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!!
The cripsy skin came out perfectly, however after cutting into serving pieces and setting aside for about one hour the skin became soft and rubbery. Can you tell me why?
Hi George, was it covered by any chance? If you cover it, the steam will soften it. N x
Mine caught on fire even tho it was far away from the broiler.
Absolutely superb. The crispiest pork cracking I’ve ever tasted!
Hi there, love your recipes, I have made so many of them all easy to follow and turn out awesome!
Would love to give this a crack but cannot find rock salt at the supermarket in nz, would course sea salt work the same? Thank you 😊
Hi Nicky – It’s the same thing as rock salt – they are large grains that are over 3mm in width? N x
Fab! Thank you x
Unbelievably good! Followed every step exactly and it turned out just like in the video. Thanks Nagi, your recipes are amazing 😀
Hi Nagi, such a fan of your blog, I cook from here multiple times per week. I have a skinless pork belly but nevertheless want to your follow your method. Do I still need the vinegar and rock salt steps?
Hi Amanda, this one is all about the skin – you need it on this recipe to stop the meat drying out as well unfortunately! N x
Would this work following same method but using airfryer instead of oven/grill?
🙁 mine did not crisp. I did have a weird shaped piece of pork which maybe to much salt fell through the side? Otherwise what do you think I did wrong
Hi Olivia, what went wrong?? Did it not crisp at all? was the skin possibly too wet? N x
I make this pork belly roast and was superb.
Thanks
I’ve always been wary of cooking pork belly because it’s always hit and miss with the crackling. This recipe is fantastic, just followed the directions and the result was amazing. The most perfect crackling and tender pork. Thank you Nagi.
First attempt at making crispy pork belly. An immediate success. Great recipe with clear instructions. I will definitely make it again
Would this work if I did the prick holes then rubbed salt over the belly and cooked as per the recipe,skipping the rock salt method? So high heat To get the crackle crackling to start then lower for the remaining cook. I just find cooking under the grill a little hit and miss .
Cheers Dave
Thanks for sharing, last night I make this and they said that’s… Great taste 😃
Wow. Pork belly crackle was amazing while the middle was tender and succulent. The best way to do pork belly. Thank you.
Hi Nagi – I love love love your recipes! Tried this pork belly today and not only was it really simple, it was out of this world delicious!! My husband (who has very high standards when it comes to Chinese food) has also given it 2 thumbs up. Thanks so much!
I love this Kim – Thanks so much 🙂 N x
Tried it and omg, it was amazing! The only question I have is what do I do with the salt rub? I didn’t have any normal rock salt at home so I just used Himalayan pink rock salt but now do I just throw it back into the container or chuck it out?
Hi Katherine – You’ll need to chuck it as it’s been on raw meat. N x
But since the salt has been cooked for 60 mins, shouldn’t it be safe to store and consume?
Can I follow this recipe with pre-cut pork belly pieces?
Thank you, all of your recipes have been great.
Hi Angel, a big piece of pork is better for this as it’s slow cooked. Cut pieces may dry out and you wont be able to hold the salt on the skin without it getting on the meat. N x
Cooked this tonight with Asian Veges and one again did not disappoint. Have recommended this website to many people and for good reason.
All recipes are amazing …
Hi Nagi,
My pork belly is just under 4lbs. Do I cook it the same amount of time as instructed in the recipe or should I cook it longer?
P.S. I love your recipe & can’t wait to make it again!
Hi Kerry, you’ll need to roast longer – I’d say 1.5 hours. N x
Thank You!!!!
The first time I made roast pork was a complete failure. I found this recipe and attempted to make it again. Guess what? My hubby loved it and it was so easy to make.
Thank you so much for sharing this Nagi!