Chinese Crispy Pork Belly
Total Time
1 hour and 50 minutes
Prep Time
20 minutes
Cook Time
1 hour and 30 minutes
Rating
4.98 out of 5 stars
(153)
Ingredients
8 servings
- 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)
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Preparation
Step 1
Prepare Pork Belly
Step 2
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)
Step 3
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).
Step 4
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).
Step 5
Cook:
Step 6
Preheat oven to 180C/350F (all oven types).
Step 7
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).
Step 8
Transfer pork to baking tray. Dab skin with paper towels.
Step 9
Brush skin with vinegar.
Step 10
Spread rock salt on the skin (the foil edges will stop it from falling down the sides).
Step 11
Roast for 60 minutes.
Step 12
Remove pork from oven and transfer onto work surface.
Step 13
Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10" from the heat source.
Step 14
Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.
Step 15
Place under grill/broiler for 20 - 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 6)
Step 16
To Serve
Step 17
Remove pork onto cutting board. Slice into 1 - 1.5cm / 2/5 - 3/5" thick slices, then into smaller slices like pictured in post.
Step 18
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).
Step 19
Save recipe for the next time?
