Homemade Bacon

Homemade Bacon

Chef John 22704

"The idea was to rub pork belly with smoked paprika, salt, and cracked black pepper before slowly roasting until tender. After an overnight chill, the belly would be sliced and fried crisp."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


11 h 50 m servings 308 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 2017 mg
  • 81%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C).
  2. Season pork belly with paprika, salt, and pepper. Tightly wrap pork twice in heavy-duty aluminum foil. Place on a baking sheet and bake in the preheated oven for 2 1/2 hours. Turn off the oven; let pork rest in the oven for 1 hour. Remove meat from oven, leaving it wrapped in aluminum foil, and refrigerate at least 8 hours or overnight.
  3. Remove pork from foil and slice across the grain in 1/4-inch thick slices. Working in batches, cook pork in a non-stick skillet over medium heat until golden and crisped, 6 to 8 minutes per slice.



Awesome! It's amazing.

The flavors came together well and it really was simple to prepare. My husband and I both enjoyed it!