Crispy & Fragrant Chinese Pork Belly: Easy Homemade Recipe

Name: Crispy & Fragrant Chinese Pork Belly: Easy Homemade Recipe
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 kg Pork Belly, skin on (Choose a cut with a good layer of fat and skin.); 2 tablespoons Coarse Sea Salt (For seasoning the meat and dehydrating the skin.); 1 teaspoon Chinese Five Spice Powder (Adds authentic Chinese flavor.); 2 tablespoons White Vinegar (Helps achieve crispy skin.); 1 tablespoon Cooking Oil (For brushing the skin before final crisping.)

Learn how to make incredibly crispy and fragrant Chinese pork belly at home. This simple recipe guides you through the steps to achieve that perfect golden-brown, crunchy skin and juicy, tender meat. A delicious treat for any occasion!

#Crispy Pork

#Chinese Food

#Pork Belly

#Roasted Pork

#Homemade

#Main Course

#Savory

#Special Occasion

Perfectly Crispy Pork Belly Skin

Recipe Information

25m

Prep Time

Cook Time

2h 25m

Total Time

Servings

Medium

Chinese

English

Nutrition (per serving)

650

Calories

45g

Protein

Carbs

55g

Fat

Golden Brown Sliced Pork Belly

Ingredients

Pork Belly, skin on
(Choose a cut with a good layer of fat and skin.)
1 kg
Coarse Sea Salt
(For seasoning the meat and dehydrating the skin.)
2 tablespoons

Chinese Five Spice Powder
(Adds authentic Chinese flavor.)
1 teaspoon
White Vinegar
(Helps achieve crispy skin.)
2 tablespoons
Cooking Oil
(For brushing the skin before final crisping.)
1 tablespoon

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pork Belly Fresh Out of the Oven

Instructions

0/6 completed

1
Prepare the Pork Belly: Pat the pork belly very dry with paper towels. Score the skin deeply with a sharp knife or a scoring tool, making sure not to cut into the meat.
Preview
10m
Preview
Prepare the Pork Belly: Pat the pork belly very dry with paper towels. Score the skin deeply with a sharp knife or a scoring tool, making sure not to cut into the meat.
10m
Drying the skin completely is crucial for crispiness. Scoring allows fat to render and helps with crackling.
2
Season the Meat: Flip the pork belly over. Rub the meat side (not the skin) with coarse sea salt and Chinese five-spice powder.
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5m
Preview
Season the Meat: Flip the pork belly over. Rub the meat side (not the skin) with coarse sea salt and Chinese five-spice powder.
5m
Ensure even seasoning for full flavor. Avoid getting seasoning on the skin.

3
Prepare the Skin for Roasting: Turn the pork belly back to skin-side up. Brush the skin thoroughly with white vinegar. Then, generously sprinkle a layer of coarse sea salt directly onto the scored skin. This salt layer will absorb moisture.
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10m
Preview
Prepare the Skin for Roasting: Turn the pork belly back to skin-side up. Brush the skin thoroughly with white vinegar. Then, generously sprinkle a layer of coarse sea salt directly onto the scored skin. This salt layer will absorb moisture.
10m
The vinegar and salt combination is key for perfect crackling. The salt will form a crust that you'll remove later.
4
First Roast (High Heat): Preheat oven to 200°C (400°F). Place the pork belly on a rack over a roasting tray with a little water in the bottom (to catch drippings and prevent smoke). Roast for 30 minutes.
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30m
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First Roast (High Heat): Preheat oven to 200°C (400°F). Place the pork belly on a rack over a roasting tray with a little water in the bottom (to catch drippings and prevent smoke). Roast for 30 minutes.
30m
The initial high heat helps to start the crackling process. The water prevents drippings from burning.
5
Second Roast (Lower Heat): Reduce oven temperature to 160°C (325°F). Carefully remove the salt crust from the skin, then brush off any excess salt. Roast for another 60-90 minutes, or until the internal temperature reaches 70°C (160°F) and the skin is bubbly and crispy.
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1h 15m
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Second Roast (Lower Heat): Reduce oven temperature to 160°C (325°F). Carefully remove the salt crust from the skin, then brush off any excess salt. Roast for another 60-90 minutes, or until the internal temperature reaches 70°C (160°F) and the skin is bubbly and crispy.
1h 15m
Monitor the skin closely during this stage to prevent burning. If necessary, you can finish under a broiler for a few minutes for extra crispiness, watching constantly.

6
Rest and Serve: Once cooked, remove the pork belly from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring tender meat.
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15m
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Rest and Serve: Once cooked, remove the pork belly from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring tender meat.
15m
Slicing against the grain makes the meat more tender. Serve with steamed rice and a side of vegetables.