Crisp Chinese pork

Crisp Chinese pork

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(26 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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14th Apr, 2017
Really disappointing, couldn't taste the five spice at all, although you could smell it during the cooking. Instead everything tastes of salt. Would not bother cooking this again.
16th Sep, 2014
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
28th Feb, 2014
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!!
10th Feb, 2013
Great value, simple to make and most importantly delicious. The most authentic Chinese dish I have ever made! Thank you for the recipe!!!
22nd Jan, 2013
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.
29th Dec, 2012
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
3rd Oct, 2012
Awesome and Delicious it is. Last time at my hometown Enjoyed this recipe at Mainland China by
5th Aug, 2012
superb, my family love this
5th Jun, 2012
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.
12th Feb, 2012
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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