Crispy & Tender Chinese Roast Pork Belly: Easy Homemade Recipe

Name: Crispy & Tender Chinese Roast Pork Belly: Easy Homemade Recipe
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6
Cuisine: Chinese
Ingredients: 1.5 kg Pork Belly; 2 tablespoons Coarse Sea Salt; 1 tablespoon Chinese Five-Spice Powder; 2 tablespoons White Vinegar; Enough to cover Water (For boiling)

Learn how to make perfectly crispy and golden Chinese roast pork belly on the outside, and incredibly juicy and tender on the inside. This classic recipe is surprisingly easy to prepare at home and guaranteed to impress everyone with its irresistible texture and flavor.

#Pork

#Crispy

#Roast

#Chinese Food

#Dinner

#Main Course

Golden Crispy Pork Belly Slices

Recipe Information

25m

Prep Time

1h 30m

Cook Time

1h 55m

Total Time

Servings

Medium

Chinese

English

Nutrition (per serving)

450

Calories

28g

Protein

Carbs

37g

Fat

Perfectly Roasted Crispy Skin

Ingredients

Pork Belly
1.5 kg
Coarse Sea Salt
2 tablespoons

Chinese Five-Spice Powder
1 tablespoon
White Vinegar
2 tablespoons
Water
(For boiling)
Enough to cover

Servings: 6

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

Serving Platter of Crispy Pork

Instructions

0/5 completed

1
Score the meat side of the pork belly, being careful not to cut through the skin. Pat the skin completely dry with paper towels. Mix salt and five-spice powder and rub generously onto the meat side.
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10m
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Score the meat side of the pork belly, being careful not to cut through the skin. Pat the skin completely dry with paper towels. Mix salt and five-spice powder and rub generously onto the meat side.
10m
A dry skin is crucial for crispiness. Score only the meat.
2
Place the pork belly, skin-side up, in a pot and add water until it just covers the meat, but not the skin. Bring to a boil and simmer for 15-20 minutes to tenderize the meat.
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20m
Preview
Place the pork belly, skin-side up, in a pot and add water until it just covers the meat, but not the skin. Bring to a boil and simmer for 15-20 minutes to tenderize the meat.
20m
This step helps tenderize the meat before roasting.

3
Remove the pork belly from the pot, pat the skin thoroughly dry again. Prick the skin all over with a sharp skewer or fork, making many small holes. Brush the white vinegar evenly over the skin, then sprinkle with a thin layer of coarse sea salt.
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15m
Preview
Remove the pork belly from the pot, pat the skin thoroughly dry again. Prick the skin all over with a sharp skewer or fork, making many small holes. Brush the white vinegar evenly over the skin, then sprinkle with a thin layer of coarse sea salt.
15m
More holes mean crispier skin. The vinegar helps draw out moisture.
4
Preheat oven to 200°C (400°F). Place the pork belly skin-side up on a wire rack over a baking tray. Roast for 60-75 minutes, or until the skin is puffed up and golden brown. If the skin isn't crispy enough, increase heat to 220°C (425°F) for the last 10-15 minutes, watching carefully.
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1h 15m
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Preheat oven to 200°C (400°F). Place the pork belly skin-side up on a wire rack over a baking tray. Roast for 60-75 minutes, or until the skin is puffed up and golden brown. If the skin isn't crispy enough, increase heat to 220°C (425°F) for the last 10-15 minutes, watching carefully.
1h 15m
Keep a close eye on the skin during the final high-heat stage to prevent burning.
5
Remove from oven and let the pork belly rest for 10-15 minutes before slicing into pieces. Serve immediately.
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15m
Preview
Remove from oven and let the pork belly rest for 10-15 minutes before slicing into pieces. Serve immediately.
15m
Resting allows the juices to redistribute, ensuring tender meat.