If you’ve ever found yourself dreaming about perfectly crackling pork skin paired with juicy, flavorful meat beneath, then you’re in for a real treat with this Chinese Crispy Pork Belly Recipe. This dish is all about achieving that irresistible contrast: a gloriously crisp skin balanced by tender, fragrant pork infused with subtle spices and a touch of Chinese cooking wine. It’s a beloved classic that never fails to bring warmth and wow to the table, whether for a relaxed family dinner or a special occasion feast.
Ingredients You’ll Need
This recipe calls for a handful of straightforward but essential ingredients, each bringing its own magic to the dish. From the rich pork belly itself to the aromatic five spice, and the secret touch of rock salt for crispiness, every item plays a vital role in building the textures and flavors you’ll savor.
- 1 pork belly, skin on (800 – 1.2kg / 1.6 – 2.4 lb): The star of the dish, with its layers of skin, fat, and meat that promise perfect crisp and succulence.
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine): Adds a subtle depth and enhances the meat’s natural flavor.
- 1 tsp Chinese five spice powder: Delivers a warm, complex aroma combining star anise, cloves, cinnamon, fennel, and pepper.
- 1 tsp white pepper: Offers gentle heat without overpowering the palate, a great match for pork.
- 1/2 tsp salt: Balances the seasoning and seasons the meat.
- 1 tbsp white vinegar: Crucial for helping the pork skin crisp up evenly and beautifully.
- 200 g / 7 oz rock salt: Used to draw out moisture and ensure that legendary crackling texture.
How to Make Chinese Crispy Pork Belly Recipe
Step 1: Prepare and Season the Pork Belly
Start by patting the pork belly skin dry with kitchen paper—this is a key step for crispiness later. Score the skin lightly with a sharp knife to allow fat to render and spices to penetrate. Rub the meat side with the Chinese cooking wine, Chinese five spice powder, white pepper, and salt. Avoid rubbing the skin with spices to keep it clean. Let the meat marinate for at least 20 minutes; if you have more time, an hour or two in the fridge intensifies the flavor beautifully.
Step 2: Apply Vinegar and Rock Salt to the Skin
Next, turn the pork belly skin-side up and spread the white vinegar evenly over the skin. This acidic touch helps break down proteins and encourages blistering during roasting. Next, cover the skin liberally with rock salt, pressing it in gently. The rock salt absorbs moisture and helps form the signature crisp crust. Let the pork rest uncovered in the fridge for a few hours if possible; this drying step is crucial to cracking that skin to perfection.
Step 3: Roast Until Golden and Crackingly Delicious
Preheat your oven to 220°C (425°F). Shake off excess rock salt from the skin (don’t wash it off) and place the pork belly on a wire rack over a roasting tray. Roast for 30 minutes at high heat to blister the skin, then reduce the oven temperature to 180°C (350°F) and continue roasting for an additional 60 minutes. This slower phase allows the fat to render and the meat to tenderize while keeping the skin crunchy. Once done, let it rest for 10 minutes before carving—it locks in juices and makes slicing easier.
How to Serve Chinese Crispy Pork Belly Recipe
Garnishes
To enhance both flavor and presentation, consider sprinkling finely chopped scallions or fresh coriander over the sliced pork belly. A drizzle of hoisin sauce or a side of tangy plum sauce can also offer a delightful counterpoint to the savory richness. Fresh cucumber slices add a cool crunch that complements the crackling perfectly.
Side Dishes
This Chinese Crispy Pork Belly Recipe pairs wonderfully with simple steamed jasmine rice or fragrant fried rice for a comforting meal. For a vegetable accompaniment, stir-fried bok choy or garlicky Chinese broccoli (gai lan) bring freshness and balance. Alternatively, sticky rice or steamed buns create a playful way to enjoy the pork belly wrapped up with a touch of sauce.
Creative Ways to Present
If you want to wow your friends, consider serving the crispy pork belly sliced thin and laid atop a bed of lightly pickled vegetables or wrapped in lettuce leaves for an interactive, hand-held delight. Another fun idea is to prepare bao buns stuffed with slices of the pork, cucumber, and hoisin sauce—each bite bursting with flavor and texture harmony.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Crispy Pork Belly Recipe is a treasure worth saving. Store any uneaten pieces in an airtight container in the refrigerator for up to 2 days. To preserve the crackling as much as possible, separate the skin from the meat if you can and store them individually.
