Crisp Chinese pork

Prep: 10 mins Plus at least 2 hours salting


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: per serving

  • kcal696
  • fat50g
  • saturates19g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein59g
  • salt5.83g
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  • 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)
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • small knob fresh root ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp Thai sweet chilli sauce
  • 1 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

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Comments (34)

squid82's picture

good stuff, easy to prepare.. and nice cold too
not sure I'll be cooking it again though, had a bit of a problem with the fat burning in the tray below the meat..

steffy1985's picture

amazing. made this with the curly kale nd boiled rice - athentic and delicious. really good value meal too.

Made with belly pork strips as there was only two of us and it turned out good.

sarilu75's picture

I cooked this with my 7 year old daughter, who rubbed the spice mix into the pork belly, and mixed the dipping sauce.
She says " it was lovely and crispy, and a liitle bit chewy. It tasted spicy and nice." and that is high praise from a girl who never rarely eats meat unless served with copious amounts of gravy. It was indeed a fine recipe. I served it with sesame rice and stir fried pak choi.
the pork was easy to prepare, easy to cook, and there was lots left over for " pork fried rice " the next day!

pudding06's picture

absolutely fantastic. everyone loved this, and my lot are really hard to please. this will be a regular event, and so easy to cook too. I admit to being dubious at the reviews, i imagined the meat on its own would be under seasoned, but i was so wrong. The pork on its own has great flavour and could be served on its own, but the dipping sauce really does add to it. nice one Barney:0)

bakegirl's picture

I followed these instructions for cooking but used 400g of belly pork strips as I was only cooking for two. I love crispy belly pork but have never before made it myself as the thick layer of fat lead me to imagine it to be something which would envolve a lot of difficult washing up and strong cooking smells. I am lazy, and so this made me fear cooking it. However, it seems my fears were all totaly un nessesary; even the lazy can enjoy cooking this dish. The pork cooked just as the recipe states, needing no extra attention and leaving suprisingly little fat in the pan after cooking. The pork itself was left beautifully tender with the perfect golden crispy crusting of crackled skin. So pleased am i with this recipe that I think it may become a household regular.

chocolatemonkeybear's picture

I cooked this for friends using strips of pork belly and it worked a treat.

lsandrews's picture

I served this dish alongside the chilli prawn noodles and sticky chinese wings recently at a dinner party and it went down a storm. Fantastic!!

lkrc87's picture

this is gorgeous, there were 2 slight problems though, firstly it was quite salty and secondly the amount of pork was far too much as its so rich you can only eat a small amount. I would definitely do it again but with a smaller piece of meat and with less salt

al1son's picture

Got my pork belly off of the local farmers market, it was a really lovely dish, had to clean the oven afterwards!

ogremindes's picture

I adapted this recipe for three boneless pork spare ribs I had lying around (half the five-spice and salt, 30min at 160 fan, 15 at 220), and it worked great.

hotchins's picture

This is beautiful - the sauce is easy and delicious - something so simple, yet so tasty - have cooked this twice now and will definitely do again

garden grown's picture

All the family agreed that this was the best new recipe we had tried for a while.

sharonbailey's picture

I cooked this as amid week treat. The crackling crackled beautifully. I stuck to the timings and the recipe. Will definitely cook again. Went down well with my family and was surprisingly not fatty! was very moist and crackly!

ellecantere's picture

The crackling really crackled up beautifully, my piece of belly was little too much on the fatty side so choose your belly wisely!


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