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Home Collections Asian Takeout

Chinese Crispy Pork Belly

By:Nagi
Published:4 Feb '19Updated:20 Dec '22
546 Comments
Recipe v Video v Dozer v

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!)

Close up of sliced Chinese Crispy Pork Belly with super crispy perfect crackling

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 ↓↓↓.

Close up of Chinese Crispy Pork Belly super crispy golden crackling

Overhead photo of Chinese Crispy Pork Belly with some slices cut

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!

How to make Chinese Crispy Pork Belly, the best crackling in the world

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.

How to make Chinese Crispy Pork Belly, the best crackling in the world

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!!!

Chinese Crispy Pork Belly with the best crackling in the world, just out of the oven with the salt crust

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).

Ingredients in Chinese Crispy Pork Belly

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!

Chinese Crispy Pork belly slices on a plate, ready to be eaten

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?

Plate of Chinese Crispy Pork Belly with the best crackling in the world. Pork belly slices on a plate, ready to be served

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

 

Close up of sliced Chinese Crispy Pork Belly with the best crackling in the world

Plate with slices of Chinese Crispy Pork Belly with the best crackling in the world

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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Close up of sliced Chinese Crispy Pork Belly with the best crackling in the world

Chinese Crispy Pork Belly

Author: Nagi | RecipeTin Eats
Prep: 20 minutes mins
Cook: 1 hour hr 30 minutes mins
Total: 1 hour hr 50 minutes mins
Appetiser, Dinner
Chinese
4.98 from 142 votes
Servings8 - 8
Tap or hover to scale
Print
  • 5509
Recipe video above. This is Chinese pork belly, just like you get from the Chinese BBQ meat shops! The best crackling in the world, with the signature bubbles, super crispy and golden. If pricking the skin is too daunting for you, use the Foolproof Easy Method (Note 7)

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:

1. Pork belly - try to get one with even thickness, it will make the best evenly cooked crackling. Look for pork belly with lovely ribbons of fat streaking through it.
2. Chinese cooking wine (Shaoxing wine) - sub for dry sherry (near perfect) or Mirin (very good sub). If you can't consume alcohol, just skip it and add an extra 1/4 tsp salt. Read here for more info.
3. Chinese Five Spice Powder - a spice mix used in Chinese cooking with 5 spices that's widely available at everyday supermarkets.
4. Rock Salt is called for because it's easy to remove and also the salt doesn't slip down into the holes which would make the pork too salty.
5. Skin piercing  - If you pierce the fat too much (a bit is ok) or flesh, then after you remove the salt crust and place it under the grill/broiler, juices will bubble up onto the skin and prevent the skin from getting crispy. It's not the end of the world if you have a handful of pricks that went too deep, you will just get tiny splotches or little strips of crackling that's not 100% crispy.
6. Broiling - Ensure the pork isn't too close to the heat source. That's the key to an even golden crackling, rather than burnt splotches here and there. The further away it is, the better!
7. Foolproof Easy Method - Use this if pricking is all too hard. Makes super crispy crackling and the same juicy flesh, but without the bubbly crackling. It's really really good and super easy. Read in post for more information.
  • 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.
7. Servings - Pork belly is very rich so a 1 kg / 2 lb raw piece (shrinks to about 700g/1.4lb) serves 6 - 8 people as part of a multi course meal or as a starter. I don't serve pork belly as a main because I find it too rich. In the photo pictured in the post with the slices, that is the sort of starter I would do. It's plenty!
8. STORING / MAKE AHEAD: Cook per recipe, including crispy skin. Once cool enough to handle, separate crispy skin from meat. Cool, THEN cover and refrigerate separately - crackling stays crispy! Reheat meat in microwave and reheat crispy skin just until warmed in oven at 180C/350F (~ 5 minutes). Because crackling stays crispy even after refrigeration, reheating for the skin is JUST to reheat, not to crisp. Don't take the skin too far in the oven, it starts to lose crispiness, believe it or not!
9. Recipe created / adapted from numerous sources over the years, including but not limited to: Woks of Life, Chinese Crispy Roasted Pork by Garden Time (this is my main reference point for the traditional method), and a Gordon Ramsay cooking show (can't remember which one!).
8. Nutrition estimate, taking into account 1/3 cup of fat that is discarded from the foil. 

Nutrition Information:

Serving: 88gCalories: 339cal (17%)Protein: 21.9g (44%)Fat: 32.8g (50%)Saturated Fat: 10.9g (68%)Cholesterol: 88mg (29%)Sodium: 383mg (17%)Vitamin A: 15IUVitamin C: 0.6mg (1%)Calcium: 12mg (1%)Iron: 1.1mg (6%)
Keywords: best crackling, Chinese pork belly, Crispy pork belly, pork belly
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!!

