Crispy Pork Belly Slices (Carnivore Simple) - For the Carnivore Diet

Salted, rendered, and crisped pork belly slices with three easy methods: pan, oven, or air fryer. Just pork, salt, and optional animal fat.

Pork belly slices are perfect for the carnivore plate: rich, salty, and deeply satisfying. This recipe keeps it ultra-simple—just pork and salt—while giving you three reliable ways to get shatter-crisp edges and juicy centers.

For best texture, pat the slices very dry and salt them ahead of time. A brief 30-minute salt rest draws surface moisture away; an overnight uncovered rest in the fridge makes the skin and fat render even better. Either way, you’ll cook low to render, then finish hot to crisp.

On the stovetop, start the pork belly in a cold pan to slowly melt fat, then turn up the heat to crisp both sides. In the oven or air fryer, high heat and good airflow do the heavy lifting—use a rack if you have one so the fat can drip and the heat can circulate.

You’ll know they’re done when the edges are bronzed and the fat is translucent and tender, not rubbery. Let the slices rest briefly so the surface sets. Spoon some of the rendered pork fat over the top to serve, or save it for cooking eggs and steaks.

Leftovers keep well and re-crisp quickly in a hot pan or air fryer. This is a zero-carb, animal-only staple that’s hard to beat for simplicity and flavor.

Ingredients

• 1 lb (450 g) pork belly slices, skin-on or skinless
• Kosher or sea salt, to taste
• 1–2 teaspoons beef tallow, lard, or bacon fat (optional, for pan-searing)

Instructions

1. Pat pork belly slices very dry. Lightly salt both sides. Rest 30 minutes at room temperature, or refrigerate uncovered up to 24 hours for crisper results.
2. Pan method: Place slices in a cold heavy skillet (add a little tallow only if your pan needs it). Set heat to medium-low and cook fat-side down 8–12 minutes to slowly render, spooning off excess fat if needed. Increase heat to medium-high and crisp 1–2 minutes per side until deep golden and edges are crackly.
3. Oven method: Preheat to 425°F (220°C). Set slices on a wire rack over a sheet pan. Roast 25–30 minutes, flipping at 15 minutes, until browned and tender. Broil 1–3 minutes if you want extra-crispy edges.
4. Air fryer method: Preheat to 400°F (205°C). Air fry 14–18 minutes, flipping halfway, until the fat is rendered and the edges are crisp.
5. Rest 3–5 minutes. Taste and finish with a pinch more salt if needed. Spoon over some rendered fat to serve.

Time: Active 15 minutes, Total 35 minutes (plus optional overnight dry-brine) Servings: