Crispy Chinese Roast Pork Belly

This Chinese Roast Pork Belly is juicy, flavorful, and features an irresistibly crispy, crackled skin. Seasoned with Chinese five spice, garlic powder, and salt, this easy-to-make dish delivers restaurant-quality results right at home. Perfect as a main dish or served as an appetizer, this recipe is both cost-effective and incredibly delicious!

Why You’ll Love This Recipe

• Perfectly Crispy Skin: A simple technique ensures the skin turns crunchy and golden.
• Tender & Juicy Meat: Slow roasting keeps the pork belly succulent with a perfect fat-to-meat ratio.
• Minimal Ingredients: Uses basic pantry ingredients for an authentic Chinese flavor.
• Easy Oven Method: No complicated cooking methods—just bake and broil for the perfect texture.

Ingredients

For the Pork Belly

• 1.5 lbs pork belly (skin-on, boneless)
• ¼ teaspoon white vinegar
• ½ teaspoon salt
• ½ teaspoon vegetable oil (or any neutral oil)

For the Dry Rub Mixture

• ½ teaspoon Chinese five spice
• ½ teaspoon garlic powder
• ½ teaspoon salt

For the Optional Serving Sauce

• ¼ cup hoisin sauce
• 2 teaspoons white vinegar, rice vinegar, or apple cider vinegar

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Prepare the Pork Belly

1. Preheat the oven to 225°F (110°C).
2. If needed, cut the pork belly into 2-inch wide, 9-inch long strips. Trim any uneven meat for an even shape.
3. Use clean tweezers to pluck out any remaining hairs on the pork skin.

Step 2: Season the Pork Belly

1. In a small bowl, combine the dry rub mixture (five spice, garlic powder, and salt).
2. Turn the pork belly meat-side up and rub the seasoning mixture evenly into the meat.
3. Flip the pork belly skin-side up and wipe it completely dry with a paper towel.

Step 3: Score the Skin & Wrap

1. Using a sharp paring knife or scoring blade, lightly score the skin in small crosshatch patterns without piercing too deep.
2. Place the pork belly onto a large sheet of aluminum foil and fold it into a rectangular box with low walls, leaving the skin fully exposed.
3. Transfer the wrapped pork belly onto a baking sheet.

Step 4: Roast at Low Heat

1. Lightly brush the skin with vinegar, ensuring it is evenly coated but not drenched.
2. Sprinkle a generous layer of salt on top of the skin.
3. Bake on the second lowest oven rack for 60 minutes until the skin becomes dry and slightly firm.

Step 5: Crisp the Skin

1. Remove the pork belly from the oven. Leave the salt on for extra flavor or brush off the excess.
2. Lightly brush the skin only with vegetable oil.
3. Increase the oven temperature to 500°F (260°C) and return the pork belly to the oven.
4. Broil on the lowest rack for 12-15 minutes until the skin turns golden brown and crispy.
5. Keep an eye on it! If certain areas darken too quickly, cover them with small sheets of aluminum foil to prevent burning.

Step 6: Rest & Slice

1. Remove from the oven and let the pork belly rest for 10-15 minutes in the foil box.
2. Flip the pork belly skin-side down on a cutting board.
3. Use a sharp knife to slice through the meat with a sawing motion, then chop down through the crispy skin in one swift motion.

Step 7: Make the Sauce & Serve

1. In a small bowl, mix hoisin sauce and vinegar for an optional dipping sauce.
2. Serve the crispy pork belly slices warm with sauce on the side.

Servings and Timing

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Variations

• Spicy Kick: Add ½ teaspoon crushed Sichuan peppercorns to the dry rub for a tingling heat.
• Sweet Glaze: Brush the pork belly with a mixture of honey and soy sauce for a touch of sweetness.
• Air Fryer Method: Cook at 300°F (150°C) for 50 minutes, then increase to 400°F (200°C) for 10 minutes for crispy skin.
• Different Dipping Sauces: Serve with plum sauce, sweet chili sauce, or soy-vinegar dip for a unique twist.

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
• Reheating:
  • Oven: Bake at 350°F (175°C) for 10 minutes.
  • Air Fryer: Heat at 375°F (190°C) for 5 minutes to crisp up the skin again.

FAQs

1. How do I make the skin extra crispy?

Ensure the skin is completely dry before roasting and score it lightly to help the fat render.

2. Can I use a different cut of pork?

Pork belly is ideal, but pork shoulder can be used—though the texture will be less fatty.

3. Why is my pork belly chewy instead of crispy?

The oven temperature may have been too low, or there was too much moisture on the skin before roasting.

4. Can I prepare this dish ahead of time?

Yes! Season and wrap the pork belly the night before for even better flavor.

5. What’s the best oil for crisping the skin?

Use vegetable, peanut, or canola oil for a neutral flavor and high smoke point.

6. How do I prevent the meat from drying out?

Keep the aluminum foil box wrapped tightly around the pork to trap in moisture.

7. Can I make this in a convection oven?

Yes! Reduce the roasting temperature by 25°F (15°C) and monitor closely.

8. What can I serve with roast pork belly?

Pair with steamed rice, stir-fried greens, or pickled vegetables for a balanced meal.

9. How do I prevent the skin from burning?

Cover darkening areas with foil and broil in short intervals while checking often.

10. What if my pork belly isn’t crispy enough?

Increase the oven temp to 500°F (260°C) and broil for an additional 5 minutes.

Conclusion

This Chinese Roast Pork Belly is a crispy, juicy, and flavorful dish that’s easy to make at home with just a few ingredients. Whether served as a main dish or appetizer, its perfectly golden, crackling skin and tender meat will impress everyone at the table. Try it today and enjoy an authentic restaurant-quality meal right from your own kitchen!

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