Crisp Chinese pork

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• Donal G

  17 November 2010

  Donal G commented on this recipe

  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 !

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• MissShiraz

  21 November 2010

  MissShiraz rated and commented on this recipe

  

  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.

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• aspiringamateurchef

  04 February 2011

  aspiringamateurchef commented on this recipe

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

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• Stormy

  13 February 2011

  Stormy rated and commented on this recipe

  

  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.

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• DrFabio

  18 March 2011

  DrFabio rated and commented on this recipe

  

  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.

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• czeshirecat

  07 October 2011

  czeshirecat commented on this recipe

  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.

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• czeshirecat

  07 October 2011

  czeshirecat commented on this recipe

  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.

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• zapfood

  08 October 2011

  zapfood commented on this recipe

  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!

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• Lisa

  12 February 2012

  Lisa rated and commented on this recipe

  

  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.

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• lolapola

  05 June 2012

  lolapola commented on this recipe

  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.

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• skybluetoyou

  05 August 2012

  skybluetoyou rated and commented on this recipe

  

  superb, my family love this

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• Sumit C

  03 October 2012

  Sumit C rated and commented on this recipe

  

  Awesome and Delicious it is. Last time at my hometown Enjoyed this recipe at Mainland China by www.delightbite.com/mainlandchina

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• Lzling

  29 December 2012

  Lzling commented on this recipe

  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

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• Foodbizz

  22 January 2013

  Foodbizz commented on this recipe

  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.

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• Coops

  10 February 2013

  Coops commented on this recipe

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

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

Per serving

696 kcalories, protein 59.0g, carbohydrate 3.0g, fat 50.0 g, saturated fat 19.0g, fibre 0.0g, sugar 2.0g, salt 5.83 g

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