Chinese Crispy Pork Belly
User Reviews
5
Chinese Crispy Pork Belly
Description
The recipe starts with pricking the pork belly skin carefully without piercing the fat or flesh beneath. The underside is rubbed with Chinese cooking wine, five-spice powder, salt, and white pepper, leaving the skin dry to aid crisping.
The pork belly rests uncovered in the fridge to dry the skin thoroughly, a step crucial for crackling. Then it is placed on foil with a rim to hold coarse rock salt tightly packed on the skin, which draws moisture and conducts heat evenly.
Roasting at a moderate temperature cooks the pork belly through while the salt crust facilitates even heat distribution. Towards the end, higher heat crisps the skin to a golden, crackly finish. The pork meat remains tender and infused with aromatic spices.
This dish is typically served as an appetizer or part of a multi-course meal due to its richness. The recipe advises separating and reheating crispy skin and meat independently to retain the crackling texture after refrigeration.
Ingredients
- 1 pork belly Note 1, skin on, weight approx 800 - 1.2kg (1.6 - 2.4 lb
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine) (Note 2)
- 1 tsp Chinese five-spice powder Note 3
- 1 tsp white pepper (sub black pepper)
- 1/2 tsp salt
- 1 tbsp white vinegar (helps conduct heat evenly)
- 200 g / 7 oz rock salt (Note 4)
Instructions
Prepare Pork Belly
- Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5)
- Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually. Sprinkle over five spice powder, salt and pepper. Rub all over flesh, including sides (not on skin).
- Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs).
Cook:
- Preheat oven to 180C/350F (all oven types).
- Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5" rim above the pork skin (to hold salt in).
- Transfer pork to baking tray. Dab skin with paper towels.
- Brush skin with vinegar.
- Spread rock salt on the skin (the foil edges will stop it from falling down the sides).
- Roast for 60 minutes.
- Remove pork from oven and transfer onto work surface.
- Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10" from the heat source.
- Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.
- Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 6)
To Serve
- Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post.
- Serve with ordinary yellow mustard - or Hot English Mustard if you like spicy like me! Not Dijon, just ordinary American or other yellow mustard (yes really!). Sometimes it is served with white sugar on the side too. Add some fresh raw vegetables (I use cucumber and radish).
Notes
- Choose pork belly with even thickness for consistent cooking and crackling.
- Shaoxing wine adds authentic flavor; substitute dry sherry if unavailable, or omit and increase salt slightly if avoiding alcohol.
- Use rock salt for the crust as it doesn’t slip into skin holes and is easy to remove.
- Prick the skin carefully to avoid piercing fat or flesh; excessive piercing can reduce crackling quality.
- To reheat leftovers, warm meat in microwave and skin briefly in oven at 180°C for best crispness retention.
- The pork belly serves 6 to 8 as a starter or shared dish rather than as a main course.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 8
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 88g | |
| Calories | 339cal | 17% |
| Protein | 21.9g | 44% |
| Fat | 32.8g | 50% |
| Saturated Fat | 10.9g | 55% |
| Cholesterol | 88mg | 29% |
| Sodium | 383mg | 16% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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