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. ❤️
-
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!
-
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?).
-
If pricking the holes seems like too hard work, skip it and opt for the Alternative Easy Non Pricking Method for Crispy Pork Belly
-
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.
-
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!
-
Potstickers – steamed dumplings with crispy golden undersides
-
Spring Rolls – better than Egg Rolls!
-
Fried Rice – Chinese takeout standard (no false promises)
-
Chinese BBQ Pork (Char Siu) – just like you get from Chinese BBQ meat shops!
-
Chinese Steamed Pork Buns – big fluffy white buns filled with BBQ pork
-
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!!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!
This is wonderful! I’ve made it a few times for my family (Filipino and Indonesian).
At first I thought your marinade was too sparing with the Chinese Five Spice but I followed your directions precisely and discovered it was PERFECT. I see now that Chinese Five Spice is potent stuff.
Thanks also for making it clear that FARTHER from the broiler is better than closer.
I’m so glad you love it Phil!
Thank you for this recipe. The skin bubbled just as you said and I have to say it was satisfying! Your recipes always leaves my family with a good feeling in their tum!
I’m so glad it turned out Niel!
This recipe is awesome! This is the third time I made this recipe! However, I got one small issue. The crackling is really crispy on the side, but the middle part is always a bit chewy/ soggy. I have poked many small holes, put rock salt, etc. but nothing seem to help. Please help.
Thank you
Hi Grace, it could be one of two things – uneven heat in the oven or the fact that the skin isn’t flat. If you find the pork sitting unevenly, try propping it up with a little foil to make it flat. N x
Best Chrispy pork belly! I’ve made it many many times and it was a hit every time I served with family and friends. Thank you for the fantastic recipes
You’re so welcome! I’m so glad you’re loving them Hooi!
Oh no, I’m so sorry that it was a little dry, the leaner the meat the drier it is unfortunately! – N x
This was am1azing we all just sat around the oven watching the magic happen! The best ever crackling! Thank you
Wahoo, I love it when the crackling just works!
Printed it.
Cooked it.
Ate it.
Best!
🙌
Tried making this today. Used Kikkoman soy sauce with garlic as dipping – this is more authentic Chinese 🙂
– hi Dozer !!
Forgot to rate! Definitely a 5-star recipe.
Always wanted to make crispy pork belly but put off by the idea of oily messy oven. I decided to give this a go coz you make it look so simple and I have to say ‘WOW’.
I used smaller piece of pork belly but followed the rest of of the recipe and methods. It turned out so crispy (to the point I took a video of myself chewing it just to show my friends how crispy it sounded..)
Thank you!
BTW, I’ve been on a cooking frenzy experimenting many of your recipes so you’ll probably see quite a few comments from me. Just to let you know that I’m not a spam or anything like that lol.
It’s our favourite crunchy pork belly. Thank you so much for sharing the recipe. x
OMG- Seriously this is the holy grail of pork belly. Tender melt in your mouth uber tasty meat, combined with ultra crunchy crackle goodness…🤤
Funny as my poochie was exactly like Dozer- licking her lips the whole time too! 😂
Nagi you’re truly a superstar and not 1 recipe (out of at least 20) has failed me yet! ⭐️ 💗
I’m so happy you loved it Kyra!!!
Hi Nagi! Thanks for the recipe! I made it for the first time last night with mixed results. I gave it 5 stars because I think the issues were mine. The skin came out VERY hard. I think I know what was wrong, would appreciate your insight. Since you said to be so careful of piercing the fat or flesh I opted to use a push pin since they are short and sharp. I’m thinking I was too careful and the skin was much tougher than I imagined and maybe was not piercing the skin all the way. Would that have led to the final skin coming out the way it did? Thanks!
Hi Steve, sounds like the holes weren’t big enough for the fat to bubble – I hope you give it another shot!
Hi Nagi, my first batches went perfectly well, the skin crackled; however, lately there has been zero crackling, can you suggest what happened. Is there a specific type of belly that should be used? Thank you
Hi Nagi, this is my to go recipe for pork belly!
The only thing is how do I make the meat softer? It became harder once left outside of oven after 1 hour.
Hi Nagi, I would like to say that your recipes have always been such a hit in my family.
We are currently doing a Christmas in July with a turkey and all the side dishes. I wanted to have a secondary protein as I my oven can only fit in a 7kg bird.
Your pork belly sounds delicious, do you have any further tricks about preheating it other than the ones you mentioned ? I am thinking of making the pork belly the night before but preheat on the day of the feast.
Hi Priya, yes you can definitely make ahead – all the reheat instructions are in the notes – I hope you love it!
I am making this but using a 7 lb pork belly. Increased rub mixture but question is how long do I figure for roasting time? 30 minutes per pound? i do not want it to be tough
Hi Kolleen, thats a massive piece of pork, I’d cut it up into smaller portions so you can cook them separately (but at the same time) and follow the recipe 🙂
Hi Nagi, do I need to rest the meat before slicing? Also, how long can keep the skin intact before it loses the crunch? Just wondering if I should remove the skin after its done and reheat if not serving immediately?
Hi Linda, this pork stays crispy for a long time, it will remain crispy if not serving straight away – N x
Ellen…, are you from a past era or a different planet? Earth, 21st century here, hello?! It is sometimes good to read real books (the kind with paper pages) however, i find it much easier to google recipes and get inspiration from people like passionate Nagi. I am trying this for tonight’s Sunday roast with a Chinese twist. All prepped and refrigerated. I kind of know I will impress fiancee, lol. I have used some of your recipes before Nagi but I do like to improvise and add or substitute things. Well done Nagi! Big Booooo on you, Ellen
Thanks so much Sascha, love to know how you go with the pork!!
Omg thanks for sharing this easy to follow recipe! Love it!!!
I’m so glad you loved it Patricia!
I couldn’t find a big piece of pork belly, what would the cooking time be if they’re basically already cut into strips?