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’m beginning to think I may have to return to physical cookbooks. I DO NOT WANT TO READ THESE PAGES AND PAGES long blog posts about how and why and when someone learned to cook something. I DO NOT CARE about the “human interest” story. I want the effing recipe. And sometimes, i give up before I ever FIND the effing recipe. And tell me, IS there an alternative recipe on this page? Because if there is, I CANNOT FIND IT! So I am slightly enraged, yes. And I will do all I can to avoid this site and all your photos and all your blogging and talking and not giving the recipe.
And I cannot figure out how to edit my angry comment, although I am still very frustrated and angry, having looked at many recipes. I think I should go dig out my very good Chinese cookbook and my Julia Child cookbooks and my NY Times cookbooks and skip all the food blogs. There is one food blog I will never skip, and it isn’t this one. Chat, chat, chat, chat, chat. Talk, talk, talk, talk, talk. About yourself or your recipe. But never the recipe. Until the bottom of the very, very, very long page, and which seems to be missing one recipe which is alluded to somewhere in the oh-so-long blog post. It’s like people on Youtube who post that this Youtube is about such and so, but who introduce their video with 20 minutes of chitchat about this and that, rather than getting to the point of why you idiotically clicked on their video, because who has a half an hour to devote to, say, five or six videos? Not me. It’s also like a press release. Shorter and more to the point is always better. Always. Better.
Wow, you certainly seem to have some anger management issues, if you have such a problem with this site ,avoid it, no one will mind. Ps I love it, finding the recipe is pretty simple, you scroll down till you find it, it is framed, so it’s hard to miss.
,
Thanks Michelle! Also – nice little Jump to Recipe button right at the top there! 🙂 N x
Hello Ellen! May I remind you you are using my recipe for free, looking at my photos for free, watching my video tutorial for free. I do suggest you return to purchasing cookbooks! Please don’t come back to my website, you are not welcome to use my recipes. Thank you! – Nagi PS Guess you missed the Jump to Recipe button right at the top, huh? So you can skip right past all my “crap”. Goodbye, have a nice life! 😇
I haven’t made this yet but this sounds delicious and I thoroughly enjoyed all the background and photos. Thanks so much for sharing!
Wow you obviously had plenty of your useless time to leave this horrible comment. If you had clicked recipe button you would have gone straight to the recipe but no you’d rather spend your life being a nasty person.
Thanks for all your recipes Nagi. They’re all great x
How incredibly rude! And if you had actually read the ‘crap’ you would find it’s not actually her life story but more detailed instructions on how and why to follow certain steps! Cannot believe the audacity, I mean I also don’t love it when some food bloggers write page after page ahead of the recipe for no reason but JUST SCROLL TO THE BOTTOM and voila! RECIPE. Not that difficult. As Nagi says this is all free, and the work and passion that goes into these recipes is so evident, she should really be charging (but please don’t because I love your recipes!!!!!). On a totally different note – Nagi – I have made this the first time trying with the pricking method but tried using a paring knife and definitely don’t recommend 😂😅 super uneven and patchy haha you did warn us!!! Luckily still super tasty even if the crackling didn’t work out that well. Am going to try the foolproof method today!!! Keep up the awesome work, your recipes are fantastic. Sending love and good vibes ✌🏼 Ps give dozer a pat for me! 😁
Ellen – no one appreciates your trash comment. You seem in capable of simple tasks (like reading) and get flustered very easily. You are a detriment to people trying to advance their skills.
Ellen…, are you from a past era or a different planet? Earth, 21st century here, hello?! It is sometimes good to read real books (the kind with paper pages) however, i find it much easier to google recipes and get inspiration from people like passionate Nagi. I am trying this for tonight’s Sunday roast with a Chinese twist. All prepped and refrigerated. I kind of know I will impress fiancee, lol. I have used some of your recipes before Nagi but I do like to improvise and add or substitute things. Well done Nagi! Big Booooo on you, Ellen
I live in France where there is plenty of good food and recipes to cook it with….but…
there are almost no good asian restaurants and few asian supermarkets.
As a Brit I am wedded to good asian food so thanks a lot for you recipes Nagi.
You’re so welcome Peter!
Do you think this would work if it was refrigerated for transport after roasting, then broiled to finish later?
Hi Jordan, cook it including the crackling then store and reheat per note 8, weirdly crackling loses crispiness if fully reheated!
Hi Negi! Thanks for this beautiful recipe I’m so excited to make it for my family! May I please ask if there is an alternate way to make this without a broiler/grill function on my oven?? Thank you!
