This is a Crispy Pork Belly recipe, just like you get from the Chinese BBQ meat shop! The best crackling in the world with juicy seasoned flesh, no one does crispy pork belly like the Chinese.
And this is how they make it. (It’s easy!)
Chinese Crispy Pork Belly recipe
In my humble opinion, the Chinese are the undisputed king of two things: crispy duck and crispy pork belly.
It’s unlikely that I will ever share a proper Peking Duck recipe because it’s too hard to make properly in an ordinary home kitchen.
Pork belly, on the other hand, is totally doable. That juicy, seasoned flesh. But mostly, it’s all about…..
The best crackling in the world
Chinese pork belly crackling is, in my humble opinion, the best crackling in the world. With the signature puffy bubbles all over, this Pork Belly Crackling is crispy and crumbly in a way that you will never achieve on a pork roast, even pulling out all the secret crackling tips.
That’s what makes Chinese Crispy Pork Belly so sought after. The reason why the best Chinese BBQ meat shops have queues around the block on weekends.
And today, my friends, you’re going to see how easy it is to make your own Chinese pork belly that comes out looking just like this ↓↓↓.
The secret to the best pork belly in the world
And here are the two secrets to perfect crispy pork belly that the Chinese discovered*:
1. Pricking lots of holes in the skin = puffy crackling with bubbles. This is what makes all the difference, yielding that beautiful bubbly crackling that is so unique to Chinese pork belly.
The Chinese have a special tool that they use to prick the skin. Me, I have my Basic Instinct moment and use an ice pick. It works remarkably well. But anything that is pointy and sharp will work just fine – for example, metal skewers.
And yes, if you find it all too hard, you can skip this pricking step. More on that below in the Easy Non Pricking Method. 🙂
* I credit them for this genius discovery, but I’m not actually sure if they discovered it!
2. Roast covered in rock salt = crispy crackling. Salt draws moisture to the surface, helping to guarantee you’ll get crispy crackling every single time. And yes, it works whether you do the pricking or not. Again, more on that below.
Why rock salt?
Rock salt is easy to remove and also will not penetrate into the holes while roasting, making the pork far too salty.
The pork belly is first roasted with the salt crust, then the salt crust is removed. At this stage, the skin is rubbery and looks thoroughly unappetising (step 7 above).
All it takes to transform the ugly ducking into a crispy golden swan is to stick it under the grill/broiler for 25 minutes. Watch in amazement as it starts to puff and crackle and becomes soo crispy!!!
Pork Belly Marinade
The pork flesh is infused with subtle flavour by marinating it in classic Chinese flavours – Chinese cooking wine (or dry sherry or even Mirin), five spice powder, salt and white pepper.
There are some Chinese pork belly recipes “out there” that don’t marinate, but I really think it’s worth the time to do this otherwise the flesh somewhat lacks Chinese flavour (in my humble opinion).
ALTERNATIVE:
EASY NON PRICKING METHOD
If you don’t have something suitable for or are having troubles pricking the skin, don’t be sad, there is another way to Chinese Crispy Pork Belly heaven!
With this alternative method which is virtually foolproof, you can skip pricking the skin and the crackling will still be outrageously crispy, however, it will not have the signature puffy bubbles that Chinese Pork Belly is known for.
When you break the crackling, it will snap cleanly rather than partially crumbling which the puffy crackling does (which you can see in the video).
The reason this method is foolproof is because with the traditional Chinese method, if you are too enthusiastic with the pricking and pierce too far into the fat (or even worse, into the flesh), the juices will bubble up onto the skin, and the wetness as the skin is being grilled/broiled will cause little splotches where the skin is not super crispy.
Doesn’t the crackling using this simple Alternative Method look almost impossibly perfect?? Check out that colour!
How to serve crispy pork belly
This is the typical way to serve it: cut into slices, then each slice cut into smaller pieces. Small pieces is the go here because pork belly is rich!
As for sauce, Chinese pork belly is typically served with mustard. Either your everyday yellow mustard or Hot English Mustard which is my favourite. The kick of fresh heat pairs so well with the richness of the pork belly!
I’ve also had it served with white sugar. Just a small dish of everyday white sugar that you dip the pork into. It’s really good.
As for sides, because pork belly is rich, I just serve it with plain fresh vegetables. My favourite is cucumber and radish because they’re so fresh and radish also has a kick of spiciness.
Plus, they add great colour to the plate, don’t you think?
Chinese Crispy Pork Belly – SUMMARY
I realise there’s a lot of information in the above, so I though it would be useful to finish with a summary. ❤️
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Traditional Chinese Crispy Pork Belly has a golden puffy crispy crackling that almost crumbles when you bite into it. It’s complete and utter bliss to experience!
