. Pour the water and wine around the meat, not directly over it.
7. Place the dish in the oven. Let the meat cook at medium heat, uncovered. Occasionally, about every 30-40 minutes, turn the slices so they color nicely on both sides and don’t burn.
8. Towards the end (after at least an hour and a half), check if the pieces are browned with a slightly crispy crust. You can leave the dish for an additional 10-15 minutes if you think it needs more browning. The meat is done when it has a reddish color and the fat becomes translucent.
9. Remove the pork belly to a platter and serve hot, usually alongside mashed potatoes and cold pickles.
Why I Make This Recipe Often
It doesn’t require much preparation or attention. The ingredients are simple and easy to find. The meat doesn’t dry out, even if you leave it in the oven a bit longer, and the flavor is always appreciated at the table. It works well for both weeknight dinners and larger meals with family or friends.
Tips and Variations
Tips
- Choose sliced pork belly from the butcher, not a whole piece, so you can select pieces with less fat.
- Try not to overlap the slices in the dish so they all brown nicely.
- Don’t reduce the amount of garlic, as its flavor when baked contributes significantly to the final taste.
- If the liquid in the dish reduces too much, you can add a little water towards the end, but avoid having too much juice left.
Substitutions
- The hot pepper paste can be replaced with any hot or sweet pepper paste, according to your preference.
- The white wine can be substituted with rosé wine or, if necessary, with water, but the wine gives a rounder flavor.
- Sweet paprika can be replaced with smoked paprika if you prefer a slightly smoky taste.
Variations
- You can add a bit of ground pepper if you like it spicier.
- For a more intense flavor, you can add a few thin slices of onion to the dish, but it's not essential.
- Thicker slices of pork belly can also be used, but the cooking time will be slightly longer.
Serving Ideas
- Most commonly, oven-baked pork belly is served with mashed potatoes and pickles (cucumbers, green tomatoes).
- It also pairs well with coleslaw or simple baked potatoes.
- You can cut the pork belly into small pieces for cold snacks, served on a platter alongside other dishes.
Frequently Asked Questions
1. Can I use pork belly with skin?
Yes, it's actually recommended to have skin. The skin becomes crispy in the oven and adds texture.
2. Can it be made without wine?
Yes, you can use only water. However, the wine helps with flavor and tenderness.
3. Do I need to cover the dish?
No. The meat needs to brown, not boil. The dish remains uncovered.
4. What can I do if the pieces are too fatty?
Choose slices with as little fat as possible when buying or trim excess fat before cooking.
5. Can I cook the pork belly directly on the grill instead of in the oven?
This recipe is designed for the oven, with liquid in the dish. It would need to be adapted for grilling, as it won't turn out as tender.
Nutritional Values (approximate, per 100g of cooked pork belly)
Calories: approx. 350 kcal
Protein: 13g
Fat: 32g
Carbohydrates: 1g (mostly from spices)
The caloric value depends greatly on how much fat each piece has. The leftover sauce contains most of the fat.
Storage and Reheating
Oven-baked pork belly can be stored for 1-2 days in the refrigerator in a closed container. To reheat, place the pieces in a dish and warm them in the oven or skillet to restore the crispy crust. Microwaving makes it quite soft, so it’s not the best option. I do not recommend storing it for more than two days, as the texture and flavor will not be as pleasant.