Crisp Chinese pork

Crisp Chinese pork

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(22 ratings)

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, questions and tips

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8th Oct, 2011
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!
7th Oct, 2011
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.
7th Oct, 2011
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.
18th Mar, 2011
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.
13th Feb, 2011
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.
4th Feb, 2011
Pork Belly recipe = good idea, Barney Dezmazery is reliable Chef.
21st Nov, 2010
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.
17th Nov, 2010
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 !
4th Oct, 2010
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!"
4th Oct, 2010
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!


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