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Pork Belly Slices or Belly Draft Perfectly Roasted

Roasted pork belly slices are a recipe from my childhood, they are simplicity personified, some fennel seeds, salt, pepper & an oven!

Portrait image of pork belly slices served on a Hungarian lecso served in a white bowl

Roast Belly Draft.

I have professed my life long love of cheaper cuts of meat all over this website. It always has more flavour than premium cuts and I cannot get enough!

I was involved in a twitter conversation about pork a while ago trying to ascertain when this cut of meat went from belly pork to pork belly.

I was very confused as I grew up knowing it as belly draft. Apparently this is a specific name from a very small geographic region.

So if you are not from the British Midlands and you use this name please let me know in the comments!

This recipe uses pork belly, a rare cheaper cut of meat in that it does not necessarily need long slow cooking to make it tender.

Of course, you can slow roast it as I do with my Chinese pork belly and very British crispy roast pork belly.

You can even cook it in a pressure cooker, like my pressed pork belly with cherries.

But here it is roasted in a hot oven with some seasoning for just 25-30 minutes. The fat content ensures that it stays really succulent inside they crisp and almost chewy exterior.

Portrait overhead image of roast pork belly slices served on a Hungarian lecso served in a white bowl

The Pork.

Pork belly has 3 distinct layers, the skin, a thick layer of fat and then alternating layers of fat and meat.

In fact in Korea pork belly, translates as three-layered meat… You are welcome, and yes I have a Korean pork belly recipe!

It is likely that you will need to visit a butcher or supermarket with a meat counter to get this stuff but it is well worth it!

Ask your butcher for slices around 1-1.5 cm thick, they will likely weigh in at 100-125g each. I serve two per person.

Depending on which end of the belly you have you may have a little “gristle” at one end. If you butcher has left this on just cut it off before roasting.

Portrait close up image of pork belly slices served on a Hungarian lecso served in a white bowl

Serving Suggestions.

I would take this served anyway I could get it.

Growing up my Mom would have served roast pork belly slices with mashed potatoes, peas and gravy. None of this fancy gravy stuff either, it would have been cheap knock off Bisto!

The I have served it in these pictures with my rather foxy Hungarian Lecso. A pepper and tomato stew that is powered by salami and bacon, yes that is as good as it sounds!

You can go lighter, it would be wonderful with my puy lentils with fennel recipe.

They would also be stunning alongside my roasted pear with gorgonzola cheese. Another lighter option sticking with the pear theme would be this pear salad with a walnut dressing.

Square image of roast pork belly slices served on a Hungarian lecso served in a white bowl
Yield: 2 Servings

Roast Pork Belly Slices Recipe

Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 32 minutes

Simply roast pork belly slices or belly draft as we knew it would and been a wonderful frugal treat, I still adore it today!

Ingredients

  • 4 x 100g (3.5 oz) Slices of Pork
  • 1 Tsp Coarse Sea Salt
  • 1/2 Tsp Black Pepper
  • 1 Tsp Fennel Seeds

Instructions

  1. Dry the pork well on kitchen paper.
  2. Season generously on both sides with sea salt and freshly ground black pepper.
  3. Lightly crush the fennel seeds and again, season both sides of the pork.
  4. Place on a baking tray and cook in a preheated oven at 200°C or 400°F for 25-30 minutes.
  5. Check halfway through cooking and drain some of the fat if there is too much.
  6. Allow to rest for 5 minutes before serving.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 481Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 176mgSodium: 1278mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 53g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Paul Edwards

Monday 15th of June 2020

Splitting the Pork story asunder & adding yet more confusion we ate Pork Rashers in Southampton 🐷. Mums recipe was a roast. The rashers smeared with moistened sage & onion stuffing powder which crisped & soaked up pork juices. Peas for sure but roasters & apple sauce if dad was home.

paul edwards

Monday 15th of June 2020

@Brian Jones, Moo Sam Chan in Thai = Port 3 layers.

Brian Jones

Monday 15th of June 2020

Pork rashers, now that name makes perfect sense... I have genuinely no idea where the Brummie name of belly draft comes from, there are lots of ideas online but very little that is really firm. I love the idea of playing around with some "paxo" as a coating for stuff, I have a sage and onion chicken pasta recipe that does something very similar with a homemade sage and onion breadcrumb "thing" that I adore eating.