How to Make Super Crispy Chinese Pork Belly

Chinese crispy pork belly is a classic dish that brings the perfect balance of tender meat and crispy skin. This dish, beloved across China and around the world, is often seen in Chinese restaurants, but the great news is that you can easily recreate it at home. The secret to making super crispy Chinese pork belly is mastering the art of cooking the skin to a perfect, crackling crispiness while ensuring the meat remains tender and juicy.

Whether you’re cooking for a family dinner or looking to impress your guests, this Chinese roast pork belly will be a standout dish. We’ll share helpful tips, expert tricks, and real-world examples that will ensure your pork belly turns out perfectly crispy every single time. Read on to uncover all the secrets behind making this iconic dish!

What You Need for Chinese Crispy Pork Belly

Before we dive into the preparation and cooking process, it’s essential to gather all the ingredients and tools you’ll need. A successful crispy pork belly starts with the right cut of meat and the right ingredients.

Pork Belly – The Star of the Dish

The key ingredient in this recipe is pork belly. When selecting pork belly, look for cuts that have a good balance of flesh and fat. The fat layer is crucial for achieving crispy skin, while the flesh provides tenderness and flavor. Try to avoid cuts with too much lean meat, as the fat is what helps achieve the crispy skin you’re after.

• Look for the perfect fat-to-meat ratio: The more evenly distributed the fat is throughout the pork belly, the more evenly it will cook, resulting in tender meat and crispy skin.
• Skin quality: The skin of the pork belly plays a major role in creating that crackling effect. Make sure the skin is smooth, not overly thick, and free from any imperfections.

Garlic Cloves – Adding Depth of Flavor

Garlic is a classic ingredient in Chinese cuisine. While it doesn’t directly impact the crispiness of the skin, it adds essential flavor to the meat. The garlic’s strong aroma complements the rich, savory flavor of the pork belly, enhancing the overall taste.

• Crushed or minced garlic is ideal for marinating the pork belly. The garlic will infuse the meat with a deep, aromatic flavor.
• You can also use whole cloves if you prefer a milder garlic flavor.

Five-Spice Powder – Traditional Chinese Flavor

One of the defining flavors of Chinese crispy pork belly is the use of five-spice powder. This spice blend typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. It imparts a unique, fragrant taste to the pork that sets it apart from other roasted meats.

• Five-spice powder is available at most supermarkets, but for the freshest flavor, try to buy it from a specialty Chinese grocery store.
• You can also make your five-spice powder by grinding the whole spices.

Sea Salt – Essential for Crisping

Sea salt is another essential ingredient when making Chinese crispy pork belly. It helps draw out moisture from the skin, ensuring that it becomes crispy when roasted. The salt also enhances the flavor of the meat, making it more savory and delicious.

• Coarse sea salt works best for this purpose. It’s crucial to rub it directly onto the skin to help dry it out and aid the crisping process.

How to Make This Chinese Crispy Pork Belly

Now that we’ve covered the ingredients, let’s dive into the preparation and cooking process. To make a super crispy Chinese pork belly, there are a few key steps to follow. While the process might seem involved, the result is worth it.

Step 1: Prepping the Pork Belly

Before cooking, the pork belly needs to be prepped. This includes scoring the skin, marinating the meat, and drying it out.

• Scoring the skin: Use a sharp knife to score the skin of the pork belly in a crosshatch pattern. Be careful not to cut into the meat itself. The scoring will allow the fat to render out during cooking, which helps achieve the crispiness.
• Drying the skin: The most important step in getting crispy skin is ensuring it’s as dry as possible. You can do this by patting it dry with paper towels or using a fan to air-dry it for several hours or overnight. The drier the skin, the better the result.

Step 2: Marinating the Meat

The flavoring is what makes this dish shine. After scoring the skin, it’s time to marinate the pork belly.

• Mix five-spice powder, crushed garlic, and sea salt into a marinade.
• Rub the marinade generously all over the flesh of the pork belly, ensuring the spices penetrate the meat.
• Leave the pork belly to marinate for at least 2 hours, or preferably overnight in the fridge.

