Chinese Roast Pork Belly
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Additional Time
10 mins
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Total Time
2 hrs 5 mins
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Servings
6 people
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Calories
446 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Roast Pork Belly
Description
Chinese Roast Pork Belly involves rinsing and drying a whole pork belly, then making horizontal slits on the sides to insert whole garlic cloves. The meat side is rubbed with Chinese five spice powder to add depth, and the skin is evenly layered with kosher salt to create a crust during roasting. The pork is placed on a wire rack over a pan of water in the oven heated to 350°F, allowing the fat to render and drip away while the salt hardens.
The roasting takes about one hour, developing a hardened salt crust that insulates the meat and forms a barrier, contributing crispness and texture. The garlic cloves inserted deeply into the slits ensure their aroma permeates the meat but remain secured during cooking.
When done, the pork belly can be served sliced, showcasing tender meat with layers of rendered fat and flavorful seasoning from the spice rub and garlic. The salt crust should be removed before eating. This approach emphasizes controlled roasting for textural contrast and aromatic infusion.
It is important to check the water in the pan during cooking and replenish as needed to prevent drying out. Ensuring garlic cloves are well inserted prevents them from being pushed out.
Ingredients
- 2 lbs. pork belly
- 6 cloves garlic
- 1 teaspoon five spice powder
- kosher salt for layering
Instructions
- Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
- Wash and use paper towels to dry the pork belly.
- Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
- Insert each garlic and push them deep inside the pork belly.
- Layer the top of the pork belly with the salt evenly.
- Place the pork belly on a wire rack. This is how it should look before going into the oven.
- Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
- Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
- Remove the pork belly from the oven, pull off the salt crust and discard.
- Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
- Remove from oven and let set for 10 minutes.
- Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.
Notes
- Keep water in the pan filled during roasting to maintain moisture and prevent burning.
- Insert garlic cloves deeply into the horizontal slits to keep them in place throughout cooking.
- Remove the hardened salt crust before serving to avoid excessive saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 446kcal | 22% |
| Carbohydrates | 1g | 0% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 127mg | 42% |
| Sodium | 495mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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