Dozer-Crispy-Chinese-Pork-Belly

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546 Comments

  1. Phil Marsosudiro says

    October 20, 2019 at 2:31 pm

    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.

    Reply
    • Nagi says

      October 21, 2019 at 7:29 pm

      I’m so glad you love it Phil!

      Reply
  2. Niel says

    October 16, 2019 at 11:34 pm

    5 stars
    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!

    Reply
    • Nagi says

      October 17, 2019 at 1:47 pm

      I’m so glad it turned out Niel!

      Reply
  3. Grace says

    October 14, 2019 at 12:42 am

    5 stars
    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

    Reply
    • Nagi says

      October 14, 2019 at 9:29 am

      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

      Reply
  4. Hooi F Chee says

    October 5, 2019 at 5:07 pm

    5 stars
    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

    Reply
    • Nagi says

      October 8, 2019 at 2:26 pm

      You’re so welcome! I’m so glad you’re loving them Hooi!

      Reply
  5. Nagi says

    September 12, 2019 at 8:13 pm

    Oh no, I’m so sorry that it was a little dry, the leaner the meat the drier it is unfortunately! – N x

    Reply
  6. doug says

    September 1, 2019 at 6:08 am

    5 stars
    This was am1azing we all just sat around the oven watching the magic happen! The best ever crackling! Thank you

    Reply
    • Nagi says

      September 2, 2019 at 3:32 pm

      Wahoo, I love it when the crackling just works!

      Reply
  7. Alain says

    August 27, 2019 at 7:06 pm

    5 stars
    Printed it.
    Cooked it.
    Ate it.
    Best!

    Reply
    • Nagi says

      August 28, 2019 at 3:09 pm

      🙌

      Reply
  8. annabelle says

    August 7, 2019 at 8:21 pm

    5 stars
    Tried making this today. Used Kikkoman soy sauce with garlic as dipping – this is more authentic Chinese 🙂
    – hi Dozer !!

    Reply
  9. Tanya says

    July 30, 2019 at 1:50 pm

    5 stars
    Forgot to rate! Definitely a 5-star recipe.

    Reply
  10. Tanya says

    July 30, 2019 at 1:49 pm

    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.

    Reply
  11. Silvia says

    July 28, 2019 at 6:36 pm

    5 stars
    It’s our favourite crunchy pork belly. Thank you so much for sharing the recipe. x

    Reply
  12. Kyra T says

    July 24, 2019 at 12:28 am

    5 stars
    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! ⭐️ 💗

    Reply
    • Nagi says

      July 24, 2019 at 6:42 pm

      I’m so happy you loved it Kyra!!!

      Reply
  13. Steve says

    July 22, 2019 at 12:14 am

    5 stars
    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!

    Reply
    • Nagi says

      July 22, 2019 at 8:17 pm

      Hi Steve, sounds like the holes weren’t big enough for the fat to bubble – I hope you give it another shot!

      Reply
      • Cely Gabaldon-Co says

        November 9, 2019 at 4:55 am

        5 stars
        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

        Reply
  14. Elle says

    July 21, 2019 at 7:24 pm

    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.

    Reply
  15. Priya says

    July 15, 2019 at 5:08 pm

    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.

    Reply
    • Nagi says

      July 16, 2019 at 1:33 pm

      Hi Priya, yes you can definitely make ahead – all the reheat instructions are in the notes – I hope you love it!

      Reply
  16. kolleen says

    July 6, 2019 at 4:48 am

    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

    Reply
    • Nagi says

      July 6, 2019 at 4:51 pm

      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 🙂

      Reply
  17. Linda says

    June 17, 2019 at 5:33 pm

    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?

    Reply
    • Nagi says

      June 17, 2019 at 8:21 pm

      Hi Linda, this pork stays crispy for a long time, it will remain crispy if not serving straight away – N x

      Reply
  18. Sascha says

    June 16, 2019 at 1:46 pm

    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

    Reply
    • Nagi says

      June 17, 2019 at 8:32 am

      Thanks so much Sascha, love to know how you go with the pork!!

      Reply
  19. Ms. Patricia Lim says

    June 9, 2019 at 11:46 pm

    5 stars
    Omg thanks for sharing this easy to follow recipe! Love it!!!

    Reply
    • Nagi says

      June 10, 2019 at 4:43 pm

      I’m so glad you loved it Patricia!

      Reply
  20. Joyce says

    June 5, 2019 at 10:16 pm

    I couldn’t find a big piece of pork belly, what would the cooking time be if they’re basically already cut into strips?

    Reply
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