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Simple Baked Paleo Pork Belly

baked pork belly, marla sarris, paleo, pork recipe, slow cooked

With cold weather approaching, many of us are craving something savory. We are so thankful to Marla Sarris for this Simple Baked Paleo Pork Belly recipe. This is a recipe that will fill your house with a delicious aroma. It will be a dish the whole family will enjoy. 

There is nothing better than pork belly. Nothing.

If you’ve never had it, or never cooked it before, it’s time for you to rectify that situation. Stat. This simple pork belly recipe will help you do just that.


pork belly, baked recipe, paleo, marla sarris
Photo By: Marla Sarris | Paleo Porn

Simple Baked Paleo Pork Belly

Recipe By: Marla Sarris

Yield: Serves 3-4

USWM Shopping List: Pork Belly


3lb pasture-raised pork belly

coarse ground sea salt, to taste

garlic powder, to taste

herbes de Province, to taste (optional)

bouquet garni, to taste (optional)


  1. Preheat the oven to 350°F.
  2. Add the pork belly to a 3-quart glass oblong baking dish.
  3. Use a sharp knife to cut shallow strokes on a diagonal across the belly. Use your other hand to hold the meat together as you cut diagonal strokes in the opposite direction. This should create diamond pieces, similar to a basket weave, on the belly. Flip it over and duplicate on the other side. Be sure to make shallow cuts otherwise you’ll have tiny pieces instead of one giant slab. If this happens, no worries simply spread the pieces out in the dish and cut back on the cooking time.
  4. Season both sides with sea salt and garlic powder and rub both into the cuts. If you have a dried herb mix available such as herbes de Province or Bouquet Garni or maybe a single favorite like savory leaves or oregano, shake some of the dried herbs on both sides as well. You can also use fresh herbs but it will take a lot more to flavor than using dried herbs.
  5. Place the meat fat side up in the baking dish so the delicious fat flows down through the slab while it cooks. Transfer the tray to the oven and bake for 60-75 minutes. Check after an hour to see how it looks and continue cooking if it doesn’t look crisp on the edges or fully cooked.
  6. Remove from the oven and allow to rest for 5-10 minutes then slice and eat. Serve sliced belly with pan juices drizzled on top along with a side salad or your favorite veggies. If you have any juices left in the pan when you’re done, transfer them to a glass jar and once cooled, store in the fridge and thank me later. (Just like leftover bacon grease, use this leftover pork fat to cook veggies, eggs…you name it!)


We can’t wait to see you recreate this recipe! Tag us if you try it with #uswellnessmeats.