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!!
I have always been terrible at crackle on pork, but this worked perfectly and was amazing. Thanks Nagi! I love your site, every recipe I’ve tried is great.
Hi!! I really want to try this! Would it work for a pork shoulder? Its all i have on hand right now
Hi Briar – this recipe is for you then! https://promotown.info/pork-shoulder-roast-with-crispy-crackling/%3C/a%3E N x
I look forward to this Nagi, I have already prepared your beef short ribs for tonight so looking forward to those and I ADORE Dozer he is such a dear wee boy isn’t he?
Thank you. This is not the first siu York recipe I tried but this is the best but this will be my last and I will keep this as my go to recipe! Thank you so much for sharing!
Nagi you are just the best, having tried lots of your recipes they all turn out perfect!! This is a fan favourite now, have made it three times in six weeks!!
Hi there, this recipe is a little confusing around timing, (maybe just to me). Point 6 says “roast 60 mins” then point 10 has “grill for 20-25mins until crispy” and the last thing it says in point 10, “(note 6)” so does that mean bake for another 60mins? First time doing a pork belly, and the only roasts I do are on a spit, so genuine question! thanks.
Note 6 refers to the Recipe Note below the recipe step by step directions. It mentions the distance between heat and the pork 🙂
I made this last night and it turned out amazing, super juicy pork and the crispiest crackling I’ve ever achieved. Such a good recipe and I’ll be making this again in the future, thank you!
Thanks for the recipe. We tried it skinless and it turned out good. 😊
Hello, what brand of rock salt do you use?
Hi Ulysses, I use Saxa, it’s available in major supermarkets here but any brand is fine! N x
Hi Nagi! Thanks so much for the recipe, it was delicious. We didn’t get through the whole pork belly because I cooked an extra large piece. Any recommendations of how to reheat it for tomorrow leftovers? Thank you !! xx
Hi Wendy, I’m so glad you loved it!! Check note 8 in the recipe notes for reheating. N x
Pork belly is also very good with rice and I recommend u to try it out.
Yes I have it with rice all the time 🙂 N x
I made the Crispy Pork Belly on Monday night and it was a big hit with my family. It was my first time cooking pork belly & I surprised myself how good it turned out! Thanks to my sister Kelly for recommending your recipe. It was easy & super delicious. Nagi you are a gem. I made your spag marinara last week and that was amazing too xx
If you don’t have rock salt on hand, could you use himalayan salt?
Hi Jenn – as long as it is in rock salt form – anything finer will seep into the flesh and make the meat far too salty. N x
hello, I’d like to try this recipe..but I don’t have an oven in my kitchen..will air fryer works for this recipe ? thank you
I haven’t tried to be honest Yuly! N x
Crackling was perfect (we did the skin pricking method) but the meat was a little bit dry, I think we cooked it for a bit too long. But the flavour was delicious!
Hi Clare, sorry it was a little dry, was it a lean piece of pork? N x
Hi I have a 4lb, how long should it cook?
This is the best pork belly recipe I have ever found, thank you! I’ve been cooking pork belly for years and this was my best result, the crackling was unbelievable. The tip to put holes in the top of the skin is genius. I appreciated the video, that was very helpful.
That’s the BEST compliment Nellie – thanks so much! N x
Thank you for this recipe. Had the seperate grill, turned down heat didn’t cook as long watched it like a hawk. The best pork belly I have cooked. Even my husband who is not a pork belly fan enjoyed it.
OMG!!!!! I’m officially addicted to pork belly!
I have never made pork belly before, but I have eaten it on a cruise & wanted to try to make it myself.
Your recipe is the bomb! It was easy to follow & easy to make & came out fantastic! It was juicy & the crackling was soooo crispy. I didn’t have a good tool for pricking the fat, so I left it untouched & it still came out super crispy. If I score the fat instead, will it crackle just as well as pricking it or leaving it untouched?
I can’t wait to make this again. It’s a real show stopper too when you take it out of the oven & scrape off all of the rock salt & then see how it magically transforms into a beautiful golden brown crispiness with juices flowing every where! Yummmmm!!!!
And who wouldn’t be?!?! If you score the skin, you’ll find that too much salt goes into it and it will be inedible, it really needs to be pricked here 🙂 N x
Hi Nagi, love your recipes! My oven has a separate grill so only has a space of 10cm from top to bottom so how do you suggest I do the crackling.
Hi Lyn, you’ll just need to watch it & turn down the heat a little to ensure it doesn’t burn 🙂 N x