Step 3: Roasting the Pork Belly

After marinating, the next step is to roast the pork belly. This is where the magic happens—high heat will render out the fat and crisp up the skin.

• Preheat your oven to 450°F (230°C). A high roasting temperature is crucial for crispy skin.
• Place the pork belly on a rack in the oven so that air circulates the skin. This ensures even crisping.
• Roast for about 30 minutes at the high temperature, then lower the heat to 350°F (175°C) and roast for an additional 1 to 1.5 hours until the meat is tender.

Step 4: Achieving the Perfect Crispy Skin

The skin should start to bubble and crisp up toward the end of the cooking process. If it hasn’t reached the desired level of crispiness, you can broil the pork belly for the last 5-10 minutes. This extra step helps achieve the golden, crackling skin that makes this dish so famous.

How to Get Super Crispy Skin

Achieving the super crispy skin on Chinese pork belly is the most important part of the recipe. Here’s why this step is so crucial and how you can master it:

Drying is Key

The moisture in the skin will prevent it from becoming crispy. Thoroughly dry the skin before cooking—this is non-negotiable. Use paper towels to blot off any excess moisture. For even better results, you can let the pork belly sit in the fridge uncovered for a few hours or overnight. The dry skin will ensure that when the pork belly roasts, the skin crisps up beautifully.

Scoring the Skin

Scoring the skin helps the fat render out evenly, which contributes to that crispy texture. A sharp knife is your best tool here. Be sure to score the skin without cutting into the meat. If you’re unsure, practice on a piece of pork skin beforehand.

High Roasting Temperature

The initial high heat of 450°F (230°C) is crucial. This allows the fat to render quickly and the skin to start crisping. After the skin starts to bubble, you can reduce the heat to avoid burning the skin while ensuring the meat stays tender.

What to Serve with Chinese Crispy Pork Belly

Chinese crispy pork belly is often served with a variety of side dishes that complement its rich, savory flavor. Here are some of the best options to consider:

Steamed Rice

Steamed white rice is the most traditional side to serve with a crispy pork belly. The rice helps balance the richness of the pork, providing a neutral base that allows the flavors to shine.

Stir-Fried Vegetables

Pair your crispy pork belly with stir-fried vegetables like bok choy, Chinese broccoli, or bell peppers. These vegetables add crunch and freshness, making the dish more well-rounded.

Pickled Vegetables

Pickled vegetables like ginger, cucumbers, or radishes provide a tangy contrast to the richness of the pork. They help cut through the fat and offer a refreshing balance of flavors.

Dipping Sauces

Serve the pork belly with dipping sauces such as hoisin sauce or soy sauce mixed with vinegar. These sauces add another layer of flavor and enhance the taste of the crispy skin.

Conclusion

Making Chinese crispy pork belly at home may seem intimidating, but with the right techniques and ingredients, it’s an achievable and rewarding experience. By carefully selecting the right cut of pork, scoring the skin, marinating the meat, and roasting at the right temperatures, you can create a dish that rivals your favorite Chinese restaurants.

The crispy skin, paired with tender, flavorful meat, will leave everyone coming back for more. So, gather your ingredients and get ready to enjoy a truly delicious Chinese crispy pork belly meal right in your kitchen. We promise it’s worth the effort!

FAQs

Can I use other cuts of pork for this recipe?

While pork belly is ideal for this dish, you can use other cuts with skin and fat, such as pork shoulder. However, the texture and crispiness may differ.

How do I store leftover crispy pork belly?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork belly under a broiler or in a hot oven to crisp up the skin again.

Can I freeze Chinese crispy pork belly?

Yes, you can freeze the cooked pork belly. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer bag for up to 2 months. Reheat in the oven to restore the crispiness.

What if the skin doesn’t get crispy?

If your pork belly skin isn’t crispy, try broiling it for a few extra minutes at the end of cooking. Make sure the skin is as dry as possible before cooking.

Can I make Chinese crispy pork belly ahead of time?

Yes, you can prepare the pork belly up to the roasting stage and refrigerate it. When ready to serve, simply reheat and broil the skin for extra crispiness.