Hi Leah, try putting the oven on the highest temp to get that crispy skin – I hope you love it!
I just made this and it’s incredible!! I have never been a crackling fan but this may have converted me! Yet again, an amazing recipe!! Thanks Nagi!!
Thanks again, Nagi, for a wonderful recipe! In the last couple of days I have made your Crispy oven baked chicken wings and this pork belly. Your instructions are always so clear, the dishes come out just as you say they will. Anyway, for the pork belly I had a 1.5 pound piece, so halved the recipe. I also had to halve the broiling time as even with the pork on the bottom oven rack, it was getting a bit black around the edges. But it was done to a turn and SO SO crispy skin! Gong hei fat choy!
That’s so great to hear Joyce! So glad you enjoyed it!! N x
Made this over the weekend for a competition and came in 2nd place! Delicious!
You CHAMP!!!! N xx
Just made this over the weekend for a competition and won 2nd place! So delicious!
I learnt this from a maid from Philippines. Instead of poking holes, you place this under hot sun ( skin side up) for a few hours. The skin will be crispy when roast.
Wow!! Do you worry about raw meat being out in in the hot sun??
Made this on sunday. Boy o Boy it was so good and gone in seconds. Will definitely make this again. Another great recipe.
Thanks Nagi
That’s so awesome to hear Jackie!! Thanks for letting me know! N x
The best fool proof pork crackling recipe I have ever used. Tried so many different techniques, milk, pouring boiling water, leaving overnight in the fridge, nothing worked.
Used your recipe for the second time last night, made it for Chinese New Year reunion dinner, decided last minute to include the pork for dinner so no time for overnight refrigeration and used the pricking method without the vinegar and it was amazing! Virtually no prep straight from supermarket to oven and it was 100% crackly, like shop bought, even my very traditionally Chinese mother was impressed (via photo only she lives in NZ)
WOWEE!!! Best feedback ever on this recipe! N x
Love the recipes but not looking forward to the Year of The Rat.
I took a sip of water just before I read this and almost spat it out on my computer with laughter!!!!
I’ve never seen pork like that before…looks fantastic! It’s not served here in restaurants, nor is Char Siu anything, nor much in the way of noodle dishes except for lo mein. Even Chow Mein isn’t served with soft or crispy noodles, but comes with white rice or with a little bag on the side of dry, deep-fried “noodle” things that are more akin to super-skinny breadsticks, or short, fat, dry rectangles of deep fried noodles of some type that hardly resembles noodles at all. The closest thing here to Char Siu pork are Barbeque spare ribs, but there is nothing similar to Char Siu chicken.
Your Chinese recipes are a continuous source of wonder and delight, since the menus are quite limited here. I’ve never seen a pork-filled steamed bun, either, for instance, but there are dumplings and wontons most places, at least.
I loved reading that! That’s one of the things I love about travelling, seeing how things are done differently! N x
Nagi—can’t wait to try this, but one quick question: how deep in millimetres do you insert the pricking device? If I know that, I can weld a washer onto the tip of the icepick, and that will yield the right depth every time.
Wow that’s clever!!! It depends on the thickness of the skin, I go through the skin and into the fat a bit. Maybe about 3mm / 1/8″??
That sounds perfect. Once I make the tool, I will get back to you.
I love reading your recipes and do make some of the dishes,we don’t often have visitors to feed so it is only 2 of us, your sense of humour is a real highlight thank you
I’m glad you enjoy reading Beryl! Thanks for the lovely message! N x
There is a plethora of pork belly recipes lately and no store have I seen it, in my 62 years of living. Maybe it’s a haute couture item and only located in major metropolitan areas?
Ditto! I haven’t seen it, either, nor do restaurants here offer sliced Chinese pork of any type. In this Podunk region of the US there are only pork stir fry dished or ribs on the menus, though a slice of pork is sometimes included in a soup.
Ask your butcher what they’re doing with all the BELLY!!! Where’s it going?? 😂 N x
Thanks for this recipe. Made it today and it was delicious. I have tried other methods and this is now my go to method!
Awesome!!!
Hello Nagi,
I’m going to give this one a go tonight, I have 1.5kg of pork, is the oven time the same?
Thank you
Hi Nagi, this recipe is for 800g-1.2kg cooked for 1.5hrs using the easy method. Is it still 1.5hrs for 2.2kg of pork belly? Thanks so much! im cooking this tom =)
The temperature for the grill/broil?
Hi Ken – 240 degrees C