The Deviled Strip Recipe

Prepare pork

Pat pork belly strips dry with paper towels. This removes surface moisture for better browning.

Season both sides of the strips evenly with kosher salt (about 1 tbs distributed) and freshly ground black pepper. Let rest at room temperature 15 minutes while you prepare the glaze.

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1–2 tablespoons neutral oil and swirl to coat. Place strips in a single layer without overcrowding; you may need to work in batches. Sear for 3–4 minutes per side, until a deep golden-brown crust forms and underside renders. Use tongs to hold edges to render fat if needed. Total cook time per strip should be 6–10 minutes depending on thickness.

After searing, reduce heat to medium-low and continue to cook each strip for 2–4 more minutes, flipping occasionally, so the fat renders and the center reaches a tender but cooked texture. Remove strips to a wire rack set over a sheet tray to drain; keep warm in a low oven (200°F / 95°C) while finishing remaining strips.

While pork cooks, combine Dijon mustard (3 tbs), whole-grain mustard (1 tbs), mayonnaise (2 tbs), light brown sugar (2 tbs), apple cider vinegar (1 tbs), hot sauce (1 tsp) and smoked paprika (1 tsp) in a bowl. Whisk until smooth and the sugar dissolves.

Taste and adjust: if you want more heat, add additional hot sauce or a pinch of cayenne. If you prefer sweeter, add up to 1 more teaspoon brown sugar. Stir in minced garlic (2 tps) at the end so it retains a fresh bite.

If the glaze is too thick to coat strips, thin with 1–2 teaspoons hot water or a little more vinegar to reach a syrupy, brushable consistency.

Brush and/or toss: Using a pastry brush or spoon, generously brush the warm pork belly strips with the deviled glaze on both sides. Alternatively, place a few strips in a bowl with 1–2 tablespoons glaze and toss to coat evenly.

Optional caramelization: Return glazed strips to the hot skillet for 30–60 seconds per side to caramelize the glaze—watch closely to prevent burning. Alternatively, place on the sheet tray under a hot broiler for 1–2 minutes until bubbling and slightly charred at the edges.

Transfer strips to a serving platter. Sprinkle with thinly sliced fresh chives (2 tbs), toasted sesame seeds (1 tsp), and microgreens or finely sliced scallion (1 tbs). Serve immediately with lemon wedges on the side for brightness.

Make-ahead: Cooked strips can be refrigerated for up to 3 days. Reheat gently in a skillet and re-glaze before serving. Glaze stores covered in refrigerator up to 5 days; bring to room temperature and stir before using.

Pairing: Serve The Deviled Strip as an appetizer (2–3 strips per person) or as part of a main with steamed rice, pickled vegetables, and a crisp salad.