Crisp Chinese pork

Crisp Chinese pork

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(21 ratings)

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Cooking time

Prep: 10 mins Plus at least 2 hours salting

Skill level

Easy

Servings

Serves 4

Belly is the cheapest pork roasting joint and, as it’s rich, a little goes a long way, making it perfect for Sundays and dinner parties

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
696
protein
59g
carbs
3g
fat
50g
saturates
19g
fibre
0g
sugar
2g
salt
5.83g

Ingredients

  • 1.3kg piece boned pork belly, skin on and scored, ask the butcher for the thin end
  • 2 tsp Chinese five-spice powder

For the dipping sauce

  • 4 tbsp soy sauce (we used Kikkoman)
  • small knob fresh root ginger, grated
  • 1 tbsp Thai sweet chilli sauce
  • 1 spring onion, finely chopped

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Method

  1. Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
  2. To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

Recipe from Good Food magazine, March 2008

Comments, questions and tips

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Comments

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sashbynoe's picture

Great recipe. I've never cooked pork before so stuck to the recipe exactly and it turned out perfect, very tender and juicy. Got compliments from all my guests.
I might use a tbsp each of salt and 5 spice next time to get a bit more flavour.

jackiedenise's picture

Made this a few weeks ago, I actually used pork ribs for this and we were very impressed, quite easy to make and really tasty too, who needs a take away!!

weymouthgirl's picture

Great value, simple to make and most importantly delicious. The most authentic Chinese dish I have ever made! Thank you for the recipe!!!

foodbizz's picture

Belly is no longer the cheap or cheapest Pork cut due to it's increasing popularity in restaurants and commercial catering. For a cheap all round cut of Pork it is better to look towards shoulder (or Crop) of pork. This joint will roast, braise and stew and has a good amount of fat and great flavour.

lzling's picture

I make belly pork at every party/ christmas / wednesday. The only improvement I would make on this recipe is something my grandad told me (he was a chinese chef)

On the meat side on the belly pork (non fat side) spread over half a tin of hoi sin sauce, you can get it anywhere now even Asda have it. Instead of sweet chilli sauce because for some reason that sounds a bit weird to me, we just put out dark soy sauce and occasionally plum sauce for the fussy eaters

skybluetoyou's picture
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superb, my family love this

lolapola's picture

i made this to the letter and it was the most disgusting thing i have ever had the misfortune to waste my last piece of meat on.

lisalovesmanolo's picture
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Despite the comments, we cooked this with roast vegetables and potatoes and used the dipping sauce to drizzle over everything - fantastic! It made a Sunday roast really different.

zapfood's picture

Excellent, easy and tasty recipe, have done it many of times for family and friends, and depending on the occasion, they all want to marry me for this tasty treat ;-) thanks heaps!

czeshirecat's picture

I forgot to say. I score the skin after it comes out of the pressure cooker. At that stage the skin's very tender so it cuts easily and looks neater once it crackles up during roasting later.

czeshirecat's picture

I don't know why there's so much fuss made about preparing belly pork to get crackling.
Belly pork usually takes a couple of hours roasting to get it very tender and if you're not careful you can end up with hard dry burned meat at the bottom. So I cheat.
I cook approx 1kg piece in plain water (skin side up, or it sticks) in a pressure cooker for about 20-25mins on high pressure. By this time it's almost cooked but white and unappetising.
I then drain and drop it into a roasting tin with a little hot fat and put it into the oven (180c) for about 30 mins. For the last 10 mins I turn the heat up high (210c), or if you have a combi oven with grill I turn the grill on medium/high.
I don't dry the skin. The water in the skin, in combination with a high temperature, explodes into steam creating the bubbles which lead to crackling.

drfabio's picture
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Delicious - if you like eating neat salt with the texture of centuries-old leather. We've had pork belly a few times and love it, so I was looking forward to soft tender meat and yummy melty fat. Instead, it was incredibly tough - I think because it only cooked for a couple of hours instead of 3 or 4. I was so, so disappointed - this was for my birthday dinner and I wish we'd stuck to Matt Tebutt's pork recipe.

rosenstielj's picture
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Very much enjoyed preparing, cooking and eating Chinese Pork. Served with egg fried rice and cabbage. Plenty of left overs to enjoy in the week as well.

aspiringamateurchef's picture

Pork Belly recipe = good idea, Barney Dezmazery is reliable Chef.

missshiraz's picture
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Fantastic ! My 6 year old daughter really enjoyed this! I served it with some egg fried rice mixed with peas and the dressing was fabulous! Better than anything you could order from the takeaway. We order half a pig from the butcher to freeze and it's definatley the best use for the belly pork without question.

d0nald0's picture

I made this for some extended family , After preparing the roast as directed; I chopped them up into bite sized pieces with crispy bits and threw it under a hot grill for 10mins ,served it with coconut rice and Pak choi......... magnifique !

lindy1's picture
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OOps can't seem to edit grammatical /spell errors - sorry and forgot to rate. So just have to re-write!

"May I suggest this is chinese style roast , traditionally served with rice with just a small portion of the meat. It is not really suitable to be served as a british style roast portion , for the above reasons as per comments: it is very rich and quite fatty. Although the fat can be left for the birds!"

lindy1's picture
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may I suggest this is chinese style roast , traditionally served with rice with just a small portion of the meat. It is not really suitable to served as a british style roast portion , for the above reasons as per comments: it is cery rich and quite fatty. Although the fat can be left for the birds!

k992010's picture
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It's excellent and easy treat.

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