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
Scale
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.
