Pork Belly “Bacon”

When I was in the process of figuring out what was causing my reactions, my most confusing trigger was bacon. I ate it plain as a snack one afternoon & reacted, and felt like my body was just rebelling against the world. As it turns out, a lot of store-bought bacon has the generic label of “spices” which can lead someone with a spice allergy (as I turned out to have) into the issue of not-having-any-bacon-to-eat. I was really missing the breakfast staple, so my boyfriend and I got creative with some pork belly we found at the store! Although it is not the same as tried-and-true bacon, it does do the trick and fill that craving!

Pork Belly “Bacon”

A spice-allergy friendly alternative to bacon!
Prep Time 5 mins
Cook Time 25 mins
Course Breakfast, Brunch
Cuisine American


  • Oven
  • Tin Foil
  • Baking Sheet


  • Pork Belly
  • Salt
  • Maple syrup Optional


  • Preheat oven to 400℉
  • Thin-slice pork belly. I found this was easiest with a serrated knife.
  • Cover baking sheet with tin foil
  • Salt pork belly strips and lay flat on baking sheet
  • Bake for 25 minutes, or until crispy.
  • Serve with maple syrup and enjoy!
Keyword allergy friendly, bacon, pork, pork belly, spice allergy

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