Ingredients
- 4 speklappen or speklapjes (thick pork belly strips)
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- cooking oil (only if needed)
Method
Grill Method
- Preheat the grill to medium heat, about 375 to 400°F (190 to 205°C), and set up separate direct and indirect heat areas.
- Pat the speklappen dry and season both sides. Lightly oil the grill grates to prevent sticking.
- Place the pork over indirect heat. Close the lid and grill for 10 to 15 minutes, turning every few minutes.
- Move the speklappen over direct heat for 1 or 2 minutes per side to brown and crisp the edges. Watch closely for flare-ups from the rendered fat.
- Check that the thickest meaty section has reached at least 145°F (63°C). Rest the pork for 3 minutes before serving.
Skillet Method
- Pat the pork belly slices dry with paper towels and season both sides with salt and black pepper.
- Set a heavy skillet over medium heat. Add the oil if your pan tends to stick.
- Arrange the speklappen in one layer. Cook for 10 to 15 minutes, turning every 2 or 3 minutes. Lower the heat if the meat darkens before the fat has browned.
- Check that the thickest meaty section has reached at least 145°F (63°C). Transfer the pork to a plate and rest it for 3 minutes.
Air Fryer Method
- Preheat the air fryer to 360°F (180°C) if required by your model.
- Pat the pork dry, season both sides and arrange the slices in one layer in the basket.
- Air fry for 10 to 15 minutes, turning halfway through. Begin checking very thin slices after 8 minutes.
- Check that the thickest meaty section has reached at least 145°F (63°C), then rest the pork for 3 minutes.
Notes
- Cooking time depends on the thickness of the pork belly slices. Begin checking very thin speklapjes after 8 minutes.
- Use skinless pork belly for these quick cooking methods. Thick rind needs longer cooking to become crisp.
- Speklappen release plenty of fat, so you normally won’t need oil in a skillet or air fryer.
- Omit the salt if your pork belly is already seasoned or marinated.
- Add ketjap manis, honey or other sweet sauces during the final 1 or 2 minutes so they don’t burn.
- Cook the slices in one layer. Crowding traps steam and prevents the edges from browning.
- Drain the rendered fat from the air fryer drawer before cooking another batch.
- Keep a cooler section available when grilling. Pork belly fat can cause sudden flare-ups over direct heat.
- Cook the pork to at least 145°F (63°C) in the thickest meaty section, then rest it for 3 minutes.