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To make puffy crackling, you need to prick lots and lots of little holes in the skin. If you accidentally prick too far into the fat under the skin, or even worse, the flesh, this may cause juices to bubble to the surface which may result in some splotches that are not 100% crisp. The Chinese have a special tool to do this. I use an ice pick (aka my Basic Instinct moment?).
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If pricking the holes seems like too hard work, skip it and opt for the Alternative Easy Non Pricking Method for Crispy Pork Belly
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The Alternative Easy Non Pricking Method yields a crackling that is a beautiful golden brown that is outrageously crispy but without bubbly crackling. The crackling snaps rather than crumbles like the authentic Crispy Chinese Pork Belly. It is still a stunning crackling that many people dream of. ☺️ This method is very easy with guaranteed crispy crackling, every single time.
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DO NOT SKIP THE VIDEO!! Just wait until you hear how crispy that crackling is!!
To all crackling lovers out there, this one is for YOU! – Nagi x
PS Oh wait, it’s also for Chinese New Year which is tomorrow! ❤️
More food for Chinese New Year
Celebrate Chinese New Year with the best of Chinese food!
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Potstickers – steamed dumplings with crispy golden undersides
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Spring Rolls – better than Egg Rolls!
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Fried Rice – Chinese takeout standard (no false promises)
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Chinese BBQ Pork (Char Siu) – just like you get from Chinese BBQ meat shops!
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Chinese Steamed Pork Buns – big fluffy white buns filled with BBQ pork
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Browse all Chinese Recipes and Asian Takeout copycat recipes
Crispy Chinese Pork Belly
Watch how to make it
Don’t watch this on Mute…. you want to hear how crispy that crackling is!!
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Chinese Crispy Pork Belly
Ingredients
- 1 pork belly, skin on (800 - 1.2kg / 1.6 - 2.4 lb) (Note 1)
- 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).
Recipe Notes:
- Follow recipe up to and including brushing with vinegar but do not prick skin.
- Cover skin with rock salt per recipe, OR use 1 cup kosher/cooking/table salt (enough to cover skin about 3 - 5 mm / 1/8 - 1/5" thick). If you use fine grain salt, make sure the foil is VERY snug around the edges - if salt falls down the sides, it will make the flesh salty.
- Roast per recipe and scrape off salt.
- Instead of flicking to grill/broiler, turn the oven up to 240C/465F. For this method, oven works better to make skin crispy.
- Place pork on a rack and return to baking tray, roast for a further 30 minutes or until crackling is golden and crispy.
Nutrition Information:
Originally published January 2017. Entire post refreshed, new photos added, brand new (much better!) video. No change to recipe, though writing was cleaned up a bit.
‘Life of Dozer
I had many, many chances to catch this shot…. he was doing this the whole time I was shooting the pork belly!!
marina says
I never comment on blog posts, but I just cooked this dish and it was amaaaaazing! I have never cooked pork sucessfully in my life until today. The crackling was perfect and the meat was juicy! I used the awl on my Swiss army knife to make the little holes. Thank you for such detailed and clear instructions.
Keturah says
Hi, this is an amazing recipe and was so good! I was wondering if it would still puff in a high heat oven rather than the Broiler? Just wondering if you had experimented with this. Thanks so much!!
Keturah says
Lol never mind I’m a retard and just read the notes!
Fiona says
Iam a newbie here, I have get a failure :'( may I ask something, can I boil the meat first before pricking and roast the meat ? My family do that because we love to save the broth
And I use electric oven, there is 3 choice of heating, heat on the up side, down side and both side. Which one should I choose?
Nagi says
Hi Fiona! I’m afraid that’s not possible with this recipe, please follow the recipe as is! 🙂 N x
Fiona says
Thx Nagi
Yee says
Hi Nagi,
The cooking temperature is 180 Celsius, do I have to bring the temperature down with fan oven? Thanks.
Raphael Foo says
Hi Nagi, I’ve tried this recipe with very satisfactory results. I have, however, skipped the vinegar (coz my whole family including myself absolutely hates the smell and taste), but the pork belly still turns out cracklingly nice. 🙂 I’m just thinking if it can really be better with the vinegar brushings (“helps conduct heat?”) – if so, is there an alternative to vinegar which i could use ?
– From Singaporean Guy who cooks at home
Jenny says
Yes I find the vinegar to not be too overpowering as long as you only use a bit
Nagi says
Hi Raphael! I promise you can’t taste the vinegar 🙂 I don’t know of any alternative, sorry!
