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!!
I tried this with the first method today. Served it with hoisin sauce and coconut ginger rice pancakes. It was spot on!! Thank you for this brilliant recipe.
Fantastic to hear! 🙌🏻 So pleased you enjoyed it Anu! N xx
Hi
I want t make this dish, it sounds delicious. I have everything apart from the vinegar…..is that an essential step, or will it be ok if I leave it out?
Thanks
Beck
Hi Beck – it does help ensure the skin goes crispy, do you have any clear vinegar at all you can use? Otherwise skip it 🙂
Thanks for replying….well I skipped the vinegar and it turned out amazing! I’ve always struggled with pork belly so I’m so pleased to finally get a good result. I’ll definitely use this method every time I cook it in the future. Thank you!!!!!!
That’s fantastic Beck! So pleased to hear that! 🙌🏻 N x
This is a FANTASTIC recipe. I have tried a few other recipes, with various results, but this has come out perfectly every time and the crackling is wonderful and crispy. Thank you for a wonderful web page/b;pg. I have many of your recipes glued into my books. Going to try the Mexican chicken avocado salad tomorrow to use up my ripe avo’s.
Yummy lunch!
I’m so pleased to hear you enjoyed it Nina! Thank you very much for your message – and I do hope you try the salad!!! – N xx
Ok, Nagi, I’ll share a trick for piercing skin. Go to your closest medical school bookstore and get a neurologist’s pinwheel. You may have to order it. They’re made out of stainless steel and will last forever. I’ve had mine for 30 some years. It works for duck, goose, pork, chicken or anything with a layer of fat below the skin. You’ll find the pins are about the perfect length.
OMG. OMG!!!!!!!!!!!!
The couple attempts I cooked crispy pork belly using other recipes the pork came out dry and the skin crackling was too hard! What caught my attention about your recipe is the use of Chinese cooking wine, vinegar, Five spices, along with your thorough (most helpful) explanation of pricking the pork belly skin. When I did the second roasting and watched the skin bubble, I was elated I had found success! For my convection oven staying at 12″ from the upper burner was the best for overall cooking. I really loved how the pork is tender, the light crunchiness of the skin compliments softness of the pork making for a delicious experience. Like the pork is melting in your mouth. I love mustard, but for crispy pork belly I prefer a dipping sauce of white vinegar, minced chili peppers, lemon juice, chopped onions, and black pepper. Mahalo for sharing your recipe, this is definitely a keeper.
I’m so pleased to hear you enjoyed it Victor! Thank you very much for your message – N xx
Loved it, was a great success. Flavour of the meat was lovely & cooked to perfection.
I was a little concerned when I opened up the pork belly to see it the crackle had already been sliced so I was unable to use the poke method! I was worried it wasn’t going to crackle up & the juices rising would ruin it. (I used the salt crust method)
I admit I did panic a little & cranked the heat up on the grill & lifted it a little too high which did create the odd burn mark but it was fine & didn’t detract from the wonderful flavour & crackle. Thanks for the recipie looking forward to trying more of your meals
That’s terrific to hear Amanda! Thanks for letting me know! N xx
Hi – would you have the recipe for the ‘duck sauce’ that is drizzled on top of the pork belly and rice in Chinese BBQ restaurants?
Can’t wait to try your recipe!
Hi Gabriel! It’s something I’ve been working on for years and still haven’t got one I’m super happy with 🙂
Hi Nagi
If preparing the pork belly for a tapas menu if even a stand alone serving for a cafe would I still get the same cracking effect if the cooking process is done to the roasting stage and then upon order (could be a few hours standing in the fridge) back into the griller to finish then served??
Rob
Hi Rob! You will be amazed how crispy the skin stays even once cooled, it’s near perfect. Even in the fridge! Reheat it very gently in the oven – don’t try to “recrisp” it, it doesn’t need it and actually, it softens it rather than crisps it up again. 🙂
Hello! Thanks for this recipe. However, I’m having a difficult time looking for Chinese Cooking wine in my place. Is it okay to use Mirin as a substitute? Thanks!
Hi Michael! The pork will have a touch of sweet because mirin has sugar in it but it will be a suitable substitute, definitely! In fact, the sugar might be a great touch because one way this is served is with a small dish of sugar to dip the pork in!
I’ve been successfully roasting pork belly, using my Sunbeam airfryer, which cooks & crisps from overhead. Super tender meat cooked in own fat. Yes I so apply pink salt, black pepper & various spices. I also grill pork skins that way with great results.
Oooh! Great to hear Theo! Haven’t tried an air fryer myself 🙂
WOW! true to form. This is an awesome, super tasty and easy recipte to follow. So tender and flavoursome whilst the crackle is super light and crunch! Thankyou for sharing with us Nagi.
