Best & Easiest Chinese Roast Pork Belly
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
923 kcal
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Course
Main Course
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Cuisine
Chinese
Best & Easiest Chinese Roast Pork Belly
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Juicy pork belly seasoned with a Chinese five spice rub with crispy crackled skin and a perfect fat to meat ratio! This easy Chinese Roast Pork Belly is made with simple ingredients and it's restaurant quality, saving you money! A great main dish.
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Ingredients
- 1.5 lb pork belly skin-on, boneless
- ¼ teaspoon white vinegar
- ½ teaspoon salt
- ½ teaspoon vegetable oil or any neutral oil
Dry Rub Mixture
- ½ teaspoon Chinese five spice
- ½ teaspoon garlic powder
- ½ teaspoon salt
Serving Sauce (optional):
- ¼ cup hoisin sauce
- 2 tsp white vinegar or rice vinegar or apple cider vinegar
Instructions
- In a small bowl, combine dry rub mixture ingredients as listed above and set aside.
- Pre-heat the oven to 225 degrees F.
- If needed, cut boneless pork belly lengthwise into 2-inch wide x 9-long strips. Trim off any uneven meat from the bottom to create a levelled strip. Pluck out any hairs on the skin with clean tweezers.
- Turn the pork belly meat side up and evenly season with the dry rub mixture patting it into the meat. Then turn the pork belly over skin side up and wipe it with a clean paper towel to remove any dry rub or excess moisture as best as possible.
- With the pointy tip of a sharp paring knife or a clean scoring blade, carefully and lightly score as many tiny cross hatches into the thick skin. Do not pierce the skin.
- Then place pork belly strips onto a large rectangular sheet of aluminum foil. Wrap the foil around the pork belly strip creating a rectangular box with low walls, so the skin is fully exposed. Do not create tall walls or it will block the heat from crisping the skin. Transfer the wrapped pork to a small baking sheet.
- Lightly brush the skin with vinegar and do not drench it. Next generously sprinkle enough salt on top of the skin.
- Bake in the oven on the second lowest oven rack for 60 minutes, until skin is dry and slightly hard to touch.
- Remove the pork belly from oven. Feel free to leave the salt on for taste or brush off the excess. Then lightly brush the skin only with a layer of vegetable oil or any neutral oil.
- Then pre-heat the oven to 500 F. Place pork belly back into the oven on lowest roasting rack. Broil for 12-15 minutes until the skin is golden brown and crackled. Closely monitor to prevent burning. If needed, place small sheets of aluminum foil over areas that are starting to brown faster to prevent burning.
- Remove the cooked pork from the oven and rest for 10-15 minutes inside the aluminum boxes off the baking sheet to let the juices redistribute.
- Turn the pork belly skin side down on a cutting board. With a sharp knife, slice into the meaty side in a sawing motion. Then when you reach the skin, slice down with one swift chop.
- In a small bowl, combine hoisin and rice vinegar. Serve with pork belly slices.
Equipments used:
Nutrition Information
Show Details
Calories
923kcal
(46%)
Carbohydrates
8g
(3%)
Protein
17g
(34%)
Fat
91g
(140%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
10g
Monounsaturated Fat
42g
Cholesterol
123mg
(41%)
Sodium
919mg
(38%)
Potassium
347mg
(10%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 923 kcal
% Daily Value*
| Calories | 923kcal | 46% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 91g | 140% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 42g | 210% |
| Cholesterol | 123mg | 41% |
| Sodium | 919mg | 38% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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