The BBC Good Food logo
Crisp Chinese pork

Crisp Chinese pork belly

By
A star rating of 4.3 out of 5.30 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Plus at least 2 hours salting
  • Easy
  • Serves 4

This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce

Nutrition: per serving
NutrientUnit
kcal696
fat50g
saturates19g
carbs3g
sugars2g
fibre0g
protein59g
salt5.83g
Advertisement

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

Method

  • STEP 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.

  • STEP 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 TIPS
PORK BELLY
When whole, the belly has a thick and a thin end, with the ribs attached to the thick end. A whole pork belly will weigh about 3kg but will feed about 8-10 people, so half a belly is perfect for four, with leftovers. Pork belly can either be tied into a joint and roasted, or roasted as a flat piece, as in my recipe, right. It is also delicious slow-cooked in liquid – this is best done skinned, but you won’t get the wonderful crackling that comes from roasting.
BARNEY SAYS...
I like to buy organic and farm-assured meat, but it’s not the cheapest option. So, learn from all good butchers and choose the less popular cuts they take home for themselves. They taste delicious and you’ll get so much more for your money

Goes well with

Recipe from Good Food magazine, March 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.30 ratings
Advertisement
Advertisement
Advertisement

Sponsored content