WOO HOO! So glad you enjoyed it Dianne, thanks for letting me know!! N xx
Hi Nagi,
I tried your recipe for this crispy pork belly. The outcome is really very satisfactory I must say. I made some adjustments
before I start the 2nd round of roasting. I used a small and sharp tool to poke the skin evenly over again. The last part of the roasting is tricky, I need to monitor closely to avoid burnt, I used the Fan grilling option available in my oven at 180 degree for 35 to 40 mins.
I’m so pleased to hear that Chloe, and thanks for sharing the adjustments you did! N x
I couldn’t get rock salt.can i use other type of salt?
Hi Fan! You can use normal salt with the no pricking method 🙂 But be very careful not to spill it down the sides because it will make it super salty, that’s why rock salt is perfect for this recipe. N x
I triee the proper pricking method.. but when the prok is done , but why was the skin layer n meat layer detached. On step 14, instead of 25min, it used 40min (because the skin dint get puffy at 25min, small oven)
Hi Fan! I have researched that problem in the past and I think it comes down to the quality of the pork 🙂 But did you still enjoy the flavour?? And CRISPY SKIN??? 🙂 N xx
Whoot whoot! So glad to hear that Fan! N xx
OMG….. Nagi, I love crispy pork belly! I didn’t know that was so easy to make. Uhmmm:)
The Chinese! They’re geniuses to figure out this technique!!! ?
Wow Nagi, just wow! I am in serious danger of actually becoming a good cook since I stumbled upon your site. I have made 27 of your recipes (yes, I just counted and can’t believe it was that many!) and tonight I made this. It was absolutely PERFECT! I am Chinese so have bought this many many times. Dare I say even better than the shops??!! I followed the alternative method and could not believe how simple it was! Absolutely love how you pour your heart and soul into what you do. Thank you!! xoxo
You ROCK Kelly! That is just about the best validation for a recipe I’ve had, thank you so much for taking the time to come back and let me know! So glad you enjoyed it – N xx
Hi Michael! You know, I had that very debate with my brother before I posted this recipe. He is of the school that pork belly should be cooked long and slow to make it super tender. I argued that pork belly is so fatty that it keeps the flesh super juicy – far juicier than any other cut of roasting meat – so it doesn’t NEED slow cooking. I also pointed out that this is the way millions (billions??) of Chinese make it and I wanted to stick to the authentic way! So I have to confess I haven’t tried it slow cooking and my only concern would be how the extended roasting time with the salt crust would affect the saltiness of the meat. Pork belly here in Australia even from supermarkets is really good quality and yields tender meat so I’m not sure how it might differ in Thailand. The only pork belly I had in Thailand was in restaurants and from memory it was deep fried? SO GOOD! I’m glad the crackling was awesome! I will make this again soon using a slow roasting method and will come back and update it. 🙂 N xx
Thank you Nagi for sharing the recipe. I have not tried it yet but will do it soon, once I get the pork. Also, could not agree more with you that roast pork should be firm and not too soft (as in slow cook.). Anyway, thanks!
Thanks for your response Nagi and look forward to hear how you go with any variation. I too will give the recipe another go and I’m thinking 160C at 90 minutes with the further 30 minutes under the griller as per your original.
I also acknowledge your point that you are trying to keep the recipe as authentic as possible, and yes millions (billions??) of Chinese cooking this particular way is certainly a significant endorsement! 🙂
Hi Nagi. Thanks for the awesome recipe! I have tried a similar recipe using rock salt but it always end up too salty. Despite wrapping the foil very tight, some of the salt ends up falling to the bottom. Any suggestions would be appreciated. Thanks!
Hi James! The key is to ensure you scrape it all off before popping under the broiler, which is why using rock salt is better than table salt because it’s far easier to ensure it is all scraped off. If it falls to the bottom, lift it up with tongs to scrape it off before crisping the skin. Rock salt doesn’t permeate into the flesh like table salt so as long as you do that, it should definitely not be too salty. The other question is how much normal salt was used in the other recipes for the flesh, and also how long did you marinate for? If you marinate for longer than 24 hours, the flesh will definitely be too salty. 12 hours is ideal, 24 hours is the max. I hope that helps! A reader on Instagram posted a recipe when she tried this, said it was JUST like Chinese BBQ shop but better because it wasn’t as salty. 🙂
Crispy pork belly is the best! Awesome recipe!
I KNOW right?? The BEST!!!
Wow, wow, Nagi YOU have hit jack pot with me!! SORRY, SORRY DOZER WILL NOT SHARE THIS ONE WITH YOU, LOVE YOU BUT YOU CAN HAVE CHICKEN, OK. NAGI THANK YOU KINDLY.
BA HA HA!!! You absolutely crack me up Vera!!! PS You really think you can resist those eyes of his?? Na…..don’t think you can!
Sorry about that! Fixed the steps, they were in the wrong order! Wipe skin, brush with vinegar, then top with salt 🙂