Freezing
You can freeze cooked pork belly, but know that the crackling will soften upon thawing. Wrap leftovers tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen pork belly will keep well for up to 1 month for best quality.
Reheating
To revive the crispiness when reheating, place the pork belly slices on a baking tray and warm in a preheated oven at 190°C (375°F) for about 10-15 minutes. Using a wire rack will allow heat to circulate and help crisp up the skin again. Avoid microwaving as it tends to make the skin soggy and chewy.
FAQs
Can I use pork shoulder instead of pork belly for this recipe?
Pork shoulder is a different cut with more connective tissue and less fat, so it won’t produce the same crispy skin or juicy texture. For authentic Chinese Crispy Pork Belly Recipe, sticking to pork belly is best.
What if I don’t have rock salt? Can I use regular salt?
Rock salt is ideal because its larger crystals draw moisture out evenly without dissolving too quickly, aiding crispiness. If you don’t have rock salt, coarse sea salt can be a substitute, but fine table salt is not recommended here.
Is Chinese five spice powder necessary in this recipe?
While not mandatory, Chinese five spice powder adds that signature aromatic warmth that accents the pork beautifully. You could experiment with ginger or garlic powder, but five spice gives it a distinct, traditional character.
How do I make sure the pork skin really crisps up?
Dry skin and the vinegar-plus-rock salt step are critical. Make sure to score and thoroughly dry the skin, apply vinegar, then salt, and if possible, let it dry uncovered in the fridge before roasting. High initial roasting heat also seals the deal.
Can I prepare this dish ahead of time for a party?
Absolutely! You can season and prepare the pork belly a day ahead and refrigerate it to dry overnight. Roast it fresh on the day of your event for the best crackling and aroma to wow your guests.
Final Thoughts
There’s a reason Chinese Crispy Pork Belly Recipe is beloved worldwide—it’s a celebration of texture, flavor, and comfort all rolled into one beautiful dish. With just a handful of ingredients and some careful preparation, you can create a stunning meal that feels truly special. Give it a try and watch your family and friends fall in love with every crunchy, juicy bite. Happy cooking!
Print
Chinese Crispy Pork Belly Recipe
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Chinese
Description
This Chinese Crispy Pork Belly recipe delivers a perfect balance of tender meat and irresistibly crunchy skin. The pork belly is marinated with traditional Chinese seasonings, then slow-roasted and finished with a salt crust to achieve the signature crispy crackling. Ideal for an impressive main dish that showcases authentic flavors and textures.
Ingredients
Pork and Marinade
- 1 pork belly, skin on (800 – 1.2kg / 1.6 – 2.4 lb)
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine)
- 1 tsp Chinese five spice powder
- 1 tsp white pepper (substitute with black pepper if needed)
- 1/2 tsp salt
- 1 tbsp white vinegar (helps conduct heat evenly)
For Roasting
- 200 g / 7 oz rock salt
Instructions
- Prepare the Pork Belly: Score the skin of the pork belly lightly with a sharp knife, being careful not to cut into the meat. Pat the skin dry thoroughly with paper towels to ensure crispiness during roasting. Mix the Chinese cooking wine, Chinese five spice powder, white pepper, and salt in a bowl. Rub this marinade evenly over the meat side of the pork belly, avoiding the skin. Let it marinate for at least 20 minutes to infuse flavors.
- Preheat the Oven and Prep Skin: Preheat your oven to 180°C (350°F). Brush the pork skin with white vinegar, which will help the heat distribute evenly and dry out the skin to improve crisping. Place the pork belly on a rack in a roasting tray, skin side up.
- Roast with Salt Crust: Cover the pork skin loosely with the rock salt, ensuring it is evenly spread over the surface. The salt acts as a heat conductor and draws moisture away, helping the skin blister and crisp. Roast the pork belly in the oven for approximately 90 minutes, or until the meat is tender and the skin is bubbly and crisp. Remove from the oven, carefully brush off the salt crust without disturbing the crispy crackling, and let rest for 10 minutes before slicing and serving.
Notes
- Note 1: Choose a pork belly with an even layer of skin and fat to ensure the best texture.
- Note 2: Shaoxing wine adds authenticity but dry sherry can be substituted if unavailable.
- Note 3: Chinese five spice powder is essential for the aromatic complexity but can be adjusted to taste.
- Note 4: Rock salt is preferable for roasting because it distributes heat well and is easy to remove after cooking.
- Ensure the skin is dried well before applying vinegar to maximize crispiness.