David says
Hi Nagi, my wife can’t cook for shit. Should I stay or find another one? I really do like her but her cooking. Burns water.
Nagi says
Ba ha ha! I had to laugh 🙂 This is as easy as crispy pork belly will get. Non salt methods are riskier re: skin going crispy. Tell her to do the NON PRICKING version I provide in the recipe, it’s super super easy and the crackling is ridiculous!
Ness says
Best roast pork recipe ever….and I’ve tried a lot of them! The butcher had scored the skin on the piece I bought but it still turned out perfectly….it’s the best crackling I’ve ever made. Every inch of the skin was perfectly crackly and crispy. Love all your recipes thanks!
Nagi says
Great to hear you enjoyed this Ness! Thanks for letting me know 🙂 N x
Wilson says
Thanks for this great recipe, will try during the weekend.
Have you ever tried roast without any salt on top of the skin (poke hole only) ?
It is hard for me to find rock salt, and I am afraid it will be too salty if I replaced it with sea salt.
Michelle says
Can I use this method for a piece of pork shoulder?
Nagi says
I haven’t tried, sorry Michelle! N x
beetrice says
Just tried this out over the weekend and my only regret is not making a bigger batch of this – everything disappeared and I was left wanting more…will definitely be having this again!
sally says
Hi the meat that I have just marinated has been defrosted over 1 night in the fridge. Is it okay for me to leave it in the fridge for another 12 hours? Should I place it in the freezer? Please advice! Thank you 🙂
Nagi says
Hi Sally – definitely don’t put it back in the freezer please! Never refreeze defrosted meat. I’m a bit confused though – did you freeze the meat after marinated?? Or do you mean you marinated defrosted meat?? 🙂
Cindy says
Thank you so much for this fantastic recipe. I’ve cooked this twice now and both times the results were spectacular. The pork crackle is like no other I’ve tasted, I used to rely on my mum to prepare this dish but now I can make it for her instead. It’s now our family favourite 😄 Your recipes are so easy and flavourful, I’m so glad I found your website !!!
Nagi says
LOVE hearing that Cindy!!! So glad you enjoyed it! N x
kim Bemis says
Going to make this over the weekend. I even made my own pork skin poker for it.
kim Bemis says
The meat was a thing of beauty, came out perfect!!!! Will be making it again and again.
Nagi says
So glad you enjoyed this Kim! N x ❤️
Nagi says
I bow to yoyu. YOU ROCK!!!!
Gilbert says
Hi. The pork belly that’s available here is scored lengthwise about an inch apart. Will the result still be the same?
Dee says
Annoying i know i buy from coles it comes already scored but i stuck exactlty to the recipe and still turned out beautiful but i will probably buy from butcher in future
Nagi says
Hi Gilbert! Unfortunately not, it needs to have no scoring in order to achieve the pictured results 🙂
Sue McMenaman says
Cannot wait to make this perk belly. So glad I stumbled across your recipe and sounds so easy too.
I can already taste it, yum!
Nagi says
It’s SO GOOD!!!! Hope you love! 🙂 N x
Steve says
Hello. Really excited pro make this. My question. Is the Chinese cooking wine rice wine or red wine? Or is it something else?
Nagi says
Hi Steve! It’s a rice wine 🙂
Michael Wood says
Can i use sea salt. That looks like alittle too much salt.
Nagi says
Hi Michael! Please follow the recipe directions for salt amounts and type! 🙂 N x
Dee says
Its the 8th recipe i’ve tried here and all are winners. One tip dont rush the crackle dont put it closer or turn up the heat it took me longer than 30mins but i remained patient but skeptical as the middle looked leathery while the edges crisped quiet quick but after 50mins every square inch was PERFECT. i even froze a few pieces and days later reheated in oven, far from crispy but still very very edible this is sooo good even when its bad its good.
Nagi says
That’s terrific to hear Dee! Thanks for taking the time to let me know – N x
Annie says
Hi Nagi,
I’m hoping to make this but realize when I’m hoping to make it I need to step out.
1. Can I make this and take it out once its done roasting and then pop it in the broiler once I’m back (maybe 3 hours in between).
2. Make it all ahead of time and leave it out at room temp?
This recipe looks amazing!!! Thanks!
Annie
Nagi says
Hi Annie! I’m pretty sure #1 will be fine, and definitely yes to #2, the crackling stays crisp perfectly!
Annie says
I made this recently and it was delicious!!!! I think i might try a lower temp as my pork meat was slightly dry. Any recommendations on making the meat succulent?
maria Tsangaris says
will this recipe be ok if i leave for 4-6hrs instead of 12 marinating in fridge?