The Crispy Pork Belly you get from the Chinese BBQ meat shop is here! The Chinese are the masters of crispy pork belly, known for their signature crackling and flavorful, tender meat.

And this is how it’s done. This is a very simple thing to do.

The Chinese are the only people who can truly cook crispy belly pork.
Although this dish requires some planning ahead, the ultimate product is definitely worth the effort. To make this dish go from “Mmm, that’s delicious” to “OMG, this is sublime,” serve with a pot of sugar.

To make this CRISPY BELLY PORK you’ll need the following ingredients :

  • 900g (2lb) pork belly
  • 2 tbsp Chinese rice wine
  • 1½ tbsp Chinese five spice
  • 2 tsp salt
  • 1 tsp white pepper
  • 2 tbsp rice vinegar
  • 160g (½ cup) rock salt
  • sugar, for dipping

Instructions :

Prick the pig skin all over with a sharp knife or corn cob spike the night before you want to cook it, being careful not to pierce the meat beneath. Make sure not to cut too deeply when using a knife. The skin will be more crisply defined the more holes you can make in it. Place the pork belly skin side down and massage the rice wine, five spices, salt, and pepper into the flesh side only. Put the pork belly on a dish skin-side-up, pat the skin dry with paper towels, and refrigerate overnight, uncovered.
Turn the oven’s temperature up to 180 °C (350 °F) when you’re ready to cook. On a piece of foil, place the pork, Pork belly should have all of its edges folded up to cover the meat but not the skin. After once again drying the skin with kitchen paper, apply rice vinegar and then brush. Rock salt should be applied all over the skin before putting it in the oven for an hour to cook.
Pork belly that has been stripped of its salt crust should be placed on a fresh baking sheet. For another 30 to 40 minutes, put the oven back on without a cover. Remove from the oven and grill for an additional 8 to 10 minutes, or until extremely crispy but not burnt.
Slice it up and offer a cup of sugar for dipping alongside.

How to serve :

It is typically served sliced, with each slice being further cut into bite-sized pieces before being placed on the plate. Because pig belly is so rich, you should cut it into bite-sized pieces.

Mustard is the traditional condiment that is used as a dipping sauce for Chinese pork belly. Yellow mustard like you see in most restaurants, or Hot English Mustard, which is my personal preference. The richness of the pork belly is a wonderful complement to the zing of the fresh heat!

In another instance, it was served to me with white sugar. You just need a little bowl of regular white sugar to coat the pork in before cooking it. It’s excellent in every way.

As for the sides, due to the high-fat content of pork belly, I only serve it with unadorned fresh veggies. Cucumber and radish are two of my favorites since they are so crisp and refreshing, and radish also has a bit of a kick to it.

In addition to that, don’t you think that they bring a wonderful splash of color to the plate?


This is a lengthy post, so I thought it would be helpful to wrap things up with a brief summary. ❤️

  • The golden, puffy, crispy crackling on traditional Chinese Crispy Pork Belly almost falls apart when you bite into it. It’s a complete and total joy to feel!
  • It is necessary to make a significant number of very small holes in the skin in order to achieve the desired effect of puffy crackling. If you mistakenly poke too far into the fat under the skin, or even worse, into the flesh, this may cause juices to bubble to the surface, which may result in some splotches that are not completely crisp. This is especially likely if you accidentally puncture too far into the fat. The Chinese make use of a specialized instrument for carrying out this task. I use an ice pick (or should I say that this is my Basic Instinct moment?).
  • If you think that poking holes in the pork belly is going to be too much work, you may skip that step and go with the alternative easy non-pricking method instead.
  • The alternative easy non-pricking method produces crackling that is a gorgeous golden brown color, is incredibly crispy, but does not produce bubbly crackling. The crackling doesn’t disintegrate like traditional Crispy Chinese Pork Belly but rather snaps as you bite into it. It is still an amazing crackling that a lot of people fantasize about having. This process is really straightforward, and it ensures that the crackling will always be nice and crisp.

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