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!!
Hey Nagi,Great crackling from my slab of Pork Belly.Thanks for the pin prick tip.
I chopped the belly and used it in the quick fried rice recipe with ginger,veg and a good splodge of Hoi Sin Sauce heated through.
A weekly staple for us now.
I am now worshipped!Thank you.
Oh it’s always fun to be worshipped by the family!! N x
As always, a Nagi dish that hits the mark.
I have made many a pork belly dish over the years. The ‘hole punch’ method was a good idea and produced great results.
What I love the most was the super simple pairing of ‘yellow mustard’ and raw veggies. I would never have thought to do it. Almost tasted like a cross between a posh sausage sizzle and a banh mi!
Delightful!
Hi Nagi,
Thanks for the recipe, it’s brilliant. The best crackling ever.
I did come up with an extra method of not using rock salt. You see, I was firmly convinced I had rock salt in my pantry but to my horror I found none. What’s a man to do? Well, I wiped the skin with vinegar, salted and then put a layer of rice on top as my understanding is that the rock salt would wick out moisture from the skin. Rice, I reasoned would do the same and it did!
Perhaps you can add this as an option to your notes for people who might otherwise not have use for rock salt and don’t want to buy it just for one recipe.
I just tried this recipe last night. It was awesome.. the skin was puffy & crispy with the krak krak. Family loved it. Thank you so much for sharing this recipe. I will definitely keep it.
Good rescipe thanks you
I want to know how to keep after cooking
very good
This was great and I am an amateur! I got a cheap pork belly from the supermarket that was pre-scored….but I persevered and it still turned out crunchy. Will definitely need to try again but I’ll buy from the butcher because I did lose some of the fat and a couple of sections were a little chewy just because the pre-scoring was a little too deep.
Great recipe, can’t wait to try it! Hello from Namibia, where pork is cheap and plentiful!
Hi, I’m planning on cooking this for Christmas Day. Can I cook it for 1 hour the day before, refrigerate overnight and then just grill it 25mins on the day for the crackling? I didn’t want to separate the crackling from the meat as I think it looks nicer the way you served it in the photos.
As usual I never fail to cook with yrs recipe, let me know how high the belly is ideally.
Just wondering if this could be converted to an air fryer? Just marinating now 😀
Follow every single step and it is amazing.
I don’t buy the takeaway anymore.
It is easy and very very mouthwatering.
This looks amazing! Would this pair well with an apple puree? Wondering if the spices in the marinade would conflict.
I think apples could go well with this! N x
I have only found skinless pork belly. Will it still have the crispy part at the top? Is there a recipe like this for skinless pork belly? Thank you!
Sorry Chissa it won’t be crispy on top without the crackling! N x
Absolutely fantastic recipe, will definitely be making this again.
Absolutely fantastic recipe. So easy. Will definitely be making this against.
This looks wonderful. We are planning on this for Thanksgiving. The rock salt we bought is ice cream salt and says not for human consumption. Can I make this with course salt instead? You always make the best recipes!
See Note 7 below the recipe Dianna for salt subs. Cooking salt or coarse salt would both work according to that note. N x
Hi! I prepped & marinated the pork belly overnight… then as i’m about to roast it, i realized there is no skin! Can i still get the top crispy w/o skin? Do i still cover the top w/ coarse salt?
Thanks!
Hi Lynn – no the top won’t crisp like crackling without skin. And you don’t want to put rock salt directly on the pork meat. I would suggest salting the top of the pork with some normal salt then cooking it in the foil collar as suggested. Keep a close eye on it as if there is not a thick layer of fat at the top then you run the risk of drying it out. You can skip the broiler bit as well since you don’t have any skin to crisp up. Let me know how it turns out! N x
Hi, I haven’t cooked this yet, I’ve just prepared and marinated it ready for tomorrow’s dinner. I got a 1kg pork belly from the butcher, but just realised it has bones in. Is your recipe for boneless belly or will it be ok with bones in? Thanks
Another killer recipe, Nagi! Boyfriend and I both agreed that it tastes and looks like the real deal from a Chinese barbecue restaurant. We were very impressed that the crackling was still crispy three hours after it was out of the oven. Will definitely be using this recipe again 🙂