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!!
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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!!
Hi Nagi & Dozer! Thank you for this recipe! 🤤
I’ve cooked crispy pork a few times in the past but the crackling was never spot on… you emphasizing the holes made all the difference! Living in the Netherlands we rarely find use for an ice pick.. so instead I used the biggest sewing needle I could find and went to town with it! At first I thought the needle might be too fine to make a difference but I was wrong.. it was the crispiest and bubbliest crackling ever! (like in your photos!)
Thanks again!
Hi Nagi. I hope you are well. This is another fantastic easy recipe. Turned out amazing the first time with perfect crispy skin and a hint of five spice. I did take slightly longer to crisp the skin but turned out fantastic.
Superb. I used to live in Malaysia and loved the roast pork at the Hawker stalls. This is exactly how I remember it!
I lacked the 5-spices, but a bit of improvisation did the trick 😀
Thanks for the help.
Speachless! I was an expat living in Hong Kong until Feb 2020 and this recipe is the real deal. First attempt and magnificent. Nagi, thank you, thank you, thank you!
I made this for the very first time and it turned out PERFECT!!!!
Gorgeous tender and moist meat…. and wow that crispy skin was a show stopper!!!
Thank you for sharing your knowledge with us.
Hi , Nagi !
After marinate the pork, must it be refrigerated uncovered?
Coz I’m afraid the smell might trap in the fridge after so many hours ?
Any other advise?
Thanks in advance
Hi Lam, yes it needs to be uncovered to dry the skin out – I’ve never had any issues doing this before. N x
I found holding the point of a sharp knife at the tip of depth required prevents accidental piercing of the flesh and gives enough weight behind to pierce the skin easily without mistakes…
Absolutely love this recipe. So does my daughter. She makes me cook pork belly instead of her mother now…lol
Thank you, thank you! I was a bit terrified to attempt making crispy pork belly and with your help it turned out wonderfully! I cooked it for. 1.5 hrs before scraping off the salt. Turned the oven up to 465 (hot !) and cooked for 15 minutes, then broiled for the final puffing of the skin.
I made two sauces that were wonderful compliments to your flavors:
1. finely minced ginger, grape seed oil, chive, scallion, white pepper, salt, and a bit of sugar
2. Guilin style chili sauce, grapeseed oil, rice vinegar, and a bit of cumin + ground cloves (becasue I didn’t have star anise).
The fresh vegetables you suggested were important… and some plain white rice worked well with it all.
I’m so grateful to you, Nagi!
insta: danlovescooking
Thank you for this inspiring recipe. We just had it for dinner. I cooked the pork belly at a lower temperature (160°C) for 2 hours before scraping the salt off and putting it back under the broiler. Turned out super tender with perfect crackling. We enjoyed it sliced up on freshly baked rolls with some lime mayonnaise, pickled carrot and chilli. Soo good!
Hello! I have made this recipe dozens of times since 2016 and all I can absolutely fabulous!!! I’ve made it on a spit one Xmas and it was preferred by most in the family with a suculent lamb roast in the opposite corner. Love you work! A+
Hi Nagi, I realised that when I poked the holes through the skin, it went all the way through numerous times (instead of just the fat). Will that really impact the recipee? any tips? thanks
I love all of your recipes!! On this one, I’m close, but just not getting a nice crunch – more like a few crunchy spots and the rest not crunchy. I’d like to stick with the broiler method ( personal challenge). Should I just leave it under the broiler longer? At 27 minutes now.
I love the dish. Very flavorful juicy and golden brown.
Hi Bill, just leave under the broiler a little longer and it should all bubble up 🙂 N x
I made this and it came out looking beautiful but the skin was pretty tough / chewy. The meat underneath was wonderful. What do you think I did wrong? Did I have it under broil for too long?
Thanks for this recipe it was great – probably the best pork belly we have cooked. I didn’t have Chinese 5spice so added a crushed star anise to garamassala and used sherry vinegar instead of Chinese cooking wine!
Hi Nagi, is it possible to make this recipe, with the prickling method, but without a broiler? The broiler function in my oven is not working 🙁 thank you!
Hi Jenny, just turn the oven up as hot as it will go instead – it should work a treat! N x
You are awesome, I don’t cook very well but all your recipes work perfectly. Thankyou and keep up the good work
Hi, thank you for sharing this recipe, it’s my first time to cook roast pork with crispier skin on top. Taste delicious as well and tender…
I love five spice powder and Shaoxing Wine. The crackling was stellar.
It wasn’t as melt-in-your-mouth tender as pork belly that I’ve made other ways, but it was still super juicy. I don’t think an hour at 350 in the oven alone is long enough to render the fat properly, and without a pre-boil in cold water, we could still taste the impurities.
It was also slightly too salty even though I religiously scraped all of the salt off. I’m not sure how you can leave it under the broiler for more than 10 minutes either. Even at the very bottom of my oven I had to start putting foil over the edges to keep them from burning while the rest crisped up.
The recipe was really easy, the flavor was decent (minus the saltiness and impurities), and the skin was insanely bubbly and crackly. All in all, it’s worth making again if I make some adjustments and add some extra steps, but no matter which way I make pork belly in the future, I’ll always use your piercing the skin technique for the bubbly skin. Yum.
Hi Nagi
Thanks for your quick reply, I wasn’t sure if it was safe to reuse the salt.
The crackling was SUPER crispy but the pork was a bit dry.
Any ideas of what went wrong ?
Thanks
Hi Nagi
Going to try this tonight, but my question is what do you do with all that salt after you remove it.
Thanks
Hi Pam, I discard it 🙂 N x